At The Library, the lounge and bar inside The Shilla Seoul, the Rose Grapefruit Bingsu seen on the 2nd featured grapefruit segments stacked in layers like rose petals, topped with shimmering gold flakes. By 1:30 p.m., just past the lunch hour, the dessert was already close to selling out. Bingsu, long a way to beat the summer heat, is becoming a dessert that transcends the season and can be chosen for special occasions.
The Shilla Seoul said on the 4th that the Rose Grapefruit Bingsu will be sold for a limited time from the 1st of this month through Dec. 15. Grapefruit flesh is arranged in the shape of a rose and topped with jelly made from Dom Perignon Brut champagne and gold flakes. The dish is served with milk ice infused with hibiscus and honey, alongside vanilla ice cream with honeycomb and grapefruit yogurt.
The dessert was developed over roughly a year by the food and beverage group at The Shilla Seoul. Planners and on-site chefs tested more than 100 combinations in search of a successor to the hotel's signature apple mango bingsu before settling on grapefruit as the main ingredient.
The finished menu item also differs from previous bingsu in taste and texture. The grapefruit's distinctive bitterness and acidity offset the sweetness of the milk ice. The membrane around each segment was peeled by hand to reduce chewiness, while the champagne jelly adds a springy bite amid the soft ice. Stacking the grapefruit in layers like a flower bud adds visual appeal. Unlike a cake topped with candles, it takes a different form, but as a single bowl shared among several people, it also fits naturally as a dessert for special occasions.
Sales have moved quickly. On the 1st, the launch day, the entire prepared supply sold out two hours after sales began, and on the 2nd it sold out in three hours. Given that the launch fell on a weekday, early demand has been strong.
Shilla Hotel first introduced apple mango bingsu in Jeju Special Self-Governing Province in 2008 and began selling it in Seoul in 2011. The Shilla Seoul has since expanded its seasonal bingsu lineup, including the Melon Semifreddo Bingsu made with melon and persimmon, released as an autumn menu item in 2019.
"Even though this was launched on a weekday, it has sold out day after day, and everyone who planned and developed the Rose Grapefruit Bingsu takes pride in that," said Yoon Jun-sik, executive chef at The Shilla Seoul. "We will continue to present distinctive products that can offer new culinary experiences."
