JW Marriott will host a four-month culinary series across Vietnam and South Korea, bringing together chefs from its hotels for collaborative dining experiences featuring local ingredients and regional culinary traditions.
Running from Aug. 7 to Nov. 28, the “Savor by JW Dining” series includes eight four-hands dinners at the hotel’s properties in Ho Chi Minh City, Cam Ranh, Hanoi, Phu Quoc, Seoul, and Jeju. Each collaboration features local ingredients, signature cooking techniques, and herbs from the brand’s garden.
Herb crusted Gyukatsu black truffle mashed potato by JW Tamayura. Photo courtesy of the hotel |
The series opens at Nikura at JW Marriott Hotel & Suites Saigon, where Chef Ivan Casusol collaborates with Chef Kyungjin Lee of Tamayura at JW Marriott Hotel Seoul. The menu combines Nikkei cuisine with Japanese techniques before the program moves to Seoul from Aug. 20-22 under the theme “Harmony of Origins,” featuring Korean seasonal ingredients alongside Japanese and Nikkei influences.
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Chef Ivan Casusol of Nikura, JW Marriott Hotel & Suites Saigon. Photo courtesy of the hotel |
The program continues at JW Marriott Cam Ranh Bay Resort & Spa from Oct. 8-10, where Chef Nguyen Tuan Vu joins Chef Hyun Ki \”Brad\” In of BLT Steak at JW Marriott Dongdaemun Square Seoul. The collaboration combines local seafood with steakhouse dishes and will continue in Seoul from Oct. 22-24.
At JW Marriott Hotel Hanoi, Chef Takanori Tanaka of Kumihimo teams up with Chef Jung Sik Min of The Margaux Grill from Oct. 29-31. The chefs will present a menu combining Japanese cuisine with contemporary grilling techniques, following an earlier collaboration in Seoul from Oct. 14-16.
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Chef Kyungjin Lee of Tamayura, JW Marriott Hotel Seoul. Photo courtesy of the hotel |
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