June 27, 2012

Serena Brasserie, Intercontinental Kuala Lumpur: Discover Korea’s Delicious Secrets!

A Taste of Hansik in the Heart of the City!

Ahnyeong Haseyo… if you don’t know Korean, you would have still at least heard about this Korean greeting! One of my favorite cuisines is Korean cuisine, Hansik. From June to July, InterContinental Kuala Lumpur is collaborating with Korea Angro-Fisheries & Food Trade Corportation to bring a cultural promotion to guests featuring The Korean Feast at Serena Brasserie.

Serena Brasserie is proud to welcome three distinguished Korean Chefs from Grand InterContinental Seoul Parnas and InterContinental Seoul Coex and their list of authentic Korean dishes. Lead by Master Chef Kim Jae Sun together with Chef Hyun Soon Ahn and Chef Jun-Young Heo, the chefs have prepared an exciting menu that focuses on staying true to the characteristics of authentic Korean cuisine. The Korean Feast features over 20 Korean dishes per night with some in rotation on daily basis.

‘There is nothing quite like Korean food made with fresh Korean ingredients from the season at hand!’ quoted Master Chef Kim Jae Sun.

Starting off the feast is a thousand-year-old tradition staple Kim Chi, Korean’s most infamous national gourmet treasure of fermented cabbage. Sited from Korea Tourism Organization, there are over 200 variations of Kim Chi. Flavors and textures vary depending on its origin in Korea, fermentation process, ingredients, and weather. This is one dish that you’ll either love it or hate it! (I am a huge fan btw!!)

Besides the most common spicy red Kim Chi, other Banchans included are Nabak Kim Chi (Water Kim Chi) and Beoseot-Namul (Assorted Mushroom), Kkakdugi (Radish Kim Chi), Oi-Sobagi (Stuffed Cucumber Kim Chi) and more. I had a bit of everything with the grilled meats which was a myriad of flavors and textures that complement each beautifully.

Seo-Galbigui (Grilled Beef Ribs) hot off the grill was aromatic and juicy. A little sweet, probably from the fruit marinade, and savory from soy sauce, the tender beef was a favorite among guests.

Another favorite Korean dish of mine is Bibimbap! A national favorite, Bibimbap is cooked rice served with an array of fresh or blanched vegetables, sautéed meat and a spicy red chili paste called Gochujang. The version here was been mini-sized to allow guests to savor the rice without the guilt. Another rice dish that deserved a merit was the Spicy Kim Chi Fried Rice! J

Koreans do enjoy a variety of raw dishes and one of the unusual one is Yukjoe (Korean Beef Tartare). Similar to the French Beef Tartare, this one had julienned fresh beef marinated and served with raw egg yolk and fresh pears. A hint of sourness with sweetness balanced up the raw beef neatly.

Undeniably delicious, Haemul-Pajeon (Green Onion and Seafood Pancake) was freshly fried and served hot. Two variations from the regular pancake and a spicy Kim Chi version were crisp on the outside and soft inside filled with bits of seafood.

A famous Korean soup said to be armed with loads of healing properties and health benefits is Samgyetang (Ginseng Chicken Soup). A whole young chicken is literally stuffed with ginseng, red dates or jujube and rice is simmered gently in an earthen ware till the soup is bursting with loads of goodness. Another ingenious idea to downsize the special chicken to boneless rolls! Other soup offerings are Sundubu Jjigae (Clams and Bean Curd Soup) and Deenjang-Jjigae (Bean Paste Soup).

Bulgogi, Korean’s favorite meat dish, was also available together with Haemul Jjim (Steamed Assorted Seafood) and Japchae (Stir Fried Potato Noodles with Fresh Vegetables). Sweet and flavorful, the tender grilled beef was a delight with a bowl of piping hot rice! Spicy seafood from the Haemul Jjim balanced up nicely with the chewy Japchae. Other dishes available on rotation basis were b (Stir Fried Baby Octopus) and Saengseon Jeon (Pan Fried Fish Fillet).

Korean Hot Noodles allow guests to be adventurous and dressed their own noodles!

Korean desserts tend to be on a sweeter side with their dessert soups, rice cakes and cookies. I personally loved the Sujeonggwa, a punch made from dried persimmons and cinnamon, served with chilled with pine nuts, despite it’s over sweetness. Sikhye (Rice Punch) is also available together with Korean Cookies.

Feeling adventurous? Check out the Korean rice wine called Makgeolli, a liquor rich in lactobacilli and dietary fiber. Made from fermenting grains, the rice liquor is quite strong and can be jazzed up with fruit juice for easier consumption. I like the Apple Makgeolli while the Raspberry Makgeolli was a bit less smooth on my taste bud.

For those who still need little familiar dishes, there are plenty of delectable fare such as Grilled Lamb, Satay, Pizza, Cold Appetizers, Salads, Seafood on Ice, Local dishes and curries, and more. There is a Japanese Sushi and Sashimi station and a Noodle and Rice station as well.

Desserts were a glorious spread of dainty cakes, tarts, mousse, puddings, éclairs, and even pretty coconut macaroons. Let’s not forget the essential Chocolate Fountain!

The Korean Feat Buffet Menu is priced at RM85++ per person for Lunch and RM98++ per person for Dinner. The weekend High Tea is priced at RM75++ per person. For reservations, please call Serena Brasserie 603 2782 6228 or email at foodandbeverage@intercontinental-kl.com.my

InterContinental Kuala Lumpur
165 Jalan Ampang.
50450, Kuala Lumpur
Tel: 603 2782 6188


  1. Hmm...first time hearing Hotel serves Korean food in buffet. Something new. And I saw alot of desserts!! :-D

  2. Korean buffet.. First time see this!

  3. I like the sound of the Japchae (Stir Fried Potato Noodles with Fresh Vegetables) - I haven't yet had noodles made from potatoes. I'd like to try those.