Retro and fusion shaved ice treats take over Seoul this summer

Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets hot, there are few things that will whet a flagging appetite like a sip of cold soup.What’s even better, they’re so easy to make. Puree tomatoes, soaked bread, garlic, assorted vegetables and good Spanish olive oil and you’ve got gazpacho. Blend avocado with cold chicken stock and you’ve got the base for something equally grand.Just as easy, but seen a lot less

Based on the lunar calendar, Koreans mark the hottest summer period with three distinct days: chobok (beginning), jungbok (middle) and malbok (end). On these days, Koreans traditionally eat samgyetang, ginseng chicken soup, which is believed to be an energy-boosting dish. As chobok is here, this dak gomtang is a healthy and delicious chicken soup that you can make even if you don’t have ginseng. Gomtang generally refers to a soup made by simmering beef bones and meat for several hours. The resul

House music party at Grand Hyatt Seoul The hotel’s entertainment center JJ Mahoney’s presents a “House Music Party” on July 19 and 20. Four big-name DJs -- Bonnie 6, Peter Tong, Coo1T and U Jin from popular night clubs in Itaewon, Hongdae and Cheongdam -- will spin while partygoers enjoy the establishment’s newly expanded dance stage. All guests will receive a complimentary welcoming cocktail and a cup of Illy coffee to enjoy. The event will include a dance contest, live performances by JJ’s hou

It’s often hard being a busy traveler and a healthy eater at the same time, but those who travel from Busan are now given a great option. KORAIL’s Busan branch recently launched the Lotus Story store in Busan Station, which offers a healthy lunch box that consists of lotus leaf rice, stir-fried kimchi and seaweed.The lotus leaf rice is rice mixed with healthy local grains, including barley, foxtail millet and soy beans, and wrapped in a lotus leaf and steamed. The fresh leaves are from Hamyang,

This chilled soup is a perfect dish to cool off on hot summer days. Oi naengguk is a cold soup that’s made with cucumber. A popular variation is made with miyeok (seaweed), which is what I made here. Simply use more cucumber if you are not adding seaweed. Make ahead of time and chill well before serving. 4 servingsIngredients:● 1 Korean cucumber or 2 Kirby (pickling) cucumbers (about 160 grams)● 1 cup soaked miyeok (seaweed) ― about 15 grams dried● 1 green or red chili pepper or scallion ● 1 tab

Bakery serves up French bread and pastries in Seoul

International gourmet festival at The Plaza The hotel’s all-day dining buffet The Seven Square introduces “Seven Continents Promotion” for the month of July. It will showcase 35 representative dishes from 28 countries across the hot, cold, and dessert corners. The menus include Italian antipasto, Australian kangaroo tail stew, Greek salad, Jordanian hummus, Bulgarian tarator soup, Thai tom yang kung, fish ceviche from Peru, and escargot from France. There is also a special summer cocktail that i

The Jell sheds members-only policy, but continues fine dining tradition

Special summer menu at Hyatt Regency Incheon Restaurant 8 at Hyatt Regency Incheon presents its summer special menu from July 1 featuring health foods in Korean, Japanese and Chinese traditional style. The menus include croaker soup and duck boiled with nureungji (a thin crust of scorched rice); steamed Korean “ogol” chicken with pine mushrooms seasoned with XO sauce and cold noodles; and some of the most famous Japanese health foods: eel, roasted abalone, and sea urchin eggs. The summer menus a

Ice cream and milkshakes make for great treats. Treats that Cho Sang-hyun developed a taste for while studying abroad in America. Eager to share his passion for ice cream by opening a parlor in South Korea, Cho searched high and low for what he deemed the right combination of texture, sweetness and flavor. “I wanted something not too sweet but still rich,” Cho said. He found what he was looking for in Singapore, at Once Upon a Milkshake, an ice cream parlor chain that first opened in 2009. This

W Seoul-Walkerhill has recently recruited renowned Japanese Chef Miyake Kazuya from Tokyo to introduce the latest trends in Japanese cuisine at the hotel’s contemporary Japanese restaurant Namu. The chef has vast experience ranging from traditional Japanese cuisine to contemporary cooking. “I’ll keep presenting new menus in a creative food style that fuses the latest culinary trends and traditional tastes of Japanese cuisine,” Chef Kazuya told The Korea Herald. Some of his newly created dishes m