Acclaimed chefs bring it to Delizioso

by Anthony Velasquez
Busan Haps Magazine

BUSAN, South Korea -- The landmark Nongshim Hotel, even after all these years, is a gem that still surprises and captivates its guests. Case in point: Ristorante Geumjeong. Ristorante was designed by world renowned HBA/Hirsch Bedner Associates that have designed five star hotels from Aruba to Zanzibar in the most alluring destinations across the globe.

With its giant floor to ceiling windows, its installation hanging above made of 36,000 white, gold, and amber bulbs, a handful of large, glass, temperature/climate controlled wine displays containing some of the most sought after wines for oenophiles of all stripe and budget, Ristorante’s interior bespeaks its sleek, modern design.

While designer Calvin Dix has worked in various locales and received international accolades, so have co-executive chefs Maurizio Ceccato and Louis Kim. Ceccato hails from Italy who obtained his culinary education and experience in Venice, cooked at Michelin starred restaurants in France’s countryside, and the best hotels in Seoul before moving to Busan. Kim’s impressive resume includes cooking in Amsterdam, Beverly Hills, Seoul, and the United States’ finest restaurant: the French Laundry in Yountville.

This formidable duo’s approach puts great effort into procuring the best local ingredients as much as possible but will also provide diners the best ingredients imported from Italy including organic flour for its pasta, olive oil from Puglia, and cheeses such as taleggio, fontina Val d’Aosta, and mozzarella di bufala.

In addition to the antipasti bar featuring numerous hot and cold appetizers, the freshest seafood, a cheese board, and dessert, the entrees feature dishes that adhere to tradition but may add inventive twists. For classics, there’s a perfect fettucine carbonara, a beautiful brodetto (fisherman’s stew) featuring Busan’s bounty from the sea, and arguably the best steak in town: the filet mignon of Korean beef. For more creative takes on tradition, the bucatini Bolognese which substitutes ground beef for octopus or their take on canard l’orange such as the Mediterranean spiced duck breast with kumquat marmalade are fantastic. Salute!

You can visit them on the web: or call 051-550-2301

Photos by Ben Weller

Busan Haps magazine website

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