2022.03.24 Hotel EventsJW Marriott Hotel Seoul
Announcement: Cafe One at JW Marriott Hotel Seoul celebrates the arrival of spring with a bold new signature menu combining existing favorites with a selection of new dishes ideal for pairing with coffee or beer, offering effortlessly simple dining experiences.
Highlights of the newly-curated menu, inspired by the philosophy of bringing out the natural flavors and textures of each fresh ingredient, include Ricotta Salad, made with ricotta crafted by Cafe One’s own chefs and tangy lemon juice; Croque Madame, sandwich bread with Italian Cotto ham and soft Béchamel sauce, topped with a radiantly sunny fried egg; and Chicken Sandwich, filled with thick slices of chicken breast cooked sous-vide and fresh spring vegetables. A selection of pasta dishes includes Penne Bolognese, made with a ragu sauce featuring tomatoes dried by hotel chefs; Chicken Cacciatore made with thin “angel’s hair” capellini pasta in a chicken and tomato stew; and Pasta Alla Puttanesca, an Italian family favorite made with capers, olives and anchovies.
Fritto Misto, an Italian-style selection of deep-fried seafood, and Gambas, irresistibly garlicky Spanish-style prawns, offer ideal accompaniments to new beverages Fruit Smoothie, made with mangoes, strawberry and blueberry, and Birra Morretti, an effervescent pale lager.
In addition is a selection of limited-edition healthy vegan dishes, available until April 30 only. Grilled Mushroom Salad is topped with quinoa and cauliflower, while Healthy Sandwiches are filled with vegan ham, vegan cheese, and a variety of vegetables, and Pasta Primavera, with broccoli, green beans and other fresh spring vegetables.
Cafe One is open from 8:00am until 8:00pm, with food orders taken from 10:00am until 7:30pm.
Four Seasons Hotel Seoul
Through June 21 – Four Seasons Hotel Seoul has appointed Marco Erba as the new head chef of Boccalino, an Italian restaurant located on the second floor. By welcoming a chef with an extensive global culinary experience, the hotel is aiming to enhance its menu quality and expand the usage of great products, as well as interactions with guests.
After graduating from ALMA (The International School of Italian Cuisine), Chef Erba gained culinary experience at lots of Michelin-starred restaurants and luxury hotels including Urbane and The Euro in Brisbane, Australia. Working as a chef all over the world, from Italy to China and Qatar, he established himself as a talented global chef.
Chef Erba plans to showcase his own Italian dishes by utilizing quality local seasonal ingredients. “Korea has many good ingredients across four distinct seasons, including agricultural products, beef and pork. I would like to present Italian dishes that embody this quality local seasonal produce,” he said.
He is also passionate about studying new ingredients and food. As soon as he came to Seoul, he tried various Korean foods such as tteokbokki (spicy rice cakes) mung bean pancake, dumpling soup and noodles at a traditional market, and also tried cooking the dishes himself at home.
Erba also believes that chefs need to communicate with guests, as they are the ones who enjoy the dishes. Whenever he gets the time, he tries to come out of the kitchen and listen to guests’ feedback. Based on the philosophy “I only serve the food that I enjoy”, he strictly controls the quality and taste of his dishes.
With his experience living in many regions in Italy, he plans to present authentic Italian cuisine from various regions using his own recipes. The chef will also share his expertise and knowledge of authentic Italian cuisine with the Boccalino team so that all chefs can consistently create authentic dishes for our guests.
Alejandro Bernabe, the general manager of Four Seasons Hotel Seoul stated, “As a veteran chef with more than ten years of experience at Michelin-starred restaurants and luxury hotels in Europe and Asia, he is well known for his talent in the industry. He even successfully opened Il Galante Italian Restaurant at Banyan Tree Doha in Qatar as a pre-opening team amid the Covid-19 pandemic, and I believe he will take Boccalino’s offerings to the next level.”
Chef Marco Erba introduces the following menu items: Carpaccio Tonnato is the creative combination of two Italian dishes of Vitello Tonnato (cold sliced veal) and carpaccio cuisine from Northwestern Piedmont region; Gnocchi Alla Siciliana, a traditional Sicilian dish of macaroni pasta in tomato sauce with eggplant, cheese, and basil in a gnocchi style; and 'Guancia di Manzo all Milanesee' braised beef cheek dish inspired from Chef Erba’s hometown, Milan.
