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CEO & Publisher: Oh Young-jinDigital News Email: webmaster@koreatimes.co.krTel: 02-724-2114Online newspaper registration No: 서울,아52844Date of registration: 2020.02.05Masthead: The Korea TimesCopyright © koreatimes.co.kr. All rights reserved.

Clay and Fire Meet at Busan Restaurant

By Kang Shin-who Staff Reporter BUSAN ― Clay and fire meet at one of the biggest and best restaurants in Busan. ``Seyeonjung'' (beef restaurant, meaning clean and natural house) is now leading the restaurant industry in the country's largest port city. Established in Dong-rae in 2000, the restaurant has doubled in terms of income and scale. This year, it opened a branch in Haeundae, where Korea's biggest beach is situated, and has about 45,000 customers every month. Kim Choon-bae, owner of the restaurant, attributed his success to his unique beef roasting skills. ``I believe the oven and broiling skills decide the taste of the beef. In our restaurant, you can experience the art of fire with our unique oven,'' Kim told The Korea Times in an interview. Kim has created a clay oven, called ``Guijoto'' in cooperation with a research team at Pusan National University. It is made of diatomaceous soil and zeolite that can absorb not only the beef smell but also harmful ingredients. Also, the oven emits far infrared rays that help roast the beef more efficiently as well as enable

Dec 18, 2007

Oman Offers Combined Relax With Sea, Dessert

By Yoon Won-sup Korea Times Correspondent MUSCAT, Oman ― Now is the time to take a short vacation to escape the cold season as Korea enters the middle of winter. To Koreans' mind, the most preferable overseas destination would be tropical sea resorts in Southeast Asian countries, but here is the combined relaxation resorts of desert and sea in the Omani capital of Muscat. Oman, the fabled land of Sindbad the sailor, is famous for its rich sea life, the variety of unspoiled landscapes, vast deserts, rugged mountains, numerous forts, wild life and most importantly the friendly Omani people. Plus, this is the right time to visit Oman when the temperature is not that high in the Middle East country. Between October and April, temperatures average 30 degrees Celsius during the day and 18 degrees at night. Mohamed al Toobi, under-secretary of the Omani Tourism Ministry, said, ``Foreigners flock to Oman from October to February mainly for tourism purpose. During this period, travelers are required to book early because all hotels are fully booked.'' The under-secretary i

Dec 13, 2007

Tips for Winter Parties

By Chung Ah-young Staff Reporter How to Shine at Gatherings The season of parties is here. Partygoers now have many excuses ― such as yearend, New Year and Christmas celebrations ― to dress to the nines. Recently, more and more young Koreans are enjoying the party culture. Some people will gather at formal parties, while others will attend casual parties with close friends. But even if you are a fashionista or a trendsetter, it might not be easy to choose the right party look. What will you wear? How can you dress like a celebrity? Many women covet actresses who shine at film festivals with glittering high-end dresses. But many cannot afford to buy expensive dress for most occasions. Here are some tips to help you look fancier at a reasonable price. The Internet-based shopping mall, Lotte.Com (www.lotte.com) has launched a premium brand mall, ``Rootl'' (www.rootl.com) for the party look; collections include bags, dresses, shoes and accessories. But if you want luxurious items to adorn you for just one-time only, some online luxury rental shops for parties

Dec 13, 2007

Original Slow Food at Song Juk

By Lee Hyo-won Staff Reporter The health-oriented ``well-being'' food and lifestyle are all the rage these days, and have led to the rise of so-called ``slow food'' as opposed to fast food. The trend has revived a host of old school traditions, and among these is Korean rice porridge. Korea's culture and history is deeply rooted in rice, with the word ``bab'' (rice) also being synonymous with meals. Juk or rice porridge is prepared just like steamed rice, except you add more water (about 1:6 ratio) and cook it longer so the rice grains bloat. Easy on the stomach and available in a myriad of flavors, it is an age-old remedy for the sick or a simple, nutritious meal for anyone. The warm meal is also perfect for the nippy weather. Becoming popular 40 years ago, just after the Korean War (1950-53), Song juk claims itself to be the inventor of novel recipes in addition to the traditional abalone and pine nut flavors, which inspired a host of modern juk chain stores such as Bon Juk, which you see around each city block The one and only Song Juk offers just eight types of juk,

Dec 13, 2007

Hotel Lobby

Millennium Seoul Hilton The Millennium Seoul Hilton's buffet restaurant, Orangerie, will have a promotion of deer velvet dishes this month. The restaurant has added a selection of New Zealand deer velvet dishes to its regular offerings. Velvet refers to the soft tissues that cover the antlers on deer before they harden into bone. But the inside of the antler is used for dishes. For over 2000 years, antlers have been prized by the Chinese for their alleged powerful health-promoting properties. According to Chinese Medicine they are good for body strengthening, blood cell production, improving the immune system as well as cardiovascular health and function. The price for the lunch buffet is 47,000 won for adults and 28,000 won for children, while the dinner buffet costs 52,000 won and 31,000 won, respectively. For more information, call (02) 317-3143. Westin Chosun Seoul The Westin Chosun Seoul features special events to celebrate its designation as one of the world's top 100 hotels by the financial magazine Institutional Investor. The hotel will run th

