{"id":15640,"date":"2025-11-30T13:33:39","date_gmt":"2025-11-30T05:33:39","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=15640"},"modified":"2025-11-30T13:33:39","modified_gmt":"2025-11-30T05:33:39","slug":"dish-in-focus-toasted-sesame-tofu-at-mosu-hong-kong","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=15640","title":{"rendered":"Dish in focus: toasted sesame tofu at Mosu Hong Kong"},"content":{"rendered":"


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Known for its innovative approach to Korean cuisine at its two-Michelin-starred Seoul restaurant, Mosu Hong Kong<\/span> is perched on the third floor of the city\u2019s contemporary M+ museum.<\/div>\n

This tasting menu-only restaurant has quickly become a destination for diners seeking something more than just a meal, but a dining experience that weaves together Asian traditions and cutting-edge techniques in a sleek and artfully minimalist setting.<\/p>\n

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Mosu\u2019s head chef Bruno Jeong Jin-hwan. Photo: Mosu<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

At the heart of Mosu\u2019s carefully calibrated progression of courses arrives a dish that is both a signature and a cipher for the restaurant\u2019s philosophy: toasted sesame tofu. Head chef Bruno Jeong Jin-hwan explains, \u201cWe call this dish tofu, but it\u2019s not actually real tofu.\u201d<\/p>\n

Taking inspiration from classic Japanese goma \u201ctofu\u201d \u2013 traditionally made with ground sesame paste and kuzu flour and first encountered by executive chef Sung Anh while working at a Japanese restaurant \u2013 the Mosu team set out to create its own interpretation. \u201c[Chef Sung] used hydrocolloid ingredients and modern techniques to control the texture and create his own interpretation of the dish,\u201d explains Jeong.<\/p>\n

What defines this dish is an unwavering attention to process. \u201cIt\u2019s actually difficult to make the right texture. It\u2019s not about technique. [It\u2019s about] understanding ingredients,\u201d Jeong says. Preparation is as much about instinct as it is about skill. Various vegetable juices \u2013 derived from potato, leek, ginger and a handful of herbs \u2013 are steamed and carefully juiced to form the sauce, which will later wrap the rich, nutty base of toasted sesame, subtly enhanced with just the right viscosity, achieved by a chef wielding a paddle with practised intuition.<\/p>\n

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The white sesame tofu at Mosu. Photo: Mosu<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

Hidden within the silken folds of this \u201ctofu\u201d is uni, sourced either from Japan or California depending on the season. Jeong describes \u201cthe rich and nutty flavour of sesame combined with the taste of sea urchin\u201d as one that is complemented by the silky texture of the tofu. A brushstroke of wasabi and a flutter of gold flake crown the composition, while a final pour of vegetable sauce adds levity. Each element is chosen for a reason, each process refined in pursuit of balance.<\/p>\n<\/div>\n


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