Asian Masters Korean Special 2013 @ mezza9, Grand Hyatt Singapore

For a limited time only, from 4 to 15 November 2013, Grand Hyatt Singapore plays host to guest Chef Min-Ku Kang from Park Hyatt Busan, who brings with him the art of traditional Hansik cuisine to be showcased for this year’s Asian Masters.

The menu of Korean specialties which include appetizers, mains, desserts and set meals reflects Chef Kang’s philosophy of food- well balanced rich flavors that are both tasty and nutritious. Diners will be treated to a diverse and delicate range of Korean dishes with both family and friends as they discover the unique characteristics of Hansik cuisine during this Asian Masters Korean Special.

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Kick start the gastronomic journey with some appetizers. The Dong Rae Haemul Pajeon $18– a fried flat spring onion pancake brims with fresh prawns and squid, not oily and ideal for sharing while the Nakji Bokkeum $18 with its crunchy springy chopped octopus pieces was tossed with the ubiquitous korean chilli paste sauce that was good but lacked spiciness.

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Alternatively, the Gungjung-Topokki $16 makes for a lovely tasting platter with sample portions of stir-fried rice cake, beef and vegetables. All main courses come with an assorted korean namul plate, somewhat like the usual Banchan of kimchi and pickled cucumbers which serves to whet your appetite and keep you munching as you wait for the other dishes to arrive.

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For more substantial and satisfying grub, the Haemultang $22 offers an affordable option with the generous chunks of turnip, seafood and tofu. The flavor of the soup was thick and spicy- perfectly complimenting the bowl of fluffy rice while the spiciness was notched at just the right level.

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The Mero Gui $38 featured superbly fresh cod fillets that were marinated with chilli paste, coating it yet not being too overwhelming that it overpowered the subtle sweetness of the fish. Extremely enjoyable just perhaps a tinge of disappointment that the portion was not bigger.

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A Korean favourite- the Kalbi Gui $38 is not to be missed with grilled marinated beef short ribs and farmed pine mushrooms served on a hotplate, sprinkled with garlic pieces for an extra kick. Those who enjoy a rich beefy intensity probably will not be such huge fans though as Chef Kang exercises restraint with his marination and instead keeps things organic and natural.

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For desserts, Chef Kang spares no expense with his attempt at creating healthy but delicious creations which are visually appealing as well. From Pat Juk $16– a starchy red bean porridge with sticky rice cake balls to the Half-Moon Rice Cake $16, these delectable treats that were not cloyingly sweet were the highlight of my meal.

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But if I had to pick only one, the O Mija Sherbet $16 comes highly recommended. Made from schisandra berries which are believed to promote vitality, the sherbet was delicately refreshing and hit the right notes of sweetness. Pieces of asian pear form the bed beneath the sherbet for a contrast in textures while a tuile gives it a touch of elegance.

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This Asian Masters Korean Special is available for both lunch and dinner daily.

For more information, check out their website at singapore.grand.hyattrestaurants.com

10 Scotts Road
Singapore 228211
Tel: +65 6738 1234

Opening hrs:
Daily
Lunch: 12:00 pm to 3:00 pm
Dinner: 6:00 pm to 11:00 pm

Singapore

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