Around the Hotels

Dinner concert at Ritz-Carlton Seoul The Ritz-Carlton Seoul will host a lively dinner concert featuring Latin music to celebrate the end of the year. “Viva 2014” on Dec. 31 will feature a performance from acclaimed countertenor Lee Dong-gyu. The dinner will begin with a six-course meal featuring dishes such as halibut with lemon balsamic dressing, herb ricotta cannelloni with beef steak, and much more. The performance will begin at 8 p.m. featuring popular remakes of Michael Buble, such as “Sway

Dec. 13, 2013

Oliversweet offers classic desserts with a delectable twist

If succulent Earl Grey and grapefruit cake and richly moist strawberry red velvet cake with plush cream cheese frosting spells heaven on earth, then the mouthwatering offerings of Oliversweet are truly a sweet tooth’s dream come true. Specializing in sophisticated yet cozy boutique-style pastries and catering, Oliversweet opened its doors in 2007 and since then the quaint dessert shop that boasts some of the city’s most inventive approaches to classic homemade treats has expanded to four locatio

Dec. 11, 2013

Oyster rules

Oyster expert John Stewart makes shucking look like a breeze. Here in Korea to train the guys at The Oyster Bar, a restaurant opening Monday in Seoul’s Yeouido, the 56-year-old consultant definitely knows his way around a shell. “I like opening my oysters from the hinge,” the Hong Kong-based pro said while swiveling the knife into the pointed end of the oyster and opening the shell. Stewart then slid the blade underneath and deftly flipped the oyster over so that its plump underbelly lay face up

Dec. 6, 2013

Miyeok guk, (Sea vegetable soup)

Miyeok guk is a soup made with dried miyeok (also known as wakame), which is a sea vegetable. It is a mild and tasty soup typically made with beef or seafood (such as clams or mussels). Here, I made it with mussels. Soak the dried miyeok in water to soften it, cut it into bite-sized pieces and saute with sesame oil before adding the water and mussels. Sesame oil is a must for miyeok guk. It adds a nutty flavor with a hint of sweetness to the soup. More so than other Korean dishes, this soup has

Dec. 6, 2013

Around the Hotels

Christmas Eve art package at InterContinental Seoul CoexInterContinental Seoul Coex is offering a one-day special Christmas Art Lounge Package for a romantic and meaningful Christmas Eve. The package includes two tickets to the Christmas Art Lounge, where guests will be able to enjoy champagne, wine and finger food while reading various Assouline Boutique art books. At 7 p.m. guests can enter the Maria Callas Hall to watch a performance featuring jazz quartet The Prelude. Complementary gifts suc

Dec. 6, 2013

Chef shows off New Zealand food

Land of the flightless kiwi birds and the majestic landscape that served as the backdrop to the beloved “The Lord of the Rings” trilogy, New Zealand is truly a country of natural wonder. But its picturesque pastures and clear water are more than just scenic; they provide a pristine environment for growing quality ingredients. “There are many different styles of cuisine in New Zealand, but it mainly comes down to the product. Restaurants base their menu on season,” guest chef Shannon Persterer sa

Dec. 4, 2013

Around the Hotels

Enjoy the European Christmas market with The Grand Hilton The Grand Hilton Seoul will be joining the European Christmas market held in Seongbukcheon Fountain Plaza on Nov. 29 and 30. Sponsored by the embassies of Germany, France, Italy, the U.K. and Switzerland, the European Christmas market is a festive event that celebrates the holiday season and the cultures of various countries. The Grand Hilton Seoul will represent Germany and sell decorative wrapped desserts including gingerbread houses, m

Nov. 29, 2013

Left Coast puts the pow in bao

The story may not be fresh, but the food is at Left Coast Artisan Burgers.This is not just another burger joint launched by a group of ambitious, young entrepreneurs. Well, the latter half is true. Three friends from California joined hands to open a spot with a focus on meat-in-a-bun, but this was not going to be just any old bun-centric spot. “Even if the burger market was saturated, this kind of niche gourmet concept wasn’t,” Left Coast co-owner Angela Shin explained why the trio went for a f

Nov. 29, 2013

Dakgaejang (spicy chicken soup)

Dakgaejang is a variation of yukgaejang that is made with chicken. Yukgaejang is a popular spicy soup made with shredded beef and lots of scallions and other vegetables. The chicken version is traditionally made with boiled chicken. However, I often make it with leftovers of a roasted whole chicken (store-bought or homemade) or turkey. Those leftover bones are perfect for making stock. So, here’s how to make a delicious, spicy soup with chicken or turkey leftovers. 4 servingsIngredients: ● 8 cu

