The St. Regis Jakarta is set to host a three-day culinary collaboration with JW Marriott Jeju Resort & Spa, bringing a Jeju-inspired dining programme shaped by fermentation, seafood, and seasonal Korean ingredients.
Led by Executive Sous Chef Ted Yoon, the collaboration draws from Jeju Island’s coastal produce and Korea’s long-standing fermentation traditions. Central to the menu is JW Jang, JW Marriott Jeju’s signature fermentation programme, which includes house-made soy sauce, doenjang, and gochujang. These elements form the foundation of the dishes, adding depth and natural umami while maintaining a balanced flavour profile.
The dining series begins with a Friday Seafood Dinner on 10 April, highlighting Jeju’s coastal influence through seafood-led dishes paired with fermentation-driven sauces and condiments. The programme continues with a Weekend Brunch on 11 and 12 April, where the same approach is expanded across a broader selection of dishes, combining premium seafood, seasonal produce, and Korean techniques.
Across both formats, the menu reflects a structured approach to Korean cuisine, where fermentation is used not only as seasoning but as a core element shaping flavour, texture, and balance. The result is a dining experience that leans on tradition while presenting it through a more contemporary format.
Positioned as a limited-time collaboration, the programme introduces Jakarta diners to a Jeju-focused perspective on Korean cooking, anchored by ingredient-driven dishes and the layered complexity of fermented flavours.
The St. Regis Jakarta
Rajawali Place, Jl. H. R. Rasuna Said No.Kav No.B/4, Kuningan, Setia Budi, DKI, Kota Jakarta Selatan, Daerah Khusus Ibukota Jakarta 12910
