On that day, I reach there just before 7.00pm and spoke to some of the organizers for this event. I didn't know that I was among the few new members who are the lucky ones to be chosen for the food review :o)
Let me start showing you all some of the photos I took in Jang-Gun Restaurant.
An area was cordoned for OpenRice Members |
The chefs who work behind this kitchen. |
Buffet line |
Yummy Yum Yum....Ramen Noodles on the buffet counter |
Some of the Korean delicacies and dessert |
Desserts and Juices counters |
Colourful sweet desserts |
Varieties pot of soup served e.g. Seaweed Soup, Buddha Jump Over The Wall, Tom Yam Soup and etc. |
Fresh seafood for stir fried or boiled. |
Some condiments that you can choose for the chef to do tepanyaki for you. |
The Chef in Action. |
This is my favorite counter, varieties of sushis and sashimi, fresh and succulent. |
Plate of sushis and sashimi. Love the textures and the freshness of it. |
Plenty of condiments in the Buddha Jump Over The Wall soup. Scallop, Mushrooms, Sea Cucumber and Abalone. |
The organizers have started by introducing to us the management members and chefs in Jang-Gun. One of the chefs where a Korean chef who has created some of the delicious and various Korean foods on the menu list. The organizers played some games with the members on the new product that they will be launching soon in their Saisaki and Shogun (Express) outlets which is called Squeeze-It. It is a form of frozen ice-creams with 100% original flavors from fruit extracts which originates from Hokkaido, Japan.
You can try squeezing it out the frosty ice-cream by twisting it to form a mountain on top of the ball. |
A closing speech given by the founder, Dato' Seri Michael Chong. |
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