Nov. 29, 2013

Nouveau speakeasies in vogue

 Try inviting a friend over for a tipple at Hopscotch, and you may end up waiting as said pal gets lost. Tucked away on a small backstreet with no written sign or obvious door, this retro gastropub is more than hard to find, it is deliberately incognito. “We didn’t want the public to know about it,” said Hopscotch chef and co-owner David Cho. The whole set-up might read anti-social to the extreme not to mention bad for business, yet, as Cho so charmingly puts it, “People want to find the small h

Nov. 27, 2013

For Riedel, wine appreciation is all in the glass

The year was 1973. Claus Riedel ― the late, former head of Riedel Glas Austria ― saw his dreams for glasses custom-tailored for specific wine styles reach full, global fruition with the launch of the brand’s Sommelier series.Many have since etched that moment as pivotal in how oenophiles perceived the vessel’s role in the proper enjoyment of wine. From that moment on, Riedel’s Austrian crystal glasses have spawned an ongoing debate about the true effectiveness of such wares, designed solely for

Nov. 27, 2013

Dojima craze

This summer, a new it-dessert landed: the Dojima roll. Shaped like a minimalist Swiss roll cake, this cream-filled, golden sponge from Japan attracted crowds the moment it arrived at Shinsegae’s Gangnam store and Hyundai’s Apgujeong-dong store this August. “After the outlet opened, lines of around 100 kept forming and everything would be sold out by 4 p.m.,” said Hyundai Department Store buyer Hwang Hye-jung. The same goes for the Shinsegae shop, which, according to a PR representative, is selli

Nov. 22, 2013

Around the Hotels

Romantic Christmas packages at Imperial Palace Seoul Imperial Palace Seoul presents two packages on Dec. 24 for couples who want to enjoy a romantic Christmas. The Romantic Lavender Package includes pecan pie and blueberry cheesecake from Deli Amador, and a Royal Nature cosmetics set. Guests can choose to stay in the Deluxe Room, Club Deluxe room, loft-style suite or corner suite. Prices start from 295,000 won. The Romantic Evening package includes two tickets to a Christmas party held at lobby

Nov. 22, 2013

Kkakdugi (cubed radish kimchi)

Korean radishes taste best in the late fall. Take advantage of the radish season, and make some kkakdugi. It’s an easy and quick kimchi to make. Unlike baechu (napa cabbage) kimchi, it doesn’t require hours and hours of salting. The radishes are first cubed and salted for a short time and then mixed with the seasonings. Although you can start eating it at any time, kkakdugi needs about two weeks in the fridge to adequately develop its flavors. It only gets better with more time. We Koreans enjoy

Nov. 22, 2013

Riedel in town

The man who helped grow the market for vessels designed specifically for different wines is hosting a “Riedel Glass Tasting” event at the Grand Hyatt Seoul on Nov. 22.Georg Riedel is the former head of Riedel Glas Austria, the more than 250-year-old family business famed for the style-specific wine glasses that created a stir when first released in 1973. Riedel, whose family business roots go back 10 generations, is also the pioneer who launched the Vinum collection, the “first machine-made, var

Nov. 20, 2013

Around the hotels

 Thanksgiving feast at JW Marriott Hotel SeoulJW’s Grill and The Caf will offer a holiday feast on Nov. 28. Priced at 110,000 won, JW’s Grill’s dinner course menu will include smoked salmon with potato and asparagus, foie gras terrine, butter-roasted turkey and more. Priced at 260,000 won, a family set for six people will include a whole roast turkey carved and served table-side. For reservations, call (02) 6268-6759. Buffet restaurant The Caf will serve roast turkey complete with side dishes su

Nov. 15, 2013

Pogi kimchi, (Napa cabbage kimchi)

It’s kimchi-making season! There are hundreds of kimchi varieties in Korea. Pogi kimchi is the most common variety. The taste of kimchi varies widely, depending on the seasoning ingredients. Every household has its own version. Various kinds of jeotgal (salted seafood) are used to give kimchi its distinct pungency and to aid the fermentation process. Saeujeot (salted shrimp) and myeolchiaekjeot (fish sauce made with anchovies) are the two that are most commonly used. I almost always use both of

Nov. 15, 2013

Wholesome rice

Rice is the star ingredient of celebrity food stylist Hong Shin-ae’s new restaurant, Ssalgage, which translates to “rice store” in English. At the food show star’s brick-and-mortar spot in Seoul’s Sinsa-dong, freshly milled rice is served up daily with numerous side dishes as part of a set menu. “We mill the rice ourselves,” said sous chef Kim Jin-woong. The milling is done at the restaurant because the rice ― a mixture of white and brown rice called “obundomi” ― should ideally be consumed withi

Nov. 15, 2013