Hotel Lobby
Haevichi Jeju offers new special French menu
Milieu, the French fine dining restaurant at the Haevichi Hotel and Resort Jeju, presents a special menu by new executive chef Paul Semboshi this June.
The menu features local Jeju ingredients in most courses, using a variety of novel cooking techniques to accentuate the natural flavors of each ingredient.
Entrees include fish carpaccio with fresh Jeju snapper, organic Jeju asparagus with gnocchi, and tatin d'oignon made with Jeju onions. Mains include dishes featuring Jeju blackthroat seaperch, Korean beef and lamb.
Chef Semboshi's menu concludes with desserts including Jeju Hallabong orange sorbet and fromage cake, pineapple carpaccio and basil sorbet.
A six-course menu and an eight-course menu are available, priced at 120,000 won ($112) and 150,000 won, respectively.
Milieu is open daily from 6 p.m. to 10 p.m., and closed on Mondays. For reservations or inquires, call (064) 780-8328.
Grand Hyatt Seoul introduces 'Early Summer Bed and Breakfast Packages'
The Grand Hyatt Seoul hotel is coming up with packages for holidaymakers who want to avoid peak season crowds and enjoy an early vacation.
The Early Summer Bed and Breakfast Package, available from June 10 to July 8, includes a stay in a Grand guestroom, buffet breakfast for two at the Terrace, a Grand Hyatt Seoul beach towel, and access to the indoor and outdoor pools and the 24-hour fitness center.
The prices for the promotion start at 255,000 won for two.
For reservations and more information, visit seoul.grand.hyatt.com or call (02) 799-8888.
Park Hyatt Busan hails new GM, executive chef
The Park Hyatt Busan has appointed Andrew Ashdown as its new general manager.
Ashdown began his Hyatt career in 2001 with the Hyatt Regency Sanctuary Cove in Australia and joined the Grand Hyatt Melbourne as front office manager in 2010. He also served as the executive assistant manager of rooms at the Park Hyatt Sydney.
“I am thrilled to be appointed as general manager of the Park Hyatt Busan. I look forward to working closely with this highly engaged team in this remarkable property, one of the most luxurious hotels not only in Busan but also in Korea,” the Australian said.
Etienne Truter has been named as the new executive chef to take charge of the hotel's culinary direction.
Millennium Seoul Hilton to hold acrobatic pizza event
The Millennium Seoul Hilton’s Italian restaurant Il Ponte will host an event featuring world champion of pizza acrobatics Pasqualino Barbasso.
The special event, in cooperation with the Italian Embassy and Air Italia, is scheduled to run from June 20 to 26.
The chef, crowned the world champion in 2001 and 2002, has traveled all over the world showing off his stunning acrobatic performances such as spinning large pizza crusts in the air.
For reservations and inquiries, call Il Ponte at (02) 317-3270.