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Sweet, Juicy Get-Away with Strawberry

By Kim Sue-young Staff Reporter YANGPYEONG, Gyeonggi Province ― The South Korean won continues to fall against the Japanese yen and the dollar. The weak won tendency makes people here hesitate to pack up and hop on an airplane. If you don't have enough money and time for refreshment through a trip abroad, how about tasting sweet, juicy strawberries in Gyeonggi Province, just an hour away from Seoul? All you need is comfortable sneakers and sun cap or sunglasses to beat off the strong spring sunshine. With March being the best season for strawberries, travel agencies offer various one-day tour programs which enable people to sightsee tourist attractions as well as pick the fruit. This reporter joined a 29,900-won ($20) program last Saturday which took more than 80 people to hot spots and a strawberry farm in the Northeast of the province by bus. The charge covers all admission fees, round-trip fare, travel insurance and a box of organic strawberries but not lunch. Arboretum The first destination is Gangwon Provincial Arboretum in Chuncheon. Th

Mar 12, 2009

Sake, Japan in a Glass

By Han Sang-hee Staff Reporter After a grueling day at work, Chang Yoo-won, 26, enjoys a small cup of ``sake,'' the Japanese traditional liquor, at a cozy ``izakaya,'' a sake bar, scattered around popular streets like Itaewon, Hongdae and the Cheongdam-dong area. ``I like it because it has lower alcohol level than traditional Korean liquor. Also due to the variety of tastes and even temperatures of the sake, it is easier to mix around depending on the dish you are eating. The different types of cups also makes the experience exciting,'' she told The Korea Times. Korea boasts distinctive liquor from ``makgeolli,'' Korean rice beer, to ``soju,'' and many now have learned to appreciate wine. With the won weaker as ever and Japanese tourists flocking in Seoul's streets, how about taking a taste of Japan right here without having to fly out? Frequently called the Japanese ``cheongju,'' or Korean rice wine, the clear sake is made with three basic ingredients: rice, water and alcohol, or yeast. Unlike wine, where the process naturally brings the sweetness without yeast, sa

Mar 5, 2009

Stylish Chinese Bistro Baengnak

By Lee Hyo-won Staff Reporter As chic, cozy eateries sprout up, the residential Cheongdam Park neighborhood in southern Seoul is perhaps, very slowly, turning into the next Seorae Village (a trendy area in Bangbae-dong). Right next to the reputable French bistro L'Espoir is Baengnak _ a Chinese bistro that serves traditional Sino-Korean dishes with style. Forget the grimness of typical Chinese eateries in town. While it isn't luxurious like Yeun Kyung in Cheongdam-dong, Baengnak boasts a comfortable yet refined ambiance. The best part is that you can get great service at a tablecloth-covered table for simple meals under 10,000 won. The owner decorated the place himself, finding inspiration from Italian eateries for the red cushion seats that line the faded green walls, which are adorned with framed antique photographs from the Mainland. The small, palm-sized place has only seven tables (which can be multiplied if separated into smaller spaces for parties of two), an open kitchen and visible storage space. When the weather becomes warmer, Baengnak opens up its folding door

Mar 5, 2009

Hotel Lobby

Grand Hyatt Seoul The Paris Grill of Grand Hyatt Seoul presents a special ``Chateau Ste. Michelle Wine Maker's Dinner'' on March 10. Master chefs will offer an exclusive four-course gourmet dinner for the evening, showcasing eight different wines from the Chateau Ste. Michelle Winery, the oldest winery in Washington. During the dinner, a selection of premium wines including Indian Wells Riesling, Cold Creek Cabernet Sauvignon 2003, Northstar Merlot 2002, Col Solare Magnum and more will be served with each course. W Seoul-Walkerhill W Seoul-Walkerhill launches its ``Caviar @ Namu'' promotion March 9-22, presenting various caviar dishes with fresh seafood at Namu, the hotel's contemporary Japanese restaurant. As a W yum event, the promotion will offer various options, such as Beluga, Osetra, Sevruga and chum salmon, which can be enjoyed with blini, crackers, chives and sour cream, ranging in price from 25,000 won to 610,000 won per 30 grams. There will also be Caviar sushi and sashimi options at Namu's stylish sushi bar, ICE, for 125,000 won to 170,000 won. F

Mar 5, 2009

Star Chef Provides Exclusive In-Flight Meals

By Kwon Mee-yoo Staff Reporter First and business class passengers of Lufthansa can now enjoy top-class dining experiences thanks to chef Park Hyo-nam's cuisine, the executive chef at Millennium Seoul Hilton. Lufthansa, a German-based international carrier, launches its ``Star Chef'' program on 13 flights from Korea to Germany from March and has designated chef Park as Korea's first Star Chef. Park, 49, is esteemed for his culinary skills as one of the best French chefs in Korea and the first Korean executive chef at Hilton Hotels Corp. The first Korean Star Chef created the in-flight meals with Lufthansa after eight months of effort in cooperation with LSG Sky Chefs, a subsidiary of Lufthansa specializing in airline catering. He devised some 140 menus, including appetizers, main dishes and desserts, and taught the recipes to the chefs at LSG Sky Chefs. Park presents classical French cuisine such as almond jelly topped with caviar goose liver parfait, lobster lasagna in a saffron cappuccino sauce, medallion of veal and potato pyramid, ice cold souffle with lemo

