Sung Anh’s culinary journey is shaped by a rich blend of cultural heritage and personal experience. Growing up in Seoul, he was immersed in the flavors of his grandmother’s kitchen, where North Korean and Japanese traditions came together. After moving to California, he began his culinary career in his family’s Chinese restaurant, before serving in the United States Army in Iraq.

Following his service, Anh pursued his passion for cooking, refining his skills in renowned restaurants including The French Laundry, Benu, and Urasawa — kitchens celebrated for their precision, creativity, and innovation. In 2015, he opened Mosu in San Francisco, earning widespread recognition in its first year. In 2017, driven by a desire to reconnect with his roots, Anh relocated Mosu to Seoul, where it quickly garnered critical acclaim.

Anh’s philosophy emphasizes fresh, seasonal ingredients and minimalist presentation. A signature dish featuring Korean mountain herbs, fatsia sprouts, and fried fish pays tribute to his childhood foraging with his father. In 2022, he introduced Mosu Hong Kong, bringing contemporary Korean cuisine to a stunning setting overlooking the city’s skyline.