"Hello Mr. Zhuang, I'm Li Meiyan. ”

Seeing the stick beauty who came to pick up the airport in advance, Johnson was very satisfied, with black hair and long legs, especially his face, which was a bit of Jun Jihyun's taste.

Seoulites who studied in the capital came to the Shilla Hotel, a five-star hotel under Samsung, known as the leading boss. The heads of state of the world's four major powers, as well as the only hotel where our leaders have stayed, are blessed by others.

"Song Joong Ki and Song Hye Kyo got married here last year!" Mei Yeon hugged Johnson and said enviously: "I heard that more than 300 people were present, which is half of the entertainment industry." ”

"Not only them, but even Jang Dong-gun, Kwon Sang-woo and the goddess Jun Ji-hyun all held their weddings here......"

When everyone walked into the welcome hall, the traditional hanok was moved into a modern hotel in the courtyard. The biophilic houses are made of wood, mud, stone, straw, tiles and paper, and the overall design of the building retains the most primitive wooden style.

With red walls and green tiles everywhere and elegant traditional dresses, it's no wonder it's more suitable for a warm and classic wedding.

Walking into the hall, there is no pillar to cover it, and it is particularly empty and atmospheric, I heard that the year before last I just invested 83.5 billion won to renovate?

Ding, the presidential suite, under the leadership of the private butler to do the elevator, on the road has been bragged, saying that the Royan restaurant is second to none Michelin three stars.

To be honest, SC Johnson doesn't have a good impression of sticks, but since he travels around the world, he always has to come and go. If you are happy to serve, you will stay for two more days, and if you are not happy, you will leave directly!

"Let's go skiing in Vervadi, or go to Disney......"

The girl's somewhat excited plan sounded in his ears, and Johnson was a little bored and interrupted, "Is it a little special?"

The girl was stunned, at a loss, unable to figure out the preferences of the local tyrant, and said tentatively: "There are almost these attractions near Seoul, so ......"

Zhuang Chen waved his hand, stood up and said, "Eat first, didn't you just say that the one named Luo Yan is very good?"

Straight downstairs, you will come to the restaurant on the 23rd floor, which opened in 13 years and was crowned three stars in 16 years, claiming to represent the highest glory of traditional cuisine.

However, thinking that the financier behind it is Samsung Group, I heard that even the Michelin Awards ceremony was held here, and it was good to enjoy the shade with the back of the big tree, and my expectations were not too big.

The decoration is very simple, the linen tablecloth and porcelain texture is good, the plain table flowers are matched with soft lighting, and the details are very careful.

There are two set menus to choose from, a 10-course banquet at 160,000 won and an 11-course Silla meal at 250,000 won. Order one set of each, replace the chicken in the banquet with beef, and add an extra 40,000.

On the recommendation of the waiter, choose the more interesting local rice wine, which just arrived yesterday in six bottles and is very fresh.

For Korean cuisine, Johnson has no impression, which is not as good as French food, not as fresh as Japanese food, and not as broad and profound as China.

If you want to talk about the impression, it should be spicy cabbage?

The rice wine is served, the unfiltered cloudy wine looks like milk, and when you take a sip, it is a bit like wine, and the rice aroma is delicate and mild and slightly sweet, which is indeed quite interesting.

The appetizer is chestnut porridge, Korean chestnuts are white and large, ground into crumbs like cheese, sprinkled on top of chestnut puree, and taste pure and sweet.

The surface is fresh and moist, and the warm chestnut paste underneath has a dense and delicate taste, with the sweet and starchy taste unique to chestnuts, which is a good start.

The nine-fold plate is made up of a variety of delicate side dishes including cucumbers, zucchini, carrots, mushrooms, and Korean beef, wrapped in a wheat crust and dipped in the wasabi sauce on the right.

When SC Johnson tastes it, it is affected by the crust when rolled up, and the overall taste is relatively light, and the mustard sauce is basically tasteless. Although I tried each side dish separately and carefully seasoned it, I was still disappointed.

Meiyan secretly observed the local tyrant's every move next to her, and said smartly: "Because this dish is also called Jiujieban, it is produced from eight different provinces with seasonal ingredients, and the pancakes made with Yuzhu tea instead of water and noodles are actually well-known court dishes, which have been passed down for hundreds of years, so ......"

