[Asia Economy Reporter Jeon Jinyoung] The top-tier hotel of Chosun Hotel & Resort, ‘Chosun Palace Seoul Gangnam, a Luxury Collection Hotel’ (hereinafter Chosun Palace), is reopening its ‘Eatanic Garden’ after over a month of preparation.
According to Chosun Palace on the 14th, ‘Eatanic Garden,’ located on the 36th floor, the top floor of the hotel, plans to showcase creative dishes based on in-depth research on Korean ingredients, in collaboration with newly joined head chef Chef Son Jongwon.
Like a botanical garden that presents the most beautiful aspects of plants through profound research, Eatanic Garden embodies the meaning of ‘food (식) botanical garden (물원),’ deeply studying the history, ingredients, cooking methods, and harmony of utensils related to beautiful Korean food culture. It welcomes guests as an innovative cuisine restaurant where global culinary skills harmonize as one.
Head Chef Son Jongwon, who recently joined, serves as the head chef of Lamang Secret, a contemporary restaurant at L’Escape, which was selected as a Seoul Michelin 1-star restaurant for two consecutive years. He has presented creative and witty Seoul cuisine that utilizes local ingredients and reflects the geographical characteristics around the hotel.
At Eatanic Garden, storytelling will be enhanced by presenting modern Korean dishes that incorporate global cuisine essences with seasonal ingredients according to the season.
Additionally, carefully selected traditional artisan liquors that pair well with the menu, traditional Korean beverages, and regional specialties will be integrated to express Korean food culture from a unique perspective.
The renewed opening menu features dishes reinterpreted in Eatanic Garden’s unique style using canola flowers, spring cabbage, and spring herbs, allowing guests to feel the freshness of the spring season.
The menu also reflects Eatanic Garden’s philosophy. Instead of simply introducing the types of dishes and cooking methods, the seasonal ingredients and vegetables most prominently used in each course will be provided in the form of illustrated postcards, adding an element of fun.
Meanwhile, Eatanic Garden offers a special experience where guests can observe chefs cooking and carefully plating dishes in an open kitchen structure, as well as enjoy the aroma of the food up close, fully immersing themselves in the vitality of the four seasons.
To evoke the elegance of refined tradition, Korean traditional utensils such as plates and white porcelain by artists Kim Sangin and Kim Heejong, and mother-of-pearl boxes by artist Ahn Yutae, further enhance Eatanic Garden’s graceful and delicate plating.
Starting with the Valentine’s Day dinner, the restaurant will operate with a single course menu consisting of one 9-course lunch and one 12-course dinner, with the menu changing quarterly to reflect seasonal ingredients.
Head Chef Son Jongwon of Eatanic Garden stated, “We will not remain only in the beauty of Korean tradition but will express the beautiful modern Korean food culture based on tradition,” adding, “Through in-depth research on ingredients with Eatanic Garden’s unique philosophy, we will become a representative Korean restaurant loved both domestically and internationally.”
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