The hotel’s restaurant Kitchen presents the last of this year’s delicacy series, “W Indulge,” on Nov. 29. The series finale, titled “W Indulge Winter,” will have Matt Kramer, a food and wine critic and columnist famous for his book, “Making Sense of Wine,” personally select the wines with Kitchen’s fine delicacies. The combination menus will include seared Hokkaido scallops with Chablis William Fevre 2010 or Flowers Sonoma Coast Chardonnay 2009, Maine lobster risotto with Flowers Sonoma Coast Pinot Noir 2009 or Auxey-dresses Les Duresses Bouchard Pre et Fils 2008 and sous vide beef short rib with Crasto Superior Douro 2010 or “Crasto Riserva Old Vines Douro 2009. The special dinner starting at 7 p.m., including the Woobar’s appetizers and drinks, is priced at 375,000 won, excluding tax and service charges. For more information, call (02) 2022-0111.