Seoul Gourmet back in town

In its fourth year, Seoul Gourmet continues its efforts to spread the good news about Korean cuisine to world-renowned chefs through a five-day food fiesta. Chefs are invited to learn about hansik and incorporate it into menus that will be showcased at restaurants throughout Seoul for gourmands to experience themselves (provided reservations can be made in time). This fall’s culinary line-up is pretty stellar. A total of seven chefs are flying in for the festival, including D.O.M.’s Alex Atala,

Oct. 29, 2012

Food court renaissance

Sitting at a hard-won table inside Galleria Department Store’s newly opened Gourmet 494, where foodie-frequented eateries and bakeries have set up shop, it quickly becomes clear that the court as we know it has changed. The food court was a place where customers could choose from a wide variety of cuisines and enjoy their meal-of-choice with friends and family. Convenience, diversity and wallet-friendly pricing were the major draws of the experience. Rarely was the court considered a venue where

Oct. 26, 2012

Sweet Adventure at Sheraton Seoul D Cube City Hotel

The hotel invites chocolatier Kevin Curry to introduce new pastry menus and celebrate the first anniversary of Sheraton Seoul D Cube City Hotel as well as the 75th anniversary of Sheraton Brand from Nov. 8-18.Curry has led his career as a pastry chef at five-star hotels around the world for over 18 years. Curry will present various new pastry menus at the restaurants and caf located in the hotel.At “Deli by Sheraton,” Curry will be introducing 15 kinds of cakes and macaroons, sweet “reverse choc

Oct. 26, 2012

Thanksgiving special at the Grand Hilton Seoul

The hotel presents two special Thanksgiving events on Nov. 22. The “Thanksgiving festive menu” at the hotel’s buffet restaurant includes traditional golden roasted turkey, crispy salads mixed with raspberry, olive oil and balsamic syrup dressings, as well as tuna, beef and turkey burgers, roasted beef with port wine sauce and prime rib eye steak. Guests will also receive a complimentary glass of wine. The other event will be held at the hotel’s all-day dining restaurant, the Atrium caf. Guests c

Oct. 26, 2012

Thomas Buhner special at Westin Chosun

The hotel’s restaurant, Ninth Gate Grille, presents six dinner courses by guest chef Thomas Buhner, the first German chef to be awarded three Michelin stars in Germany.The six-course dinner, available on Nov. 2, starts with shrimps and yuja tea as amuse bouche, followed by marinated mackerel with wild sesame leaves, lobster Bolognese, Ogol chicken (Korean black chicken), Korean beef steak with smoked tofu and lychee sorbet. Thomas Buhner is considered one of Germany’s leading chefs and known as

Oct. 26, 2012

Sichuan hot pot on the rise

Sichuanese cuisine is heating up Seoul’s dining scene. Those trademark peppercorns ― with their tongue-tingling, mouth-numbing allure ― are popping up in Chinese restaurants throughout the city. The trend, though not yet fully mainstream, might even go mass market soon now that Crystal Jade ― the Singapore-based chain of over 100 restaurants throughout Asia ― is dishing out a Sichuan-style hot pot at its newest Myeong-dong outlet. Crystal Jade Hot Pot Restaurant, the chain’s eighth South Korean

Oct. 26, 2012

Haemul pajeon (Seafood green onion pancake)

Haemul pajeon is a savory pancake with plenty of green onion and seafood coated with mushy dough and beaten egg on top. Haemul pajeon is a well-harmonized dish that is studded with soft green onions and tasty seafood. Dongnae-pajeon is a famous variety from the city of Busan.Ingredients● 100g mussel meat, 70g clam meat, 70g oysters : 5 cups water, 1/2 tsp salt● seasonings : 1 tsp salt, 1/8 tsp ground black pepper ● 200g small green onion, 1 ea green pepper, 1 red pepper● dough : 1 cup wheat flou

Oct. 19, 2012

Korean cuisine with a tapas feel

Bicena stays true to hansik roots but not afraid to experimentModern Korean cuisine no longer has the added edge of novelty to bolster its appeal. Now that the genre is a steady fixture of the dining scene, pressure is heavy on chefs and owners to produce innovative fare that stands apart from an increasingly large crowd. Bicena ― which opened this month in Itaewon ― understands that need and rises to the challenge. Headed by prominent traditional Korean pottery manufacturer KwangJuYo Group, the

Oct. 19, 2012

Chinese turn tea drinking into an artform

Tea is an essential part of Chinese culture just as wine is in the western hemisphere. Just as sommeliers in the West select wines that best match particular dishes, Chinese tea sommeliers help people find suitable teas to enhance their tea-tasting experience. “The role of a sommelier is like that of an educator who lets you know about tea ― the true essence of tea. The reason there are sommeliers is that they help you understand the truth about the tea itself and understand the best part of it,

