The Korea Herald brings you the latest on what's going on around the hotels in Korea.
Fruit dessert buffet
at Sheraton Grande Walkerhill
Sheraton Grande Walkerhill’s lobby lounge cafe The Pavilion is offering a new seasonal dessert buffet promotion titled “Beautifruit,” featuring an array of dainty desserts mainly made with pomegranates and blueberry.
Twenty-six kinds of desserts will be offered with a selection of light meals and beverages. Desserts include blueberry sandwiches, mini roll cakes and gorgonzola cheese pizza with pomegranate honey.
The dessert buffet will be open from Sept. 5 to Nov. 29, from 1-3 p.m. and 3:30-5:30 p.m. every Saturday and Sunday with the exception of Sept. 26, 27 and Oct. 10, 11. It is priced at 48,000 won per adult, 30,000 won per child and 20,000 won per pre-school child. Unlimited sparkling wine will be available for an additional 25,000 won per person.
The Pavilion is located in the hotel’s lobby and decorated in a vintage European garden style. For inquiries, call (02) 455-5000.
at The Westin Chosun Seoul
The Westin Chosun Seoul is presenting the “Wol Ha Jeong In” package during the Korean Chuseok holiday period from Sept. 25-29.
The package – whose name means “Lovers under the moonlight” -- will include a DIY kit for making a “jojokdeung” traditional Korean lamp and a free admission ticket to Deoksugung Palace.
Additional benefits include admission to the hotel’s Full Moon Library and a drink coupon. Two tickets to the Seoul Grevin Wax Museum will be provided for guests staying for one or more nights in a Suite room or two or more nights in a Deluxe or Executive room.
The package also offers breakfast for two at the hotel’s Family Lounge, access to the Executive Lounge during breakfast, afternoon snack and cocktail hours; dinner for two at a hotel restaurant of choice; and a tube of hand cream from Byredo.
The package ranges from 240,000 won to 440,000 won per room. For inquiries, call (02) 317-0404.
Chuseok gift sets
at Lotte Hotel Seoul
Lotte Hotel Seoul’s Delica-Hans is offering premium gift sets for the Korean Chuseok holiday from Aug. 31 through Sept. 26th.
Popular gift sets include the Premium Korean Beef Set (380,000 won to 1.1 million won), which features certified Korean beef fed on green barley with no antibiotics and the Rack of Lamb Set (300,000 won) from Jeongeup, North Jeolla Province, popular for its lean meat. The Value Beef Set (260,000 won) comprises Australian ribeye roll and LA-style beef ribs.
Three selections LA Galbi Sets are sold exclusively through www.lotte.com
, starting at 90,000 won.
Additional sets provided this year are the Gisoondo Premium Soy Sauce Set (170,000 won) and Gisoondo Premium Chili Paste Set (170,000 won), which offer traditional Korean sauces prepared by the traditional food master Gi Soon-do according to recipes handed down through his family for 10 generations.
Liquor sets, bedding packages and gift certificates are also available. For inquiries, call (02) 317-7148~9.
at Grand Hyatt Seoul
Grand Hyatt Seoul’s buffet restaurant The Terrace is presenting an unlimited wine dinner buffet promotion starting Aug. 15. With the promotion, guests will be able to enjoy an unlimited amount of French wine with their meals. A sommelier will provide recommendations on how to best pair the wines with the Korean, Chinese, Japanese, and Western dishes offered in the buffet.
The seven wines featured will be the Rhone Paradox Cotes du Rhone, made in a unique artisan style with grapes from the Rhone Valley in Southern France; the Charlopin Bourgogne Pinot Noir; the Bouvet Cremant de Loire Rose, an iconic sparkling wine representative of the Loire region of France; and four others for guests to discover.
The promotion is priced at 99,000 won from Mondays to Thursdays and 105,000 won from Fridays to Sundays.
For inquiries, call (02) 799-8166.
New head chef
at Grand Hyatt Incheon
Grand Hyatt Incheon has appointed Michael Clinton, an Irish chef with over 30 years’ experience, as the hotel’s new executive chef. Chef Clinton will be overseeing culinary teams for all of the hotel’s restaurants, bars and room service, and for all events taking place at the hotel.
The chef’s first job with Hyatt Hotels was at the Grand Hyatt Singapore in 2008. As the hotel’s executive sous chef, he was responsible for the culinary teams of four outlets and two bars, with a focus on Italian, Malaysian, Chinese, Indian, and contemporary European cuisine. In 2010, Clinton was promoted to executive chef and moved to Park Hyatt Dubai and held the position for over five years.
At Grand Hyatt Incheon, Clinton hopes to create authentic dishes and enrich the hotel’s culinary offerings with his wealth of experience in international cuisine.