[Seoul] 230810 Michelin 2-star Shilla Hotel Layeon dinner review
- 강망구짱
- 06.20.2024 09:37
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- recommend 18
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I visited Shilla Hotel Layeon for dinner on August 10th.
In conclusion, it was delicious and satisfying.
A great view for a tasteful meal on a rainy day
Neat table setting.
As expected, the interior is clean and luxurious.
It's famous and empty.
Today's course schedule.
The main course is grilled sirloin for an additional 50,000 won.
Can be changed to braised ribs.
In addition, there are additional menu items such as Sinseonro, cold cut vegetables, and steamed croaker.
Both main dishes were changed to braised ribs.
Part of the alcohol menu.
You can pair wine with 3, 5, or 7 glasses.
I ordered a 7 drink pairing. (+Additional 210,000 won.)
Orange juice 18,000 won.
My girlfriend ordered one orange juice.
Orange juice with a strong sour taste.
It tastes like what you drink at a buffet.
Dunggulle tea provided as standard.
Dunggulle tea with a strong, savory scent.
Was dunggulle tea originally this delicious?
First pairing, champagne.
Champagne with strong acidity and moderate alcohol content.
It's so sour that it makes me drool a little when I drink it.
welcome food
Cold clam chowder, kidney bean taco, barley ginger tea.
Cold clam chowder.
Rich cucumber-flavored foam with crunchy vegetables such as cabbage
It tastes like eating it with chewy king rock clams.
It feels more like a salad than a cold vegetable.
A slight difference in the soft feel of the foam
Better than the salad I knew before.
It is easier to eat and gives a clean feeling.
Tacos filled with kidney bean cream and mascarpone cheese.
Rich and chewy with a manju-like feel.
The taste of eating sweet cream with crunchy cookies.
The cream made from kidney beans is just as good as chestnut manju.
Delicious enough.
Barley ginger tea.
It's slightly cold ginger tea.
It feels a little sweeter than the ginger tea I'm used to.
The strong, ginger flavor only lingers a little at the end.
Below is barley soaked in starch and boiled.
It's so chewy that it almost feels like rice cake.
Cold, sweet, rice-like barley.
It feels a bit like sikhye.
Sikhye is Sikhye, but it has a ginger flavor.
In that it is a chewy barley that is closer to rice cake rather than rice grains.
Definitely more delicate and delicious.
The second welcome food, Korean beef stew.
I used Korean beef ribs.
There is mustard sauce with a smoky flavor underneath.
Put osetra caviar on top.
Finished with yolk and pear jelly.
It is different from the savory yukhoerang that I used to know.
Soft raw meat with a salty base.
It tastes like mixing raw meat with caviar.
It feels like a little savory flavor has been added here.
In fact, there is sauce and pear jelly below.
I can't feel its presence
It feels like it's being supported subtly, as if it's not there.
The raw meat is very soft.
It disappeared without even chewing it a few times.
Second pairing, white wine.
It is a white wine with a refreshing taste.
Gujeolpan
King oyster mushroom, abalone, zucchini, bellflower root, Korean beef tail,
It consists of pumpkin, sweet potato, cucumber, and chicken breast.
Just wrap it in a wheat pancake in the middle and dip it in mustard sauce.
Only one sample came rolled up.
It's so subtle that you can only smell the mustard.
I barely feel anything spicy or anything like that.
The wheat pancakes are very chewy and slightly sweet.
The various ingredients taste familiar.
A little neater and plainer.
It doesn't taste that great
I can feel the clean and simple charm of Korean food.
abalone raw fish
Abalone from Wando, cuttlefish from Jeju, pear, water parsley, asparagus
My back went in
The sauces on the side are soybean paste, red pepper paste, and rayeon.
It is said to be a mixture of the broth from Baebo Ssam Kimchi, which was developed by the company itself.
And the orange ice next to it
This sauce is said to be frozen.
I can definitely smell the scent of soybean paste and red pepper paste.
It's a slightly sour juice-like sauce.
The abalone here is very chewy.
The crunchiness and unique scent of water parsley served together
It definitely has a presence.
The scent of red pepper paste is clearly felt.
There is no unique thick or spicy feeling.
It has a clean and sour taste as its base.
It feels familiar yet luxurious.
I could eat abalone like this every day.
Third pairing, white wine.
(It's me in front.)
Contrary to the wine that came out earlier,
It has a strong sweet taste and a clear and smooth feeling.
White wine I like.
The rainy scenery makes the wine taste better
A delicious, mineral feel.
croaker chain chain
It is said that croaker and Korean beef sirloin were coated in spicy rice powder and grilled.
Top with mini cabbage, spinach, and pickled red onion.
The sauce on the side is citron peel, green tea powder, and soy sauce.
It is said that it was made using .
The outside is very slightly crunchy, but as soon as you chew it,
The croaker and Korean beef sirloin just melted into one.
Very moist grilled croaker and soft, meaty flavor.
It tastes like eating tteokgalbi together.
The vegetables on top also go well together.
The sauce tastes like bulgogi burger sauce.
It tastes like a slightly light bulgogi burger sauce.
It matches very well.
This is so fucking delicious.
Fourth pairing, rose wine
A sweet wine with a subtle tea taste.
It feels a bit like herbal tea.
Still, it's definitely alcohol.
Seasoned grilled eel
Pickled ginger was placed on top of the grilled eel.
On the side, pickled gungchae and plum red pepper sauce.
The eel was grilled amazingly well.
Grilled eel, restaurant-style, with that firm texture.
It's a style of grilled eel.
It is often served at the end at sushi restaurants.
