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Chefs explore local tastes with Edward Kwon

By Noh Hyun-gi Six star chefs from around the globe are in Korea to show off their skills using Korean ingredients for charity gala dinner events, “Taste of Star Chefs,” starting today and organized by Edward Kwon, a Korean celebrity chef. The participating masters boast jaw dropping awards including owning restaurants with stars from the Michelin Red Guide, the best known guide for restaurants that awards up to three stars for exceptional quality. Peter Rodoulph, one-star Michelin chef and the executive chef of Madera, Calif., offers a salmon dish with “songno” or better known as “daikon”mushroom and ginger. Luigi Gerosa, a two-star Michelin chef and the head chef of The Mira, Hong Kong, combines Cantonese cuisine with “Jin Gan Jang,” aged soy sauce. Richard Ekkebus, a two-star Michelin chef and a the culinary director at Mandarin Oriental, Hong Kong, uses Korean soy sauce in an ox tail dish. Tam Kwok Fung, one-star Michelin chef from Macau, combined barley and “doenjang,” soybean paste. Shinichiro Takag, head chef at Zeniya, Japan, takes a stab at cooking oyster wi

Nov 16, 2011

Hotel Lobby

Standford Hotel Seoul The Standford Hotel Seoul has started operating here in the Digital Media City in Sangam-dong, northwestern Seoul, with an opening ceremony taking place Wednesday. In the 12-story building, the four-star business hotel has 239 guestrooms along with various sized conference rooms and a grand ballroom that can hold 300 guests. The restaurant, Cafe Standford, offers a buffet, while a large-sized fitness club is available. The hotel is 20 minutes away from Kintex exhibition center or Gimpo airport, and about 30 minutes away from Incheon International Airport. Hotel officials said they aim to have 35 hotels around the world within 10 years, making Standford the center of the world’s business hotel industry. Besides the Seoul hotel, Hotel Standford Group operates four properties in New York, Panama, Chile and Saipan. For more information, call 02-6016-0001. Lotte Hotel Seoul Pierre Gagnaire a Seoul, Lotte Hotel Seoul’s French restaurant run by star chef Pierre Gagnaire, ranked eighth in Asia’s top 20 restaurants and Korea’s best restaurant in the

Nov 10, 2011By Kim Rahn

Grande Bleu offers luxury yacht voyage

By Lee Hyo-sik Many travelers dream of being aboard a luxury yacht while drinking a glass of champagne with their partner or family. They might think it is only possible in the Mediterranean and Caribbean waters, not here in Korea. Think again. Travelers can now enjoy high-quality yachting at affordable prices in the southern waters of Jeju Island, thanks to Grande Bleu. The company, which opened on Oct. 15, is a newcomer to the island’s booming marine-based leisure industry, but in less than a month since the beginning of the operation, Grande Bleu has already emerged as a key player in Jeju’s tourism industry. The company currently operates one mid-sized yacht, which is 17-meters-long and 9.5-meters-wide. The vessel, priced at 2 billion won ($1.8 million), is equipped with two bedrooms, a wine bar, a shower, a singing machine and other facilities that cater to passengers’ every need. The yacht operates out of Daepo Port in Seogwipo, which can accommodate up to 50 passengers. Its one-hour voyage allows passengers to view the southern coastal line of Jeju Island.

Nov 10, 2011By Lee Hyo-sik

W Hotel offers delicacies with local ingredients

By Kim Rahn Luxury images of top-class hotels make people think foods at hotel restaurants are those made of expensive, imported ingredients such as foie gras, caviar and those with unmemorable foreign names. It is, however, not true, as Korean-grown ingredients are excellent enough to create gastronomic delights, said a chief chef at W Seoul-Walkerhill. The hotel has introduced “Farmers Market Menus” made with ingredients that are grown locally and in eco-friendly conditions. The hotel’s two restaurants ― contemporary Japanese restaurant Namu and all-day dining restaurant Kitchen ― show a five-course menu, each. “What we wanted to do was create a menu that uses only ingredients that are grown here. There’s nothing imported, there’s nothing brought from overseas, basically to show that you can cook and enjoy the meal with whatever is grown here,” cuisine director Ciaran Hickey said in a media dinner held at Namu last Friday. “It’s not Korean food, it’s just Korean grown ingredients and the quality is just as high as anything from Italy, France or Spain. It’s a lot to

Nov 10, 2011By Kim Rahn

Outdoor camping zone at Lotte Jeju attracts guests

By Lee Hyo-sik If you want to go camping and cook your own meals while enjoying outdoor activities, you have to buy pots, tents and a lot of other gear. These camping items can cost a small fortune for items that won’t be used often. But there is good news for you if you would like to enjoy a barbecue once in a while. The Lotte Hotel Jeju offers a perfect venue where guests can enjoy outdoor barbecues while sleeping in a luxury hotel at affordable prices. The hotel’s outdoor camping zone, which opened in August, is equipped with every possible item needed such as pots, pans, portable tables, chairs and most importantly barbeques. ``Guests can sleep in a comfortable hotel room and at the same time try camping, dining and relaxing outdoors. They can choose among three trailers, three cabins and five tents for prices ranging from 70,000 to 100,000 won per person, which includes barbeque food choices such as sausages, seafood, beef and lobster,’’ a hotel spokesman said. European-style camping trailers lavishly equipped with a private bedroom, kitchen and living room, whi

