Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time I ordered Ginseng Chicken soup with rice from the K Food stall, it cost RM19.00 per bowl. This is a classic Korean ginseng chicken soup, known as samgyetang (삼계탕) — a warm, nourishing herbal broth traditionally enjoyed for health and vitality.
In the bowl, there is a whole chicken leg, enoki mushrooms, julienned egg omelette, chopped spring onions, and Jujube (red date). A clear, lightly fatty broth that looks comforting and not overly salty Served with white rice, salt-pepper mix (for dipping chicken). It comes with banchan, Kimchi, Stir-fried fish cake and braised potatoes
Samgyetang traces its roots back to Korean royal and medicinal cuisine. It evolved from older dishes like gaejang and yeonggye baeksuk, where whole chickens were cooked with medicinal herbs.
By the Joseon Dynasty (1392–1910), ginseng became treasured as a healing ingredient, and chicken-ginseng soups became popular among aristocrats and scholars.
Samgyetang is strongly connected to the Korean concept of “Iyeol chiyeol” (以熱治熱) — Fight heat with heat. Koreans believe that eating hot, nutrient-rich food during the hottest days of summer helps restore stamina and balance the body’s energy.
This is why samgyetang is traditionally eaten on the three hottest days of the year, known as Boknal, during July and August.
Ginseng, jujube, garlic, and glutinous rice (in the traditional whole-chicken version) are considered yang-boosting ingredients that replenish depleted strength.
In today’s Korea, It is a common dish in restaurants, train stations, and airport eateries. There are even Michelin-rated samgyetang shops in Seoul. Modern versions include abalone, black chicken, or premium ginseng. Its flavour is subtle — not MSG-heavy — relying on long, slow simmering. The version sold at this food court is a refined, everyday interpretation: sliced chicken and ginseng herbal broth served with rice and banchan, making it more practical for quick-service dining.
