Soul of Seoul : K-Food Fest at Vasco’s Hilton
Korean food is famous for its hearty spicy stews, bright pickled vegetables, and addictive barbecue. It was Vasco’s Korean Food Fest (11th – 26th Aug , 2016) that made us to gather together for an oriental cuisine meet up. Visiting Chef Jun Yeol Kim brings the culture of Korea down right on our dining plate.
This restaurant is in Hilton hotel’s 3rd floor.
The menu was pretty extensive. The live kitchens with chefs flawlessly creating masterpieces & all the counters look sleek and engaging. Modern furnishings and relaxed lighting makes you comfortable right when you enter. The place can accommodate more than 60 people at once.
As usual it’s the Soup, Entree, Main course and Desserts however the dish list is exhaustive – Bean Curd Soup, Beef and turnip soup, Baked pumpkin with peas porridge, Acorn jelly with vegetable salad, Paprika potato, Platycoden Salad, Pumpkin Green Salad, Turnip Salad, Shrimp with Pine nut Salad , Jelly fish with Shrimp salad, Beef Tartar, Top shell salad, Sea weed Porridge, Grilled Chicken Leg, Grilled Sea Eel, Braised Beef Short rib, Bean Curd (Veg), Vegetable Piccata, Moong bean Piccata, Rice and Noodles, Vegetable Rice, Sauté Glass noodles with vegetable, Korean cookies and sesame seed coated honey cake.
We started off with the drinks – Milkis, which is a new age drink and as quoted by Wiki, ‘combines many of the common elements of traditional carbonated beverages such as corn syrup, sugar, and carbonated water with milk to create a creamy taste; its label proclaims “New feeling of soda beverage”.’ Then to the Dobukuk – Bean Curd Soup with the tofu disintegrating and making the chilli pepper bean soup a delightful start. The Beef turnip soup was unusual combination for indian plate, yet tasted great. Gimbap, the Korean sushi tasted good with wasabi paste and sweet ginger strips. The dumplings – Chicken and shrimp was excellent. Yukhoe, Beef in tartare sauce was executed really well. Japache, the glass noodle was bit oily but exquisite. Dotorimuk or acorn jelly is a Korean food which is a jelly made from corn starch, it tasted electrifying. Hangwa and Yumilgawa were the favourites. They were Korean cookies and sesame seed coated honey cake respectively.
Apart from the menu, they were also serving indian dishes like Shahi biryani, kadai paneer, Murgh gravy and Nellai maamisam dishes.
The service was thoroughly prompt and courteous. The waiters know the dishes pretty well and the whole team run the show pretty well. Pricing for this Food Fest is 1900 plus taxes. For those who wanted to have a complete Korean experience, this place is recommended.