Top 5 Must-Try Summer Desserts in Korea: From Jeju Apple Mango Bingsu to Unique Cakes
Daniel Kim Views
Hotels are embracing summer with a lineup of fruit-forward cakes and refreshing bingsu made from seasonal, locally sourced ingredients.
Park Hyatt Busan has unveiled a Summer Dessert Collection that pairs seasonal cakes with a Jeju apple mango bingsu. The hotel’s first-floor patisserie will offer five cakes: Green Grape Chiffon Cake, Raspberry Chocolate Cake, White Chocolate Yuzu Tart, Blueberry Moon Jar Cake, and Tiramisu.
The Green Grape Chiffon Cake features a light chiffon wrapped in whipped cream and finished with fresh green grapes and crystal jelly. The Raspberry Chocolate Cake layers rich chocolate mousse with a tangy raspberry confit. The White Chocolate Yuzu Tart builds bright citrus notes by stacking white chocolate, yuzu, and basil gel. The Blueberry Moon Jar Cake gives a blueberry twist to a moon-jar–inspired design, while the Tiramisu highlights creamy mascarpone and pronounced coffee flavor.
On the 30th floor, the hotel’s lounge debuts a summer signature: the Jeju Apple Mango Gold Bingsu. Milk-based shaved ice is crowned with Jeju apple mango and finished with edible gold accents, served alongside mango ice cream and a mango mousse bar. The patisserie is open for cakes from 9 a.m. to 8 p.m., and the lounge serves bingsu from 10 a.m. to 10 p.m.
Paradise Hotel & Resort is rolling out three premium bingsu and a bingsu platter for summer. At Paradise City’s Lounge Paradise, guests can enjoy Jeju Apple Mango Bingsu, Matcha Red Bean Bingsu, and Tomato Bingsu from May 15 through Sept. 6. At Paradise Hotel Busan’s Crystal Garden, the Jeju Apple Mango Bingsu and a Jeju Apple Mango Bingsu Platter are available through Aug. 31.
The Jeju Apple Mango Bingsu will appear on menus at both the Incheon and Busan resorts. Shaved ice is topped with apple mangoes shipped straight from Jeju to highlight the fruit’s sweet, tropical flavor and the ice’s silky texture. Paradise City expands the lineup with a Matcha Red Bean Bingsu that pairs Uji-region matcha from Japan with domestic sweet red bean paste.
The Tomato Bingsu puts ripe tomatoes in the spotlight, reimagined as a Sicilian-style granita. Honey-marinated tomatoes are paired with olive oil and a house-made basil sherbet for a bright, refreshing finish. Paradise Hotel Busan’s Jeju Apple Mango Bingsu Platter combines the bingsu with mango shortcake and mango sherbet so guests can enjoy the apple mango across multiple textures.
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