Palsun (팔선) is a Chinese restaurant at The Shilla Seoul, located in Jangchung-dong, Jung-gu, Seoul. It opened in 1979 alongside the hotel and is regarded as the pinnacle of Chinese fine dining in South Korea. Based on the philosophy of “food and medicine sharing the same origin” (食醫同源), it serves Cantonese cuisine that highlights the natural flavors of its ingredients and is widely used as a venue for state diplomatic events and major business gatherings.
Opening and establishment: From its opening in 1979, the restaurant invited top-tier chefs from Hong Kong and formally introduced Cantonese cuisine to South Korea, moving beyond the Shandong style that dominated Chinese cuisine in the country at the time.
Introduction of Buddha Jumps Over the Wall: In 1987, then-executive chef Hu Deok-juk (후덕죽), now a managing director, learned the preparation technique in mainland China and became the first in South Korea to offer “Buddha Jumps Over the Wall” as a regular menu item. This marked a turning point in the country’s culture of nourishing Chinese cuisine.
Maintaining its philosophy: Despite changes in chefs over several decades, the restaurant has consistently upheld its management philosophy that “ingredients account for 80 percent of flavor,” maintaining consistent quality.
The essence of Cantonese cuisine: Rather than relying on intense cooking methods such as deep-frying or stir-frying, the restaurant adheres to Cantonese techniques such as steaming and blanching that maximize the natural texture and flavor of the ingredients.
Premium ingredients: It has unrivaled expertise in preparing high-end dried ingredients such as dried abalone, shark fin, and sea cucumber, while also pursuing experimental efforts to combine seasonal Korean ingredients with Cantonese techniques.
Health-conscious approach: In accordance with the belief that “food and medicine share the same origin,” the restaurant generally avoids chemical seasonings and favors low-sodium cooking.
Atmosphere: The interior combines restrained splendor with classical elegance. Its calm, formal atmosphere makes it highly favored for business entertaining and formal meetings between families before marriage.
Seating: In addition to spacious main dining area seating, it has numerous private dining rooms of various sizes that ensure privacy.
Service: It provides courteous and attentive hospitality considered exemplary of hotel service.
Buddha Jumps Over the Wall: The signature dish representing Palsun, characterized by the harmony of its deep, long-simmered flavor and prized ingredients.
Peking duck: Prepared using a traditional roasting-oven method, it is renowned for its crisp skin and tender meat.
Course menus: A range of lunch and dinner courses is available at various price points, with seasonal courses whose main ingredients change with the seasons forming the core of the selection.
Noodle and rice dishes: Familiar items such as jajangmyeon and jjamppong are also distinguished by the use of premium seafood and stock.
Method: Reservations are accepted through the hotel's official website and by telephone.
Difficulty: Reservations are particularly difficult to secure on weekends, during the year-end and New Year period, and for major private dining rooms, which can become fully booked months in advance. Reservations for main dining area seating at weekday lunch are also recommended at least several weeks ahead.
MICHELIN Guide Seoul (미쉐린 가이드 서울)[Article] : Has previously been selected for The Plate and as a recommended restaurant.
Blue Ribbon Survey (블루리본 서베이)[Article] : Maintained three ribbons, the highest rating, for many years.
La Liste (라 리스트)[Article] : Consistently selected as one of the world's best restaurants.
See the information on Palsun published on the official Hotel Shilla website.
Based on official listings in South Korean restaurant guides, including the Blue Ribbon Survey.
Based on chef interviews published by major business newspapers and food media outlets.
Parent Articles