Oct. 17, 2012

Whampoa Club introduces modern Shanghai cuisine in Korea

Shanghai, home to Michelin-starred and sophisticated modern restaurants, is a center of Chinese culinary culture. One of the city’s fine dining restaurants, Whampoa Club, situated in the glamorous Huangpu district, is introducing classic Shanghainese tastes in Korea this week. The restaurant’s executive chef Alan Zhou, along with five chefs and a tea sommelier, are visiting Korea for the first time to recreate the tastes and environment of Whampoa Club Shanghai at The Shilla Seoul’s Chinese rest

Oct. 17, 2012

Restaurant removes urinals shaped like woman’s mouth

SYDNEY (AFP) -- A sumptuous new French restaurant in Sydney said Wednesday it would remove two urinals designed to resemble a woman‘s lipsticked mouth, apologising for any offence they have caused.The Ananas Bar and Brasserie said the bright red-lipped urinals shaped like an open mouth were “a commonly used European design piece from female Dutch artist Meike van Schijndel.”“We sincerely apologise

Oct. 14, 2012

Hairy crab promotion at Park Hyatt Seoul

The hotel’s The Timber House offers premium hairy crab dishes from Oct. 15-27. The seasonal hairy crab is considered the best among crabs for its firm yet tender texture. It is also low in fat and rich with nutrients including protein, potassium and sodium. The nutrients are said to be effective for fatigue recovery, anti-aging, restoring eyesight and preventing circulatory diseases and diabetes. The special menu includes steamed hairy crab with crab roe sauce, fried Yuba hairy crab with Dendash

Oct. 12, 2012

Japan’s Nagoya cuisine at Millennium Seoul Hilton

During October, the hotel’s Japanese restaurant Genji presents Nagoyan cuisine prepared by guest chef Ito Tsuyoshi from Nagoya Hilton who will visit from Oct. 22-26. The promotion includes a selection of three set menus including fresh seafood cooked with seasonal ingredients in the Nagoya region style. The set menus include clear soup with Matsutake mushroom and sea bream, grilled mackerel with roasted chestnut and pickled ginger. In addition, Genji welcomes visitors to its new sushi bar featur

Oct. 12, 2012

Honeymoon package at Imperial Palace Seoul

The hotel presents Lovely Rose Package that offers visitors a chance to enjoy a romantic and relaxing time with their partners. Visitors can choose a room type from among the deluxe room, spa suite, duplex or corner suite offered with a breakfast voucher for two people and free admission to the fitness center and indoor swimming pool. The package offers a bottle of Champagne and Caprese salad that will be served through room service. For guests who have to check out early due to a honeymoon flig

Oct. 12, 2012

Camping in the city opportunity at Sheraton Grande Walkerhill

The hotel is holding a camping promotional event which offers a unique camping experience at its River Park surrounded by Mt. Acha and the Han River. Available from Oct. 12, the camping is suitable for people who wish to get away from the city, but can’t afford to leave Seoul to camp. Guests will be provided with camping equipment as well as top-quality barbecue. There will be three different grilled dishes offered with a wide choice of quality meat and side dishes. Ingredients include lobster,

Oct. 12, 2012

Halloween party at JW Marriot’s Bar Rouge

The Bar Rouge will hold two Halloween parties with the theme of movie heroes and villains. The event will feature a variety of fun events including cocktail shows by hotel bartenders, awards for best-dressed guests and a dancing king and queen. Winners can get dining and accommodation vouchers. During the party, makeup artists will offer free Halloween face painting. Tarot card readings will be available for 1,000 won. The Halloween party will start at 8:30 p.m. on Oct. 26 and 27 with an admissi

Oct. 12, 2012

Nakji bokkeum, (Stir-fried baby octopus)

“Nakji bokkeum” is stir-fried baby octopus with various vegetables and seasonings. There is a saying: “If you feed three or four octopi to a scraggy cow, it will soon have strength.” Octopus has been enjoyed as a health food since the olden days. It tastes best in the autumn and winter. Octopus can also be grilled, or served raw and sliced.Ingredients● 2 1/4 baby octopus● 1 tbsp salt● 2 tbsp wheat flour● 1/2 onion head● 1 1/2 ea green pepper● 1 ea red pepper ● 1 tbsp edible oil● 1 tsp sesame oil

Oct. 12, 2012

Domestic India pale ale a beer breakthrough

Korea’s first production-licensed craft beer company launches its canned IPA in HomeplusUntil now, ale in the can or bottle was a niche market restricted to imported brews. India pale ale ― that hopped-up brew hailing from 18th and 19th century England ― even more so. Then one South Korean brewery changed the course of history last Thursday with the launch of its very own IPA in cans. 7brau (also known as Sevenbrau) ― a craft beer company that first made a name for itself with draft beers sold t

Oct. 12, 2012