Ocean treasures ...Middle East

Cultural by : (Daily Sun) -

This year, Lee extends the tradition yet again, introducing Korea’s premium seafood to local food enthusiasts. Working with Korean chef Son Jongwoon and Japanese chef Masashi Horiuchi, the culinary experts introduced several luxury-grade seafood items to the domestic dining scene.

Together with Lee-Lepinoy, they presented Korea’s premium seafood in a one-day-only dining experience, officially introducing it to Malaysians for the first time.

The South Korean nation is surrounded by three oceans – the Japan/East Sea, the East China Sea and the Yellow Sea, which gives its fishermen exclusive access to a diverse set of marine life. While the oceans are contiguous, each aquatic region has a distinct ecosystem.

“The success with the Hanwoo beef last year inspired me to venture into seafood. Premium seafood has not been introduced in Malaysia before. So, it felt like the right time to introduce good seafood here,” she told theSun.

The Pei Mama premium dried Korean wild sea cucumber, premium Korean snow crab and the Korean premium Pungcheon eels, on the other hand, are well-regarded for its nutritional and savoury flavour.

Apart from its exclusivity, the delicacies also have a firmer texture. Considering Korea’s chilly weather and water, the fish and crustaceans have firmer flesh that is moist and fresh, improving their taste significantly.

According to Masashi, the difference in texture is also due to the contrast in preparation methods. The practice of ikejime is not a common practice among local fishermen here.

“This process affects the quality, as it is important for the fish. I noticed a lot of fishermen here do not practice the process. So, the quality and flavour are different from the Korean seafood,” shared Masashi.

“How the fish and crustaceans are kept is also different. That really matters as it affects the quality. So, I am sure Malaysians would be open to trying out seafood that is prepared differently,” Son claimed.

Lee-Lepinoy is aware of the rich options of local seafood in Malaysia. She often indulges in chilli and pepper crabs any chance she gets, considering herself a lover of local seafood.

“My top priority is to maintain the quality of the Korean seafood with good consistency. I am also not persuading locals to buy immediately. I am just letting them know that there is a different option,” she said.

“It is step by step. I am not in a hurry to sell everything immediately. But if we find success with seafood like the Hanwoo beef, I will continue to introduce more goods from Korea. That is my strategy,” she concluded.

The seafood offerings are now available at Culina Kuala Lumpur in Four Seasons Shoppes. Shoppers, restaurant owners and chefs can purchase it from RM237.40 for 100g. Alternatively, customers can select and have it served at Culina Bistro for RM178 onwards.

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