A landmark culinary collaboration brings South Korea’s rarest meats to Hong Kong’s fine-dining scene for the first time.
Hong Kong’s acclaimed Michelin-starred restaurant TATE Dining Room has joined forces with contemporary Chinese eatery MORA摩 to introduce Jeju Island’s top-tier Korean beef and pork to the city’s luxury dining market. The exclusive partnership, spearheaded by Korean meat specialist Lim Chi-Ho and organized by PlanNew, marks the first time these prized cuts have been offered in Hong Kong. Supported by South Korea’s Ministry of Agriculture, Food and Rural Affairs, the Korea Agro-Fisheries & Food Trade Corporation (aT Centre), and K-Food, the collaboration showcases the pinnacle of Korean gastronomy through a series of limited-edition signature dishes.
A Meeting of Culinary Masters
The project unites two celebrated chefs and a seasoned industry expert. Chef Vicky Lau, the creative force behind TATE Dining Room, brings her signature precision and artistry to the table, while Lim Chi-Ho, a doctor of livestock management and distribution economics with over two decades of experience, lends his unmatched expertise in meat selection and butchery. Their joint effort aims to elevate the appreciation of Korean meat craftsmanship on an international stage, with Lim sharing insights into sourcing, precise cutting, and handling of individual cuts during the collaboration.
The Star Ingredients: Jeju Hanwoo and Jeju Black Pork
Jeju Island’s pristine environment plays a defining role in the quality of its livestock.
- Jeju Hanwoo Beef: Raised in the island’s unpolluted pastures, this rare breed is prized for its intricate marbling and deep, savory flavor. The finely distributed fat creates a buttery, rich texture that is both balanced and indulgent. Due to intense domestic demand and strict regulatory oversight, Jeju Hanwoo remains an exceptionally scarce luxury product in international markets.
- Jeju Black Pork: Sourced from volcanic pastures rich in minerals, this pork represents the highest standard of Korean swine production. It is celebrated for its remarkable tenderness, clean finish, and firm, high-quality fat. The meat offers a naturally sweet taste and succulent juices, distinguishing it from other premium pork varieties worldwide.
Signature Dishes to Savor
To highlight the distinct qualities of these exceptional ingredients, each restaurant has crafted a bespoke dish:
- At TATE Dining Room: The 1++ Grade Hanwoo Ribeye with Consommé and Black Truffle Sauce takes center stage. The dish features the finest 1++ grade beef, emphasizing its delicate marbling and layered aroma, elevated by a luxurious truffle-infused sauce.
- At MORA摩: The Pineapple Tofu Braised Hanwoo Pork offers a refined interpretation, using expertly prepared pineapple and tofu to enhance the pork’s naturally juicy, sweet, and refreshing character.
A Limited Opportunity for Discerning Diners
This collaboration represents a significant moment for Hong Kong’s food scene, offering connoisseurs rare access to ingredients typically reserved for the Korean domestic market. As Lim Chi-Ho continues to promote K-Meat education globally, this event serves as a bridge between Korean agricultural excellence and Hong Kong’s sophisticated dining culture.
Given the limited availability of these prized cuts, interested diners are encouraged to secure reservations early. For exact pricing and booking details, guests should refer to official announcements from TATE Dining Room and MORA摩. As with all culinary events, terms and conditions apply, and offerings are subject to change at the restaurants’ discretion.
This collaboration not only introduces Hong Kong to the extraordinary flavors of Jeju Island but also reinforces the city’s status as a hub for global gastronomic innovation. For those eager to explore Korean fine dining at its finest, this partnership offers a rare taste of the exceptional—one that reflects both heritage and modern culinary artistry.