Jinjuu, meaning "pearl" is Hong Kong’s premier modern Korean restaurant. With a menu encompassing both traditional and contemporary fare, highlights include the selection of “Anju” (bar snacks) such as tacos, Bulgogi Burgers and our mouthwatering Carnitas Fries. Larger plates showcase Ssam sharing platters of succulent Bo Ssam Iberico Pork Belly, Braised USDA Short Rib, and grilled Sea Bass amongst others; and of course the famed Korean Fried Chicken, which no-one should leave without trying. The bar offers a wide selection of Korean beverages, alcoholic and non. Soju take center stage with an innovative cocktail list and fusions based on Korea's national spirit. Don't forget to try the famed Kimchi Bloody Mary, or the refreshing White Rice Negroni. On select evenings, the resident DJ’s hit the decks, spinning a mix of smooth house and soulful R&B, transforming Jinjuu into a vibrant late-night venue.


Judy JooOwner, Chef Patron

American-born Judy Joo, is a chef and host of the new and hugely successful cooking and travel show, “Korean Food Made Simple”, now in its second season (Food Network, worldwide). Her book of the same title comes out in May 2016.
After earning an engineering degree from the prestigious Columbia University, and spending years trading and selling derivatives at Morgan Stanley, Iron Chef Judy Joo decided to pursue her true passion and enroll at the French Culinary Institute. Judy honed her skills, earning the title of valedictorian, and went on to work as a Recipe Developer and Contributor at “Saveur Magazine”, and – after an across-the-pond move to London – at renowned restaurant Gordon Ramsay. A regular face on the Food Network/ Cooking Channel, Judy has especially made a name for herself as the only female Iron Chef UK. Just was also offered a role as a resident judge on “The Next Iron Chef”, “Iron Chef America”, “Kitchen Inferno” and competed in the epic “Battle Iron Chef UK” vs. “Iron Chef America”, making her one of few participants to serve as a chef, judge, and challenger throughout the Iron Chef series. Judy has also written for and been featured in numerous publications worldwide. Judy looks to her Korean heritage to add Eastern flavours and spices to her dishes. Inspired by her Korean roots, Judy will lead the Korean trend that is sweeping the globe.

Korean Food Make Simple TV

Korean Food Make Simple Cook Book

Andrew HalesPartner, Executive Chef

With a culinary career that was sparked by many trips to the South of France and South East Asia, Andrew’s position as Head Chef at “JINJUU” has brought him full circle. Building on his classic French fine-dining background, Michelin-star training and mentoring, the British chef positioned himself as a regional finalist in the acclaimed Roux Scholarship and gained an impressive wealth of experience across the UK. Starting at “The Vine” in Stoney Stratford, he moved to Michelin star “Paris House” restaurant in Bedfordshire to work under the guidance and mentoring of highly regarded chef Peter Chandler, who was the first English apprentice to be taken on by the chefs Albert and Michel Roux. Hales later moved to the French institution – “Le Pont de la Tour” before taking up his most recent position of Head Chef at “The Playboy Club London”.

With Andrews training and use of Classic French fine dining fundamentals and Judy Joo’s Korean-American influence; the pair have created a solid and exciting working relationship, developing interesting and unique menu design, with recipes that are a representation and combination of the Hales – Joo partnership.

In 2012 the pair travelled to New York to take part in the Iron Chef America TV show for the International Battle. They have also embarked upon many extensive research trips to South Korea. They were invited to cook for the first Lady in 2012 and were invited back again the following year to cook at the annual dinner for the luxury lifestyle “Noblesse” magazine. Other global personalities Hales has cooked for include music Legends Stevie wonder, Rod Stewart, and Snoop Dog, as well as royalty and heads of state.

Sang Hyun KoHead Chef

Leading the innovative culinary team at Jinjuu HK is Head Chef Sang Hyun Ko. Raised in a Korean household by his grandmother’s traditional cooking, Sang Hyun has developed an appreciation for European cuisine and love of cooking at age 16.
Focused on a career in the kitchen, Sang Hyun Ko studied Culinary Arts at the Westminster Kingsway College, before graduating the kitchen and moving up through a number of established London restaurants such as The Palomar and Fortnum & Mason, to name a few. On meeting Judy Joo, Chef Sang Hyin was welcomed into the Jinjuu London team, inspired by the restaurant’s modern take on Korean cuisine. Chef Sang Hyun along with others from the London kitchen team now introduce this concept to Hong Kong, with the same feel, taste and look that has been the hallmark of success in London.
A seasoned talent with extensive experience in the culinary arena, Chef Sang Hyun is committed to serving great food and service to Jinjuu HK guests.

Edgar SantillanBar Manager

With qualifications in mixology and wine, Edgar Santillan’s career has been heavily influenced by Mexican flavours which he now infuses with the Korean bar culture as Bar Manager of Jinjuu HK. With a career that began in California, Edgar worked his way up at well-known hotels and bars in Mexico, where he became enamoured with bar tending and the art of mixing cocktails.
Edgar’s career then took him to London where he developed innovative seasonal cocktails while managing two separate bars at a trendy Mexican restaurant, La Casa Negra Bar & Restaurant in London in charge with completely transforming the bar experience.
As Bar Manager at the newly opened Jinjuu HK, Edgar delivers well-crafted Soju based cocktails and drinks that bear influence from his years of Mexican and British hospitality experience.


Read the reviews written by people and get to know the reasons they love Jinjuu.


Read the reviews written by people and get to know the reasons they love Jinjuu.


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