HONG KONG SAR, 29 May 2026 — 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 stylish industrial-chic interiors and an elevated take on Korean comfort food. The brand is admired for refined renditions of Korean classics, from slow-simmered oxtail and perilla oil buckwheat noodles to Yukjeon, Korean-style battered beef pancakes, paired with highballs, traditional liquors and whiskey.
Led by Chief Executive Officer Julian Kim, JUDORAK takes its name from three characters — ju, meaning brewing; do, meaning way; and rak, meaning 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, demonstrating Korean techniques through live, onsite preparation.
A Showcase Of Modern Korean Classics
Featured across Harbourside’s expansive buffet is a curated collection of JUDORAK signatures, each offering a distinctive expression of contrast and craft. Jeyuk Cream Noodle brings smoky jeyuk-bokkeum into a silky cream sauce, while Daechang Tteokbokki embraces bolder sensibilities with chewy rice cakes and rich, buttery depth.
Traditional dishes are presented with refined restraint, including Deulgireum Guksu, a minimalist yet intensely aromatic perilla oil noodle dish; Buchu Saeu Jeon, savoury pancakes made with fragrant garlic chives and fresh shrimp; Sogogi Yukjeon, a festive classic of thin beef slices pan-fried until tender; Sokkori Suyuk, slow-braised oxtail served warm with dipping sauce and fresh chives; and Yukjeon & Suyuk Jeongol, a comforting Korean hot pot of sliced meat, vegetables and mushrooms.
The journey concludes on a lighter note with Korean Bingsoo, a traditional summer dessert of finely shaved ice topped with sweet red bean, bringing a gentle sense of coolness and calm.
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, pairing seamlessly across the menu’s progression.
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.
Inside The JUDORAK Collaboration
Take a closer look at the official dishes and dining experience from the Regent Hong Kong x JUDORAK collaboration.
