Hanwha Plaza Hotel Launches Chinese Set Menu 'Yangjang Datchu'

A Special Experience Where the Head Chef Provides a One-Stop Service from Ingredient Selection to Menu Planning

[Asia Economy Reporter Lim Hye-seon] Dowon, the Chinese restaurant at Plaza Hotel operated by Hanwha Hotels & Resorts, announced on the 5th the launch of ‘Yangjangdachu (仰仗大?)’, a menu designed by the head chef from ingredient sourcing to menu composition. The Chinese term ‘Yangjangdachu,’ meaning ‘trusting the chef,’ is Dowon’s unique menu concept that applies the Japanese omakase course style?commonly known as a chef’s choice course?to Chinese cuisine, offering a ‘special Chinese dining experience beyond expectations.’

While Japanese omakase focuses on sushi and sashimi, Yangjangdachu will be presented as a traditional course consisting of appetizers, soup, steamed dishes, stir-fried dishes, grilled dishes, braised dishes, and various sauce combinations. Notably, Dowon’s fourth head chef, Chu Shengluo, spent about a year personally researching domestic and international ingredients and built a database categorized into five groups: seasonal, regional, special, rare, and premium. Based on this, the menu is created using ingredients procured on the day of the customer’s reservation. Additionally, the wines served with the menu were personally selected by Ha Seok-hwan, an active sommelier at a Michelin two-star restaurant in France.

Dowon’s Yangjangdachu will be available by advance reservation only, limited to three groups per day, with a price of 280,000 KRW per person.

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