A chef who likes it authentic, healthy and tasty
For this particular chef’s special, though, you don’t need to travel that far.Mirko Agostini, the executive chef at the Hyatt Regency Incheon, recommends a restaurant located an hour from Seoul in Eurwang-dong, Incheon. He is a frequent visitor there, since the restaurant is located only a few minutes from his hotel.
“On our small island, there is a beach area with several seafood restaurants that use the freshest products directly from the harbor,” he says. “They serve great seafood cooked directly at your table.”
Of the many restaurants by the beach, Hoibaragi is this chef’s top choice. The relaxing and informal atmosphere is perfect to enjoy the sea breeze, a wonderful spot to unwind together with friends and family, he says. “When you’re strolling down the beach, the restaurant ajumma tries to lure you in,” he says.
The food isn’t fancy, it seems. Its specialities are a bowl of kalguksu noodles (5,000 won, $3.79); grilled clams (40,000 won to 60,000 won) and a spicy seafood stew (30,000 won to 50,000 won).
“You can enjoy the freshness of the food without any sauce needed,” he said.
And the chef knows what he’s talking about. Since he started his career in 1989, his philosophy has been the same: authenticity, healthy and tasty. He considers good food to be simple, which highlights the original flavor of the selected ingredients in harmony with the herbs and seasoning.
For more information on the restaurant, call (032) 746-3611.
Mirko Agostini has been the executive chef of the Hyatt Regency Incheon since in 2008. After graduating from the Hotelier School in Milan, he was the executive sous chef at the Grand Hyatt Bali and at the Al Dente Italian Restaurant at Hyatt Regency Guam.
By Lee Eun-joo [firstname.lastname@example.org]