Hotel Lobby

By Jun Ji-hye

Andaz launches Mini Break, Mighty Breakfast promotion

Andaz Seoul Gangnam presents the Mini Break, Mighty Breakfast promotion until May 31 for guests planning a spring vacation.

The promotion is an upgrade to the bed and breakfast package by adding an extra 10,000 won ($8) per adult based on the hotel's daily rate.

The existing breakfast fee is 44,000 won per person. Due to the COVID-19 situation, the buffet-style breakfast has been changed to a set menu or a la carte breakfast, and menu choices will be served direct to the guest's table.

Guests who have opted for the full breakfast package can order unlimited breakfast items from the menu.

Package guests can enjoy a comfortable one-night stay in rooms equipped with Simmons Beautyrest Label mattresses and air purifiers.

Also, guests can enjoy the indoor heated pool, jacuzzi, sauna and a 24-hour fitness center.

The promotion is available through the official website of Andaz Seoul Gangnam, and advance reservations are required.

The prices start from 305,000 won for two persons based on standard rooms. The 10 percent sales tax will be added on the above amount.

Cornerstone at Park Hyatt Seoul unveils Weekend Brunch Table

Cornerstone, the Italian restaurant at Park Hyatt Seoul, presents Weekend Brunch Table, a new dining experience served every Saturday and Sunday until May 31.

The unique weekend brunch features dishes cooked freshly to order and served at the table, ensuring unmatched freshness and ideal temperature.

The menu includes a seafood platter with lobster, king crab and abalone, a variety of Italian salads, egg dishes and soups, and an epicurean selection of mains and desserts.

Drinks include a choice of one glass of a homemade beverage or unlimited servings of wine.

Weekend Brunch Table is available on Saturdays and Sundays from 12:00 p.m. to 3:00 p.m., priced at 105,000 won per person including tax.

Inquiries and reservations can be made at Cornerstone. The brunch menu is subject to change according to availability of fresh ingredients each day.

Weekend Brunch Table begins with a selection of appetizers, including an assorted seafood platter featuring lobster, king crab and abalone. A range of fresh vegetable appetizers is served with tangy Korean-style chojang (red chili paste with vinegar) and eggplant and bell pepper dipping sauce.

Classic brunch follows, with a choice of one each from a variety of salads, egg dishes and soups.

Seafood salad, made with sustainably-cultivated shrimp and abalone, and egg dishes crafted from certified free-range eggs, which not only taste delicious but testify to Park Hyatt Seoul's ongoing commitment to sourcing healthy ingredients and celebrating their natural flavors.

Classic brunch items are complemented by a variety of side dishes served at the table by Cornerstone chefs, including Italian-style barbecued porketta with apple chutney, a selection of cheeses and hams and homemade pickles.

As for main dishes, grilled Lobster features Canadian lobster grilled with a topping of brioche crumbs. Black Angus Steak brings Australian beef seared under a grill, then grilled again in an oak-fired oven for even greater depth of flavor and served with black garlic and cauliflower puree.

Grilled halibut is topped with soft and aromatic saffron cream sauce, complementing the delicate texture of the fish.

The wide dessert selection includes dessert assortment served with fresh seasonal fruit on a two-tier tray, and apple tart crafted from sweet apple compote enveloped in crispy pastry.

Weekend Brunch Table includes a choice of one glass of homemade beverage or juice, or unlimited servings of sparkling, white and red wine.

Brunch is followed by tea and coffee.

JW Marriott celebrates seasonal flavors with Taste of Spring Menu

Tamayura, the Japanese restaurant at JW Marriott Hotel Seoul, presents Taste of Spring, a set-course menu showcasing the fresh flavors and aromas of spring until April 30.

Specializing in authentic Japanese kaiseki cuisine, a culinary art that highlights the natural flavors of each fresh ingredient, Tamayura offers seven private dining rooms for groups of various sizes, complemented by an eight-seat sushi counter, eight-seat teppanyaki station and six-seat tea bar, offering epicurean dining experiences in an intimate and exclusive setting.

The seven-course lunch course menu begins with a spring vegetable feast and three appetizers of the day, crafted daily from the freshest seasonal vegetables and other ingredients, followed by homemade tofu and three sashimi varieties of the day.

The next course is a choice of salt-roasted tile fish, charcoal-grilled beef with demi-glace sauce and pot-steamed rice with slow-cooked sea bream.

The meal concludes with a dessert of spring-themed wagashi, hand-crafted by Tamayura chef Sato Hirohito, and seasonal fruit.

The lunch course menu is priced at 180,000 won per person including tax and service charge.

The nine-course dinner course menu commences with a spring vegetable feast and five appetizers of the day, followed by abalone in clear broth garnished with sakura shrimps for an intense shrimp aroma.

Premium sashimi assortment, beef charcoal-grilled with Chinese peppercorn sauce, and slow-cooked lobster with tofu are also served in addition to a dessert of hand-crafted wagashi and seasonal fruit.

The dinner course menu is priced at 280,000 won per person.