Relishing Korean culinary classics this spring at The Royal Pacific Hotel & Towers, City Garden Hotel and Hong Kong Gold Coast Hotel
Authentic South Korean delicacies are on the buffet menu this spring at Sino Hotels – The Royal Pacific Hotel & Towers, City Garden Hotel and Hong Kong Gold Coast Hotel.
Available from 24 February to 20 March 2016, the promotional menu of more than 18 traditional recipes and cocktails is crafted by Seoul’s multi-award winning Chef Pilsun Nam and Korean food culture expert Dr. Jia Choi Ph.D.
“Tasting Korean cuisine is an art by itself, focusing on the simple and natural ingredients that bring out the authentic flavour of the dish,” says Dr. Choi. “Diners can experience the essence of Korean culture through its tasty, diverse and well-balanced cuisine.”
Classic Korean Delicacies
Kimchi is synonymous with Korean culture, included in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. An authentic recipe using all natural ingredients is Oi Sobagi (Cucumber Kimchi), with a refreshing, tangy and spicy flavour perfect during warm and humid weather. It features handmade kimchi, seasoned with red chili powder, garlic, Chinese chivesand other spices.
Korean cuisine incorporates the philosophy of “Wu Xing” (Five-Elements) and an iconic example is traditional Bibimbap, which first appeared in the 19th century Korean cookbook ‘Siuijeonseo’. Five colours are represented by its wholesome ingredients, oyster mushrooms, spinach, summer squash, shredded eggs, carrots and doragi bellflower. Combined with hot pepper ‘gochujang’ sauce, they are closely associated to the body’s five ‘Zang-Fu’ elements – liver, heart, spleen, lungs and kidney. The vegetables trigger the appetite and aid digestion, while the Korean hot pepper stimulates blood circulation and encourages the body to sweat and cool.
Gimbap is a popular Korean rice roll that also incorporates the “Wu Xing” philosophy. Premium rice is selected for its soft and sticky texture. Complemented by colourful, appetising ingredients such as cucumber, carrots, pickled radish and thin slices of beef brisket, this dish is perfect for spring.
Koreans believe eating spicy dishes help combat fatigue. This idea of ‘Yi Yeol Chi Yeol’ (fighting heat with heat) is derived from the principles of traditional Korean medicine. Korean Chef Nam unveils his special recipe for Samgye-tang (Ginseng Chicken Soup) by stuffing a spring chicken with Siberian ginseng, astragalus jujube (red dates), ginkgo nuts, dried Kalopanax bark and glutinous rice. The ingredients are then boiled together until the glutinous rice fully absorbs the essence of ginseng and chicken, and is served as a delicious broth.
Following the philosophy of ‘Yi Yeol Chi Yeol’, Koreans enjoy spicy dishes like Dak- bokkeum-tang (Braised Spicy Chicken) and Yukgaejang (Spicy Beef Soup) in the springtime. Tender chicken is marinated with gochujang sauce and soy sauce, and later simmered in a spicy chicken broth with potatoes, leek, red and green chili, carrots and onions. The latter is a classic spicy Korean beef stew. Beef briskets are simmered in beef stock for 40 minutes, then fiddleheads, shitake mushrooms and bean sprouts along with chili powder, red chili oil and Korean beef powder are added to create a hearty Korean beef stew.
Korean Fried Chicken is legendary among the country’s favourite fast foods. Chef Nam’s version is hot and crunchy with a shatteringly crisp crust fried to golden-brown perfection, with a bite revealing juicy and tender meat. With a sweet and spicy sauce dip, pickled radishes and frozen Korean beer, this perfect combination will become a new favourite.
Other classic Korean gourmet choices also include: Korean Salad, Tufu Kimchi, Doenjang-jjigae (Soybean Stew), Seafood Japchae (Stir-fried Glass Noodles with Seafood), ‘Trendy’ Tteok-bokki (Spicy Rice Cakes), Tri-colour Korean Pancakes, Galbi-jjim (Braised Beef Ribs), Galbi-gui (Grilled Beef Ribs), Jeyuk-bokkeum (Stir-fried Spicy Pork) and Kimchi Fried Rice.
Limited-edition Korean Drinks
For the most authentic Korean dining experience, Sino Hotels is also serving new Korean drinks famed to help diners staying healthy and energised. A popular Korean tonic making its debut is Omija Punch. The name “Omija” means “Five Flavours” in Korean, and the drink is made from red berries of the Schizandra plant, exuding a combination of salty, sweet, sour, pungent and bitter flavours. The tonic is renowned for lowering blood pressure and detoxification.
Creative soju-based cocktails with a rich, complex taste and their own distinct character are also being served during the promotional period. Pear Crush (HK$88) combines soju, Korean Naju pears, ginger and lime juice for a crisp and refreshing tonic. Kimchi Mary (HK$68) is a blend of soju, Smoke Mary mix and tomato juice, topped with kimchi radish foam. The tomato juice complements the spicy flavour of kimchi, giving the cocktail a unique taste.
Korean hand-crafted beer 7Brau (HK$25/bottle) is also on the promotional drinks menu.
Tastes of Korean
Promotion Period：24 February – 30 March 2016
Café on the PARK
Address：2/F, Hotel Wing, The Royal Pacific Hotel & Towers, China Hong Kong City, 33 Canton Road, Kowloon
Reservation & Enquiry：
2738 2322
Garden Café
Address：1/F, City Garden Hotel, 9 City Garden Road North Point.
