Bingsu Reimagined at Four Seasons Hotel Seoul

It's Bingsu time again as Four Seasons Hotel Seoul heralds the start of Seoul summertime with an innovative new menu dedicated to the beloved Korean iced-milk favourite. Three unique Bingsu offerings, each served with a trio of condiments, unite local ingredients and artistic flair in personalised taste adventures.

From May 1 to September 30, 2024, the new menu will be available daily from 11:00 am to 10:00 pm in the relaxed surrounds of Maru in the Lobby Lounge. Bingsu lovers can also tuck in to the delicious desserts in the Hotel's Italian restaurant, Boccalino, and international buffet restaurant, The Market Kitchen.

Crafted by the creative pastry team, each Bingsu layers local seasonal ingredients with traditional and inventive touches in a celebration of taste, texture, and presentation.

The Power of Three: A Signature Trio with Triple Custom Condiments

• Apple Mango Pavlova Bingsu (KRW 126,000): A sensory masterpiece starring Jeju Apple Mango. paired with shaved ice infused with 100% local organic milk and honey, the crisp meringue exterior and marshmallow-soft interior envelop a tangy mango and passion fruit sauce. Layers of mango sorbet, mango compote, strawberry gel and vanilla cream create an interplay of silky textures and summer flavours. Three custom condiments – mango sorbet, extra meringue, and mango and passion fruit sauce – mean each bite can be tailored to taste.
• Maru Bingsu (KRW 78,000): This comforting heritage-inspired Bingsu combines homemade local red bean paste with finely shaved 100% local organic milk ice, crowned with creamy vanilla ice cream. Spicy notes of candied ginger cut through the sweetness, while the unique texture and flavour nostalgia of red bean gel is complemented by a crunchy contemporary tuile. Each Maru Bingsu can be personalised by adding condiments: a generous scoop of vanilla ice cream, a bungeo-ppang (a fish-shaped pastry), or a drizzle of condensed milk.
• Green Tea Bingsu (KRW 78,000): A tea-inspired taste tapestry woven with sweet, bitter and smoky notes: velvety rice pudding layered over shaved ice with 100 percent local organic milk and honey; and hoji tea ice cream to sweetly balance the local green tea’s bitterness. A green tea and hoji tea tuile mimics the appearance of tea leaves, while three condiments boost creaminess, texture and tea-infused flavour: hoji tea ice cream, crunchy puffed rice and green tea sauce.

“Bingsu is unique to Korea and synonymous with summertime so it's always a great pleasure to come up with new ways to serve it each year," comments Emanuel Accame, Director of Food and Beverage. "This year's trio merge local ingredients such as Jeju apple mango, red bean, and organic milk with international dessert concepts such as pavlova and rice pudding. It honours the rich Korean dessert tradition and pushes our team's creativity, but also allows our guests to be creative too and customise their Bingsu exactly to taste."

For reservations, call 02-6388-5500 or book online.

Menu and prices are subject to change and the latest information is available on the website.