Jung Sang-won

The Climb

Since 2015, Jung Sang-won has been the founder of Born & Bred, where he serves as chef-owner and Executive Chef of Born and Bred. The overlap in those titles points to continuity rather than repetition: the restaurant and the role have developed together since 2015. From that base, Jung has built a practice centered on Hanwoo beef, with the emphasis on control, consistency, and a restaurant language that stays close to the ingredient. The career reads less like expansion for its own sake than like refinement—one idea worked hard enough to become distinct.

Today

In Busan, Jung is chef-owner at Born and Bred. Hanwoo beef remains the specialty, and Jung Sang-won describes the approach plainly: “Moo-Lah highlights this exceptional ingredient, with each dish thoughtfully crafted to celebrate the distinct depth of flavour that Hanwoo beef can bring to traditional Hong Kong and creative Korean-influenced recipes along the way.” The line is useful because it states the kitchen’s method without dressing it up. Hanwoo is the main subject, and the surrounding references to traditional Hong Kong and creative Korean-influenced recipes show how the ingredient is being framed across contexts. The point is not decoration; it is translation. In Jung’s hands, the beef is allowed to set the terms, while the rest of the plate works in support of depth, clarity, and range. That gives Born and Bred a position that is specific rather than broad: a restaurant built to keep one ingredient legible across multiple expressions.

Signature

Jung's signature dishes include diamond-cut top blade and just-seared sirloin with pickled mustard seeds. Those dishes suggest a kitchen that values cut, timing, and contrast. Diamond-cut top blade points to precision in handling; just-seared sirloin with pickled mustard seeds shows a measured use of brightness against richness. The emphasis stays on the beef, with small details used to sharpen rather than overwhelm. That kind of cooking depends on restraint and exactness, and Jung Sang-won’s signatures reflect both.

In Their Words “Moo-Lah highlights this exceptional ingredient, with each dish thoughtfully crafted to celebrate the distinct depth of flavour that Hanwoo beef can bring to traditional Hong Kong and creative Korean-influenced recipes along the way.” **** Read together, the quotes frame Hanwoo beef as the center of the project and the reason for the menu’s range. Jung Sang-won speaks in direct terms about ingredient, context, and place, with no distance between the product and the restaurant’s purpose. The language is formal, but the intent is clear: to present Hanwoo with clarity while working within the traditions and expectations of Hong Kong.

Recognition

Jung's honors include World's Best Steaks #15, World's 50 Best Asia's Best Restaurants #51, Michelin Plate, Asia's 50 Best Restaurants, La Liste Top Restaurants, 77 points, and Opinionated About Dining Top Restaurants in Asia #12. For Jung Sang-won, the notices do not broaden the story so much as confirm it. They mark a restaurant and a chef whose identity is built on concentration, and on keeping that concentration exact.