Posted : 2012-02-16 16:43
Updated : 2012-02-16 16:43

Visiting chefs offer international culinary experience

Ritz-Carlton Seoul’s Oksan Buffet features Arabian Food Festival with a visiting chef from Ritz-Carlton Dubai. / Yonhap

By Kim Rahn

Hotel restaurants offer good quality food on their usual menus, but to provide new, unusual items they invite chefs from other hotels or restaurants here and overseas.

During February, chefs from around the world ranging from China and Japan to Dubai and Switzerland will present their local delicacies.

The Grand Hyatt Seoul’s The Chinese Restaurant invited chef Li and chef Xu from the Grand Hyatt Beijing’s award-winning restaurant, Noble Court, to offer a variety of Chinese dumplings and noodles authentically reflecting traditional Chinese tastes.

Through Feb. 28, the two chefs with more than 10 years of culinary experience introduce 17 dishes of dumplings and noodles, using the highest quality local and seasonal ingredients.

These include steamed shrimp dumplings with bamboo shoots; steamed shao mai with shrimp mousse and goose liver; wok-fried eel and vegetable spring rolls; and boiled dumplings filled with minced prawn, pork and mushroom.

The noodle dishes include boiled noodles with homemade tomato sauce; traditional Beijing noodles with stewed pork and sliced vegetables; and braised noodles with shredded pork and mushroom.

The special menus are available for lunch from noon to 2:30 p.m. and dinner from 6 p.m. to 10:30 p.m. The price of the a la carte dim sum selections ranges from 7,500 won to 25,000 won. For more information, call 02-799-8163.

At the Lotte Hotel Seoul, Taiwanese delicacies are on offer.

A top chef from the Formosa restaurant at Taiwan’s Howard Plaza Hotel, which was selected as one of Taiwan’s top 100 restaurants, has come to recreate authentic Chinese cuisine at the Korean hotel’s Chinese restaurant Toh Lim until Feb. 19.

The delectable seafood dishes are prepared with live lobster, sea cucumber and dried scallops, along with rice noodle and stir-fried egg. The lunch and dinner course menus are priced at 120,000 won and 180,000 won, respectively. A special gala dinner priced at 400,000 won will be held tonight. For more information, call 02-317-7101.

If you want to try Arabian food, visit Oksan Buffet at the Ritz-Carlton Seoul where an Arabian Food Festival is being held through Feb. 29.

Mohammad Issa Ibrahim Ali, executive chef at the Ritz-Carlton Dubai’s steak specialty restaurant Centre Cut, was invited to host the event. The chef with over 10 years experience at world-class hotel chains in Dubai and Jordan presents a wide array of Arabian favorites.

Some of his specialties include hummus; charcoaled kebab; tabboleh wheat salad made with herbs, mint, tomato and rye crackers; and chicken musakhan with chicken in spicy sauce and olive oil wrapped in bread.

Customers will get a chance to win a lucky draw, with prizes including roundtrip tickets on Etihad Airlines and two-night stays at the Ritz-Carlton Abu Dhabi, Grand Canal, or the Ritz-Carlton Dubai Financial Center, as well as vouchers for one-night stay in Ritz-Carlton Seoul’s club premier room, Themae Spa at the hotel, or meals at Oksan.

The price of the buffet is 67,000 won for weekend lunch and 70,000 won for weekday and weekend dinners. For more information, call 02-3451-8474.

At Westin Chosun Seoul’s Japanese restaurant Sushi Cho, traditional Kyoto-style kaiseki cuisine will be offered in a gala dinner on March 2 and 3 by Kunio Tokuoka, chef and the third-generation owner of Michelin-starred restaurant Kitcho.

Kaiseki is a traditional multi-course Japanese dinner where numerous small dishes are ceremoniously brought to the table over the course of the meal. Foods made with fresh, seasonal ingredients are presented on plates that are chosen to enhance their appearance and the theme of the meal.

Kitcho, founded in 1930 in Osaka, started as a small eatery but now runs five branches in Japan and one in Singapore. Its flagship restaurant in Kyoto was awarded three stars by the Michelin Guide.

Only 40 guests per day will be invited to the dinner, which will be available between 5:30 p.m. and 10 p.m. for 370,000 won. For more information, call 02-317-0373.

For dessert lovers, Seoul Palace Hotel’s buffet restaurant and cafe, The Goong, invited dessert master chef Marcus Huber to present a Sweet Culinary Gourmet promotion through Feb. 19.

The director of cuisine at Fusion Maia Resort Hotels in Vietnam offers five kinds of low-calorie cake named “Slim Line Cakes,” which are only 85-140 kcal. With natural ingredients and minimum use of sugar and without preservatives and artificial color, they are perfect for health-conscious people.

The German native has developed a career in pastry at many five-star hotels and Michelin-starred restaurants around the world, combining Asian and Western cuisines.

The cakes are available with buffet menus at 54,500 won on weekdays and 56,500 won on weekends. For more information, call 02-2186-6885.

The Grand Ambassador Seoul’s buffet restaurant, The King’s, presents an Authentic Chinese BBQ Roast and Wok Special promotion through March 31.

Guest chef Nick from Tianjin, a fried dishes expert, and two other chefs with specialties in dim sum and barbecues will offer authentic Chinese delicacies, such as Beijing duck, Dongpo pork, lamb barbecue and eel dishes.

Lunch is priced at 58,000 won and dinner at 65,000 won. For more information, call 02-2270-3131.

At the Hyatt Regency Incheon, chef Keiichi Watanabe from the Grand Hyatt Seoul will host a Japanese Chef Special promotion from Feb. 17 to 26.

The chef will demonstrate a feast of traditional Japanese foods such as assorted sushi including aburi yellowtail and sea urchin and bento comprised of sushi, tempura and yakimono. Beef donburi and rib-eye yakitori using beef from a farm in Jedong on Jeju Island will also be available. The meal prices range between 25,000 won and 42,000 won.

For one day on Feb. 23, an event named “The Chef’s Table” is offered, where guests can enjoy the harmony of authentic Japanese food and sake. It will be limited to 20 diners and the price is 180,000 won. For more information, call 032-745-1234.

The Grand Hilton Seoul’s Buffet Restaurant offers a rare chance to enjoy the taste of Switzerland in the Snowy Switzerland promotion until the end of February.

The hotel’s head chef Martin Muller features cheese and chocolates, necessary ingredients used in Swiss cuisine. The menu includes beef fondue served with cocktail sauce, mustard mayonnaise and tartar sauce; sliced beef Zurich style; roesti potatoes; and sausages with garlic sauce.

Traditional Swiss desserts are also available, including dark chocolate, strawberry mousse and crepe, apple fritters and oatmeal bars with strawberry marmalade. For more information, call 02-2287-8271.

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