Johnson nodded, it turned out that there was a lot of origin, that was understandable. After all, eating is not only about taste, but also about culture. It is not a loss to be able to understand the customs and history of a country from a single dish.

Smiling and patting the girl's hand as a sign of encouragement. Meiyan breathed a sigh of relief, it seems that the local tyrant is also quite reasonable?

Then there's the profligate-looking geoduck, which is grilled with a crisp and sweet texture, just in time for summer.

The underside is paved with artemisia, which has a bitter taste when eaten alone, and there are subtle changes when paired together, bitter and sweet, and bitter and sweet......

Deep-fried Korean beef, thinly sliced local beef tenderloin, dipped in flour and egg mixture, lightly fried, rolled up with shredded green onions, dipped in yuzu vinegar.

The tender and juicy beef has an egg aroma, and the addition of grapefruit vinegar adds a layer to the slightly bland slices of meat.

The sea bream dumplings look very strange, and they are Korean dumplings?

When I took a bite, I found that it was made with thinly sliced sea bream meat and a filling mixed with sea bream meat, various mushrooms and vegetables. To prevent the fillet from breaking, make a few cuts on the fillet to keep it in shape.

The fish fillet after clamping is tender but not broken, the juice is fresh and sweet, and the overall taste is elegant, which is a kung fu dish.

Serve a big pot of steaming, Royal Hot Pot!

Also known as the god pot, it is said that in ancient times, only the emperor and empress of the Republic of Korea could enjoy the imperial dish. Fresh ingredients such as Korean beef, fish fillet, egg skin, artemisia, abalone, pumpkin and other ingredients are sliced, and some ingredients are wrapped in egg liquid flour and fried, and served in a delicate sterling silver hot pot......

There are three types of beef course to choose from, charcoal-grilled Korean beef sirloin, charcoal-grilled marinated Korean beef slices, and simmered beef short ribs.

The steak is simmered and simmered in pieces, seasoned with sweet soy sauce, and the addition of shredded red dates, sweet chestnuts and onions makes the overall theme of the dish revolve around a sweet character, bringing out the mellow flavor of the beef itself.

Unlike the noble Tsundere Kobe Wagyu beef, the beef dishes here have an earthy and local flavor, and the top Gangwon Province beef is made into a meatloaf with a mellow inside and a roasted aroma on the surface......

There are four main dishes to choose from: abalone and vegetable bibimbap, raw beef bibimbap, seasonal bibimbap and buckwheat cold noodles.

The rice in the small bowl is a variety of pickled side dishes, which melt the five flavors of "sweet, sour, bitter, spicy and salty, red, green, white, black and yellow, and pursue the traditional five elements of thought."

The two bowls of rice are like the way of yin and yang in Tai Chi, the abalone stone pot rice is hot, deep and salty, and the beef rice is cold, bright and sweet.

Sure enough, the best thing is the pickled kimchi in the store, which is different from the traditional red kimchi, which is the original color, fresh and juicy, and full of fruity aroma, which is unexpected.

Take a sip of the soup, which is full of vegetables and has a delicious taste similar to shrimp and crab paste. I couldn't help but ask the waiter curiously, "How long has the pickle been pickled?"

Quickly ran back to the back kitchen, and soon came back to explain: "Chinese cabbage with salt, onions and garlic, pears and apples provide sweetness, natural fermentation brings acidity, marinate for three days and then send it to the refrigerator for seven days......"

Michelin-starred desserts always have innovative surprises, ice cream with red ginseng?

The taste is delicate and mellow, the whole is pureed, and the combination of creamy, sticky sweet beans and extremely strong red ginseng juice creates a strange and complex taste.

The first bite is a bit abrupt, and the more you eat it, the better it tastes......

Johnson nodded, tasted the tea, the taste was quite special, and asked casually, and the other party wrote down the note respectfully, with the specific address on it.

After the end, Chef Jin personally came out to greet the guests at each table, the old gentleman wore gold wire glasses, the chef's uniform was white and straight, and he was cautious in his words and deeds.

I heard that he has served Luo Yan for 30 years, and the Michelin star he received is the best compliment to his long career.

Today, it is considered to break SC Johnson's perception that Korean food is only spicy and simple, and the taste is elegant and exquisite, and it is more in pursuit of reflecting the taste of the ingredients themselves.

It's a pity that in terms of ingredients and cooking techniques, there is still a gap with other top masters, and it takes a lot of effort!