The hotel offers two winter packages from Nov. 16 to Feb. 28. “The Stay Warm Package” offers one night in a Superior Deluxe Room and a gift of two limited edition winter tumblers engraved with the logo of The Ritz-Carlton, Seoul. The package also includes a complimentary admission to the fitness club and indoor swimming pool. It is priced at 265,000 won, excluding tax and service charges. “The Snow Country Package” offers one night in a Superior Deluxe Room, as well as a seven-course meal for tw

Olivo, the hotel’s authentic Italian restaurant, presents a culinary tour of Italy’s regional dishes from Nov. 12 to Dec. 16. The “Italian Regional Special Promotion” will offer guests a chance to sample popular dishes from all of Olivo’s diverse Italian regional promotions held over the last two years. The promotion will feature 10 la carte dishes from seven regions of Italy and a set menu. The dishes include ricotta-filled dried beef roll, made with bresaola (naturally dried beef), and arugula

The Hyatt brand’s two hotels present a special membership program effective Nov. 1. The program will reward customers who experience fine dining at the hotels’ 14 finest venues. Ten percent of the registered member’s bill from dining in either of the two hotels will be given as cash credit toward purchases at the hotel’s restaurants, bars and deli, or converted into restaurant gift vouchers. In addition, a Gold Card, granted to members who accrued 500,000-1 million points, will cover a birthday

Bossam kimchi is pickled Korean cabbage stuffed with fruit, seafood, mushrooms, vegetables and various garnishes. Bossam kimchi is made by wrapping the stuffed cabbage with cabbage leaves, and it is also called “bokimchi.” It became popular in the Gaeseong area of North Korea, where good quality cabbage was grown in the old days.Ingredients● 1 head Korean cabbage, 10 cups water, 350g coarse salt, ● 1/4 radish, 1/4 pear, 30g mustard leaves, 25g small green onion,● 30g watercress, 25g green onion

Neighborhood children may think of trick-or-treat candy and crunchy leaves in the fall. But for neighborhood cooks, osso buco comes to mind. This is a great time of year to cook with bones. Rich, meaty dishes such as braised short ribs and oxtail soup warm up the kitchen on the chilly nights of November and December.Bones are scary if you’ve never cooked with them, but once you’ve done it, you’ll see that there is nothing to be afraid of after all.1. Read your recipe carefully and note how the b

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The Paris Grill, the hotel’s traditional European fine dining restaurant, features a selection of authentic Italian delicacies prepared by renowned guest chef Pino Lavarra from Italy, from Nov. 9-15. The chef’s signature dishes include fried anchovies stuffed with mozzarella cheese and crispy chickpeas, potatoes and anchovy-scented roasted crab essence, baked crab meat, thyme and spring onion ravioli, baby squid stew and squid ink sauce, and Amalfi coast lemon souffl with raspberry and beer sher

The hotel’s Italian restaurant Verona presents the “Italian traditional wine and beer” promotion until Dec. 31. The promotional wines include eco-friendly winery brand Cantina Zaccagnini’s Montepulciano d’Abruzzo 2010, which has soft tannin with vanilla and strawberry scent and II Bianco di Ciccio 2010, which has the flavor of sweet fruit such as fresh lime, banana, and orange. In addition, Menebrea’s Lager Amber, an Italian traditional beer with a history of over 150 years will also be served.

The hotel offers the “Root vegetable cuisine” promotion at its restaurant Oksan from Nov. 3-30. The promotion will introduce fresh and healthy root vegetable dishes available in a variety of forms including the root vegetable burger featuring a thick patty of beef mixed with thinly sliced yam and lotus root, root vegetable salad with a healthy combination of lotus root, carrot, deodeok and yam tossed together with olive oil and root vegetable yeongyangbap featuring taro, lotus root and burdock.

The hotel welcomes the guests with its newly renovated private villas. Opened in 1963, the historic villas re-opened in October with an eco-friendly atmosphere. “Pearl,” the two-story villa, is a relatively small room, but features a mini-bar. “Crystal” is an extended single-floor facility, specially designed for the business guests. The villa has meeting rooms and a reception space. “Ruby” is a single-floor residence for families and friends. The spacious facility is perfect for parties and dif

As an end of the year promotion, the hotel offers the “Festive Season Gathering Menus” available from Nov.1-Dec.31. The set menu is comprised of seven course meals created for for 10 or more guests. Festive season buffet menu is perfect for an event with more than 50 guests. The buffet offers more than 50 different dishes and desserts. Set menu and buffet menu are both priced at 70,000, 75,000 and 80,000won, excluding tax and service charge. The worldwide hotel chain has more than 100 branches i

Bibimbap is a mixed dish of cooked white rice, vegetables, beef, garnishes and stir-fried red pepper paste. It is said that this dish came from the customs of memorial rites and rural villages. This dish is very easy to prepare, just mixing together cooked white rice with various vegetables, namul and red pepper paste.Ingredients● 2 1/2 cups non-glutinous rice, 3 cups water● 300 g young pumpkin, 1/2 tsp salt● 200 g skinned bellflower roots, 1 tsp salt● 120 g beef (top round), 200 g soaked bracke

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