Daily TribuneThe Seoul-born chef began his Pastry career in Michelin-starred establishments Jean Georges and Eleven Madison Park in New York before officially joining Hyatt as Pastry Sous Chef at Park Hyatt Seoul in his home country of South Korea.
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Chef Won Young Jeong
PHOTOGRAPHS COURTESY OF GRAND HYATT MANILA
This Cherry Blossom Cheesecake is one of four desserts with this theme. Others are Cherry Blossom Yuzu Chouix, Mousse, and Roulade.
Cherry Blossom and Strawberry Parfait with matcha sable, lychee and strawberry espuma.
Kinilaw na Tuna with cevniche, spiced vinegar, chili, red onion and crushed pork crackling.
Chocolate Cake made with maracaibo mousse, hazelnut feuilletine and dark ganache.
Merienda Cena Bingsu.
A must-try from the Wings of Spring offer -- Chawanmushi with shrimp, clam, green peas, shiitake, egg, dashi, and soy sauce_colored
Waffles with Amarena Fabbri.
Won Young Jeong firmly believes that Filipinos do have a sweet tooth.
In an exclusive interview with DAILY TRIBUNE, the Korean chef observed some common ingredients that locals love putting in their food.
“There are some items that Filipinos love, such as ube, coconut and mango,” he said. “Food is always sweet. Your regular pasta is a mix of sweetness and sourness.”
It was also a dessert, a slice of tiramisu, that kickstarted his culinary career. Thus began a string of reputable stints that sparked a passionate rise to the top.
“I find it interesting to make people happy with the food I make, that’s why I decided to be a chef. Especially when I see them smiling and feeling grateful,” he said.
The Seoul-born chef began his Pastry career in Michelin-starred establishments Jean Georges and Eleven Madison Park in New York before officially joining Hyatt as Pastry Sous Chef at Park Hyatt Seoul in his home country of South Korea.
Young Jeong pursued paths outside of the company to further grow his skills and expertise, notably joining the DoubleTree by Hilton Hotel as its pre-opening executive pastry chef before joining the Grand Hyatt Manila family in the same role.
He brings with him an innovative collection of ideas with an Asian flair, all while aiming to constantly warm the heart with his sweet treats at Merienda Cena.
Young Jeong artfully crafted all of the cakes, parfaits and pastries that are not only served during afternoon tea but throughout the hotel’s dining outlets, most notably, the Florentine shop at the lobby. His extensive culinary background, matched with his modern approach to creating desserts, is evident in the variety of sweet items in both Merienda Cena and Wings of Spring.
The Merienda Cena Grand Afternoon Tea reimagines the cherished Filipino merienda tradition with an elegant twist.
Indulge in the grand afternoon tea, available Fridays to Sundays from 2:30 to 6 p.m. Guests can enjoy unlimited servings of Filipino-inspired light bites, bao bun sandwiches featuring Lumpia Sariwa, Pork Asado and Chicken Adobo, as well as Kinilaw na Tuna and Shrimp Cocktail.
The menu also features waffles accompanied by Amarena Fabbri compotes, vanilla Chantilly, chocolate sauce, and caramel sauce. Traditional homemade plain and raisin scones are served with strawberry jam, ube jam and clotted cream.
Homemade cakes complete the indulgence, including the Calamansi Tart with sable, passion caramel, and almond cream, Strawberry Chiffon with fresh strawberry, chantilly, and vanilla sponge, the Cheesecake with graham cracker and berry compote, and the decadent Grand Hyatt Manila Chocolate Cake with maracaibo mousse, hazelnut feuilletine, and dark ganache. Sweet treats such as Namelaka Chocolate Parfait and Mango Coconut Parfait are complemented by a selection of freshly brewed coffees and premium tea blends.
The Wings of Spring Afternoon Tea celebrates the beauty of Japan’s spring season through a limited-time offering available until 27 April, Fridays to Sundays between 2:30 p.m. and 6 p.m. This exclusive menu includes bao bun sandwiches inspired by Filipino flavors, alongside Japanese delicacies such as Grilled Tuna, Assorted Maki Rolls, and Chirashi Sushi.
Desserts inspired by springtime artistry include Cherry Blossom & Yuzu Choux, with citrusy yuzu curd and sakura cream; Cherry Blossom Mousse featuring peach compote and vanilla sponge; Cherry Blossom Cheesecake with graham cracker and berry compote;S and Cherry Blossom Roulade with matcha sponge and mixed berry spread. Traditional homemade plain and raisin scones are served with strawberry jam, ube jam and clotted cream.
The experience is further enhanced with the addition of Affogato, made with vanilla ice cream, biscotti and chocolate flakes.
“The simple is always the best. If you notice my food, the look is very simple, but the texture and flavor are very complex,” Young Jeong ends.
