DINERS who crave f
or Korean cuisine are in for ten days of a mouth-watering feast as Hyatt Regency Saipan celebrates the Chuseok festival at its Kili Café & Terrace.
“From Oct. 1 to 10, diners at the Kili Café & Terrace will be treated to a wide selection of authentic Korean buffet prepared by two chefs from Korea,” Hyatt Regency Saipan’s executive chef Gabrielle Colombo said.
Kyoung-Yoon Jeong and Kim Tae Hoon arrived on Saipan on Tuesday and will be staying until Oct. 11.
The two chefs said that the diners can expect a variation of Korean dishes every night.
Colombo said that Hyatt Regency Saipan’s restaurants host various festivals throughout the year, but it has been some years since they brought in chefs from other countries.
“This time, we would like to bring Korea here to make our diners enjoy the true taste of Korean cuisine,” Colombo said.
Joong brings with him six years of experience at the Hyatt Regency Incheon while Kim has been with the hotel for the last four years.
But the two chefs had been assigned in other Hyatt hotels in Thailand, Philippines and other countries before.
Colombo invites the community not to miss dinner times at the Kili Café & Terrace and indulge into the chef’s creations like a spicy Korean Hot Pot, marinated grilled meats and seafood, and traditional dishes like Bulgogi beef stew and Kimchi pancakes.
He said the dining at the Kili Café for the Chuseok festival is a rare experience that cannot be equaled to dining in a Korean restaurant here.
“It’s an eat-all-you-can, drink-all-you-can feast on Korean dishes that you shouldn’t miss, and the food choices are endless,” Colombo said.
Included in the Chuseok festival dinner buffet is a wide selection of appetizers like assorted organic greens with choices of dressing and condiments, Shitake mushrooms muchin, Bulgogi mixed salad, Korean beef tartare, fresh tofu salad, Japchae, glass noodle salad and various kimchi.
The seafood bar carries reef red sashimi, seared bonito tuna, spicy lime dip, green mussel, snow crab, fresh Pusan oyster, fresh river shrimp, lemon wedges, miso bean dip, mignonette, wasaby cocktail sauce and spring onion sauce. The live cooking station offer diners assorted Korean pancakes with dipping sauce and seafood bibimbam rice.
The hot selection bar carries steamed rice with selected beans, braised chicken with spicy vegetables, Angus beef with rib stew with soy sauce, fried squid with chili sauce, and grilled autumn vegetables with marinated garlic. Top off your meal with tempting delights from the dessert bar—a selection of traditional Korean sweets and desserts.
The Chuseok dinner buffet at the Kili Café is open from 6 to 10 p.m. from Oct. 1 to 10 for $35 per person. For reservations and more information, call 234-1234 extension 26.
This article was first published at the Marianas Variety Oct. 2,2009 issue.
