Joseon Palace, The Great Hongyeon.

Joseon Palace, The Great Hongyeon.

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[Asia Economy Reporter Yuri Kim] 'Chosun Palace Seoul Gangnam, a Luxury Collection Hotel (Chosun Palace)' announced on the 16th that it will offer a variety of signature dishes using seasonal ingredients for autumn in its hotel gourmet collection until November 30.


At 'Eatanic Garden,' guests can experience Korean cuisine courses with the restaurant's unique plating. A hotel official said, "We have prepared dishes accompanied by sauces made using our signature Korean liquors, such as mushrooms with a sauce enhanced by the flavor of grilled asparagus, and grilled geumtae topped with a clear pine-scented mushroom sauce made with Solipju, brewed from the clean water and pine needles of Hamyang at the foot of Jirisan."


The menu includes Haenam sweet potato and peanut pumpkin tart, Jeju flatfish tart topped with white kelp, and desserts such as brown butter and apple sherbet. Signature lacquerware box desserts feature apple fennel jelly, canel?, and two types of doenjang caramel churros.


At 'The Great Hongyeon,' the dim sum menu is specialized with five new special dim sum dishes presented by Chef Wang Xibo from mainland China. These include foie gras silk balls and truffle mushroom dim sum, as well as Hong Kong-style char siu pastry, radish cake, and juksaeng scallop cheong fun dishes.


Guests can also enjoy a newly introduced Cantonese Chinese course paired with wine, presented by Chosun Palace sommelier Jinbeom Kim and head chef Wang Hongryong. The pairing course menu consists of crab roe sauce noodles with steamed abalone, black bean sauce supreme lamb ribs with tofu sauce whole abalone, and truffle live spiny lobster.



At the live station of 'Constance,' various dishes using seasonal ingredients are also available. The 'Constance Sunday Delight' seafood tower menu, available only on Sundays, is filled with dishes that evoke the feeling of autumn.


This content was produced with the assistance of AI translation services.

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