Bohemian Italian in Itaewon

The name, Instant Funk, should be a dead giveaway: This is clearly not an Italian restaurant in the traditional sense. And from the minimal box-like structure of the nearly all-glass space, down to the colorful mix of chairs and tables, it is evident this new eatery is going to be anything but boring.  Situated a good stroll from Noksapyeong Station in foodie-friendly Itaewon, Instant Funk brought its no-holds-barred grub to the masses this May. “We wanted to make food that was laid-back, that y

July 26, 2013

The Grand Hilton to hold biggest Oktoberfest celebration in Seoul

Germany attracts millions of people from around the world to Oktoberfest every September. But those living in Seoul can celebrate the traditional German event at The Grand Hilton Seoul. The hotel, located in northern Seoul, invites guests for an evening of celebration with beer and traditional German food on Sept. 7. The largest Oktoberfest event in Korea draws more than 1,000 people every year.  Originated in Munich, the festival started as a celebration of the marriage between Crown Prince Lud

July 25, 2013

Around the Hotels

Special skin care at JW Marriott Hotel SeoulThe Marquis Thermal Spa at the hotel is offering the “Hydramemory” treatment, a powerful anti-aging facial treatment that quickly enhances dull and dry skin using ultraviolet light. The treatment lasts approximately 90 minutes. The spa is offering a 20 percent discount until Aug. 31. In addition to the discount, all guests will receive a free ice ball treatment which will brighten and tighten the skin and make it feel refreshed. The promotion is availa

July 19, 2013

Hobak bokkeum (stir-fried zucchini)

This is a simple summer side dish that goes well with meat dishes such as bulgogi, galbi or jeyuk bokkeum. You can use any variety of zucchini, which happens to be plentiful this time of the year. The classic seasoning for this dish is saeujeot which is tiny salted and fermented shrimp. Its distinct, savory flavor works wonderfully with zucchini. If unavailable, substitute it with fish sauce or simply season with salt to taste.Ingredients:● 1 medium zucchini (about 300 grams) ● 1 tablespoon oil

July 19, 2013

French brasserie with a spin

French restaurant La Categorie’s new offshoot, neo-brasserie Maison de La Categorie, will be unveiled to the public this Saturday. Maison will be in Cheongdam-dong, Seoul, an upscale location on the main thoroughfare near Apgujeong Rodeo Station, not too far from La Categorie, which opened in Sinsa-dong in 2011. La Categorie executive chef Lee Hyung-jun explained the concept of the second brand, Maison, describing it as a spot where “one can get full on one plate.”“We are not a traditional Frenc

July 19, 2013

Bingsu evolution

Cafe Oven’s milk patbingsu derives its addictive interplay of textures and flavors from three basic components ― red beans, shaved ice and milk sauce ― three elements that seem deceptively easy to master. Fans of this traditional summer treat know better. When the red beans are good, when the shaved ice is perfect and when the ice’s sweet milk drizzle is spot-on then a bingsu, in its classic and simplest form, becomes transcendent.Perhaps that is why Korean shaved ices like Cafe Oven’s old schoo

July 12, 2013

Beat the summer heat with a refreshing cold soup

Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets hot, there are few things that will whet a flagging appetite like a sip of cold soup.What’s even better, they’re so easy to make. Puree tomatoes, soaked bread, garlic, assorted vegetables and good Spanish olive oil and you’ve got gazpacho. Blend avocado with cold chicken stock and you’ve got the base for something equally grand.Just as easy, but seen a lot less

July 12, 2013

Dak gomtang, (chicken soup)

Based on the lunar calendar, Koreans mark the hottest summer period with three distinct days: chobok (beginning), jungbok (middle) and malbok (end). On these days, Koreans traditionally eat samgyetang, ginseng chicken soup, which is believed to be an energy-boosting dish. As chobok is here, this dak gomtang is a healthy and delicious chicken soup that you can make even if you don’t have ginseng. Gomtang generally refers to a soup made by simmering beef bones and meat for several hours. The resul

July 12, 2013

Around the hotels

House music party at Grand Hyatt Seoul The hotel’s entertainment center JJ Mahoney’s presents a “House Music Party” on July 19 and 20. Four big-name DJs -- Bonnie 6, Peter Tong, Coo1T and U Jin from popular night clubs in Itaewon, Hongdae and Cheongdam -- will spin while partygoers enjoy the establishment’s newly expanded dance stage. All guests will receive a complimentary welcoming cocktail and a cup of Illy coffee to enjoy. The event will include a dance contest, live performances by JJ’s hou

