Lifestyle - The Korea Times

Hotel Lobby

Grand InterContinental Seoul The Grand InterContinental Seoul will open a new bar and lounge, called ``BLUSH,’’ today, a stylish outlet with cutting-edge food and drinks and entertainment tailored for young urbanites out for casual time. The new bar replaces ``Hunter’s Tavern,’’ which had been popular among business guests for its wide selection of whiskies and other spirits. BLUSH, distinguished by an exquisitely designed decor inspired by the color and image of flowers, has two separate bars and five private rooms. The bar’s executive chef Ivan Susanj will create a variety of dishes accompanied by cocktails and other drinks. The bar is also equipped with state-of-the-art audio equipment that will add to its club-like atmosphere. For more information, call (02) 559-7602. Renaissance Seoul Hotel Renaissance Seoul Hotel’s Japanese restaurant, Irodori, is presenting a special promotion of bentto (set box) specials. Nagoya-based chef Toru Nakagawa will be invited to run the kitchen at Irodori during the promotion, offering course menus that start from 37,000 won, e

Apr 19, 2007

Hotels Offer Culinary Delights

By Kim Tong-hyung Staff Reporter After an abnormally wet and damp March and early April, warmer winds are finally heralding a new season with blooming trees and colorful gardens. It’s that time of the year when Seoul’s luxury hotels, in part to compensate for a low-demand season in room sales, compete to rollout special culinary promotions to lure food-lovers in a city that lives for its next meal. Whether its caviar on a pearl spoon, black truffles with foie gras and beef tenderloin, or something less exotic but equally spectacular such as blue-fin tuna sushi, the hotel restaurants are eliminating the borders in cooking to awake your slumbering appetite. That is if you could manage to loosen the purse strings a little. Imperial Palace Hotel Imperial Palace Hotel’s Italian restaurant, Verona, will add special dishes of caviar to its menus from May to the end of August. The restaurant will also add a course menu, priced at 180,000 won for two persons, not including tax and service charge. The menu includes smoked sturgeon and caviar, seafood with shark’s fin and s

Apr 19, 2007

Male Scissorhands: Two Different Paths

By Bae Keun-min Staff Reporter Salesman Choi Sung-ho, 34, remembered a weird experience at a barbershop in Kuro-gu, Seoul a few days ago. When he entered the shop to get a haircut on his way back to his office around noon, he sensed a strange atmosphere, different from the shops he used to frequent. It was dark with dim pink lighting and a young female staff in a micro miniskirt and tight shirt escorted him to a chair separate from other chairs with curtain. Choi felt a little nervous. When he asked the barber to cut his hair, the barber called out to his staff : “Hey, where are my scissors and clippers?” as if he didn’t expect it. Choi had accidentally ventured into one of the barbershops seen as a growing problem in Korea as they provide more than just haircuts, but also sexual services. Many of these illegal service providers such as male-only skincare and massage shops put out three-colored barbershop poles, which mislead customers. These barbershops usually put up jointed two poles and are located underground so that “real customers” don’t miss the sign.

Apr 19, 2007

Grand Hyatt Renews to Stay Ahead

By Kim Tong-hyung Staff Reporter On April 6, 2007 a special press reception was held at Grand Hyatt Seoul with the grand opening of a new spa, called The Spa Grand Hyatt Seoul. At the reception General Manager Peter Walshaw gave a short speech on the current renovation projects of Grand Hyatt Seoul and its goals for the future. Ever since it opened in 1978, the hotel’s reputation for exemplary service and facilities has made it the residence of choice for the world’s leading business magnates, celebrities, heads of state and royalty. The hotel’s outstanding facilities have also made it the venue of preference for both entertainment and business by the city’s elite in the business circuit and social scenes. Throughout the past 30 years, Grand Hyatt Seoul has worked continuously to provide guests with the best in service and maintain its leadership by endlessly developing and reinventing its services and facilities. The hotel’s recent on-going revitalization projects began in 2003 with the renovation of the hotel’s exterior glass replacement. Each of the hotel’s 601 guests

Apr 12, 2007

Good Food at Good Morning Hanoi

By Cathy Rose A. Garcia Staff Reporter Vietnamese cuisine is fast becoming one of the popular food trends, especially since it is known for its use of fresh vegetables, spices and herbs. No wonder there is a growing number of Vietnamese restaurants opening around the city. Good Morning Hanoi, tucked away in the basement of the Richensia building in Yoido, is known as one of the best places to try Vietnamese cuisine. Good Morning Hanoi’s menu features both traditional Vietnamese dishes like pho or rice noodle soup and spring rolls; and fusion dishes like tom yam or hot and sour soup and pad thai or pan-fried rice noodles. For an appetizer, we choose to sample the Bun Cha Gio, a plate full of fresh salad, vermicelli noodles and fried egg rolls. The salad dressing is light but flavored with thyme, nutmeg, rosemary and olive oil. The vermicelli noodles, topped with crushed peanuts, have a sweet but tangy flavor. In contrast, the egg rolls are crunchy and meaty. Another popular dish is the Banh xeo, a Vietnam-style crepe or pancake made out of rice flour with pork, onion

Apr 5, 2007

Travel & Food

Travel & Food

Hotel Lobby

Hotels Offer Culinary Delights

Male Scissorhands: Two Different Paths

Grand Hyatt Renews to Stay Ahead

Good Food at Good Morning Hanoi

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