Peppermint - Seoul Good - 9 - 31 May 2024

Buffet Alert. Seoul Good! at Peppermint till 31 May 2024

It’s Seoul Good! to be back at Peppermint in PARKROYAL COLLECTION Marina Bay Singapore because a vibrant and exciting Korean food promotion is now on till the end of May. Expect a wide selection of traditional and contemporary Korean dishes crafted by Peppermint’s Chef de Cuisine Leon Yee and his culinary team.

Highlights of the spread includes Korean Cheese Grilled Lobster, Yangnyeom-Tongdak and Dakgangjeong (Fried Korean Spicy and Garlic Soy Crispy Chicken), Gogi-Gui (Korean-style BBQ Premium Meat served with lettuce and Condiments), Samgyetang (Ginseng Chicken Soup), Tteokbokki (Hot & Spicy Rice Cake) and many others. It’s a pretty good spread of Korean dishes.

A variety of banchan, the quintessential side dishes that accompany the main course and elevate the dining experience with diverse flavours and textures, is available. Enjoy more of what you love during your meal. Did you know the tradition of serving banchan dates back to ancient times of royal Korean cuisine? An array of side dishes were served to showcase the host’s wealth and hospitality

Also, enjoy dishes from the other stations, such as the Seafood on Ice, Japanese, Indian and Western sections. So come with an appetite.

Save space for desserts. A selection of Korean desserts such as Kkwabegaegi (Twisted Korean Donuts), Hotteok (Korean Sweet Pancake), Korean Cream Cheese Garlic Bread, and more. And don’t forget the Durian Pengat, a mainstay on the dessert buffet.

Seoul Good!DaysAdultChild
(6 to 12 years old)
Weekday LunchMondays to Thursdays excluding eve of public holidays and public holidays
12pm to 2.30pm
Weekday DinnerMondays to Thursdays excluding eve of public holidays and public holidays
6.30pm to 10pm
Weekend LunchSaturdays, Sundays, and Public Holidays
12pm to 3pm
Weekend DinnerSaturdays, Sundays, and Public Holidays
6.30pm to 10pm
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Middle aged curious individual trying to find a balance in keeping healthy and finding joy keeping fit. Because trying new food and drink is part of the work.

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