Latest news with #JejuShinhwaWorld
Korea Herald
24-05-2025
- Business
- Korea Herald
Michelin-starred Yong Fu opens 1st restaurant in Korea at Jeju Shinhwa World
SEOGWIPO, Jeju Island -- Yong Fu, a celebrated Michelin-starred Chinese restaurant originating from Shanghai, opened its first restaurant in Korea at Jeju Shinhwa World, marking the brand's official debut in South Korea. The original Yong Fu, founded by Weng Youjun, earned one Michelin star and holds the prestigious Three-Diamond designation from the Black Pearl Restaurant Guide -- a Chinese fine-dining standard comparable to Michelin. The Black Pearl Guide classifies restaurants into three tiers, with Three-Diamond restaurants described as "once-in-a-lifetime must-eats." Yong Fu's expansion includes locations in Hong Kong and Singapore, and now, Jeju Island joins the list. 'We are thrilled to bring Yong Fu to Jeju,' said Hwang Wei, CEO of Jeju Shinhwa World, at the restaurant's opening gala dinner on May 15, attended by culinary leaders and media. 'Cuisine is a universal language. China and Korea are both countries with rich culinary traditions, and we are proud to share this experience here, using the finest ingredients sourced locally from Jeju.' Taste of Ningbo and more Though Yong Fu's roots are deeply embedded in Ningbo cuisine -- a branch of Zhejiang cooking emphasizing fresh seafood, subtle seasonings and slow braising -- the menu at Jeju goes further. The restaurant integrates classic regional dishes from Beijing, Sichuan and Guangdong, broadening its appeal to diverse palates. Signature dishes at the Jeju branch include braised abalone in Ningbo-style sauce, spicy Jeju black pork stir-fry and chilled marinated crab with rich umami flavor. The menu also features offerings more familiar to Korean diners, including Peking duck, dim sum, sweet and sour pork in Cantonese style, and the indulgent Dongpo pork. One of the standout appetizers was a chilled tofu, served alongside marinated monkfish liver with nuts, and a lobster tart topped with caviar. The lobster's sweetness paired elegantly with the briny pop of caviar, showcasing a refined East-meets-West interpretation. A warm soup of minced hairtail fish balls and sweet green peas used local Jeju fish and crab-based broth for a delicate and cleansing profile. Though slightly under-seasoned, the soup was served in candle-warmed bowls that maintained the temperature to the final spoonful. Meticulous techniques and regional ingredients Among the main dishes, the braised abalone using South African abalone was seasoned with a flavor profile surprisingly close to Korean black bean sauce, offering deep sweetness and saltiness. The abalone was sourced from South Africa rather than Jeju due to their larger size. However, the abalone's slightly fishy aroma may not appeal to all Korean palates. Another main dish featured steamed yellow croaker caught off Jeju's coast, prepared with a fermented Doubanjiang sauce made with lychee. The sauce was mildly spicy and sweet, likely to be popular with younger or less spice-tolerant diners. The fish was steamed at low temperature to preserve its juiciness and subtle aroma. A more robust dish was the Sichuan-style beef made with aged tangerine peel and locally sourced Hanwoo beef. It arrived well-done, uncommon in fine dining, but the texture and flavor evoked a Chinese twist on Korean tteokgalbi. It was hearty, peppery and rich in umami. The tofu casserole with clams and caviar impressed with its delicate balance. Silken tofu, handmade using traditional techniques, soaked up a clear shellfish broth made from Jeju clams and replete with tiny Asian clams known as jaecheop in Korean. The touch of caviar added a luxurious, saline punch that elevated the dish from humble to haute. Finishing strong The meal concluded with a bowl of dandan noodles -- light, nutty and comforting -- and a final flourish: the Ningbo-style tangyuan. These glutinous rice balls, filled with sweet black sesame paste, floated in a fragrant chrysanthemum tea. It was aromatic and not overly sweet -- an elegant finale that encapsulated Yong Fu's ethos of refined simplicity. The restaurant's decor matches the opulence of its food. Dominated by bold red and gold tones and anchored by a large, wave-like cylindrical installation, the dining space feels both traditional and modern. For the grand opening, Yong Fu's founder Weng Youjun personally curated the menu. 'Yong Fu is more than one flavor or one region,' he said. 'It is the essence of Chinese fine dining, and now we bring it to Jeju, combining the best local ingredients with the depth of Chinese culinary heritage.' With its commitment to premium ingredients, authentic technique and multi-regional offerings, Yong Fu promises to become a culinary landmark in Jeju's fine dining scene. The restaurant offers both set menus and a la carte selections. The lunch set menu is priced at 48,000 won ($35) per person, while the dinner set is 78,000 won per person.
