Hotel Shilla said Friday it has launched a Korean traditional spirit-inspired dinner course menu with its luxury Korean diner La Yeon.

Aimed at introducing quintessential Korean fine-dining, seasonal delicacies made with local ingredients are served with pairing Moonbaeju spirits made by a liquor master. It is the first theme-oriented course menu by the Korean restaurant opened in August last year. 

“Dinner on an autumn night” at La Yeon in Hotel Shilla. (Hotel Shilla)

“The ‘dinner on an autumn night’ is inspired by Moonbaeju, the government-listed important intangible cultural asset No. 86-1, which used to be served at royal feasts during the Goryeo Dynasty (918-1392). All dishes have been designed to enhance Moonbaeju aromas and create complimentary effects on the tongue and inside the throat,” said Elena Jeon, the food and beverage planning manager at the hotel.

The Moonbaeju served at the dinner — the name means pear blossom wine in Korean, and comes from the resemblance of its aroma – has been made by Lee Ki-choon, the third-generation Moonbaeju master designated by the government.

Throughout the 10-course meal, two kinds of Moonbaeju are served including the 25 percent and 40 percent ones.

The accompanying dishes are also made with top-notch ingredients from across the country, cooked with sophistication. For instance, beef from Gangjin, South Jeolla Province, and Hoengseong, Gangwon Province, as well as pork from Gimcheon, North Gyeongsang Province, pine mushrooms from Palgongsan Mountain, Daegu, citron from Jejudo Island and more have been seared, pan-fried, roasted, poached, boiled or served raw to intensify the flavor and maximize the aromas.

“We have made a policy that all foods served in La Yeon are made with local seasonal ingredients, without being stored or frozen, and prepped by our own staff.

“Developing a great menu for the best liquor has been excruciatingly difficult but rewarding because we take pride in inheriting and promoting the very luxurious, traditional and finicky aspects of Korean dining,” said Seo Sang-ho, executive chef of the hotel at the gala dinner to mark the launch of the menu on Friday.

“Dinner on an autumn night” is served until Nov. 30 for 200,000 won per person, including tax.

By Bae Ji-sook (baejisook@heraldcorp.com)