Rise Hotel Restaurant Char, Unveils 'Spring New Menu'

Rise Hotel Restaurant Char, New Spring Menu.

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[Asia Economy Reporter Yuri Kim] Rise Autograph Collection (Rise Hotel) restaurant Char announced on the 26th that it will introduce new menu items infused with Korean elements to welcome spring.

The new menu was planned to highlight Char's characteristic of adding Korean cuisine to Western cooking methods. You can enjoy items such as pine-smoked salmon salad, yuzu yogurt fruit salad, Cheongdo minari king prawn squid ink aglio olio, Jeju black pork rose puttanesca, Haenam enoki truffle cream pasta, Seosan large shrimp and sirloin steak, sirloin steak, lamb chop steak, duck roast with three textures, and Char olive oil cake.

The new menu was developed using specialty products representing various regions nationwide. The Cheongdo minari king prawn squid ink aglio olio harmonizes the sea aroma of king prawns with Cheongdo minari. The Haenam enoki truffle cream pasta offers a unique taste by including smoked Haenam enoki mushrooms along with button, shiitake, oyster, and porcini mushrooms.

Grill-based dishes are also newly introduced. Signature dishes of restaurant Char include sirloin steak grilled over applewood fire to bring out deep flavors and lamb chop steak served with fregula, a small, rice-like pasta. The duck roast with three textures consists of duck breast, leg roast, and duck heart.

Toppings and sauces are also completed in a Korean style to enhance perfection. The Jeju black pork rose puttanesca is served with Char chili pickles, and the Seosan large shrimp and sirloin steak come with Uiseong garlic aioli sauce. Additionally, domestically produced whole balloon flower root pickles, Naju pears, Geoje yuzu, and scorched rice are used.

Meanwhile, as part of Rise Hotel's 'Zero Project' campaign, restaurant Char has completely replaced paper menus with mobile devices. For environmental protection, packaging containers are provided using biodegradable eco-friendly products.

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