War over ‘bingsu’ gets icy
Local hotels are engaged in a competition to come up with picturesque ‘bingsu’ to appeal to millennials who often take food photos for social media, putting the dessert on top of every hotel restaurants’ summer menu.
Bingsu is a shaved ice dessert with sweet toppings including red beans, fruit and sweetened condensed milk. The Park Hyatt Seoul’s The Lounge, on the 24th floor, s t art e d present- ing a variety of artistic Bingsu, May 5, and they will be available until Sept. 30. Guests can enjoy five different types — chocolate carrot, honey, mango, Jeju malcha and a combination — prices range from 36,000 won ($33) to 46,000 won.
“These unique Bingsu desserts reflect well the traits of each ingredient, which made them a long-time favorite among many of our guests,” said sous chef Justin Kim of The Lounge at the Park Hyatt Seoul.
The Conrad Seoul offers two refreshing choices of the sensational summer dessert, 37 Bingsu.
Guests can choose among two variations — mango and red bean — and they are three-layer creations made from a base of milk-brewed Earl Grey tea, soft creamy tasting ice flakes, topped with fresh, organic mango or a homemade red bean paste.
The Conrad bingsu is served at 37 Grill and Bar, located on the 37th floor as indicated by the name, until Sept. 16. The price for the mango topping is 38,000 won