Hotel Lobby

By Jun Ji-hye

InterContinental Seoul COEX introduces special Peking Duck

InterContinental Seoul COEX introduces a special Peking Duck dish prepared in the traditional Beijing style in its Asian Live restaurant located on the second floor of the hotel.

Chef Kuo Lihai from China, who used to work at one of the top Peking Duck restaurants in China, presents the most authentic and traditional Peking Duck.

With the fatty parts of the meat dissolved away in the cooking process, Peking Duck is light in flavor and delectable.

Peking Duck is known to have been frequently enjoyed by Emperor Qianlong of the Qing Dynasty, one of the most renowned gastronomes in the history of China.

The food is cooked using a smoking process whereby a whole duck is kept in a brazier for three to four hours, leaving it with tender flesh and crispy skin.

Peking Duck can be prepared using either the Quanjude method involving firewood or the Bianyifang method using indirect heat from a closed oven.

Asian Live follows the former and adds multiple layers of the chef's unique sauce to the duck.

Asian Live's Peking Duck meal starts with a specially prepared hearty soup and moves onto the crispy Peking Duck, sliced up by the chef.

Served as a six-course meal, including dim sum, Peking Duck lettuce wraps, Peking Duck soup, a main dish and dessert, the special is available for 100,000 won ($86).

Diners can add Peking Duck to the existing Chinese lunch course or dinner course instead of ordering the special Peking Duck course as Asian Live is dedicated to offering a variety of options suitable for family gatherings and business meetings.

Reservations must be made a day in advance. The course will be available throughout the year.

Millennium Hilton Seoul holds promotion featuring swellfish

Millennium Hilton Seoul holds a special promotion featuring swellfish, or fugu, at its Japanese restaurant, Genji, until the end of January.

Skilled, veteran chefs will offer the finest flavors and most tender textures that can only be experienced during swellfish season.

The promotion gives visitors the chance to try the delicacy of the season in Japanese cuisine as swellfish fattens in colder weather to survive the low temperatures.

Genji's chefs have created a special curated set menu that features the fish prepared in a variety of ways.

The dishes will include swellfish sashimi, tempura, swellfish cooked in a hotpot, among others.

The special meal is priced at 170,000 won per person, and is available for lunch and dinner. A la carte prices range from 100,000 won to 220,000 won.