During my stay at @fsseoul, I had dinner at their Cantonese restaurant Yu Yuan which held a Michelin star from 2017-2021. Designed by @andrefustudio, the decor is inspired by the grandeur of 1920’s Shanghai - adorned with jade-colored walls and tasteful furniture. The restaurant has recently appointed a new head chef Kwok Wai To who hails from Hong Kong and has previously worked at 2* Imperial Treasure in Guangzhou. We had the chance to try the chef’s signature menu which combines traditional Cantonese cooking techniques with local Korean ingredients - resulting in intriguing dishes such as the bird’s nest soup with Jeju carrots, and the deep-fried sea cucumber stuffed with Hanwoo beef and served with Lao Gan Ma sauce!
Our menu:
{YU YUAN APPETIZER PLATTER}
MARINATED LIVE LOBSTER, JELLYFISH AND KOREAN BLACK FUNGUS IN SESAME SAUCE
CHAR SIU – BARBECUED JEJU BLACK PORK BELLY IN HONEY SAUCE
{SOUP}
DOUBLE-BOILED BLOOD BIRD’S NEST SOUP WITH JEJU CARROT AND GOLD LEAF
{ENTRÉE}
TRADITIONAL BEIJING DUCK
DEEP-FRIED HAENAM SEA CUCUMBER FILLED WITH MINCED HANWOO BEEF AND LAO GAN MA SAUCE
SAUTÉED PORCINIS AND BROCCOLINI IN UISEONG GARLIC SAUCE
WOK-FRIED RICE NOODLES WITH ASSORTED SEAFOOD IN SUPERIOR EGG SAUCE
{DESSERT}
JEJU GREEN TEA ENTREMET WITH CARAMEL CREMEUX, GREEN TEA MOUSSE AND CARAMEL ICE CREAM
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Yu Yuan
Seoul, Korea
#supermelSeoul
