HOTEL LOBBY

The Millennium Seoul Hilton’s Executive Chef Park Hyo-nam was designated an Artisanal Craftsman for his culinary talent by the Korean government in September.

To celebrate this honor, Seasons, a French restaurant, offers a special Artisanal Menu until the end of November. Dishes such as Lobster Carpaccio with autumn leaves and pomegranate balsamic oil; crispy smoked duck breast and foie gras with apple puree with chive young leaf salad, and charcoal grilled Hanwoo tenderloin with green asparagus and porcini risotto will be featured.The exclusive Artisanal Menu is 150,000 won per person.Chef Park also received the Order of Agricultural Merit from France. For more information and reservation, call(02) 317-3060.

The Grand Hyatt Incheon is hosting a wedding fair “Glam and Chic” on Nov. 2 in the West Tower Grand Ballroom. Starting with welcome drinks and canapes, the showcase will proceed with a brass band performance.

Various programs and activities will also be presented, including a wedding dress and tuxedo show, a wedding preview, a wedding singer performance and a wedding cake display. Guests will also be able to enjoy a wedding menu, prepared by the hotel’s culinary team. Moreover, wedding specialists will give advice on dresses, photo studios, traditional Korean costumes and more. Reservation is required through the website https://incheon.grand.hyatt.com. Or call (032) 745-2600.

Mikado, the authentic Japanese restaurant at the JW Marriott Hotel Seoul launched a Japanese-style Sunday brunch from Oct. 19.

The brunch menu features a variety of sushi, sashimi, teppanyaki and tempura dishes, served buffet style.

The sushi bar offers ten types of sushi including tuna, sea bream, bass, salmon and yellowtail, as well as fresh sea bream, salmon, tuna, plaice and octopus sashimi and a range of salads.

Also available are toothfish, eel, king prawn, grilled Jeju black pork, and a variety of seasonal vegetable teppanyaki dishes, custom-cooked for each customer.

Dishes such as udon noodles with soba and spicy maeuntang stew can be made to order and served directly to guests at their tables.

Dessert options include five types of seasonal fruit, ice cream and a range of cakes.

Mikado Sunday brunch is served from 11 a.m. to 2:30 p.m. and priced at 120,000 won per person.

The Lotte Hotel Seoul presents Chef Hooni Kim, the owner chef of Michelin-starred Danji and critically-acclaimed Hanjan in New York, at its Korean restaurant Mugungwha on Oct. 29 and 31.

For lunch, he will serve New York-style cold spicy sea bream soup with seaweed and fumet sherbet, Korean beef tartare with natural pine mushroom, butterfish simmered in soy sauce or Hooni Kim-style spicy braised beef ribs and pine mushroom soybean paste stew, and lastly, persimmon dessert. For dinner guests, he will add glutinous rice risotto with sea urchin and fried bean curd to the lunch set. It will also be accompanied by five different wines. Lunch is 95,000 won, while dinner costs 295,000 won. For more information or reservation, call (02) 317-7061~2.

The Sheraton Grande Walkerhill is offeringa “WALKERHILL Art+ Stay”package to those who are looking for a comfortable stay at the hotel while having an interest eco-friendly products and art. The package runs untilNov. 30and includes one night stay, breakfast, and eco-bag making in collaboration with artist “FABRIKR.” The price starts from 185,000 won per person for a stay in the Douglas Room. For couples, Deluxe and Club Suite rooms are available starting from 230,000 won and 320,000 won, respectively (all prices exclude tax and service charges). For more information or reservation, call (02) 2022-0000.