THE HEART OF WHAT WE DO
Korchina F&B Group grew out of a simple belief: great food brings people together across any border.
Backed by three decades of global trade and cold-chain experience across Asia, we bring authentic Korean cooking to international tables with uncompromising ingredient quality, operational discipline, and real warmth—the true spirit of Jeong (情).
For us, running restaurants isn't just about feeding people; it’s about sharing a culture. From traditional tabletop Korean BBQ to modern dining, every restaurant under our group honors Korean culinary roots while pushing what’s possible in quality and flavor.
A NOTE FROM LEADERSHIP
"True hospitality isn't just served—it's felt.
In Korea, real connection happens when people gather around a warm grill, sharing simple, honest food cooked over open embers."
When Korchina was founded in 1994, our focus was global trade and supply chain operations.For three decades, we mastered cross-border logistics and disciplined, large-scale execution across Asia.Yet logistics only moves products—culture is what touches people.
Korchina F&B Group was built on a simple premise: honoring traditional Korean cooking, welcoming every guest like family (Jeong 情), and making space for great meals.We developed our central butchery infrastructure and proprietary dry-aging methods to elevate—never replace—those core culinary traditions.
Whether you sit down for traditional BBQ at Hancham or a casual meal with friends, our table is always set for you with real warmth and deep respect for tradition.
— Sun Mi Park, CEO of Korchina F&B Group
Image: (left) Sun Mi Park, CEO, (right) BC Park, Chairman
WHERE WE CAME FROM
Our background gives us a unique edge. We started in international trade, mastered supply chains, and then turned that exact operational discipline toward the food we love.
1994
Global Sourcing Foundation
Built an international trade footprint, giving us direct access to world-class supply networks and cold-chain expertise across Asia.
2014
Opening Hancham 韓珍
Brought our supply chain expertise to the dining table, launching Hancham on Prat Avenue in Hong Kong to serve authentic Korean BBQ and regional home-style dishes.
Present
Central Butchery & Dry-Aging
Grew into a multi-concept group backed by our own Hong Kong Central Kitchen and proprietary meat-aging technology.
THE SCIENCE OF TASTE :
CENTRAL BUTCHERY & PROPRIETARY DRY-AGING
CENTRAL KITCHEN &
BUTCHERY HUB
We run a dedicated Central Kitchen and Butchery Hub.
Master butchers handle every primal cut off-site under strict temperature controls. This means absolute freshness, consistent trimming, and portion control across all our dining rooms every single day.
MASTERY IN DRY-AGING :
SCIENCE MEETS TRADITION
We combine traditional dry-aging craftsmanship with cutting-edge biotechnology to unlock unmatched tenderness and flavor in our meats:
Custom Enzyme R&D with Ewha Womans University: Our aging process relies on proprietary, in-house enzymes developed through dedicated researchwith Korea’s prestigious Ewha Womans University.
Traditional Aging Infrastructure: Our meats are slowly cured in specialized aging rooms that control humidity, airflow, and temperature to honor time-tested dry-aging traditions.
Radio Frequency (RF) Waves: We complement our traditional setup with high-tech RF waves that gently regulate internal temperature at a molecular level,ensuring smooth, even aging without compromising moisture.
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