ABOUT US
關於我們
BRAND STORY
品牌故事
Han Dining invites Hong Kong into a refined yet spirited conversation between two of Asia’s greatest culinary traditions. Born in 2025 within a discreet corner of Tsim Sha Tsui, the brand entered its second chapter in 2026, finding a prestigious home within The Langham—bringing its signature energy to the heart of the city’s pulse.
The Cuisine: Elevated, Not Exclusive
At the core of Han Dining is a 16-course seasonal journey designed to be exceptional yet accessible. We reject the stiffness of traditional fine dining in favor of a "polished bistro" atmosphere—a space where guests can intuitively enjoy high-level craft without the ceremony.
Our menu is a dialogue between Korean roots and Japanese precision. We pair the depth of fermented Korean flavors with the delicate techniques of Japanese sushi and maki. From the warmth of traditional stone-pot rice to the clarity of chilled sushi, every course is an exploration of "The Best of Now," sourcing peak ingredients from Hong Kong, Korea, and Japan.
The Philosophy: Precision with Ease
The kitchen is intentionally fluid, moving with the harvest rather than trends. While our techniques are sharpened by Japanese accuracy, our heart is rooted in Korean hospitality—warm, generous, and unpretentious. We offer an elevated course experience at a reasonable price point, ensuring that Han Dining remains a deliberate choice for both curated gatherings and spontaneous, delicious nights out.
The Space: Contemporary Comfort
The dining room reflects this balance of "sharp and soft." Clean lines and a minimal palette of stone and sand create an intimate, focused environment. At the center, a marble communal table serves as the social anchor, welcoming guests to connect over shared plates and drinks. With dark ceilings and intentional lighting, the focus remains where it belongs: on the food, the drink, and the moment.Han Dining is a season-led practice. We invite you to discover how time, technique, and terroir converge—one accessible, carefully considered course at a time.
Han Dining 創立於 2025 年，最初隱身於尖沙咀一隅靜謐的私密空間；隨著品牌的演進，於 2026 年中進城中地標朗豪坊，在城市核心地段開啟全新篇章，成為矚目的餐飲新秀。
美饌體驗：精緻，卻不拘束
Han Dining 的核心是一場 16 道菜的時令旅程，我們追求的是卓越品質，而非高不可攀的距離感。這裡摒棄了傳統高級餐廳（Fine Dining）的嚴肅刻板，轉而營造一種「精緻小館」（Polished Bistro）的氛圍 —— 讓每一位賓客都能在輕鬆的環境中，直觀地享受高水準的廚藝，而無須受制於繁瑣的禮節。
我們的菜單是韓式靈魂與日式技藝的對話：韓式發酵料理的深厚層次，與日本壽司及卷物的細膩技法完美結合。從傳統石鍋飯到壽司，每一道菜都是對「時令之美」的探索，嚴選來自香港、韓國及日本的頂級食材。
經營哲學：嚴謹工藝，自在享受
廚房的步調隨季節流動，而非盲目追隨潮流。雖然我們的技藝深受日式精確度的薰陶，但內心始終植根於韓式的款待之道——溫暖、慷慨且平易近人。我們以親民的定價提供升級的套餐體驗，確保 Han Dining 無論是為了精心準備的聚會，還是臨時起意的美味之夜，都是那個恰到好處的理想選擇。
空間氛圍：現代且舒適
用餐空間反映了「剛與柔」的平衡。洗練的線條搭配石材與沙紋的極簡色調，營造出私密且專注的環境。空間中心的大理石社交長桌是整場的靈魂，歡迎賓客在分享美食與佳釀間自然地連結。在暗色天花與柔和燈光的襯托下，重點回歸到最純粹的地方：食物、餐酒，以及當下的美好時光。
Han Dining 不僅是一處用餐場所，更是一場關於季節、技藝與風土的深度實踐。我們誠摯邀請賓客蒞臨，體驗時間如何轉化為一道道細膩料理。在這裡，每一次造訪都是一場刻意安排的感官共鳴，成就當下無可取代的難忘回憶。
CHEF MINSEONG CHO
主廚趙珉成
Chef Minseong Cho brings a career defined by curiosity, technique, and seasonal thinking. Early on he immersed himself in Japanese cuisine and sushi culture, then refined those skills at Le Jiu—a Japanese‑Italian restaurant in Seoul’s Seorae Village—where he deepened his command of Japanese technique, ingredient balance, and the art of integrating Japanese sensibilities with Western approaches.
He went on to operate and manage sushi brands, gaining practical mastery of sushi preparation, seafood handling, daily sourcing, and menu curation driven by freshness and seasonality. Simultaneously, Chef Cho ran his own Western restaurant for seven to eight years, specializing in pizza and pasta, and has managed kitchens focused on Vietnamese and Hong Kong local cuisine—experiences that broadened his palate and operational expertise.
These varied roles shaped a clear culinary identity: grounded in traditional Korean flavors, sharpened by Japanese precision and sushi craft, and always interpreted through the seasons. As Head Chef of HAN DINING, Chef Cho leads the kitchen where Korean depth and Japanese technique meet in balanced, thoughtful dishes.
主廚趙珉成 (Minseong Cho) 的執業生涯，是一場關於好奇心、精準技藝與季節時序的深度實踐。
早年深耕於日本料理與壽司文化，趙主廚隨後於首爾瑞草區（Seorae Village）著名的日義餐廳 Le Jiu 擔任要職。這段經歷不僅鍛鍊了他對日式技法的掌控，更啟發了他對食材平衡的獨到見解，使他能純熟地將東方的感性美學與西方的當代敘事進行揉合。
隨後的職業生涯中，趙主廚轉向壽司品牌的經營與管理。從漁獲採購、處理細節到因應產季的菜單策劃，他展現了對「鮮度」與「時令」的極致追求。此外，他亦曾創立個人的西式餐廳，並統籌涵蓋越南、香港等地道料理的廚房體系；這些跨國界的餐飲實踐，不僅拓寬了他的風味視野，更賦予他全方位的營運管理洞察。
這份橫跨多元語境的背景，最終淬鍊出趙主廚鮮明的烹飪印記：以韓式傳統風味為底蘊，憑藉日式精準工藝與壽司職人精神為鋒，並始終以季節作為創作的靈感核心。
身為 HAN DINING 的主廚，趙主廚引領團隊在韓式的深度與日式的技法之間，構建出優雅、平衡且極具思想的餐飲體驗。
INTERIOR DESIGN
設計靈感
The dining room is a physical reflection of that philosophy. Clean lines, pared‑back details and warm materials create a contemporary space that feels intimate and composed. Dark ceilings and focused lighting concentrate attention on the plate and the moments shared around it. At the heart of the room, a marble communal table—infused with natural stone and sand textures—acts as a social and visual anchor, inviting both quiet dinners and curated group experiences. The minimal palette and warm tones balance Korean hospitality with Japanese precision: thoughtful, understated, and quietly confident.
空間佈局延伸了品牌核心：洗練的線條搭配溫潤材質，鋪陳出兼具現代感與私密性的用餐語境。沉穩的暗色天花與精準的重點照明，將視覺感官聚焦於席間的盤飧與對話。空間軸心由一張融合大理石、天然原石與沙紋理的長桌定調，既是視覺端景，更是連結情感的社交載體。整體色調在韓式的感性與日式的精準間取得和諧平衡，展現出靜謐且從容的空間層次。