Summer package at W Hotel

The hotel presents three summer special packages “Summer in the City” available from June 1 to Sept. 9. “Summer in the City ―Chill Out” offers a simple 275,000 won package with one night stay in a Wonderful Room with a breakfast buffet and a dessert menu WooBinsu at WooBar. “Summer in the City ― Stay Cool” includes a one night stay in a Wonderful Room, breakfast buffet and access to the indoor pool at 328,000 won. This package also includes Summer Cool Cocktails at WooBar, access to “WATER Zone”

June 29, 2012

Taste of America at Renaissance Seoul Hotel

The hotel’s outdoor Beer Garden offers a special “Beer Garden Event” for American expats celebrating Independence Day on July 4. Guests can enjoy an unlimited selection of all-time favorite American dishes including flamed grilled burger, hot dog, Cajun fish, Texas chili, spicy fried chicken, corn on the cob, potato wedges, apple pie, Mississippi mud pie and salad bar along with unlimited cool draft beer. The price is 45,000 won, including tax and service charge. For more information, call (02)

June 29, 2012

Walkerhill opens Sky Lounge Restaurant

The Walkerhill hotel will open a sky lounge restaurant, the Faro Grand, on July 16, located on the 36th floor of Mirae Asset Center One building in Suha-dong, Jungu, Seoul. The restaurant presents the nostalgic image of the dockside and shipboard through the interior as well as views overlooking the bright lights of the city. The restaurant has 163 seats and 11 rooms, which will allow different types of meetings. In addition, experienced Sheraton Grande Walkerhill chefs will provide their premie

June 29, 2012

Outdoor pool at Imperial Palace Seoul

The hotel is running an outdoor pool until mid-September. About 30 sun beds are available by the pool for guests who enjoy sunbathing and the poolside bar offers grilled seafood such as king prawns, scallop and lobsters and assorted grilled meat such as beef tenderloin, rack of lamb, beef sirloin and sausages. Other options include burgers, sandwiches, snack menu and red bean ice sherbet or patbingsu. As of now, it opens from 9 a.m.-6 p.m., but from July 20-Aug. 15 hours will be 8:30 a.m.-5:30 p

June 29, 2012

‘Mature sushi’ at Lotte Hotel Seoul’s Momoyama

Lotte Hotel Seoul’s Japanese restaurant Momoyama invites Makoto Shimura, the executive chef of Sushisho in Tokyo to spread the epitome of original sushi. Lotte Hotel Seoul has conducted numerous exchanges with Sushisho over the past two years, but this will be the first time the authentic Edo-style sushi is introduced in Korea. Shimura is determined to promote the intense flavors of Edo-style mature sushi through Momoyama. Prices begin at 20,000 won for lunch and 140,000 won for dinner, excludin

June 29, 2012

Bugeotguk (dried pollack soup)

Bugeotguk is a soup made by boiling seasoned bugeo (dried pollack) after it has been soaked and ripped. Bugeo is available year-round at a low price in Korea and, therefore, bugeotguk is an everyday soup for Koreans. It is believed that bugeo protects the liver and many people have bugeotguk after drinking alcohol. Ingredients● 1 dried pollack (skinned yellowish dried pollack) ● seasoning: 1/2 tbsp minced green onion, 1 tsp minced garlic, 1/8 tsp ground white pepper, 1/2 tbsp sesame oil ● 100g r

June 29, 2012

‘Night milk’ gains following

Milk taken from cows at night attracts consumersTtonatta Farm CEO Yang Eui-joo was traveling in the Netherlands six years ago when he first heard about “night milk.” “I found out that there was milk like this in Britain and Japan,” said Yang, 41. The milk Yang is referring to is generally called “night,” “night-time” or “nocturnal” milk and comes from cows that have been milked at night. According to the Guardian and the Daily Mail, studies have found higher levels of the sleep hormone melatonin

June 29, 2012

Uijeongbu restaurant owners take pride in ‘army base’ stew

UIJEONGBU (Yonhap News) ― In the city of Uijeongbu, about 20 kilometers northeast of Seoul, there is a small road named after a stew, with a sign above it that reads in capital letters, “Uijeongbu Budaejjigae Street.”According to the owners of many of the restaurants that line this street, Uijeongbu ― and by some accounts, this very street ― is where “budae jjigae,” one of South Korea’s most popular dishes, was invented.“Budae jjigae started with leftovers from the U.S. Army in Uijeongbu, and Ui

June 26, 2012

Sikhye (rice punch)

Sikhye is a punch made by fermenting steamed rice in malt water. Chilled sikhye has a unique sweet taste and is beloved by Koreans. Sikhye is usually served on national holidays because it is believed to help digestion and stimulate blood circulation. Ingredients● 1 cup malt powder, 12 cups water ● 2 cups non-glutinous rice, 2 1/3 cups water● 1 cup sugar ● 1 tbsp pine nuts 1. Put the malt powder in warm water at around 40 degrees Celsius and let it sit for 30 min. 2. Fumble the soaked malt powde

June 22, 2012

Sangsu-dong coffee houses, haven for artists

Selling more than coffee, cafes double as community-focused cultural hubsYri Cafe co-owner Kim Sang-woo relaxes behind the counter of his joint, exuding the laidback ease of someone who is in his element. Wearing a frayed T-shirt like a uniform, his nonchalant, proprietary slouch makes it evident he runs the place. At one of the tables, a guy dozes off, head down. Another group studies in silence. A slight breeze filters in through the floor-length, antique-style windows. The lowkey vibe suits t

