Originally built in 1889, the historic significance of the Middle Park Hotel does not go unnoticed. Polished brass bar fittings coupled with moody wood-panelling interiors pay homage to such history, complemented by the gastropubs new Korean-inspired menu.

Ultra-fresh seafood is king on the new menu. For a bona fide Korean experience, go for the platter loaded with slow-cooked pork shoulder, oysters, jalapeño pickle, ssamjanj (a spicy paste) and cos ($69). From this, you can build your own ssam, which involves wrapping up the ingredients in a lettuce leaf.

If you're a Middle Park steak groupie, fear not. The pub is far from abandoning its meaty side. The revamped menu features five cuts, a 1.5-kilogram dry-aged ribeye platter ($135) and a revamped burger crowded with a house-made wagyu pattie, beetroot, egg, tomato, gruyere and caramelised onion jus ($24). The same goes for the classics, which have been reimagined under Ha's tenure. If you're keen on bangers and mash, give the pork and fennel sausage with plum-infused semi-dried tomatoes, leek and white pepper mash and duck fat gravy ($23) a try.

Enjoy such dishes with a beer from one of the Middle Park Hotel's 45 taps.