Скачать или смотреть Menu for APEC leaders' banquet

(18 Nov 2005) SHOTLIST

1. Zoom out from tray of sashimi and vegetables to many trays representing the "royal meal"
2. Soup and dipping sauces
3. Kimchi
4. Small soup
5. Large soup
6. Pan across soup to see ingredients
7. SOUNDBITE (Korean): Jung Gap-suk, chef at the Dongrae Byuljang (famous traditional Korean restaurant in Busan):
"Normally, kimchi and denjangzzigae (soy bean paste stew) is the local cuisine that best represents Korean food. But the food that is usually served for VIP's or kings is gujolpan and sinsunro."
8. Vegetables being mixed in frying pan
9. Chef working with vegetables and pan
10. Close-up of scallops being cut into decorative pattern
11. Close-up of chef at work
12. Wide of chef working on scallops
13. Menu for APEC VIP fixed on wall
14. Female chef working on pork rib dish
15. Close-up of pot with ribs
16. Chefs working with plates of side dishes
17. Close-up of side dishes
18. SOUNDBITE (Korean): Jung Gap-suk, chef at the Dongrae Byuljang (famous traditional Korean restaurant in Busan):
"I would like to recommend gujolpan because it has various beautiful colours and uses all dainty ingredients, so it is the best Korean food I can say."
19. Tray of liquor bottles
20. Close-up of bottle
21. Close-up of table ornament

STORYLINE

Leaders attending the Asia-Pacific Economic Cooperation (APEC) summit in Busan were to be treated to the very best in Korean cuisines for their first dinner on Friday night.

Meats, seafood, vegetables all served in savoury and spices sauces were to grace their tables.

The best-known Korean food is kimchi, a spicy pickled cabbage, which is served with most meals.

Many side dishes usually accompany a main dish of meat or seafood at most meals.

These small snacks usually include several vegetables prepared in the kimchi style.

Koreans like meat dishes, usually barbequed right at the table and sliced into pieces with scissors.

But often soups are the main course, helping to keep them warm in the cold winter weather.

For security reasons, APEC organisers haven't revealed the name of the caterer for the banquet in Busan.

It could be Dongrae Byuljang, a famous traditional Korean restaurant here.

A list of dishes for "APEC VIPS" posted in the kitchen appeared to be a clue.

Here the chefs stick to tried and true traditional methods for preparing meals, making sure that appearance as well as flavour is considered with care.

The most distinguishing feature of Korean food is the spiceness.

Basic seasonings such as red pepper, green onion, soy sauce, bean paste, garlic, ginger, sesame, mustard, vinegar and wine have been combined in various ways to enhance Korean foods.

The chef at Dongrae Byuljang hoped the leaders would have a chance to try his favourite dish, known as gujolpan.

It contains meat, vegetables, mushrooms and eggs, wrapped in a crepe.

Gujolpan is reputed to give the diner nine different kinds of taste in one dish.

After the meal Koreans usually indulge in some form of soju or rice wine.

APEC leaders might find a selection such as this helps them relax and enjoy the cultural performances that were to culminate on Friday evening.

Whether they were to partake in after-dinner refreshment or not, they were to get the chance to taste and experience a little authentic Korean culture.

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