Philippine cuisine at Millennium Seoul HiltonThe hotel’s international buffet Orangerie is showcasing Philippine cuisine during the month of June. Guest chef Sau Del Rosario will prepare traditional Philippine dishes such as lechon (whole roasted pig), adobo (pork or chicken boiled with vinegar and soy sauce), pancit (fried noodles with meat and vegetables), kare-kare (oxtail with peanut sauce) and lumpia (spring rolls and egg rolls). It will also provide a variety of desserts made with sticky r

Garlic scapes (maneuljjong) are the curly flowering shoots/stalks of garlic plants that are snipped off to allow the bulbs to grow bigger. They have a milder flavor than garlic cloves but are still quite garlicky. When cooked, the scapes become sweeter with a subtle garlic undertone and have a texture similar to that of thin asparagus. In this recipe, the garlic scapes are stir fried with walnuts in a soy sauce-based sauce. It’s a simple and delicious spring side dish. The scapes only appear in

Housemade hummus, falafels and flatbread with a modern edge

S’Apposentu’s Roberto Petza to work with Korean ingredients

Summer desserts at JW Marriott Hotel Seoul The hotel’s lobby lounge is holding the “I Love Berries” promotion from May 1 to June 30. The lounge will serve desserts and beverages featuring fresh seasonal fruits. The promotion offers an afternoon tea set menu on weekdays for 32,000 won per person and a dessert buffet for 50,000 won on weekends. The afternoon tea set will serve fresh fruits, cranberry scones, mini sandwiches, and a selection of five desserts of the day. The buffet will include 20 k

American restaurant chain to open first overseas store in Seoul

In this deep-fried dish, thin pork slices are rolled up with perilla leaves (kkaennip) and julienned chili peppers. They are then battered and deep fried until golden brown. The strong taste of the perilla leaves nicely balanced with the sweetness of the chili peppers, gives a robust flavor to the mildly flavored pork. Deep fried in light batter, the result is a crispy outside layer and a burst of flavor inside. These little delights are great for parties as they can be prepared ahead of time an

Special summer treats at Lotte Hotel Seoul Lotte Hotel Seoul’s The Lounge presents bingsu on May 1 to sweep away the heat. Bingsu is a popular shaved ice dessert topped with various ingredients, such as boiled red beans or fruit. The hotel offers apple mango bingsu and chestnut red bean bingsu. Apple mango bingsu has the scent of apple and a juicy taste with soft ice shavings sweetened by condensed milk with fresh apple mangos. Chestnut red bean bingsu is a traditional red bean bingsu with its f

Kiyomizu, the hotel’s Japanese restaurant, organizes a special dinner event by inviting a top sake maker from Japan. For this dinner, six recommended top-end sakes will be paired with the eight-course dinner. For a bit of a cultural touch, Kagami biraki, a traditional Japanese performance, will also be presented during the dinner. The dinner will start at 7 p.m. on May 24. It is priced at 150,000 won per person including tax. For more information, call (02) 450-4599. Meanwhile, the hotel’s Europ

Dubu jorim is a popular side dish, especially for home-packed school lunches. The tofu is panfried and then braised in a soy sauce-based sauce, transforming the tofu into a flavorful side dish. The gochugaru adds a bit of a spicy kick. Add more if you like more heat. It’s delicious, warm or cold. You’ll find that the tofu tastes even better the next day. Ingredients:● 1 pack firm tofu (about 500 grams)● 1 tablespoon vegetable/canola oilFor the sauce:● 3 tablespoons soy sauce● 3 tablespoons water

Whole-grain, sugar-free loaves spreading throughout Korea

Acacia wine dinner with Penfolds at Grand Hilton SeoulThe hotel’s outdoor Lotus Hill Garden presents the Australian premium Penfold’s Bin series. It includes Thomas Hyland Chardonnay, Penfold’s Bin 128 Shiraz, Penfold’s Bin 389 Cabernet Shiraz and Saint-Henri Shiraz. The course menu includes marbled goose liver, red snapper, caviar, milk-fed veal steak, smoked lobster ravioli and black truffle. For desserts, a selection of cheeses, yuzu mousse, bitter chocolate, cinnamon espuma, raspberry rhubar

In this recipe, meatballs are braised in a soy sauce-based sweet and savory sauce (jorim jang) commonly used in Korean cooking. For the meatballs, I like to use a mixture of beef and pork. You can use all beef or all pork depending on your preferences. Mushrooms, onions and scallions add a lot to the flavor and texture of the meatballs without being overpowering. Make sure to take the time to finely chop the ingredients for a smoother texture. Then your children will never know there are mushroo