Michelin-Starred Expansion to Paris
Korean food trends are taking over the global culinary scene as Michelin 3-star Chef Min-goo Kang opens his first contemporary restaurant, ‘SEOK’, at the Park Hyatt Paris-VendΓ΄me on September 17. Known for leading Seoul’s acclaimed ‘Mingles’, Chef Kang is blending traditional Korean jang (fermented sauces) and fermentation techniques with local French ingredients. The restaurant’s design by Hugo Toro features an open kitchen and a bar serving makgeolli and Hwayo cocktails. This expansion follows his success in Seoul and Hong Kong (‘Hansik Goo’), marking another milestone for Korean cuisine in Europe.
Fall Seasonal Flavors: Truffles and Fresh Figs
As autumn arrives in South Korea, major F&B brands are launching limited-edition seasonal menus highlighting rich truffles and fresh figs. Burger King has brought back its popular truffle line with enhanced flavors, introducing items like the ‘Maison Truffle Cheese Burger’ alongside a marketing campaign featuring actor Yoo Hae-jin. Meanwhile, Shinsegae Food has expanded its seasonal fruit dessert lineup by introducing fresh fig yogurt cakes across E-Traders and E-Mart locations, catering to the rising ‘in-season core’ consumer trend.
New Collaborative Treats and Light Lagers
South Korea’s food and beverage market is also welcoming unique global collaborations and health-conscious alcoholic options. Baskin-Robbins has partnered with the classic global character ‘Monchhichi’ to launch a sweet-and-salty caramel ice cream flavor along with exclusive character figures and cakes. Additionally, Stella Artois is launching its zero-sugar, zero-gluten ‘Pure Gold’ lager in South Korea as the very first Asian market, offering a lighter 4.2% ABV option targeting premium restaurants and major retailers.
