HOTEL LOBBY
JW Marriott Seoul
Celebrating its 10th anniversary the JW Marriott Seoul buffet restaurant Marriott Caf? presents Korean traditional delicacies from six provinces for six months.
Jeolla Province will be the starter of the ``Six month journey to Korea.'' Jeolla cuisine is well known for its of strong seasoning.
The caf? introduces many kinds of Jeolla dishes such as bibimbap from Jeonju, gat kimchi, mustard pickles and many others. Small octopus from Mokpo and green tea from Boseong are also served. Grilled green tea marinated-pork is offered at a live station.
On May 15 and 16, Prof. Han Bok-Jin of Jeonju University, a Korean traditional royal food chef, will introduce Jeolla food with her students at the Cafe.
The Jeolla cuisine is available from May 1 to 23. The price for lunch is 46,000 won during weekdays and 48,000 won on the weekend. Dinner is 49,000 won from Monday to Wednesday and 52,000 won from Thursday to Sunday. Prices are all exclusive of tax.
For more information, call (02) 6282-6731.
Lotte Hotel Seoul
PIERRES BAR at the Lotte Hotel Seoul will host Marian Beke, a world-famous bartender for fusion cocktails, from May 11 to 14. She will present fusion cocktails made from Windsor whiskey, sake, makgeolli and plum wine, as well as ingredients such as ginger and shiso, for the first time in Korea.
Beke is known for her fusion of Western and Eastern flavors. Martinis with ginger or shiso, cocktails in creative glasses, a concoction of unimaginable flavor, aroma, and texture are just a few of them.
The fusion cocktail event will be held from 9 p.m. to midnight.
The Asia Cobbler (15,000 won) is a blend of aromatic plum wine and bubbly champagne. The Seoul Swizzle (17,000 won), inspired by green tea, mixes two types of green tea with scotch whiskey and adds lime and spices to taste.
For more information, call (02) 317-7183.
Paradise Hotel Busan
Petit Paradis at the Paradise Hotel Busan is offering cakes for parents, teachers and children in May.
From May 6 to May 15, basket shaped sweet potato cake and fresh cream decorated with carnations will be served to express gratitude on Parents and Teachers days.
Customers with purchases worth more than 50,000 won will receive a mini flower pot.
For more information, please call (051) 749-2258.
Grand InterContinental Seoul
Table 34 at the Grand InterContinental Seoul is introducing a special Parents Day brunch menu prepared by new executive sous chef Nicolas De Visch on May 8.
From 11 a.m. to 2 p.m. on Parents Day only, De Visch will present an eight-course brunch menu featuring contemporary high-end French cuisines.
The first course includes scrambled eggs and smoked salmon with sour cream and caviar followed by herb salad topped with jelly and foie gras terrine balsamic dressing. Cold Rillette, tempura, and farfalle pasta made with king crab; Wagyu beef tenderloin or sea bass with saffron and sea urchin roe fricass?e and aromatic escargot dish will be served.
The Parents Day special is offered at 80,000 won, exclusive of tax, and members of ``Double Choice'' or ``Silk Road Club'' will be provided with a free flow of complimentary champagne.
For more information, call (02) 559-7631.
The Sheraton Grande Walkerhill
The Sheraton Grande Walkerhill will launch its 52nd Wine Maker's Dinner at the hotel's Korean barbeque restaurant Myongwolgwan's Pub Garden on May 14 at 7 p.m.
Clos du Val, a vineyard situated in Napa Valley, will sponsor the event. Clos du Val sticks to traditional French wine-making techniques and has played a part in many prestigious moments such as President Lee Myung Bak's inaugural ceremony and others. The wine has also won first prize at international blind tastings in 1976 and 1986.
Guests will be able to enjoy a dinner representing Korea, paired with live traditional Korean performances. Blind tasting for all guests with prizes such as a one-night stay hotel voucher, tickets for Walkerhill's brand new show ``Legend of Flower,'' a meal voucher for Myongwolgwan and others will be on offer.
The event is priced at 180,000 won, exclusive of tax.
For more information, call (02) 455-4595.