Dec 13, 2007

Plaza Opens New Italian Restaurant

By Kim Tae-jong Staff Reporter There are many Italian restaurants in town as well as a number of casual dining places with Italian cuisine. So it seems a risky decision for Seoul Plaza Hotel to have recently opened a new Italian restaurant. But its head chef was undaunted saying the restaurant's competitive edge lies in its high-class menus. ``People tend to think that Italian cuisine is all about pizza and pasta,'' Maurizio Ceccato, chef at Tuscany, said during the interview with The Korea Times. ``But we'll be a fine dining place serving top quality Italian dishes.'' The restaurant aims to offer quality services and dishes, equivalent to those of Michelin Guide starred restaurants in Italy. It only houses 56 seats and four private rooms to offer more exclusive services in the cozy atmosphere. ``Most Italian restaurants tend to offer a large potion of dishes, which only allows guests to have just one or two dishes at a time. But there are a range of Italian dishes from different regions of the country that you can enjoy,'' Ceccato said. The restaurant offers o

Dec 13, 2007

Iranian Restaurant Serves Spicier Curry Cuisine

By Chung Ah-young Staff Reporter Many gourmands looking for a special treat with curry might opt for an Indian restaurant. But an Iranian curry restaurant offers another curry taste with a unique flavor never tasted before. ``Persian Palace,'' an Iranian curry restaurant located in Daehangno, central Seoul, serves extraordinarily ``spicy'' curry. Since its opening in 2002, the restaurant has developed a tasty and healthy curry for Korean customers. The restaurant is famous for the spiciness of curry dishes, graded from two to ten. Before making an order, you should first decide the level you can endure. If you don't like hot curries, the level 2.0 (mild) is recommended ― level 2.2 is a medium spiced curry and level 2.5 is spicy as chilly. But from level 2.7, you should be careful because Koreans who like spicy foods can barely handle this hot and spicy curry. The restaurant recommends customers who want to take adventure for the higher levels of spiciness from 5 to 10 to get counseling from a chef. We ordered sliced chicken with special sauce ― level

Dec 6, 2007

Chef Emphasizes Hygiene

By Kim Tae-jong Staff Reporter The most basic ingredient in catering premium quality food is cleanliness. But the truth is, many restaurants underrate its importance, simply believing taste comes first. The executive chef at the Grand InterContinental Hotel emphasized that this basic principle is what makes a top restaurant, rather than secret recipes for delicious dishes. ``There are now many restaurants everywhere where you can enjoy delicious food,'' Bae Han-chul, executive sous chef at the hotel, said. ``But recipes are shared a lot now. So it's now very important to recognize the importance of hygiene.'' But the veteran chef with more than 30 years experience in the kitchen said it was hard for him to convince even his staff of the importance of this simple principle. When the hotel and its sister establishment ― the COEX InterContinental Hotel ― introduced a new food safety regulation system in 2003 and strengthened education on hygiene, many chefs felt uncomfortable at first, Bae recalled. The new regulations cover every small step, beginning with the man

Dec 6, 2007

Hotel Lobby

Renaissance Seoul Hotel The Renaissance Seoul Hotel has appointed Igor Ruge as the new director of Food and Beverage at the hotel. Before the appointment, he served as a executive assistant manager in charge of Food and Beverage at the Metropolitan Palace Hotel Dubai. He has previously held posts at the Sheraton Sana'a Hotel, the JW Marriott Kuwait City, the Inter-Continental Frankfurt and the Hilton Mainz Hotel. Sejong Hotel Seoul Sejong Hotel Seoul offers special tour packages, taking advantage of its location near Mount Namsan. It takes about five minutes to the mountain from the hotel on foot. The packages allow guests to enjoy the scenic view of the mountain while staying at the hotel as well as enjoying quality foods at its restaurants. The packages include one night stay in a standard room with breakfast, a round trip ticket for a cable car to the top of the mountain and an entrance ticket to Namsan N Seoul tower. For more information, call (02) 3705-9115. Grand Hyatt Seoul Grand Hyatt Seoul offers a variety of globefish delicacies at the Japan

Dec 6, 2007

Gaeseong to Draw 100,000 Tourists Next Year

By Ryu Jin Korea Times Correspondent GAESEONG ― Hyundai Asan, the South Korean operator of the Gaeseong tour project, expects more than 100,000 tourists would visit the ancient capital across the border next year. ``We expect an average of 300 people to visit this historic city everyday,’’ Hyundai Asan CEO Yoon Man-joon, who made a trip to the North Korean border city Wednesday, said. ``So I think more than 100,000 people could come here.’’ He added that his company would develop more tour routes to introduce other attractions such as the royal tombs and temples of the Goryeo Dynasty (918-1392), of which Gaeseong was the capital for about 500 years. ``We could also consider a two-day tour program in tandem with the increase of visitors later, though it is difficult at this moment,’’ he said. ``In that case, we would also have to set up more accommodation facilities.’’ The Gaeseong tour is the second inter-Korean tourism project by Hyundai Asan, a Hyundai Group affiliate, which began tours across the border to Mt. Geumgang on the east coast of the peninsula nine years

Dec 6, 2007
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