Authentic ‘Tastes of Korea’ at Sino Hotels
Authentic ‘Tastes of Korea’ at Sino Hotels
Relishing Korean culinary classics this spring at The Royal Pacific Hotel & Towers, City Garden Hotel and Hong Kong Gold Coast Hotel
Hong Kong, 4 February 2016 – 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 inthe 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.
Introducing Dr. Jia Choi, Ph.D
Dr. Choi Ph.D is an expert in Korean food culture with a Ph.D in food and nutrition from Ewha Womans University. She regularly writes, consults, and speaks about the intricacies of Korean cuisine, designs cooking programmes and conducts culinary tours. Her business, O’ngo Food Communications, promotes Korean food and culture around the world.
Introducing Chef Pilsun Nam
Chef Pilsun Nam is a renowned master chef at Mayfield Hotel Seoul. He won the Gold medal at the ‘2002 Korean Cuisine International Expo’, and has also triumphed at international competitions, including the ‘2013 Chefs on Parade: Ultimate Asian Showdown Competition, the Philippines’.
Introducing 7Brau – Korean hand crafted beer
Premium beer with a distinctive taste brewed in Korea with 100% authentic hops and malt from Germany and natural spring water from Hoegsanong (Gangwon-do Province).
Tastes of Korean
Promotion Period：24 February – 20 March 2016
Café on the PARK
2/F, Hotel Wing, The Royal Pacific Hotel & Towers, China Hong Kong City, 33 Canton Road, Tsim Sha Tsui, Kowloon, Hong Kong
Monday - Friday
Dinner Buffet(6:30pm – 9:30pm)
Saturday, Sunday and Public Holidays
Saturday, Sunday, Public Holidays and Holiday Eves
All prices are subject to 10% service charge
OiSobagi (Cucumber Kimchi)
Samgye-tang (Ginseng Chicken Soup)
Yukgaejang (Spicy Beef Soup)
About Sino Hotels (www.sino-hotels.com)
Established in 1994, Sino Hotels is the hospitality management arm of Sino Group and an affiliate of Sino Land Company Limited (HKSE: 083). It operates a number of properties on Hong Kong Island and in Kowloon, as well as a resort-style hotel along Hong Kong Gold Coast.
Sino Group of Hotels’ portfolio covers The Royal Pacific Hotel & Towers, City Garden Hotel, Hong Kong Gold Coast Hotel, Island Pacific Hotel, The Pottinger Hong Kong and Gold Coast Yacht & Country Club. Each property offers a unique guest experience, which share common values in providing best possible services and facilities. A trusted brand in the hospitality industry, the hotels and yacht club cater to both business and leisure travellers while celebrating local communities.
|Tel： (852) 2452 8349||Tel: (852) 2738 2218|