Seoul hotels double down on ‘small luxuries’ with fancier, pricier desserts
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On June 1, the InterContinental Grand Seoul Parnas released this season’s most expensive offering: a bingsu made in collaboration with French champagne brand Perrier-Jouet.
PHOTO: INTERCONTINENTAL GRAND SEOUL PARNAS
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SEOUL – The price of summer desserts in South Korea’s luxury hotels has hit a new high, with one bowl of bingsu now selling for up to 150,000 won (S$140).
High-end hotels are banking on what they call “small luxuries” to appeal to locals looking for special indulgences, even in a time of rising inflation.
On June 1, the InterContinental Grand Seoul Parnas released this season’s most expensive offering: a bingsu made in collaboration with French champagne brand Perrier-Jouet.
Priced at 150,000 won, it just edges out May’s record, set by the Four Seasons Hotel Seoul with a mango bingsu that sold for 149,000 won.
The new Belle Epoque-themed dessert includes champagne granita, avocado-coconut ice cream and a swirl of Swiss Tete de Moine cheese on top.
A spokesperson from the InterContinental said the hotel wants to deliver a “multi-sensory gastronomic experience” through its collaboration with a premium global brand.
Luxury hotel Signiel Seoul, located in South Korea’s tallest skyscraper, is leaning into the apple mango trend with a series of high-end desserts crafted in consultation with French chef Yannick Alleno.
Valrhona white chocolate mango cake sold at luxury hotel Signiel Seoul.
PHOTO: SIGNIEL SEOUL
Its signature apple mango bingsu is priced at 130,000 won, while other offerings include a 120,000 won mango cake topped with Valrhona Ivoire white chocolate mousse.
At The Shilla Seoul, its newest dessert combines black truffle ice cream, cookie crumble resembling forest soil, and herbs meant to mimic grass.
The ice cream is made with Kimpo Gold Rice, a speciality once served to Korean royalty, and is topped with truffle shavings and a splash of Chateau d’Yquem dessert wine. It costs 60,000 won, and fresh truffle is grated onto the dish at the table.
According to hotel industry sources cited in South Korean media, demand for these ultra-premium desserts among domestic customers continues to grow.
One industry official noted that more South Koreans are turning to hotel bakeries and lounges for birthdays or anniversaries as they look for “small luxuries to feel special”. THE KOREA HERALD/ASIA NEWS NETWORK
