Black Truffle Cold Udon with Wagyu Stone Rice Bowl? Honjo x "Culinary Class Wars" Jung Hoyoung Reveals November Limited Menu

Tucked behind a discreet entrance in Hong Kong’s Sheung Wan neighborhood, Honjo’s vibrant atmosphere has long made it a go-to spot for weekend brunches and gatherings. Now, the restaurant has announced an interesting new direction: officially stepping away from its previous restaurant group, long-time executive chef Kyle Lee has taken full ownership as an independent operator. Free from past constraints, Chef Kyle’s first major move is bringing Chef Jung Hoyoung—the fan-favorite “dancing elf” from the hit show Culinary Class Wars—to Hong Kong for a guest residency.

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If you caught Chef Jung’s sharp skills on the show or on Please Take Care of My Refrigerator, he is now bringing the comforting Japanese flavors of his acclaimed Seoul restaurant, Caden, straight to Honjo. Available throughout November for HK$ 649 per person (subject to a 10% service charge), the four-hands collaborative menu features five courses and up to eight dish combinations. There is no unnecessary pretense here—just genuinely mouthwatering flavors.

Comforting flavors from the screen, turned into appetizers and delicate small plates

The feast opens with two appetizing small plates: Chef Jung presents his Yuzu Tomato with shiso leaves and house-made yuzu jelly, served alongside Chef Kyle’s signature Smoked Edamame tossed in smoked sesame oil and ao-nori. Guests can then choose two hot bar snacks and two cold starters—a genuinely tough choice.

For the hot dishes, you can try Chef Jung’s memorable standout from the show, the Lotus Root Dumpling, which bathes a house-made lotus root dumpling in a rich crab gravy and udon broth. Alternatively, opt for the silky, richly aromatic Monkfish Liver Chawanmushi.

The cold starters are just as impressive. The striking Snow Crab Terrine layers snow crab meat and sea urchin under a blanket of Tosa vinegar jelly, while the Sweet Shrimp Tartare brings a fresh sweetness mixed with lemon juice and mango puree. If you prefer rich fats, Chef Kyle’s Fatty Tuna Hosomaki and his Beef Tartare—served with Asian pear and a quail egg yolk—are also excellent choices to pair with a drink.

Cold black truffle udon meets A4 Wagyu stone pot rice

The main courses are the real highlight of this collaboration. Chef Jung serves a Seared Abalone Steak, featuring fresh abalone slow-steamed with daikon and drizzled with an abalone liver sauce, alongside his highly discussed Cold Black Truffle Udon. Thin, springy Japanese udon noodles are coated in a black truffle butter and bonito sauce, fresh black truffle, and a quail egg—richly aromatic but never heavy.

Chef Kyle counters with a grand finale: the A4 Wagyu Truffle Stone Pot Rice. Premium A4 sirloin Wagyu sits atop piping-hot black truffle butter rice with black truffle garlic soy sauce. The sizzling, crispy stone pot rice creates a perfect contrast with Chef Jung’s chilled, silky udon.

At the end of the feast, you can cleanse your palate with a refreshing Yuzu Mochi Sorbet served with fresh fruit and passion fruit syrup, or opt for the Sake Flight to try house-made umeshu, yuzu nigori, and raspberry liqueur all at once, bringing a perfect close to a relaxed dinner.

Collaborative menu availability: November 2026 (tasting menu and a la carte served all week during lunch and dinner hours)

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