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http://myfunfoodiary.com/wp-content/plugins/dmca-badge/libraries/sidecar/classes/{"id":20178,"date":"2015-08-30T08:50:45","date_gmt":"2015-08-30T01:50:45","guid":{"rendered":"http:\/\/myfunfoodiary.com\/?p=20178"},"modified":"2015-11-03T14:15:38","modified_gmt":"2015-11-03T07:15:38","slug":"new-post-flavours-of-korea-by-edward-kwon-gala-dinner-at-shangri-la-jakarta","status":"publish","type":"post","link":"http:\/\/myfunfoodiary.com\/2015\/08\/new-post-flavours-of-korea-by-edward-kwon-gala-dinner-at-shangri-la-jakarta\/","title":{"rendered":"[NEW POST] Flavours of Korea by Edward Kwon – Gala Dinner at Shangri-La Jakarta"},"content":{"rendered":"

It was an honor for us to be part of the Flavours<\/span><\/span><\/span><\/span><\/span><\/span> of Korea Gala Dinner<\/strong> that featuring the South Korean Celebrity Chef, Chef Edward Kwon<\/strong> held at the Shangri-La Jakarta, Friday, August 28, 2015<\/strong>. As we entered the Grand Ballroom<\/strong> of Shangri-La Jakarta<\/strong>, we were impressed with the array of beautifully decorated tables with fresh flowers that make the shape of the Korean flag<\/strong> on it. There are probably about 250 powerful guests<\/span><\/span><\/span><\/span><\/span><\/span> list that came that night with attendances from the notable press, selected food bloggers (including both of us), and some important guests which I cannot mention here one by one.
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\"At<\/a> \"Some<\/a> \"Welcome<\/a> \"Sample<\/a><\/p>\n

Before starting the event, the General Manager of<\/strong> Shangri-La Jakarta, Mr. Juergen Doerr<\/strong> gave a welcome speech, then followed by a speech from Chef Edward Kwon<\/strong>. Chef Edward Kwon<\/strong>, who has held many senior chef positions in luxury hotels in the United States, China, and the Middle East, gave us a small demonstration to make a simple bean curd menu at home. Sometimes he threw light jokes during the demonstration, ha-ha.. Well, not only that! In between each dish, guests were treated to an appearance of a dazzling romantic jazz song, taekwondo combined with Korean<\/strong> dance, Korean Kids’<\/strong> choir group, and modern dance.
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\"Korean<\/a>

Korean flag made of fresh flowers on each table<\/p><\/div>\n

Chef Edward Kwon<\/strong> prepared a series of remarkable dishes to introduce Korean<\/strong> flavors to Jakarta’s people at the Gala Dinner <\/strong>and we were truly pleased with the 5-course dinner specially created by him and his team. Started from Soft Bean Curd served with Korean Herbs, and Black Sesame Dressing<\/strong>. The texture of this tofu was very soft, and the crispy garlic added a nice aroma and wonderful flavor to it.
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\"Soft<\/a>

Soft Bean Curd with Korean Herbs, Black Sesame Dressing, and Crispy Garlic<\/p><\/div>\n

Unlike the ordinary potato soup, Chef Edward Kwon<\/strong> made a Rice Veloute<\/strong> made of a good combination of potatoes. It was sweet, creamy, and delicious with a hint of pine nuts in the soup mix that makes it unique.<\/p>\n

\"Rice<\/a>

Rice Veloute: Potato Pearl, Sweet Potato Cream, and Pine Nut<\/p><\/div>\n

\"Hae<\/a>

Hae Mul Nang Chae<\/p><\/div>\n

Before heading to the main course, they served us with a dish called Hae Mul Nang Chae<\/strong>. It was a form of Korean<\/strong> seafood dishes where<\/span><\/span><\/span> scallops and tiger prawn lightly cooked, served with mustard and Perilla dressing. It may seem simple, but we really enjoyed the freshness of the vegetables and everything.\u00a0And the best part of all the dishes that evening was this Kalbi Steak<\/strong>. The steak was perfectly cooked, very tender, and juicy! It’s served with Kimchi Chutney, Pomme Puree, and Root Vegetables.
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\"Kalbi<\/a> \"Kalbi<\/a><\/p>\n

I know you may be wondering now, these menus, starting from the appetizer, they don’t look like the authentic Korean<\/strong> dishes that we usually find in many Korean<\/strong> restaurants in Jakarta. Yes, I thought about the same thing too! However, even though these weren’t an authentic Korean<\/strong> dishes and Chef Edward Kwon<\/strong> tends to make all the dishes with a sweet flavor, we have enjoyed all the food since the beginning. Even every dish was paired with a different Penfolds wine<\/strong>; Penfolds Bin 51 Riesling 2013, Penfolds Bin 2 Shiraz Mourvedre\/Mataro 2013, and Penfolds Bin 389 Cabernet Shiraz 2012.
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\"Penfolds<\/a>\"Penfolds<\/a><\/p>\n

Last but not least, Chef Edward Kwon<\/strong> served us with a dessert called Yuzu Curd<\/strong>. The Black Sesame Ice Cream tasted lovely, served with Bokbunja Chiffon, Green Tea, and Basil Fluid Gel. The thin crispy layer made of pistachio nut was amazing!! It became a sweet end of the Gala Dinner<\/strong> that night. Overall, it was a valuable opportunity for us, to be able to experience the cuisine of Chef Edward Kwon<\/strong> and met him personally. Once again, thank you very much Shangri-La Jakarta<\/strong> for having us at the Gala Dinner. \ud83d\ude42
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