Korea Herald
19-05-2025
- Entertainment
- Korea Herald
Star chefs' creations inspired by Jeju paired with wine at Jeju Food & Wine Festival
SEOGWIPO, Jeju Island -- With more than three weeks of culinary programming still underway, the 10th Jeju Food & Wine Festival is drawing crowds as it celebrates a decade of promoting the island's local flavors. The nonprofit cultural event, co-hosted by the Korea Food & Wine Festival and Cheju Halla University, runs until June 15 at Jeju Shinhwa World in Seogwipo, Jeju Island, and features a full slate of live cooking demos, gourmet tastings, and wine and art showcases — all spotlighting Jeju's growing profile as a food tourism destination. A central pillar of this year's programming is the 'Master Chef Class,' which has drawn large audiences with its star-powered guest chefs presenting in an intimate format. The second session of the 'Master Chef Class,' held Thursday, featured Cho Kwang-hyo and Chae Nak-young. Cho, the owner of Cho Kwang 101 and Cho Kwang 201 and a former contestant on Netflix's 'Culinary Class Wars,' wowed attendees with a new version of his signature dongpo pork. 'Dongpo pork became my signature after it aired on the show,' he told the crowd. 'For this version, I used Jeju black pork and added tangerines for an umami kick. The pork is pressure-steamed to preserve texture, then finished with tangerine zest-infused fat for a local twist.' Chae followed with a creative take on taco de pollo, using Jeju-raised chicken thighs, fresh salsa made with local tomatoes and red onions, and a hallabong citrus reduction. 'I lived in Jeju for six months last year and fell in love with the ingredients,' Chae said. 'The chicken here is chewier, sweeter, and so full of character. Everything I made for the class came from Jeju soil.' Each of the two 'Master Chef Class' sessions accommodated up to 80 participants, allowing them to engage directly with the chefs, observe their process up close or via screen and participate in a live Q&A. The featured dishes were also made available at the festival's 'Gourmet Dinner,' held Friday night. Star chefs bring signature dishes to Jeju The 'Gourmet Dinner,' a separately ticketed event, attracted 700 attendees and featured eight dishes served buffet-style from individual chef booths. Diners received food coupons to exchange for plated items such as horse meat tartare with doenjang namul and memil crackers by Chef Lee Jae-min, Jeju black beef sirloin by Chef Park Joon-woo and Chef Cho's Jeju tangerines and dongpo pork. Despite its popularity, the event faced logistical challenges. Long wait times and crowding led to frustration among some guests, as the chefs—accustomed to plated fine dining—struggled to keep up with demand in the buffet format. Still, praise for the food was nearly unanimous. 'The flavors were extraordinary. Every dish had a purpose,' said Lee Dong-hyun, a culinary student from Busan. 'The chefs clearly thought through the balance of appetizers, mains and desserts.' Wine meets art Another standout program was 'Art in the Glass,' now in its 11th edition, which brings together wine tasting and visual art in a unique collaboration hosted by Korean wine distributor Winell. Guests sampled from over 120 varieties while viewing original works by Korean artist Kim San, whose nature-themed painting adorned this year's featured bottles from Italy's Fantini Group. 'The great rock of Gran Sasso in Abruzzo reminded me of Hallasan in Jeju,' Kim said. 'I wanted this collaboration to blend the natural beauty of both regions.' Kim's label artwork "Fundamental Hometown-Forest of Fireflies" appears on Fantini's flagship wine, Edizione. Guests were given a wine glass and tasting pamphlet at entry, and four lucky visitors won bottles of the limited-edition collaboration wine in a raffle. Fantini President Valentino Sciotti who was at the event shared some pairing principles with The Korea Herald. 'With a spicy menu using Jeju's black pork, you need a wine with big structure like Edizione or Primitivo,' he said. 'For seafood such as the fresh sashimi and spiny lobsters from Jeju, I prefer sparkling wines. The bubbles clean the palate and allow you to enjoy more flavors.' In addition to marquee events, a farmer's market on the festival grounds offered fresh citrus, handmade jam and other artisanal products from local vendors for tasting and sale.