Mar 5, 2009

Simple and Tasty Sandwiches at Bucella

By Han Sang-hee Staff Reporter Sandwiches are all-time favorites for almost everyone. With two slices of bread and literally any ingredient of preference, anyone can make a simple and hearty sandwich to go. But whatever the ingredients inside, one of the most important ― and most-often forgotten ― features is the bread. At bistro ``Bucella,'' sandwich fans can enjoy simple but delicious sandwiches made with the restaurant's specialty: ciabatta bread. We found one hidden inside a narrow street in Samcheong-dong. This Bucella branch ― there are several others, including in Sinsa-dong, Cheongdam-dong and even Yeouido ―is a bit smaller than the rest, but it was enough to satisfy our cravings for a good sandwich. Walking into the small, cozy restaurant, visitors find a small open kitchen, along with a small bakery with various breads, cakes and desserts displayed. As soon as we sit down, the waiters come and offer water, reminding us that we can find a plate of ciabatta to enjoy before choosing from the menu. The bread was delicious. Crispy on the outside, and soft and flu

Feb 27, 2009

Indie Culture Redeems Past Glory

Indie band Jang Ki-ha and FacesBy Chung Ah-young Staff Reporter The local film and music industries are complaining of unprecedented slumps prompted by easier access to free downloads on the Internet that preludes the demise of the industries, separate from the global economic downturn. However, the indie scene is turning the tables. Tens of thousands of people are flocking to theaters to see the low-budget film ``Old Partner'' everyday, while youngsters are queuing up to attend concerts by indie bands and buying their albums near the area around Hongik University known as Hongdae. Why now? Partly it seems mainstream culture requires an infusion of new ideas and certainly the Internet has made even fringe culture easily available. But it is more plausible to say that people are eager to consume new and diverse content. Rise of Indie Culture Indie is a scene or an entire genre that includes music, movies and other facets of culture. It is characterized by its separation from commercial institutions and mainstream lines and is often considered synonymous to alternative styles.

Feb 26, 2009

Sweet, Fresh Temptations of Strawberries

By Kwon Mee-yoo Staff Reporter Local hotels are turning sweet and fresh seasonal strawberries into a colorful array of delicious drinks and desserts. Try out the following strawberry delights and get energized, reducing spring fatigue. The Grand InterContinental Seoul's Lobby Lounge features the ``Strawberry Dessert Buffet'' until March 15. From 1:30 p.m. to 5:30 p.m. on weekends, enjoy different kinds of desserts made with only the freshest strawberries. The selection includes a poached strawberry lemon roulade, strawberry pistachio frasier and strawberry vanilla pannacotta for 25,000 won. For more information, call (02) 559-7603. JW Marriott Seoul Lobby Lounge and Deli Shop present a lusciously appetizing ``Spring Strawberry Festival'' from March to April. Yogurt and strawberries smoothies are paired with ginseng making a healthy compliment for the fruit. For more exotic interpretations, try a soothing strawberry and tequila cocktail. Meanwhile, the strawberry buffet offers a wide selection of strawberry desserts such as strawberry dip chocolate and strawberry tartl

Feb 26, 2009

Hotel Lobby

Westin Chosun Seoul The Westin Chosun Seoul presents an ``American Contemporary Grill'' promotion from Feb. 25 to March 15. Guest chef Beau MacMillan, a winner on the Iron Chef television program and the Executive Chef of the Sanctuary on Camelback Mountain resort, in Arizona, conveys the original taste of juicy American char-grilled steak, ribs and seafood dishes. The promotion is being held at The Westin Chosun's The Ninth Gate Grille, Aria buffet restaurant, Compass Rose Jazz Lounge and Gramercy Kitchen bistro. A gala dinner (100,000 won) will be held at Aria, March 6. For more information, call (02) 317-0366.

Feb 26, 2009

KoreaToday Localization Key to Food Globalization

Kim Hyun-cheol Staff Reporter Korea has launched a globalization initiative for Korean food, hansik, aimed at making it as accessible as Chinese, Thai, Japanese and Vietnamese food. To be successful, the first step is to tap the variety and depth of it and help it appeal to taste buds of people around the world, according to Edward Kwon, a renowned chef of Korean food. "It is our mission to change, adapt and localize it so as to offer a greater global appeal," Kwon said, adding that this doesn't mean a change of core culinary values. Kwon is the head chef at Burj Al Arab Hotel, a world-renowned luxury "seven star" hotel in Dubai. The 39-year-old cook leads some 420 staff members in the main kitchen, including over 250 other chefs from some 30 different countries, where everything boasts the highest standard, from the smallest decoration to the dishes served. Most recently, Kwon was stellar in taking charge of the dinner selection on "Korean Night," hosted by local entrepreneurs during the Davos Forum last month in Switzerland. As a head chef, he arranged a course of dishes, Ko

Feb 26, 2009
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