The softness of Anago
The firm texture of a grilled eel restaurant at the same time.
It's a crazy texture that feels like it's all put together.
Moist, plump and soft.
You can definitely taste the red pepper paste here.
There is no dullness to be found at all.
It's clean and seems to provide some support.
The slightly sour sauce goes very well with it.
And if you serve it with pickled gungchae (gungchaejji),
It's just crazy delicious.
The sweet rose wine here is a godsend.
I feel once again that sommeliers are different.
It tastes like you've reached the end of Korean-style grilled eel.
Sinseon-ro (+90,000 won additional menu.)
Abalone, shrimp pancake, meat pancake, water parsley pancake, pine mushroom, ginkgo biloba,
Egg custard, radish, burdock, beef balls, herbal medicine, etc.
There are more than fifteen ingredients included.
The broth is said to be brisket broth that has been boiled for more than five hours.
It's served like this so it's easy to eat.
The complex scent of various ingredients lingers gently.
With a clear and warm soup taste
Various non-greasy and light pancakes
A variety of tastes and textures
The feeling of tasting the essence of classic Korean food.
In particular, the ginkgo biloba is really delicious.
It’s more chewy than the banks I used to know.
It has a slightly rice-like texture.
The finish has a bitter taste unique to ginkgo nuts.
Feels delicate.
In addition, the water parsley pancake has a strong, fragrant scent.
A slightly chive-like texture.
The presence of each other ingredient can be felt every time you eat it.
I can't help but admire it.
Fifth pairing, red wine.
The taste of astringent red grapes feels weak.
Even though it is a red wine, it seems to have a relatively clear texture.
It definitely has that unique peppery flavor.
It just tastes like red wine.
Braised ribs (+50,000 won additional change)
Cook meat, cowpea mushrooms, yams, onions, etc. at low temperatures for a long time.
It is called deep-steamed rib jjim.
You can swallow meat just by crushing it with your tongue.
Soft enough.
It almost feels like cotton candy.
Light yet savory soy sauce
It suits so well.
Chestnuts have a slightly bitter taste.
It was boiled and the yam was boiled in a similar way.
I think this is one of the endings of braised ribs.
I don’t think there is a better braised ribs than this.
A slightly spicy salad.
The vegetables are crunchy and go well with braised ribs.
A preview of the Samgye Onban that will be released later.
Sixth pairing, ginseng wine.
Put some fresh ginseng chips inside.
I used it to boil the broth for the Samgye Onban that will come out later.
It is said to be the same as fresh ginseng.
It tastes like bitter ginseng liquor.
If you go to that samgyetang restaurant, they give it to you for accompaniment.
It tastes the same as ginseng liquor.
Samgye Onban
Fresh ginseng and jujube were rolled inside the chicken thigh meat.
The broth is said to be made by boiling chicken bones, medicinal herbs, and fresh ginseng.
Side dishes include lotus root, pickled garlic sprouts, and pear bossam kimchi.
The taste is like samgyetang.
But season it with a little salt.
It came out in advance
The temperature is warm
The chicken thigh meat is very tender and soft.
The taste of samgyetang that you can just scoop up and eat.
It is very easy to eat the Samgyetang that I used to eat before.
Made version.
Of course it's delicious.
The side dishes also go well.
Bae Bossam Kimchi is refreshing, crunchy, and sour.
It seems to go well with anything you eat.
It's already dark outside.
The rain has stopped.
What was reflected in the window was me and a foreign guest.
This is life.
watermelon sorbet
Sorbet served as a cleanser before dessert.
Below the watermelon sorbet is made with lemon and basil.
It's called jelly.
You can taste the watermelon flavor with the freshness of lemon and basil.
Cleans up the inside of your mouth.
Cold, watermelon-scented, and refreshing.
Seventh pairing, dessert wine.
It's sweet, like a bit of burnt honey, but has a whiskey scent.
The alcohol taste is weak.
Onion puree ice cream
It is said to be ice cream and bread made from onion sprouts.
Below is a crumble made with soybean paste.
Sprinkle some vinegar sauce on top of the bread.
Vinegar sauce also contains onions.
It feels like a complete onion party.
The taste is like the onion itself.
The onion scent is clearly felt in the ice cream and bread.
It's cold, sweet, and tastes like onion.
Spicy and not spicy
A dessert full of unique onion flavor.
If you take a sip of dessert wine, it’s sweet.
Good compatibility.
The bread is delicious.
The soybean paste crumble doesn’t have that much of a presence.
refreshments
from above
Injeolmi macaroons, black sesame cake, made with rice powder
Corn Madeleine.
And finish with cold Schisandra chinensis tea.
Injeolmi macaron is a macaron flavored with injeolmi.
The black sesame cake also has a distinct black sesame taste.
It tastes like cake.
Madeleines have a fluffy madeleine taste with a slight corn taste.
It feels like castella.
Schisandra chinensis tea is also good because it is sweet and bitter.
Meal price for 2 people: 580,000 won.
2 main braised ribs for 100,000 won.
Sinseon-ro 90,000 won.
7 glass pairing 210,000 won.
Orange juice 18,000 won.
The total is 998,000 won.
Receive a 10% discount on Hyundai Card Platinum
A total of 899,100 won comes out.
Overall review
Although there are some things that are slightly disappointing compared to before,
But it was still very delicious.
Familiar Korean food in the cleanest way possible
It feels luxurious yet delicious.
As expected, the Shilla Hotel is a Shilla Hotel.
It was a satisfying meal today that needs no words.
I think I will visit again sometime in winter.
I had a delicious meal.
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