Hotel Lobby
Seoul Plaza Hotel
Seoul Plaza Hotel will host a gala buffet, "Goodbye For Now," at Seven Square on the second floor at 6:30 p.m. Friday.
The gala buffet is designed to commemorate the history and memories of Seoul Plaza Hotel, which will soon undergo renovations.
Top chefs of the hotel's in-house restaurants will present more than 40 of their new gourmet dishes from the 34-year culinary experience and heritage of the hotel.
Buffet menus to be served by each restaurant include Peking duck with spring vegetables and Xiao Long Bao with crabmeat (steamed dumpling soup) by Chinese restaurant Tao Yuen; fresh sea bream sashimi and sushi by Japanese restaurant Kotobuki; tortelloni with sweet pumpkin and tenderloin ragout, rigatoni and pasta cooked upon order by Italian restaurant Tuscany.
This culinary event is held in appreciation for the customer support since the opening of the hotel. The hotel's representative chefs will introduce their creative recipes with premium ingredients, serving gourmet Chinese, Japanese, Italian and Korean dishes. The buffet is offered for only one session on Friday.
Those who make an advance reservation will have a chance to win a free ticket to musical Miss Saigon on a first come first served basis. The gala buffet is priced at 70,000 won, exclusive of tax and service charge.
For inquiries and reservation, call (02) 310- 7777.
Sheraton Grande Walkerhill Seoul
The renowned Walkerhill Theatre introduces an all-original, blockbuster traditional Korean production "Legend of Flower" from April 5.
The Legend of Flower features four-themed scenes: flower, fire and water, wind and golden earth. Each themed-scene is filled with sounds, fragrant aromas, 3D holographic video and additional high-tech effects, provoking the senses of audiences from all over the world. Moreover, this contemporary and vivacious show includes buchae-chum (fan dance), Salpuri-chum (spirit-cleansing dance), additional traditional Korean dances and instruments, along with a customary wedding scene.
To add a contemporary edge, a b-boy dance performance and intense martial arts sequence will be featured along with traditional acts, including a tightrope dance, surely to make audiences' palms sweat. This blockbuster show includes 60 performers and costs over 6 billion won in production fees.
For more information, call (02) 455-5000.
Park Hyatt Seoul
Park Hyatt Seoul presents a luxurious "Bridal Spa Package" designed for brides-to-be.
The package offers a total treatment from skin care and full-body massages to mud packs and waxing treatments.
Brides can choose from 10 basic sessions of different spa treatments or add additional ones and create their own package based on personal preferences and budget. The package also offers free access to the fitness studio, swimming pool and sauna, located on the top floors of the hotel. All spa treatments are performed by highly trained therapists who provide personalized services tailored to guests' needs.
Prices vary and for more information, call (02) 2016-1234 or (02) 2016-1176.
Novotel Ambassador Gangnam
Novotel Ambassador Gangnam's Japanese restaurant Shunmi has opened a new Sake Room and Sushi Bar.
Designed by world-renown interior designer Super Potato, the sake room has its own cellar, 43 different kinds of sake from all around Japan and rooms that can host up to 10 guests.
The restaurant will give 50 percent discount on sake on the 4, 14 and 24 of the month.
For more information, call (02) 531-6477.
Hilton Namhae Golf & Spa Resort
Hilton Namhae Golf & Spa Resort has appointed Stefano A. Ruzza as its new General Manager.
Before being appointed as general manager of Hilton Namhae, Ruzza served as Director of Operations at the Hilton Colombo in Sri Lanka.
The Italian Swiss born-manager graduated from a Swiss hotel management school in Lucerne.
Since joining the hotel industry, he has gained international hotel management experience over 13 years, of which 11 years have been with the Hilton group in the Asian region, including India, Malaysia, Thailand, the Philippines and Sri Lanka.