Born in Seoul, South Korea, Sung Anh is a prominent chef known for his modern interpretation of Korean cuisine. Currently, he is the head chef and owner of the restaurant Mosu in Seoul, which has been awarded three Michelin stars, and he has recently opened a branch in Hong Kong. His cuisine blends Korean and Japanese influences, with a focus on using seasonal ingredients and innovative techniques.
Biography
Sung Anh grew up in Seoul, immersed in the culinary traditions of his grandmother, which melded North Korean and Japanese cuisines. As a young man, he moved with his family to California, where he began working in his parents' Chinese restaurant, marking his first professional culinary experience. After serving in the United States Army in Iraq, Anh decided to pursue a career as a chef.
He honed his skills at Michelin-starred restaurants such as The French Laundry, Benu, and Urasawa. In 2015, he opened his first restaurant, Mosu, in San Francisco, which earned a Michelin star in its first year. However, in 2017, he relocated the restaurant to Seoul to be closer to his family, and Mosu Seoul was awarded two Michelin stars.
Sung Anh's culinary philosophy is characterized by the use of fresh, seasonal ingredients, with an emphasis on clean and minimalist presentation. One of Mosu’s signature dishes is a reinterpretation of Korean mountain herbs, inspired by Anh’s childhood memories of gathering wild herbs with his father. This dish, which includes fatsia sprouts and fried fish, embodies his vision of combining tradition and innovation.
In 2022, Sung Anh opened Mosu Hong Kong, bringing sophisticated contemporary Korean cuisine to the vibrant gastronomic scene of Hong Kong. The restaurant, located in the M+ Tower of the West Kowloon Cultural District, offers a panoramic view of Hong Kong's skyline and Victoria Harbour, promising a unique culinary experience.
