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Hong Kong’s North Point, the Smell Was Different from the Start
I was walking near 233 Electric Road when I noticed something off about the air. Sesame oil, fresh garlic, and underneath it all, a subtle sea breeze. Then I saw it: a big sign in Korean reading ‘Minyoung Live Fish Factory.’ This place opened on May 15, and it’s the first overseas location for ‘Minyoung Susan,’ a seafood chain that runs over 40 stores back in Korea. Hong Kong’s Time Out even ran an article on May 11, saying to expect ‘jet-fresh Korean-style sashimi, sushi, and hearty seafood dishes.’
Look, Hong Kong’s a city where you can find food from every corner of the world, so Korean food alone isn’t exactly a novelty. But what caught my eye in the Time Out piece was this: Hong Kongers usually think of Korean food as fried chicken, BBQ, or bubbling stews. There were hardly any restaurants specializing in Korean-style seafood or raw fish (hoe) here. Minyoung Susan saw that gap and walked right in.
So What’s the Difference from Japanese Sashimi?
Hey, did you think Korean hoe and Japanese sashimi were the same thing? I used to, too. Turns out they’re pretty different. Hoe is sliced a bit thicker than sashimi, giving it a chewier, firmer bite. And the accompaniments? Sure, you might get wasabi and soy sauce, but Korean-style usually comes with chojang (vinegar-based gochujang sauce), sesame oil with minced garlic, or ssamjang, plus lettuce or perilla leaves for wrapping. Once I heard that, it made total sense why Minyoung Susan is pushing ‘real Korean-style hoe, not Japanese.’
Let’s Flip Through the Menu
The North Point menu feels just like the Korean originals. Premium hoe platters with salmon, yellowtail, and Korean-style white fish like halibut, black sea bream, and grouper. Nigiri sushi and sashimi rice bowls in all sorts. And it doesn’t stop there—spicy stir-fried clams, al-tang (spicy fish roe stew), and a spicy frozen seafood hot pot. I checked local review sites like OpenRice, and one customer raved about the service until dawn, specifically calling out the seafood jjapaghetti.
A mid-July Instagram post showing their inventory gave me a sense of how seriously they take freshness. They listed small batches of amberjack and Japanese whiting, generous amounts of octopus, grouper, rock bream, and hairtail, and limited supplies of black sea bream, red sea bream, and porcupine fish. They post daily updates like that. You can tell they’re not just riding on the brand name—they’re sweating the logistics.
Why North Point, of All Places?
North Point is one of those neighborhoods on Hong Kong Island with a strong local vibe. It’s not flashy like tourist-packed Causeway Bay or Central, which means it’s a dining district where actual residents come to eat. Minyoung Susan, with its direct-from-Noryangjin supply chain, opening its first overseas store here feels like a strategy to win over real Hong Kong locals, not tourists. And with hours running until dawn, they’re clearly targeting the late-night crowd looking for a plate of hoe with a drink.
But let’s be honest: premium hoe and live fish flown in directly don’t come cheap. Korean-style raw fish is often seen as a premium dining experience, so if you’re just looking for a quick, cheap meal, this might be a splurge. Still, if you’re curious about authentic Korean hoe, options like this are rare in Hong Kong—worth checking out at least once.
What’s Next?
A brand that grew from Noryangjin to over 40 stores crossing borders for the first time—it’s a sign that Korean seafood restaurants are confident enough to franchise overseas. If the North Point store settles in, I’m curious which city will be next. If you’re in Hong Kong, swing by 233 Electric Road and see for yourself whether Korean hoe really tastes different from Japanese. Could be a fun experiment.
Source: Cherry Chan, TimeOut Hong Kong, 2026-05-11 (store opened May 15, 2026).
