The Bar Rouge will hold two Halloween parties with the theme of movie heroes and villains. The event will feature a variety of fun events including cocktail shows by hotel bartenders, awards for best-dressed guests and a dancing king and queen. Winners can get dining and accommodation vouchers. During the party, makeup artists will offer free Halloween face painting. Tarot card readings will be available for 1,000 won. The Halloween party will start at 8:30 p.m. on Oct. 26 and 27 with an admissi

“Nakji bokkeum” is stir-fried baby octopus with various vegetables and seasonings. There is a saying: “If you feed three or four octopi to a scraggy cow, it will soon have strength.” Octopus has been enjoyed as a health food since the olden days. It tastes best in the autumn and winter. Octopus can also be grilled, or served raw and sliced.Ingredients● 2 1/4 baby octopus● 1 tbsp salt● 2 tbsp wheat flour● 1/2 onion head● 1 1/2 ea green pepper● 1 ea red pepper ● 1 tbsp edible oil● 1 tsp sesame oil

Korea’s first production-licensed craft beer company launches its canned IPA in HomeplusUntil now, ale in the can or bottle was a niche market restricted to imported brews. India pale ale ― that hopped-up brew hailing from 18th and 19th century England ― even more so. Then one South Korean brewery changed the course of history last Thursday with the launch of its very own IPA in cans. 7brau (also known as Sevenbrau) ― a craft beer company that first made a name for itself with draft beers sold t

An pumpkin filling a pickup truck bed and weighing 1,775 pounds won Monday‘s weigh-off in Half Moon Bay, Calif., the self-described “World Pumpkin Capital.”For Thad Starr, 45, of Pleasant Hill, Ore., it was his third win as a pumpkin grower in what was billed as a “world championship pumpkin weigh-off.” He high-fived his daughter Danika, 9, as his wife Katrina and son Derek, 7, joined the celebration, the San Mateo County Times reported.“It’s awesome,” Starr said.He will be awarded a prize of $1

The hotel’s restaurant “The Terrace” invites guests to enjoy Singaporean delicacies by three chefs from Grand Hyatt Singapore from Oct. 11-24. Guests can experience the flavorful Singaporean cuisine of Low Hui Heng, Mahahtyir Bin Ya and Rajesh Kumar. Dishes include Pulut Hitam, a spicy, sweet dish made of black rice and coconuts; Beef Rendang, a Malaysian short-rib stew; Popiah, a spring roll consisting of vegetables and seafood wrapped in a wheat pancake; and Tandoori Oven Chicken, an Indian di

The hotel’s Chinese restaurant Palsun has invited the staff of Shanghai’s most famous contemporary restaurant, Whampoa Club, to present their finest cuisine from Oct. 18-20. Whampoa Club, located in The Bund, Shanghai, is praised by many critics for premium cuisine that is both diverse and modern. The restaurant’s executive chef Alan Zhou, along with five chefs, a tea sommelier and a hall manager, will visit Korea for the first time, and re-create the taste and environment of Whampoa Club at the

The hotel presents traditional Balinese and Indonesian dishes at its restaurant “Granum Dining Lounge” from Oct. 5-12. With guest chef Sariati from Banyan Tree Ungasan’s Artawan restaurant, diners can enjoy fine delicacies such as Bebec Betutu, smoked duck wrapped in a banana leaf along with 25 spices; Gado, vegetable salad with peanut sauce; Mie Goreng, Indonesian fried noodle; and Sate Lilit, chopped chicken baked with coconut juice, shrimp paste and kaffir lime. “Balinese Trio Custard,” a tra

The Lobby Lounge at the hotel presents the third season of its “Fruit Dessert Buffet,” a chance for guests to savor the season’s fresh fruits available every Friday, Saturday and Sunday from Sept. 7-Nov. 18. With a menu carefully selected by its ptissiers and guest feedback from the previous two seasons, the Lobby Lounge brings visitors the finest desserts. Fruit-flavored macaroons beneath a decadent chocolate fountain, and a soft persimmon panna cotta and banana crme brle are also available. In

Guldubu jjigae is a clear stew made of oysters, tofu and salted anchovy juice. Among seafood, the oyster contains the highest amount of nutrients and plenty of protein, so Koreans refer to them as “milk from the sea.” Oysters have been widely enjoyed in Korea since the country is surrounded by sea on three sides. Ingredients● 100g oysters, 1 cup water, 1 tsp salt ● 1/3 tofu cake ● 20g small green onion, 1/2 red pepper, 1 tsp minced garlic ● 3 1/2 cups water, 1 tbsp salted shrimp juice, 1/2 tsp s

Korean restaurant makes house-made tofu focus of modern menuAt Dudukansang ― a restaurant located in Gyeonggi Province near Pangyo that opened a year-and-a-half ago ― tofu and other soybean-based dishes are the focus of an inventive and health-oriented menu. Owner-chef Lee Song-mo parlays expertise built up in the realm of Western cuisine to give snowy, creamy, house-made bean curd a pleasant and unexpected “oomph,” draping cubes of it over a spicy, tomato-infused mussel soup and using it to mak

The hotel presents a Chuseok package for six days from Sept. 28-Oct. 3. The package includes a one-night stay, a bottle of premium red wine, complimentary in-room Internet access and free access to the fitness studio, swimming pool and more. In addition, from 6-8 p.m. every evening, “Aperitivo Time” offers unlimited aperitifs with matching finger food, such as cold cuts, cheese, bread and home-made marinated vegetables and fruits, for 20,000 won. The package also offers free access to the fitnes

The hotel presents its fall package, “Dream in Venice,” from Sept. 21-Oct. 20. Guests can enjoy a variety of Italian wines at the hotel’s “Venice-themed” outdoor pool. The package includes a ticket to “Dream in Venice Winery Tour” from 7-11 p.m. Guests will have an opportunity to enjoy unlimited wine while enjoying the atmosphere, charming sounds of the wind chime, and a transparent bridge that gives the feeling of walking on water. Guests can enjoy premium wines from Italy such as Brioni, Valen

The hotel’s boutique caf and bar “The Lounge” offers a newly added sandwich menu, “Seven Luck,” featuring six kinds of sandwiches made by the hotel’s chefs for each day of the week. The chef at the Lounge participated in the whole process of creating three new sandwiches. The “Oceans Burger” contains fresh shrimp, squid and halibut cutlet, and “Camembert Cheese Mushroom Panini” is made with Turkish traditional bread ekmek, camembert cheese and mushrooms. The “Olive Chicken Sandwich” is a perfect