June 22, 2012

Chefs share at-home kitchen tips

ATLANTA ― Though a chef’s at-home kitchen might conjure up visions of a high-tech food lab with commercial-grade appliances and stainless steel surfaces, the reality looks slightly different.The most consistently desired feature in many Atlanta-area chefs’ kitchens ― an open floor plan ― has less to do with replicating a commercial kitchen, and is more about making cooking a communal, accessible experience.Atlanta-area chefs share their tips for making a home kitchen work efficiently.Asha Gomez

June 20, 2012

Online food sales booming in China

Yang Hui, a 29-year-old white collar worker in Beijing, said her next online purchasing plan is to buy some United States-imported pistachio nuts and Yunnan ham, neither of which are commonly seen in the capital city’s supermarkets.“Although there are abundant and various types of foods available in supermarkets, the number of imported food and regional specialties is limited and sometimes the prices are high,” said Yang. “I like to purchase food online because it allows me to buy food without g

June 18, 2012

Mul-naengmyeon (buckwheat noodles in chilled broth)

Mul-naengmyeon is a dish of buckwheat noodles in chilled broth that is garnished with radish kimchi, pickled cucumber, Korean pear and slices of pressed beef. Originally it was served covered in the winter with a thin layer of ice over it, but nowadays people enjoy this dish year-round. Ingredients400 g buckwheat noodles (dried), 15 cups water 300 g beef (brisket/shank), 8 cups water Fragrant seasoning: 20 g green onion, 20 g garlic Seasoning sauce: 1/2 tbsp clear soy sauce, 2 tbsp sugar, 3 tbsp

June 15, 2012

Martial arts meet street food truck

SAN JOSE ― The saga of the hot dogs began late one night.University of California-Berkeley junior Michael Koh and his friends had followed up their study session with a few beers and a quick jaunt to Berkeley’s venerable Top Dog for some buns on the run. In fact, it was such a quick jaunt they rushed right past the condiments, completely forgetting that a frankfurter sans ketchup or mustard is a sadly naked dog. And being college students, they didn’t have what you might call a well-stocked frid

June 15, 2012

Bacon isn't just for breakfast anymore

(Burger King/AP)U.S. fast-food giant Burger King, banking on an unusual taste combo to bolster its summertime revenues, announced Tuesday the availability of bacon sundaes.Burger King said in a release the decision was made to offer the pork-enhanced soft-serve dessert nationwide for a limited time after it "took Nashville by storm earlier this year."Bacon sundaes include vanilla soft serve with c

June 13, 2012

Korean Buddhists promote temple food, Templestay program in N.Y.

A Korean Buddhist group has launched a week-long promotion event for temple food and temple stay programs in New York, as part of efforts to introduce its 1,700-year-old culture abroad.The event kicked off with a culinary showcase of temple food by Ven. Daean at the Culinary Institute of America on June 7. Various other programs will be held at different venues in the city throughout the week, Cultural Corps of Korean Buddhism, an affiliate of the Jogye Order of Korean Buddhism, said in a press

June 11, 2012

Maesil in season

Summer fruit ready to be made into an extract that doubles as seasoning and teaIn South Korea, it is called “maesil,” in Japan, “ume” and in China, “meizi.” In English, this sour, mouth-puckering fruit often goes by Japanese apricot or Chinese plum. Whatever the name, it is now in season. Though not consumed raw for various reasons including the potential presence of toxins within the seeds, when fermented into an extract it can be used as a seasoning or to make tea. The extract can range from s

June 11, 2012

Wine of the Week: 2011 Domaine Ferrer Ribiere ‘F’ Rose

It’s a fine time for rose, and where better to find one than from the French Mediterranean. A perfect summer wine, Domaine Ferrer Ribiere “F” Rose from the Cotes Catalanes, is primarily Grenache with some Syrah in the blend. It’s pale pink and tastes of rose petals and wild herbs. A fine rose at a modest price.● Region: Languedoc-Roussillon● Price: About $11● Style: Dry and aromatic● What it goes with: Omelets, vegetable or fish soups, shrimp with garlic, grilled fishBy S. Irene Virbila, Los Ang

June 8, 2012

A sassy rediscovery: Old-fashioned ‘shrubs’ shaking up the cocktail scene

Shrubs ― they’re not just for hiding in!Tart, acidic and weirdly, wonderfully refreshing, drinking vinegars known as “shrubs” are finding a savory home on a growing number of Los Angeles drink menus. Sometimes they’re added to soda water as an alternative to mainstream sodas, and sometimes they’re mixed with booze as a mouth-pleasing alternative to predictable acids such as lemons and limes. Either way, they’re adding a welcome new dimension to the ever-evolving Los Angeles craft cocktail scene.

June 8, 2012

Janggukbap (rice in beef soup)

Janggukbap is a dish made of cooked white rice in long-simmered beef broth, seasoned with soy sauce. In the olden days, when a big event or festival took place in the royal court, janggukbap was served to the mobilized soldiers, musicians, dancers and singers because the dish is convenient for serving to many people. Ingredients300 g non-glutinous rice, 2 cups waterBroth : 200 g beef (brisket, shank), 1/5 ea radish, 12 cups waterSeasoning sauce ①: 1 tsp clear soy sauce, 2 tsp minced green onion,

June 8, 2012