July 12, 2013

Lunch box with lotus leaves at Busan Station

It’s often hard being a busy traveler and a healthy eater at the same time, but those who travel from Busan are now given a great option. KORAIL’s Busan branch recently launched the Lotus Story store in Busan Station, which offers a healthy lunch box that consists of lotus leaf rice, stir-fried kimchi and seaweed.The lotus leaf rice is rice mixed with healthy local grains, including barley, foxtail millet and soy beans, and wrapped in a lotus leaf and steamed. The fresh leaves are from Hamyang,

July 5, 2013

Oi naengguk, (Chilled cucumber soup)

This chilled soup is a perfect dish to cool off on hot summer days. Oi naengguk is a cold soup that’s made with cucumber. A popular variation is made with miyeok (seaweed), which is what I made here. Simply use more cucumber if you are not adding seaweed. Make ahead of time and chill well before serving. 4 servingsIngredients:● 1 Korean cucumber or 2 Kirby (pickling) cucumbers (about 160 grams)● 1 cup soaked miyeok (seaweed) ― about 15 grams dried● 1 green or red chili pepper or scallion ● 1 tab

July 5, 2013

Artisanal treats at La Montee

A small 12-seat bakery with a red facade and floor-length windows, La Montee crafts tasty loaves and pastries from its quiet spot near Ttukseom Resort Station. The 5-month-old boulangerie-patisserie, with its marigold walls and chestnut-hued floors, exudes the vibe of a welcoming gathering spot, a good stop for a spot of coffee and a pastry or two. On any given day, one can find customers chatting while nibbling on moist pineapple-coconut croissants and other freshly baked treats as others slip

July 5, 2013

Around the hotels

International gourmet festival at The Plaza The hotel’s all-day dining buffet The Seven Square introduces “Seven Continents Promotion” for the month of July. It will showcase 35 representative dishes from 28 countries across the hot, cold, and dessert corners. The menus include Italian antipasto, Australian kangaroo tail stew, Greek salad, Jordanian hummus, Bulgarian tarator soup, Thai tom yang kung, fish ceviche from Peru, and escargot from France. There is also a special summer cocktail that i

July 5, 2013

Finest ingredients spell success at Seoul’s first wine shop

The Jell, located on the outskirts of Itaewon, was first established in 1992 as Seoul’s first wine shop. A decade later in 2002, it was converted into a members-only fine dining restaurant and bar that combined the elements of exclusivity with the comforts of dining in a homey atmosphere. Another decade later, in October of last year, the owner, Hans Lee, decided to open the doors to the public. Becoming an award-winning wine sommelier, Lee has set the highest of standards for his bar. Once, whe

July 3, 2013

Around the hotels

Special summer menu at Hyatt Regency Incheon Restaurant 8 at Hyatt Regency Incheon presents its summer special menu from July 1 featuring health foods in Korean, Japanese and Chinese traditional style. The menus include croaker soup and duck boiled with nureungji (a thin crust of scorched rice); steamed Korean “ogol” chicken with pine mushrooms seasoned with XO sauce and cold noodles; and some of the most famous Japanese health foods: eel, roasted abalone, and sea urchin eggs. The summer menus a

June 28, 2013

Shake the summer heat

Ice cream and milkshakes make for great treats. Treats that Cho Sang-hyun developed a taste for while studying abroad in America. Eager to share his passion for ice cream by opening a parlor in South Korea, Cho searched high and low for what he deemed the right combination of texture, sweetness and flavor. “I wanted something not too sweet but still rich,” Cho said. He found what he was looking for in Singapore, at Once Upon a Milkshake, an ice cream parlor chain that first opened in 2009. This

June 28, 2013

New trends in Japanese dining presented at Namu

W Seoul-Walkerhill has recently recruited renowned Japanese Chef Miyake Kazuya from Tokyo to introduce the latest trends in Japanese cuisine at the hotel’s contemporary Japanese restaurant Namu. The chef has vast experience ranging from traditional Japanese cuisine to contemporary cooking. “I’ll keep presenting new menus in a creative food style that fuses the latest culinary trends and traditional tastes of Japanese cuisine,” Chef Kazuya told The Korea Herald. Some of his newly created dishes m

June 28, 2013