This July, Hong Kong diners will have the opportunity to experience one of Seoul’s most talked-about dining concepts as JUDORAK arrives at Harbourside, Regent Hong Kong, for a limited culinary collaboration. Running from 6 to 26 July, the showcase brings together contemporary Korean creativity and time-honored traditions against the backdrop of Victoria Harbour.
A celebrated name in Seoul’s dining scene, JUDORAK has earned a reputation as one of Korea’s most beloved modern dining pubs, known for its stylish industrial-chic interiors and elevated take on Korean comfort food. The brand is particularly admired for its refined interpretations of Korean classics, from slow-simmered oxtail and perilla oil buckwheat noodles to Yukjeon, the Korean-style battered beef pancake. It is equally recognized for its thoughtful pairings of seasonal dishes with highballs, traditional liquors and whisky. With a loyal following that returns for its meticulously crafted dishes and signature pairings, JUDORAK has become a cultural touchpoint for contemporary Korean dining.
Led by Chief Executive Officer Julian Kim, JUDORAK takes its name from three characters: ju (brewing), do (way) and rak (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 his team will be stationed within Harbourside’s buffet, showcasing Korean culinary techniques through live preparation.
A Showcase of Modern Creativity and Time–Honored Korean Classics
Featured across Harbourside’s expansive buffet is a curated collection of JUDORAK signatures, each offering a distinctive expression of contrast and craft. Among the highlights is Jeyuk Cream Noodle, a comforting dish in which the smoky heat of jeyuk-bokkeum is softened by a silky cream sauce. Equally memorable is Daechang Tteokbokki, which pairs chewy rice cakes with the rich, buttery depth of beef large intestine, transforming a familiar street-food favourite into something layered, decadent and subtly addictive.
Alongside these contemporary interpretations are traditional dishes presented with refined restraint. Guests can enjoy Deulgireum Guksu (Perilla Oil Noodles), a minimalist yet intensely aromatic dish balancing rich perilla oil with a clean soy-based sauce. Buchu Saeu Jeon features delicate savoury pancakes made with fragrant buchu (garlic 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 offers slow-braised oxtail cooked until exceptionally soft and served with savoury dipping sauce and fresh chives, while Yukjeon & Suyuk Jeongol presents a comforting Korean hot pot of tender meat, vegetables and mushrooms simmered in a mild, savoury broth.
The experience concludes on a lighter, refreshing note with Korean Bingsoo, a traditional summer dessert of finely shaved ice topped with sweet red bean, offering an uplifting finish and a 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, bringing together contemporary creations and traditional Korean flavors in a way that feels both grounding and celebratory.
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 flavor, but as culture.
For more information or reservations, visit Regent Hong Kong , email dining.regenthk@ihg.com or call + 852 2313 2313.