Reservation & Enquiry：
2806 4922
Cafe Lagoon
Address：LG/F, Hong Kong Gold Coast Hotel, 1 Castle Peak Road, Gold Coast
Reservation & Enquiry：
2452 8448
信和酒店旗下之皇家太平洋酒店、城市花园酒店及香港黄金海岸酒店，将于2016年2月24日至3月20日联手推出春日限定“韩”流自助盛宴，特意邀请韩国饮食旅游策划人崔智雅博士担任顾问及韩籍得奖名厨南必淳，率领其余两位韩籍大厨，亲自传授韩国人引以为傲的养生之道，炮制逾18款养生美馔及饮品，在乍暖还寒的春日，与宾客共享健康养生!
韩国特色养生料理
头盘以占韩国传统饮食重要席位的泡菜揭开序幕，因其丰厚的文化价值，早于2013年被联合国教科文组织列入“人类非物质文化遗产代表作名录”。今个春日，由崔博士及其厨艺团队亲手秘制，严选天然食材及坚持手工制作，拌上辣椒粉、蒜蓉、韭菜等作腌料调味。推荐菜式泡菜凉拌青瓜不但清脆爽口，而且酸酸辣辣，香浓惹味，令人欲罢不能。
主菜方面，韩国饮食文化上讲究“阴阳五行”，主要将五色对应五脏，达到医食同源、健康养生之道。而色彩缤纷的韩式拌饭是韩国料理书“是议全书（시의전서）”中最具代表性的美食，亦是最能展现这项古老智慧的传统美食，故有韩国皇室养生圣品之美誉。配菜如秀珍菇、菠菜、翠玉瓜、鸡蛋丝、萝卜、桔梗根等，加入韩式辣酱，既是开胃爽口又香辣惹味。
清淡均衡的韩式紫菜饭卷亦同样有异曲同工之妙，厨艺团队巧用米质软、黏度高的白米，加入腌黄瓜、甘笋、青瓜、牛肉丝等做配料，丰富多彩的视觉效果能促进食欲。崔博士表示：“品尝韩国料理是一门艺术，以最简单的食材呈现最真实的味道，让宾客感受每道蕴藏韩国美馔背后博大精深的饮食文化。”
此外，韩国人善于将保健养生之道融入现代生活文化中，认为“以热治热”(이열치열)，透过吃蔘鸡汤滋补身体，利用丰富的营养来补充元气，进而抵挡湿气对人体的侵袭。客席大厨南必淳坚持以传统的料理方法炮制韩式蔘鸡汤，采用嫩滑全鸡，将鸡的腹部清空后，放入西伯利亚人蔘、黄耆、红枣、银杏、海桐皮、优质糯米等养生食材，放入高汤内以慢火炖煮而成，浓郁的人蔘味，吸收鸡肉精华的糯米饭，既美味又有饱足感，让宾客从这款健康美食中，体验韩国人独特的养生之道。
再者，韩式辣炖鸡选用滑鸡、马铃薯、韭葱、红辣椒、青辣椒、红萝卜及洋葱，佐以独特韩式辣酱、韩国酱油等调味料熬制而成;韩式辣牛肉汤则以慢煮六小时的牛骨上汤炖煮牛腩40分钟，加入蕨菜、香菇、豆芽等配料增添口感，后以辣椒粉、辣椒油和韩国牛肉粉调味，风味香浓独特。
韩式经典当然少不了香辣惹味的韩式炸鸡和冰冻的韩国啤酒。由大厨南必淳精心研制的秘方所炮制的正宗韩国炸鸡,外层酥脆金黄,内里软滑多汁,裹上甜甜辣辣的酱汁, 味道浓郁、具层次感。配上爽脆腌萝卜及冰冻啤酒，有助降低炸鸡的油腻，让人爱不释口。
其余春日限定“韩”流自助盛宴所推广之菜式包括∶韩式沙律、泡菜豆腐、韩式大酱汤、韩式海鲜炒粉丝、韩式辣炒年糕、韩式三色煎饼、韩式炖牛肋骨、韩式炭烤牛肋骨、韩式辣炒猪肉及韩式泡菜炒饭。
全新限定“韩”流特色饮品
为迎接“韩”流，信和酒店亦推出了全新限定的特色饮品。首推于自助餐桌上罕见的特饮、具美容养生功效的五味子宾治，五味子顾名思义是具有辛、甘、酸、苦、咸五种味道，这种五味俱全的果实，能对人体五脏发挥平衡作用，帮助清除体内废物，抖擞精神。
除此之外，酒店悉心创作数款以烧酒为基底的烧酒鸡尾酒，因烧酒苦中带涩、涩中有甜的特色，所以调配出的韩式鸡尾酒皆表露独特的个性，例如香梨风情(港币$88)，以烧酒、韩国罗州梨、姜、青柠汁等调制而成，酸酸甜甜。而泡菜蕃茄特饮(港币$68)以烧酒、特制玛丽蕃茄混合汁调配，最后加上萝卜泡菜泡沫，口感丰富清新，为宾客带来惊喜滋味。另供应韩国手工啤酒7Brau (港币$25/支) 。
