Don’t miss this indulgent collaboration between Mövenpick Hotel Melbourne and Mövenpick Hotel Auckland. Miss Mi Melbourne’s Filipino Executive Chef Migo Razon partners with BODA Restaurant’s Korean Chef Choi Hyokeun for a special two night only event: The Chef Series in Melbourne.
Join us on 24-25 July as the two chefs work in tandem, presenting a decadent 4-course adventure. From flavour-packed canapés to innovative Filipino-Korean fusion mains and a final sweet finish. Standout dishes from the night include Filipino Sinigang na Isda, featuring perfectly cooked Hapuka in a rich and tangy prawn emulsion, and Korean dishes including Paua Gujeolpan, a platter of nine delicacies.
Each course will be complemented by outstanding New Zealand wines from wineries including Craggy Range located in Hawke’s Bay and Oyster Bay from Malborough.
EVENT DETAILS
Location: Miss Mi Melbourne
Time: 6:00pm on Thu 24 July and Fri 25 July
Tickets: $179* pp including wine pairing
Accor Plus members receive 10% off at $161.10* pp, book here.
*Subject to availability. Minimum 2 guests. Sample menu subject to change. Accor Plus members enjoy 10% off general public ticket pricing, no further discounts apply. Valid Accor Plus membership must be presented at venue. Credit card required to complete full payment at time of booking. Cancellations must be received 48 hours prior to booking time otherwise refunds cannot be offered.
KOREAN X FILIPINO CUISINE
This captivating dining experience underscores the enduring friendship between the Philippines and Korea, exploring the delicious similarities between the two cuisines and celebrating each country’s deep love of all things food.
At first glance, these cuisines may feel quite distinct, however there are striking parallels. From the vibrancy of the flavours to the masterful balance between heat and sweet, both cuisines offer unique dishes that are exotic and yet wonderfully comforting.
Both countries utilise fermented ingredients to develop deep flavour, with Korean cuisine showcasing fermented pastes like gochujang and doenjang, and Pinoy cuisine using fermented buro and miso.
Korean stews are enhanced with fish sauce and salted fish, or shrimp. Likewise, Filipinos have patis, bagoong and guinamos.
In both countries, barbecue is more than just a meal. The Korean BBQ dining tradition captures the spirit of togetherness, akin to Filipino ‘Inihaw’.
And of course, both cuisines are experts in using sweetness to balance sour, salt and spice.
Along the way you’ll learn about the distinct Filipino and Korean techniques used by each chef to elevate and modernise traditional flavours.
On the night, we also give a nod to Australia’s enduring Trans-Tasman relationship with New Zealand and celebrate our Mövenpick hotels in both locations.