I love Korean food, especially kimchi, bulgogi, bibimbap and japchae. Earlier this week, I was invited to Serena Brasserie at InterContinental KL for their Korean food promotion which runs from 18 June to 15 July 2012. This promotion is in collaboration with Korea Agro-Fisheries & Food Trade Corporation and features three Korean chefs(Kim Jae Sun, Hyun Soon Ahn & Jun-Young Heo) specially flown in from Grand InterContinental Seoul Parnas and InterContinental Seoul Coex to cook up a feast.
A Korean feast...
The menu is created using the Korean chefs extensive experience and focuses on staying true to the characteristics of Korean food using ingredients that they managed to source locally in KL. 20 dishes are featured per night, including samgaetang (Korean ginseng chicken soup), yukjoe (Korean beef tartare), bibimbap (mixed rice), Daehajjim steamed king prawns and Eomandu steamed fish fillet dumplings.
A Korean feast...
The menu is created using the Korean chefs extensive experience and focuses on staying true to the characteristics of Korean food using ingredients that they managed to source locally in KL. 20 dishes are featured per night, including samgaetang (Korean ginseng chicken soup), yukjoe (Korean beef tartare), bibimbap (mixed rice), Daehajjim steamed king prawns and Eomandu steamed fish fillet dumplings.
Yukhoe (Korean beef tartare)
Waitresses in traditional Korean dresses (hanbok) complete the Korean experience!
One of the great things about this buffet is that you get to try a little bit of everything, especially if you're new to Korean cuisine and never know what to order when you visit a Korean restaurant.
On the way to the hotel, Steph (my friend) and I were dis! cussing and guessing how they would serve dishes like bibimbap and samgyetang in a buffet. The Korean chefs have cleverly served the bibimbap in mini portions, small mound of rice with mixed vegetable toppings and beef, still maintaining the essence of the dish. The samgyetang usually uses a whole spring chicken, instead the Korean chefs have stuffed a chicken roll with the glutinous rice, ginseng, jujube to create the same taste for diners here.
I love the cabbage kimchi, it's not too tart ...and you know, kimchi is good for your health so eat up!My other favorites were the Korean hot noodle soup (comforting), haemul-pajeon (Green onion and seafood pancake - fried a la minute hence still crisp and hot), japchae (stir fried potato noodles with fresh vegetables), bulgogi (Korean barbeque beef - tastes just like the ones who any good Korean restaurant in KL) and the soe gabijjim (braised beef ribs - meat so tender and flavourful). And of course not forgetting the awesome yukhoe, Korean beef tartare, paired with raw egg and sweet Korean pear which I had several helpings of.
Cabbage kimchi
Bibimbap
Korean hot noodle soup
Yukhoe, this time without the raw egg
Gimbap (rice rolled in laver), a popular Korean street snack
Pans after pans of pajeon being dished out - because everyone loves them!
Haemul-pajeon (green onion and seafood pancake)
A little bit of everything.... try them all if you can!
Sujeonggwa - Korean traditional fruit punch with cinnamon and pine nuts
Other than the Korean dishes, you can also feast on the local, Western and other Asian cuisine such as Japanese. I was! impress ed with the grilled beef fillet - it was tender and also cooked to medium rare, just how I like my meat. Always leave room for desserts - the eclairs, devil fudge cake and panna cotta is good.
Satay and beef fillet
Nicely cooked beef fillet!
Crabs
.. and lots of other fresh seafood such as oysters, clams and prawns
Prawn salad
Tuna and butterfish sashimi
Sushi
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