The Real-Life Diet of Mosu Hong Kong’s Bruno Jeong and Trid’s Scott Kang

Bruno Jeong and Scott Kang first met 7 years ago at Mosu Seoul, where they worked as Junior Chef and Sous Chef respectively. Years later, Jeong would become Head Chef at Mosu Hong Kong, and Kang would go on to launch his own fine-dining restaurant Trid, and star on Netflix’s hit show, “Culinary Class Wars”. 

This December, the two finally reunited in Hong Kong for Mosu Hong Kong and Trid’s first-ever collaboration dinner. A poetic expression of Korean cuisine, the meal reinvented classics such as gyeran jjim (steamed eggs) and hangover soup, while also highlighting star produce like Hanwoo beef. Ahead of the milestone occasion, we got the scoop on Chef Jeong and Chef Kang’s “Real-Life Diet”, from go-to hangover cures to their favourite Korean banchan.

What is your go-to meal after a service?

Bruno: It depends on the time. Sometimes, it’s Taiwanese dumplings or wonton noodles.

What is your go-to drink after a service? 

B: I go to 7/11 and grab a beer.

Do you have breakfast everyday? What do you usually have?

Scott: I usually skip breakfast on working days, but on my days off, I usually eat a sandwich and have a cup of coffee. 

What is your go-to “hangover meal”?

S: Definitely Korean instant ramen, spicy ramen. Shin Ramyun!

Favourite guilty pleasure snack? 

S: Eating ten Krispy Kreme doughnuts—at the same time. 

Favourite fast-food chain? What’s your usual order?

S: My favourite one is McDonald’s and I order the Bacon Tomato Deluxe, but I don’t think they have it in Hong Kong.

B: So I also have McDonald’s usually, and I prefer to eat the McSpicy Chicken Burger. No meal, just the burger. 

Top 3 favourite banchan?

S: Number three, spicy dried squid. Number two, jeotgal, which is salted seafood. And then my number one is Korean rolled egg with ketchup.

B: For me, of course the first one is kimchi. Whatever kind of kimchi it is, I like. The second one is soy sauce braised quail eggs; it is very simple but very uncommon in Hong Kong. And then the last one is gosari. These days I’m liking it so that’s why I put it on our menu as well. 

Do you remember the last meal you cooked for yourself?

B: This is true—aglio e olio. It’s very simple ingredients, very quick and fast. There’s no need to be fancy. 

S: I never cook at home for myself, so my answer is no, nothing!