Park Hyatt to showcase Gangnam Comfort Cuisine

A dish of sashimi where the creamy red-chilli pepper sauce is served on the bottom of the plate. / Courtesy of Park Hyatt Seoul

By Kim Se-jeong

Park Hyatt Seoul’s honey bingsu, its version of a Korean summer dessert, made of shaved ice, honey, apple and pecan has become a sensation since it was first introduced last year.

Inspired by the honey bingsu’s success, the hotel is showcasing more Korean favorites as its “Gangnam Comfort Cuisine” which will start on Sept. 14 and be served at The Lounge on the hotel’s 24th floor.

The dishes on the Gangnam Comfort Cuisine ― sashimi, chicken soup, grilled hairtail, vegetable pancakes, pork belly and beef dumplings ― maybe local favorites, but the hotel chefs put their own twists to the dishes which will pleasantly surprise those who already know the dishes’ tastes and ingredients.

“Samgye-gui” (roasted chicken with ginseng)

With the sashimi, for example, the raw fish is traditionally dipped in thick red-pepper sweet and sour sauce. The hotel chefs, in contrast, put the sauce through a whipping siphon and spray it on the bottom of the plate and then put the raw fish on top. The process retains the traditional taste of the sauce, but gives it a creamy texture, which is something new.

“The goal of my team is to keep the authenticity in taste,” Massimiliano Ziano, the hotel’s executive chef, said. “But we try to be creative in preparing the food.”

The “Samgyegui” is another innovative dish from the Comfort Cuisine menu.

“Samgye” is derived from “samgyetang,” a Korean chicken soup traditionally enjoyed in the summer, and “gui,” the Korean word for “roast.”

Korean-style Paella, Spanish dish including rice, chicken, fish and vegetables.

With the samgyegui, the chicken is roasted, instead of boiled. Once the chicken stuffed with grains and dried traditional fruit is half-cooked, it is put in an oven. The roasted chicken is served separately from the broth.

Through the innovative menu, Park Hyatt aims to satisfy not only Korean guests but also foreign guests who may not be used to Korean cuisine. To this end, the hotel included five sandwiches to the menu.

The Klub Sandwich uses rice bread; chilli chicken, Korean specialty, egg and beef brisket. The Tteokgalbi Burger uses buns made with kimchi juice; Korean beef patty known as tteokgalbi; and avocado. The Bulgogi Panini uses marinated Korean beef, known as bulgogi; along with soy sauce; and mild cheddar cheese. The sandwiches will be served only during lunch.

Strawberry Makquiri is made with “makgeolli” (traditional rice liquor), strawberries, Chambord, lemon juice and honey.

Gangnam Comfort Cuisine also includes desserts and beverages. Apart from its famous honey bingsu, the hotel will serve panna cotta made with local ingredients, including corn; purple potato and pumpkin cakes; rice crackers served with chocolate mousse; and waffles with mugwort.

The menu’s beverages include Bloody Kimchi, which is made with vodka, kimchi juice and chili paste; Strawberry Makquiri, which is made with "makgeolli," a traditional rice liquor, strawberries, Chambord, lemon juice and honey; Mulberry Mojito, which is made with local mulberries; and Persimmon Mimosa, which is made with champagne and persimmon.

The Lounge is open all day until midnight. It serves lunch, afternoon tea, dinner and evening cocktails.

The Gangnam Comfort Cuisine dishes will be served in five-course meals at 90,000 won per guest, including tax and service charges. Dishes from the menu may also be ordered separately.

For more information and reservations, call (02) 2016-1205.