By Kim Rahn
Foreign chefs and wine experts will visit Korea to present authentic dishes from their home countries.
The Grand Hyatt Seoul has invited three chefs from the Grand Hyatt Singapore to present diverse fusion cuisine from Oct. 11 to 24.
At buffet restaurant The Terrace, the “True Singapore”’ promotion will provide a chance to experience the fusion of Chinese, Indonesian, Thai and British cultures that defines the culinary culture of Singapore.
Chef Low Hui Heng, with 18 years of experience at the Chinese Banquet Kitchen at the Singaporean hotel, has introduced the unique flavors and scents of Singapore through various promotions at Hyatt hotels worldwide.
Additionally, chefs Mahahtyir Bin Ya and Rajesh Kumar will feature Malaysian and Indian cuisine through lunch and dinner buffets as well as a la carte selections.
Dishes from various nations available at The Terrace include pulut hitam, a spicy, sweet dish made of black rice and coconut; beef rendang, a Malaysian short-rib stew; popiah, spring rolls with vegetables and seafood wrapped in a wheat pancake; and tandoori oven chicken.
On weekdays, lunch costs 54,000 won, and dinner 56,000 won. Both lunch and dinner on weekends is 60,000 won. For more information, call (02) 799-8166.
The Banyan Tree Club & Spa Seoul’s Granum Dining Lounge presents authentic Balinese cuisine from Oct. 5 to 12.
Created by chefs Artawan and Sariati from the Banyan Tree Ungasan, the dishes include bebec betutu, steamed duck seasoned with 25 kinds of spices and wrapped in banana leaf; gado, a vegetable salad with peanut sauce; mie goreng, Indonesian-style fried noodles; and sate lilit, minced chicken with coconut seasoning.
The set menu is priced at 50,000 won for lunch and 70,000 won for dinner. For a la carte dishes, appetizers start from 15,000 and main dishes from 30,000 won. For more information, call (02) 2250-8000.
The JW Marriott Seoul’s grill restaurant, JW’s Grill, will serve two wine dinners on Oct. 11 and 12, featuring Mondavi, a leading American brand known as “the White House wine.”
Menus for the wine dinners will be prepared by visiting chef Jeff Mosher from the Robert Mondavi Winery, who has handpicked a series of dishes perfectly matched to each wine. He will use many of Korea’s seasonal products.
The six-course dinner will offer tuna tartare, carrot soup, olive-flavored salmon garnished with lentils, roast duck breast with fig salad, and slow-cooked beef ribs with seasonal vegetables, complemented by seven of Robert Mondavi’s finest wines.
The wines to be introduced include Fume Blanc, Chardonnay Reserve and Cabernet Sauvignon Reserve. The 2008 Momentum, which was previously only available at the winery in the United States, has been specially brought here for the event.
The dinner will begin at 6:30 p.m., priced at 180,000 won. A special Mondavi menu will be available at the restaurant until the end of October. For more information, call (02) 6282-6759.