Toh Lim offers “Spicy Sichuan Cuisine” through Aug. 31. Executive chef Peter Yao, who has made a name for himself in top hotels and restaurants in Shanghai, Taiwan and Singapore, including the Grand Hyatt in Shanghai and the Michelin one-star restaurant Fook Lam Moon in Hong Kong, presents “Spicy Sichuan Cuisine” at Lotte Hotel Seoul this summer. Chinese cuisine originated in the Sichuan Province of China is famous for its bold flavors, exceptionally spicy taste, and richness of garlic, ginger a

Guksu-jangguk is a soup of thin wheat noodles in hot broth with garnish. In the olden days, it was habitually served to guests at a birthday gathering or festival. Noodle dishes on birthdays signify hope for a long life. At weddings the long noodles signify a good, long relationship between the bride and groom.Ingredients- Broth: 200 g beef (brisket shank), 12 cups water - Fragrant seasoning: 40 g green onion, 20 g garlic.- 1/2 ea young pumpkin, 1/4 tsp salt - 1 ea egg - 0.1 g shredded red peppe

 Joey Chestnut ate his way to a sixth straight win at the Fourth of July hot dog eating contest at Coney Island on Wednesday, downing 68 to tie his personal best in a sweaty, gag-inducing spectacle.Last year, the 28-year-old San Jose, California, man nicknamed “Jaws” won with 62 hot dogs. He bested his main rival this year by 16 dogs, scarfing down all 68 in 10 minutes in the sweltering summer hea

The hotel presents three summer special packages “Summer in the City” available from June 1 to Sept. 9. “Summer in the City ―Chill Out” offers a simple 275,000 won package with one night stay in a Wonderful Room with a breakfast buffet and a dessert menu WooBinsu at WooBar. “Summer in the City ― Stay Cool” includes a one night stay in a Wonderful Room, breakfast buffet and access to the indoor pool at 328,000 won. This package also includes Summer Cool Cocktails at WooBar, access to “WATER Zone”

The hotel’s outdoor Beer Garden offers a special “Beer Garden Event” for American expats celebrating Independence Day on July 4. Guests can enjoy an unlimited selection of all-time favorite American dishes including flamed grilled burger, hot dog, Cajun fish, Texas chili, spicy fried chicken, corn on the cob, potato wedges, apple pie, Mississippi mud pie and salad bar along with unlimited cool draft beer. The price is 45,000 won, including tax and service charge. For more information, call (02)

The Walkerhill hotel will open a sky lounge restaurant, the Faro Grand, on July 16, located on the 36th floor of Mirae Asset Center One building in Suha-dong, Jungu, Seoul. The restaurant presents the nostalgic image of the dockside and shipboard through the interior as well as views overlooking the bright lights of the city. The restaurant has 163 seats and 11 rooms, which will allow different types of meetings. In addition, experienced Sheraton Grande Walkerhill chefs will provide their premie

The hotel is running an outdoor pool until mid-September. About 30 sun beds are available by the pool for guests who enjoy sunbathing and the poolside bar offers grilled seafood such as king prawns, scallop and lobsters and assorted grilled meat such as beef tenderloin, rack of lamb, beef sirloin and sausages. Other options include burgers, sandwiches, snack menu and red bean ice sherbet or patbingsu. As of now, it opens from 9 a.m.-6 p.m., but from July 20-Aug. 15 hours will be 8:30 a.m.-5:30 p

Lotte Hotel Seoul’s Japanese restaurant Momoyama invites Makoto Shimura, the executive chef of Sushisho in Tokyo to spread the epitome of original sushi. Lotte Hotel Seoul has conducted numerous exchanges with Sushisho over the past two years, but this will be the first time the authentic Edo-style sushi is introduced in Korea. Shimura is determined to promote the intense flavors of Edo-style mature sushi through Momoyama. Prices begin at 20,000 won for lunch and 140,000 won for dinner, excludin

Bugeotguk is a soup made by boiling seasoned bugeo (dried pollack) after it has been soaked and ripped. Bugeo is available year-round at a low price in Korea and, therefore, bugeotguk is an everyday soup for Koreans. It is believed that bugeo protects the liver and many people have bugeotguk after drinking alcohol. Ingredients● 1 dried pollack (skinned yellowish dried pollack) ● seasoning: 1/2 tbsp minced green onion, 1 tsp minced garlic, 1/8 tsp ground white pepper, 1/2 tbsp sesame oil ● 100g r

Milk taken from cows at night attracts consumersTtonatta Farm CEO Yang Eui-joo was traveling in the Netherlands six years ago when he first heard about “night milk.” “I found out that there was milk like this in Britain and Japan,” said Yang, 41. The milk Yang is referring to is generally called “night,” “night-time” or “nocturnal” milk and comes from cows that have been milked at night. According to the Guardian and the Daily Mail, studies have found higher levels of the sleep hormone melatonin

UIJEONGBU (Yonhap News) ― In the city of Uijeongbu, about 20 kilometers northeast of Seoul, there is a small road named after a stew, with a sign above it that reads in capital letters, “Uijeongbu Budaejjigae Street.”According to the owners of many of the restaurants that line this street, Uijeongbu ― and by some accounts, this very street ― is where “budae jjigae,” one of South Korea’s most popular dishes, was invented.“Budae jjigae started with leftovers from the U.S. Army in Uijeongbu, and Ui

Sikhye is a punch made by fermenting steamed rice in malt water. Chilled sikhye has a unique sweet taste and is beloved by Koreans. Sikhye is usually served on national holidays because it is believed to help digestion and stimulate blood circulation. Ingredients● 1 cup malt powder, 12 cups water ● 2 cups non-glutinous rice, 2 1/3 cups water● 1 cup sugar ● 1 tbsp pine nuts 1. Put the malt powder in warm water at around 40 degrees Celsius and let it sit for 30 min. 2. Fumble the soaked malt powde

Selling more than coffee, cafes double as community-focused cultural hubsYri Cafe co-owner Kim Sang-woo relaxes behind the counter of his joint, exuding the laidback ease of someone who is in his element. Wearing a frayed T-shirt like a uniform, his nonchalant, proprietary slouch makes it evident he runs the place. At one of the tables, a guy dozes off, head down. Another group studies in silence. A slight breeze filters in through the floor-length, antique-style windows. The lowkey vibe suits t

ATLANTA ― Though a chef’s at-home kitchen might conjure up visions of a high-tech food lab with commercial-grade appliances and stainless steel surfaces, the reality looks slightly different.The most consistently desired feature in many Atlanta-area chefs’ kitchens ― an open floor plan ― has less to do with replicating a commercial kitchen, and is more about making cooking a communal, accessible experience.Atlanta-area chefs share their tips for making a home kitchen work efficiently.Asha Gomez