From 6 to 26 July, Harbourside at Regent Hong Kong partners with Seoul’s acclaimed JUDORAK for a limited-run buffet collaboration, introducing Hong Kong diners to a thoughtfully curated showcase of Korean flavours. Set against sweeping views of Victoria Harbour, guests are invited to explore a vibrant interpretation of modern and traditional Korean cuisine, expressed with energy, finesse, and a sense of occasion.
A celebrated name in Seoul’s dining scene, JUDORAK has earned its reputation as one of Korea’s most beloved modern dining pubs — known for its stylish, industrial-chic interiors and an elevated take on Korean comfort food. The brand is particularly admired for its refined renditions of Korean classics, from slow-simmered oxtail and perilla oil buckwheat noodles to Yukjeon (Korean-style battered beef pancakes), as well as its thoughtful pairings of seasonal dishes with highballs, traditional liquors, and whiskey. With a loyal following that returns for its meticulously crafted dishes and signature pairings, JUDORAK has become a cultural touchpoint for contemporary K-dining.
Led by Chief Executive Officer Julian Kim, JUDORAK takes its name from three characters—ju (酒, brewing), do (道, way), and rak (樂, joy)—a philosophy inspired by the Korean ritual of gathering: sharing food, pouring drinks, and finding connection in the gentle rhythm of the table.
Throughout the collaboration, JUDORAK Head Chef Jacob Kim and chefs will be stationed within Harbourside’s buffet, demonstrating their Korean techniques through live, onsite preparation.
A Showcase of Modern Creativity and Time‑Honoured Korean Classics
Featured across Harbourside’s expansive buffet is a curated collection of JUDORAK signatures, each offering a distinctive expression of contrast and craft, and highlighted by two dishes that reflect the team’s modern culinary creativity:
- Jeyuk Cream Noodle is both unexpected and deeply comforting, where the smoky heat of jeyuk‑bokkeum softens into a silky cream sauce.
- Daechang Tteokbokki embraces bolder sensibilities, pairing chewy rice cakes with the rich, buttery depth of beef large intestine to transform a familiar street favourite into something layered, decadent, and subtly addictive.
Alongside these modern interpretations, traditional dishes are presented with refined restraint:
- Deulgireum Guksu (Perilla Oil Noodles) is a minimalist yet intensely aromatic dish, balancing rich perilla oil with a clean, refreshing soy-based sauce.
- Buchu Saeu Jeon features delicate savoury pancakes made with fragrant buchu (galic chives) and fresh shrimp, showcasing the natural aromas and textures of premium ingredients.
- Sogogi Yukjeon is a festive classic of thin beef slices lightly coated in flour and egg, then pan‑fried to tender perfection.
- Sokkori Suyuk is slow‑braised oxtail cooked until exceptionally soft, served warm with a savoury dipping sauce and fresh chives.
- Yukjeon & Suyuk Jeongol is a comforting Korean hot pot of tender sliced meat, vegetables, and mushrooms simmered in a mild, savoury broth.
The journey concludes on a lighter, refreshing note with Korean Bingsoo, a traditional summer dessert of finely shaved ice topped with sweet red bean—an uplifting finish that brings a gentle sense of coolness and calm.
Elevating the Experience with MUI Makgeolli’s Artisanal Elegance
Complementing the experience throughout is MUI Makgeolli, JUDORAK’s signature artisanal rice wine. Silky and luminous, it reveals gentle layers of grain sweetness, balanced acidity, and an elegant, lingering finish. Crafted simply from rice, nuruk, and purified water, its rounded texture pairs seamlessly across the menu’s progression—binding the experience together in a way that feels both grounding and celebratory. Enjoy the MUI Makgeolli at HKD 128 per 250ml carafe or HKD 368 per bottle.
Together, the collaboration becomes more than a meeting of cuisines—it becomes a shared table, a conversation between heritage and modernity, and an invitation to experience Korean dining not only as flavour, but as culture.
