The annual dining festival introducing high-quality meals at reasonable prices returns with a temple food theme, hosting a gala dinner featuring Korean temple food and an art exhibition featuring the culture and history of Korean temple cuisine. “The fourth festival will break away from the usual lineup of restaurants and hotels. It will introduce Korean temple food and its culture during a weeklong festival,” said the introduction to the event on the festival website (www.finediningkorea.com). 

April 24, 2013

The hotel’s Japanese restaurant Momoyama invites Keiji Nakazawa, the master chef at Sushisho in Tokyo, to present matured sushi which uses fermented fish. Sushisho is considered to be one of the best sushi places in Tokyo. The event “Sushisho Presentation” is limited to 40 customers only. Lunch is priced at 300,000 won and dinner is 500,000 won including tax. Each serving has limited counter seats for 10 guests per day. The event is available from April 29 to April 30. For reservations, call (02

April 19, 2013

The hotel’s outdoor sky lounge Kloud offers a barbecue buffet with unlimited draft beer. At the barbecue stations, the chefs will grill on the spot. It offers steak, Korean BBQ, pork, prawn, sausage, chicken, and grilled vegetables along with salads and fruit desserts. The buffet is only available on Fridays and Saturdays from 6-9 p.m. starting on April 19. The price is 66,000 won per person including tax. Those coming on opening day, April 19, will receive a 30 percent discount. The hotel also

April 19, 2013

The hotel’s Japanese restaurant Hanazono presents omakase dishes through “The Art of Sushi.” Meaning “I entrust myself to you,” omakase is all about the customer leaving it to the chef to create and serve dishes in accordance with the customer’s personal preferences. Each day brings a new selection of fresh ingredients and a new range of dishes. Customers may also specify their favorite ingredients in advance when making reservations. Omakase is available exclusively at the restaurant’s sushi co

April 19, 2013

The hotel presents “Pororo Adventure Package” for family guests planning an exciting day with their children. A popular children’s animation created in Korea, “Pororo” features the adventures of Pororo and his friends who live in the snowy village of Porong Porong Forest. Children can experience a day in Pororo Park, located in D-Cube Department Store, where they can take the mini train, watch Pororo shows and other educational programs. The package includes a one-night stay in a deluxe room, co

April 19, 2013

The hotel presents “Plaza Carnival” for Children’s Day at Xystum House on May 5 from 11:30 a.m. to 5:00 p.m. There will be a play area with snacks, face painting and a dance show. The first segment includes a special buffet and second segment has finger foods and beverages. Prices are 50,000 won for children, 80,000 won for first segment, and 40,000 won for second for adults including tax. Children under three receive free entrance. The hotel’s buffet The Seven Square offers the “Bubbly Buffet”

April 19, 2013

It is no secret that Itaewon is an eat-and-drink hotspot. In fact, the area is so populated with eateries there is little room for newbies to find a perch of their own. Rather than wait for turf to open up, more spots are opting to set up shop nearby, and the resulting spill-off of establishments to surrounding areas has fostered the growth of three relatively new foodie habitats ― Haebangchon, Gyeongnidan-gil and Hannam-dong. The hip trio of neighborhoods keeps it fresh with an eclectic offerin

April 19, 2013

Sigeumchi namul is a simple Korean side dish made with spinach. Namul is a general term that refers to a seasoned vegetable dish. Although the cooking methods and seasonings vary, the vegetables are typically blanched first and then dressed with seasonings. Spinach is one of the most common and often used in bibimbap. The sigeumchi namul can be lightly seasoned with salt. Here, I have another variation seasoned with gochujang (red chili pepper paste) and soy sauce.Ingredients:● 1 bunch spinach (

April 19, 2013

In terms of nightlife, the top places on most Seoulites’ lists are Gangnam, Itaewon and Hongdae, with their never-ending supply of bars, clubs and restaurants. But frequent trips might not always be so kind on the wallet, with expensive cover charges, taxi rides and rising drink prices.Each neighborhood in Seoul has its local watering holes and nightlife, but one such area has been consistently popular, whether it’s for its cheap drinks and eats or busy but relatively less crowded area. The Konk

April 12, 2013

The hotel’s Italian restaurant Olivo presents a special spring cuisine Primavera Italiana from April 15-30. The restaurant uses fresh seasonal ingredients including white asparagus, octopus, spring vegetables and sea bream to introduce a range of classic Italian spring dishes. It offers a variety of a la carte menus including white asparagus garnished with truffle and poached egg, swordfish carpaccio with caper sauce, grilled aubergine and watercress, scallop garnished with caviar, fresh octopus

