New Central Spot YuSang Brings Korean Anju and Drinking Culture to LANDMARK PRINCE'S

Koreans take pairing food with drinks so seriously that even their games revolve around it. YuSang's name comes from the traditional drinking game where participants sit along a stream and must improvise a poem before a floating cup reaches them—failure means a penalty drink. This new spot at LANDMARK PRINCE'S in Central doesn't have an actual stream, but it recreates that same convivial, drink-and-chat vibe through its three-pronged drinks menu of Korean soju, makgeolli, and fruit wine.

The drinks menu is divided into soju, makgeolli, and fruit wine. We went with the honey makgeolli (HK$480/750ml)—a sparkling rice wine infused in-house with honey, served with a piece of local honeycomb in every glass. The sweetness carries a floral note, the kind of detail that makes you want another round.

The white kimchi cucumber (HK$122) upends the usual Hong Kong assumption that Korean kimchi has to be "red and fiery." Made with locally sourced organic vegetables, it comes in two versions: a crisp two-day ferment and a more complex one aged over a week. The acidity is cleaner and gentler than typical kimchi, without the aggressive spice.

The perilla burrata (HK$168) is an East-meets-West dish where the pesto is made with both basil and perilla leaves—the latter's distinctive lingering anise-like sweetness leaves an impression after just one bite. Cutting into the burrata releases its rich, creamy center, which melds beautifully with the pesto—the highlight of the dish.

The YuSang fried chicken (HK$450) is the most indulgent dish on the menu: crispy skin, juicy meat, well-seasoned throughout. But the real payoff is the topping—perilla cream cheese, caviar, and salmon roe—layering umami on umami with every bite offering something slightly different.

Boiled sliced pork belly (HK$365), served with aged kimchi and house-made salted tofu, is a classic Korean tabletop combo. The local pork belly, streaked with fat and lean, is slow-cooked until tender, then finished over charcoal for a hint of smokiness before serving.

The showstopper of the meal is the grilled beef short rib (HK$520), prepared in three stages: slow-cooked, then steamed, then finally grilled over binchotan charcoal. Yuzu added during the steaming stage gives the meat a citrusy sweetness—the key move that makes this dish work. The mashed potato side is a bit plain, but the cheongyang chili on the plate brings enough heat to balance out the richness of the beef—best enjoyed by taking a bite of beef followed by a small nibble of chili, letting the spice build gradually.

YuSang wasn't offering dessert on the day of our visit, so if you're craving something sweet to finish, order another glass of honey or yuzu makgeolli. Korean food in Hong Kong often gets lumped together as "one big pot of kimchi and gochujang," hard to tell apart from place to place—but YuSang's menu is far more considered, and you can taste the intention behind it.

YuSang is located at Shops 105–109 & 139, 1/F, LANDMARK PRINCE'S, 10 Chater Road, Central. Enquiries: 9235 3527.