As Korean food and flavors have enjoyed a steady rise in popularity among Filipinos, the new Hahn Restaurant Korean Grill and Cuisine serves crave-worthy, flavorful, balanced K-food staples to diners who can marvel at the scenery of the country and its culture.
Malaya Business Insight was invited to sample Hahn Restaurant’s The Emperor’s Feast which is available for a limited time only. It features Korean signature dishes in one satisfying serving.
“We’ve packaged the bestselling Korean specialties into a set menu, making it an easier decision for the customer. It is a complete menu from appetizer to main dish,” Marcell King, the restaurant’s marketing project manager, said during the lunch.
This offer is less expensive than ordering the regular menu. It is priced at P980 for two persons.
The restaurant, located on the third floor of Ayala Malls Manila Bay’s Korean Town, offers “authentic” Korean dishes. Since Ayala Malls is known as one of the best upscale malls in the Philippines, “we wanted to align with this as we strive to offer the best and most authentic Korean dishes in town,” King said.
“I would really bank on authenticity that even when you go to Korea, the taste of our offerings is similar,” he noted.
Foodies can indulge in popular Korean barbeque feast, dosirak (packed meal), traditional Korean favorites, hearty soups, a variety of hot or cold noodle dishes, delicious crowd-favorites highlighted by bibimbap, traditional and classic Korean staples straight from the restaurant’s kitchen, as well as refreshing drinks.
Besides the delicious fare, the ambiance makes the restaurant a must visit.
Packed during weekends, the restaurant captures the 25-year-olds and up, particularly families, young professionals and those who love anything Korean. It has spaces for both indoor and alfresco dining.
“In our restaurant, what we push are the popular Korean food as well as the less ordered ones,” said King, who is able to read “excellent” ratings from diners in terms of the restaurant’s quality of food, size of serving and ease of service, among others.
Head chef JM Apid, trained by the owners to prepare Korean dishes, sees to it that whatever patrons consume are fresh, authentic and delicious, thus providing a unique experience for their palates.
According to King, introducing other new Korean dishes is still in the developing stage.
Opened at the height of the pandemic when many establishments were closing, King had to rebrand everything when the owner gave him the opportunity to manage it.
As one of the businesses that have been hit by the crisis, “you have to try different strategies to (effectively) communicate the product to the audience, and if there is one strategy that didn’t work, change it immediately,” he stressed.
