63 Buffet Pavilion Relaunches as 'The Premium' with Fine Dining and Expanded Live Stations
Creatrip Team
21 days ago
Hanwha FoodTech has revamped its 63 Buffet into “63 Buffet Pavilion The Premium” to coincide with the opening of the Pompidou Center Hanwha. The overhaul emphasizes a finer dining experience, introducing a paid “welcome main dish” for all paying guests (e.g., a lobster tail served at the table) and plans for varied welcome dishes in future. Live cooking stations have grown from 4 to 14, offering fresh chef performances and specialty corners such as sushi, a grill house, and premium desserts. Signature items include aged jamón, live tuna carving, Korean hanwoo sirloin yukhoe (raw beef sashimi), volcanic stone Korean-style short rib barbecue, and New York-style ribs. Desserts and beverages were upgraded with chef-made banana crème brûlée and five premium ice cream selections from Benson (made with domestic milk and no artificial emulsifiers). Weekday add-on plans allow unlimited alcohol; tiered packages include sommelier-selected wines, draft beer, and soft drinks. Interior upgrades create a gallery-like ambiance with marble finishes, warm lighting, private dining rooms (PDR), and a kids’ zone offering organic cheese and children’s aprons. Visitors to the Pompidou Center Hanwha get a 10% discount on the same day. Prices for adults start at KRW 155,000 for weekday lunch and KRW 175,000 for dinner. The relaunch aims to add fine-dining prestige to the buffet’s reputation and offer differentiated premium services.
