InterContinental Hosts 'I Chef Promotion' Featuring Menus from Six Young Chefs

'IChef Promotion' presented by InterContinental Grand Kitchen. (Photo by Grand InterContinental Seoul Parnas)

[Asia Economy Reporter Jeon Jinyoung] At the buffet restaurant ‘Grand Kitchen’ of Grand InterContinental Seoul Parnas in Samseong-dong, the ‘I Chef Promotion’ will be held for five days from the 17th to the 21st of this month, where you can experience the creative menus of the hotel’s proactive chefs all in one place.

According to Grand InterContinental Seoul Parnas, the I Chef Promotion is named after the letter I, the English initial of InterContinental. This fall season, it will showcase menus from six of the most notable young chefs from various restaurants within the hotel.

Special menus available during the I Chef Promotion include ‘Heukgajami Angake’ (black flounder with a hint of yuzu) by Chef Ahn Jeongsu of the Japanese restaurant Hakone; ‘Basil Arancini’ and ‘Gaji Caponata’ (eggplant caponata incorporating Sicilian vegetable cooking methods) by Chef Lee Seonghee of the Italian restaurant Sky Lounge; ‘Beef Yukjeon Onban’ by Chef Ji Seunggeun of the Asian Live kitchen; ‘Morel and Truffle-scented Shrimp’ depicting autumn scenery with mushrooms and shrimp by Chef Joo Hyeongju of the Chinese restaurant Weilu; ‘Seafood Cocotte’ warmly simmered by Chef Ahn Jinbeom of the banquet kitchen; and a crispy ‘Apple Pie’ baked with seasonal autumn apples by Chef Park Seongjin of the bakery kitchen.

These chefs are responsible for research and development (R&D) support, menu analysis, and proposing new menus for the main restaurant offerings, striving to upgrade and refine menu quality.

In October, at Grand Kitchen, you can also enjoy a variety of dishes such as shrimp sauce made with autumn prawns, wild sashimi from Wando, Jeollanam-do, sea cucumber juice made with sea cucumber and pork, Eohyang Donggo (shiitake mushrooms stuffed with minced beef and shrimp), premium short ribs, Bakute (a Malaysian health dish simmered with pork ribs and various medicinal herbs), top-grade lamb chops marinated for over 24 hours with herbs and garlic, Buldodjang (a health stew enhanced with autumn Neungi mushrooms), and every Thursday, a whole domestic fresh tuna from Yokjido can be enjoyed through a tuna dismantling event all in one place.

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