Nov 10, 2011By Lee Hyo-sik

Hotel Lobby

Novotel Ambassador Gangnam Novotel Ambassador Gangnam’s European restaurant, The Bistro, offers “Chef’s Special Recipe” presented by the hotel’s chief chef Gerard Mosiniak who recently marked 50 years of culinary experience. His authentic French cuisine in the promotion is offered in a three-course dining _ chartreuse of crab meat, melted leeks and crispy asparagus as appetizer; black pork belly confit, sweet and sour caramelized red onion and fettuccine sauteed with thyme flowers as the main dish; and dark rum baba served with whipped double cream as dessert. It is priced at 58,000 won. The restaurant also introduces newly-renovated private dining rooms that can host any type of dining occasion comprised of six to 15 guests. For more information, call 02-531-6604. Renaissance Seoul Hotel Renaissance Seoul Hotel has had Frederic Nef as its new director of food and beverages (F&B). Born in France, Nef began his culinary career in 1981 and has worked at hotels around the world including England, Russia, Morocco, Saudi Arabia, Lebanon and Turkey. After joining Mar

Nov 3, 2011By Kim Rahn

Jeju Olle festival to be held Nov. 9-12

By Lee Hyo-sik The country’s southern resort island of Jeju has long been a popular vacation spot for Koreans. In the past, the island used to be the most common honeymoon destination for newly-weds here before they started going abroad. Jeju Island, with its subtropical climate and warm seawater, along with its flora, marine fauna and living culture, makes itself an exotic holiday spot for mainlanders. Many of the island’s natural assets have also been designated as a World Natural Heritage site over the past few years, helping to draw many Chinese and other foreign tourists. Besides its pristine nature, unique cuisine based on a variety of sea foods and exotic culture, now there is one more reason for both Koreans and non-Koreans to visit Jeju Island, that is, to walk on the ``Olle’’ trails built along its coasts. Under the theme of ``Discover Love on the Trail,’’ the island will hold the 2011 Jeju Olle Walking Festival on trail route No. 6 to 9 from Nov. 9 to 12. Olle trails first opened in September 2007 and there are now a total of 23 trekking courses spann

Nov 3, 2011By Lee Hyo-sik

Hotel services become smarter

By Kim Rahn Every aspect of life is imbued with “smart” these days as mobile technology and hand held devices replace older ways of doing things. Hotel services are not an exception: More and more hotels are adopting recent developments in tablet computers and smartphones to offer guests information in real time in a wide range of unprecedented ways. At the InterContinental Seoul COEX’s Sky Lounge on the 30th floor, guests can snap a shot of a quick response (QR) code printed on the menu with their smartphones and instantly get information and photos about the cuisine on offer and the chefs running the kitchen. French restaurant Table 34 at the Grand InterContinental Seoul Parnas presents fine dining options on a sleek tablet computer. After being seated, guests are handed a 10.1-inch Samsung Galaxy Tab instead of the usual, paper or plastic menu. High-resolution pictures of the dishes and introductions to the chefs who will prepare the meals, as well as new promotions happening at the restaurant are easily viewed on the touch screen. The two InterContinental

Nov 3, 2011By Kim Rahn

Airlines boost community services

By Lee Hyo-sik The country’s two flagship carriers ― Korean Air and Asiana Airlines ― have been competing over the years to secure more lucrative domestic and international routes, and attract more customers in an increasingly competitive aviation market. Korean Air has been trying to maintain its No. 1 position here by keeping Asiana on the sidelines, while the runner-up has been doing everything it can to catch up with the Goliath. The two have often clashed over marketing strategies, accusing each other of copying one another’s strong points. They have touted themselves as the most reliable and customer-friendly airline here in an attempt to woo more passengers, while lobbying exporters and importers hard to persuade them to use their cargo transport services. But these days, the two airline firms are engaged in a whole new competition, that is, a race to be seen as a socially-responsible corporation through the implementation of community service programs both at home and abroad. Korean Air The nation’s largest flagship carrier has been conducting a wide ar

Oct 27, 2011

Trick or treat! Halloween at hotels

By Kim Rahn Halloween is not an unfamiliar, foreign event anymore, and many people in Korea celebrate the day with parties in spooky costumes. Hotels here also offer parties and events, decorating venues in ghostly atmosphere. Grand Hyatt Seoul’s J.J. Mahoney’s which introduced the Halloween party in Korea years ago, presents the “Himalayan Cat Zoo at JJ’s” party this year, offering a night of fun. The main theme of the party is Himalayan cats, with the bar turning into a spooky cat zoo, full of bites, frights and delights. Live performance by JJ’s band Sonic and guest DJs Jal and BD, as well as a Halloween costume contest will be presented. Guests will get a welcome drink and illy coffee. The party is held on Friday, Oct. 28 and Saturday, Oct. 29, from 6 p.m. to 3 a.m. The entrance fee is 50,000 won and for JJ Ladies ad DINE@HYATT members, 30,000 won. For more information, call 02-799-8601. At W Seoul-Walkerhill, the Funky Halloween Party with DJ Gigi Barocco will be held on Saturday from 10 p.m. to 4 a.m. WooBar, which has become a must-go place for Halloween wit

Oct 27, 2011
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