A la carte is priced from 34,000 won ($28) to 120,000 won.
Boccalino, located on the second floor of Four Seasons Hotel Seoul, is an Italian restaurant decorated with sun-drenched marble walls, gleaming metal accents and cognac leather banquettes. Through its open kitchen, guests can enjoy the chef’s dynamic cooking right before their eyes.
Grand InterContinental Seoul Parnas
Announcement: Chinese restaurant Wei Lou, located on the 34th floor of Grand InterContinental Seoul Parnas, introduces “Family Choice” for the entire family to enjoy.
Guests can choose five dishes from 20 main dishes or have Peking duck prepared by a chef from China’s best Peking duck restaurant “Quanjude” with three items they pick. Guests can also select the second meal and dessert served with a glass of vintage French sparkling wine, so they can enjoy a full course meal tailored to their own preference.
The 20 main dishes include precious and expensive items worth over 100,000 won such as à la carte sea cucumber and stir-fried seafood with abalone and scallop, and various widely popular items, such as seafood and scorched rice soup, deep-fried ribs, fried pork belly in soy sauce, and fried chili shrimp.
For the individual main dish, guests can pick one from six available options, including hot and sour noodle soup, Sichuan style dan dan noodles, spicy seafood noodle soup, and black soybean sauce noodles.
For dessert, seasonal fruits, persimmon sago soup, mango sago soup, and deep-fried sugar-glazed sweet potato wedges are available as options and guests can choose one.
The five-dish option is available at 150,000 won per person and the option of Peking duck and three dishes at 170,000 won.
Grand Hyatt Seoul
Through June 4: Grand Hyatt Seoul’s signature restaurant Teppan serves premium Korean products carefully prepared with internationally inspired cooking techniques on a teppan grill.
Live baekhap (clam) pot is a great appetizer to start the meal. The mixture of the deep taste of baekhap, an herby scent of spring water dropwort, and the smoky flavor of teppan grilled leek not only warms the stomach but works up the appetite.
Jeju Black Pork Belly is a dish that can not only be savored with the eyes but also the palate, the clean and juicy nuttiness and richness of the barley soybean paste matching extremely well with the pork. Also, the green cabbage wrapped around the pork keeps the meat moist which also makes the mouthfeel tender. Jeju yellowtail is prepared using a kobujime method, which is a Japanese method of curing a fish to create a more umami flavor. The cured fish is nicely plated with watermelon radish and Almas Osetra caviar, and the Dasi sauce boiled on the teppan grill is poured onto the dish just before being served to the guest. This season’s Hanwoo beef sirloin A++ is a specialty created by Executive Chef, Dallas Cuddy. The turnip is fermented using a Japanese food preservation method called nukazuke. Chef Dallas’ current biggest interest in the cooking method is fermentation, and teppan adapting some of his methods, guests can enjoy the balance of domestically produced beef, the oiliness with the sour and saltiness of turnip and the seasonal Jeju yuche-namul (seasoned canola leaves)
From this spring, Teppan is prepared to take in additional menu orders such as the restaurant’s ultimate signature menu Fish Papillote and a new menu, Doenjang (soybean paste) Duck Breast. The duck breast is marinated in doenjang for two days to add saltiness and flavor, in addition to making the meat much richer. Chestnut puree and fermented mushrooms are served and composed together, as the nutty texture and flavor of the chestnut with the sourness of the mushroom balance and harmonize very well with the duck. For dessert, Teppan has prepared kumquat. Kumquat at Teppan is prepared in three different ways. Firstly, in a sorbet, a tart and refreshing taste, then grilled for a charred, soft but sweet and sour flavor, and lastly dried for a sweet and crunchy texture. These different textures balance well with the richness of the ginger and black tea brûlée that is beneath.
Teppan’s ‘Spring Breeze in Namsan’ lunch menu starts at 130,000 won and the dinner menu starts at 240,000 won.
BY LEE JIAN [firstname.lastname@example.org]