April 12, 2013

The hotel’s international buffet restaurant Orangerie presents an Azerbaijan feast with Chef Gasimov to its buffet from April 15-20. The buffet offers approximately 10 different Azerbaijan dishes including shawarma and moussaka along with made-to-order pasta, roasted and grilled meats, and Korean noodles. Lunch buffet is priced at 64,000 won for adults and 38,400 won for children 12 and under. Dinner buffet is 69,000 won for adults and 41,400 won for children. Also, every Monday is Kid’s Day, wh

April 12, 2013

The hotel’s restaurant 37 Grill & Bar launches Champagne Brunch. It welcomes the guests with cocktails and Taittinger champagne along with buffet stations include pastries, fruit comports, yogurts, fresh salads, seafood and cold meat platters, and desserts. While enjoying meals from buffet stations, a special egg dish, French toast and soup are served to the table. A premium grill dish is served as the main entree, with choices of premium beef, organic poultry and seafood. The brunch is availabl

April 12, 2013

The hotel offers a package called “Pamper at the Park” which includes a one-night stay with a breakfast at Dining Room, decorated in Korean traditional style. It also comes with benefits worth up to 100,000 won at the Lumi Spa or at food and beverage outlets (Dining Room, Living Room, Lounge or Patisserie). Through a floor-to-ceiling window, the hotel provides remarkable views of Haeundae Beach, Gwangan Bridge and the Yacht Marina. The package is available through Dec. 31. Prices start at 388,00

April 12, 2013

Asparagus is in season! Look for bright green stalks that are firm with tight tips. I enjoy this delicious and healthy spring vegetable in any form. Here, I used them in a traditional Korean dish called sanjeok. It is a variety of jeok ― skewered meat and vegetables. Some jeok varieties are egg-battered, but sanjeok is not. As with any skewered or kebab dish, you can have fun with it by mixing up different meats and vegetables. 2-3 servings Ingredients:● 9 asparagus stalks (at least medium thick

April 12, 2013

Modern sushi has evolved by leaps and bounds in Seoul over the past few years to the point where it is practically the norm. Now, fish-obsessed diners can pick from a burgeoning crop of both high-end and wallet-friendly spots to satisfy cravings for sumptuous omakase meals where mouthwatering sushi is served piece by perfectly seasoned piece. A mere three years ago, that was not the case. When Tatsumizushi quietly opened in Ichon-dong, Seoul, the restaurant was one of the first to present the co

April 12, 2013

The hotel’s Japanese restaurant Akasaka introduces a spring lunch box designed by chef Keiichi Watanabe. The menu starts off with a steamed egg custard and seasonal appetizers, followed by fresh snapper, southern rough shrimp, Japanese Spanish mackerel sashimi, baked salmon with mushrooms, tempura of lotus root and shrimp, steamed snapper and grilled beef, and seasonal fruit or glutinous rice cakes for dessert. Each lunch box includes chicken soup and steamed rice with vegetables. The package is

April 5, 2013

The hotel is offering a package that features one night in a superior room and a spa program for two at Thma Spa for 446,000 won, excluding tax and service charge. The room will be provided with bath and body toiletries from British luxury brand Asprey’s exclusive Purple Water line for the “Spa Blossom Package” users. Thma Spa uses hot spring water and four kinds of teas (white tea for revitalization, black tea for supple skin, red tea for calm and green tea for antioxidization). The package als

April 5, 2013

The hotel’s Chinese restaurant Toh Lim presents a gourmet feast with new executive chef Chung Wai Keung. The promotion offers two course menus for 110,000 won and for 150,000 won including coriander and beef soup and live sea lobster in cheese sauce. Through Nov. 25, on Mondays women can enjoy a special three-course menu of a main dish (fried chicken with garlic sauce, sweet and sour pork, or fried shrimp with chili sauce), rice or noodle (noodles with black bean sauce, noodle soup with seafood

April 5, 2013

The hotel’s Chinese restaurant Taipan presents Western-style Macanese cuisine designed by Japanese sous chef Hideshima. The menu includes deep-fried prawns and potato in tomato chili sauce, braised whole shark’s fin in Chinese ham and porcini broth, stir-fried abalone with coriander and lime sauce, deep-fried lobster with peanut and coconut sauce, and sauted beef in port wine sauce. The restaurant offers both a la carte dishes and set menus. A la carte dishes start at 18,000 won and set menus st

April 5, 2013