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Hotel Lobby

By Jun Ji-hye

Grand InterContinental Seoul Parnas presents 'All for Picnic' package


The Grand InterContinental Seoul Parnas is presenting its "All for Picnic" package until the end of May to allow guests to relish both a spring stay and outdoor picnic.

The package provides the guests with a chance to maximize their relaxation, offering everything required for an outdoor picnic after a leisurely stay at the hotel.

To create an Instagrammable picnic, each of the French-style picnic sets offer a picnic mat and a wine chiller bag designed by the hotel, a bottle of white wine, and to-go menu to be paired with wines available at Grand Deli.

Grand Deli's to-go menu offers a premium pairing developed by the hotel sommelier and the chef. Guests purchasing the package will be provided with the "Charcuterie Box" containing an assortment of cheese, ham, fruits and nuts.

Additional dishes will be available for separate purchase at the Grand Deli located on the hotel's first floor, such as salad with salmon that was smoked for 24 hours with beech wood, and caprese salad, featuring basil on top of and fresh tomatoes and mozzarella cheese.

Park Hyatt Seoul presents 'Spring at the Park' package


The Park Hyatt Seoul is presenting its "Spring at the Park" package to offer guests a relaxing seasonal break.

Available until May 31, the package includes a flower afternoon tea set and two bottles of alcohol-free sparkling wine, 25 percent off for dining at hotel restaurants, and relaxation and exercise in the hotel swimming pool and fitness studio amid panoramic views across the city.

An exquisite flower afternoon tea set, crafted to evoke the aesthetics of spring flower petals, is served in-room, accompanied by two 200-milliliter bottles of alcohol-free sparkling wine and desserts such as yuzu tart.

In addition, package guests are offered 25 percent off when dining at Italian restaurant Cornerstone, modern Korean restaurant The Lounge and Japanese restaurant The Timber House.

Discounts do not apply to room service and to certain dining promotions.

The package also brings complimentary enjoyment of the hotel's swimming pool and fitness studio. Located on the hotel's uppermost 24th floor, the infinity pool offers breathtaking views, while the fitness studio on the same floor offers customized exercise sessions featuring a range of weight training and anaerobic exercise devices by Technogym.

Use of all hotel restaurants and other facilities is subject to current government social distancing guidelines, and may be limited at times.

Guests booking on the hotel website or Hyatt mobile app will also receive a gift of bath salts by Aesop with each stay.

Haevichi's Jungsim celebrates its first birthday

Jungsim, the premium Chinese dining destination by Haevichi Hotels & Resorts, celebrates its first anniversary with the "Jungsim 1st Anniversary Gala Dinner," a gourmet experience available for two days only on May 13 and 14.

Since opening in May last year, Jungsim located in Seoul's Jongno District has brought accessible premium Chinese cuisine to Seoul diners and revealed a series of "oil-free promotions" inspired by a theme of healthy Chinese food, beginning gourmet trends that have transformed the image of Chinese dining.

The gala dinner comprises eight courses made from premium seafood ingredients including beluga caviar, sea cucumber harvested from Korea's southern coast, abalone and jellyfish, paired with carefully curated selections of three wines and three Chinese liquors.

The dinner begins with appetizers of crispy Cantonese-style barbecue and jellyfish tentacles, followed by crab meat soup topped with caviar, one of the world's three most prized delicacies; braised sea cucumber crafted from dried wild sea cucumber; Dongpo pork cooked slowly for six hours; Chinese hot oil noodles reinterpreted from Chinese classic chang shou mian; and dessert.

Cuisine is accompanied by Champagne Drappier Carte d'Or Brut, Domaine Servin Chablis 1er Cru "Vaillons" and Mollydooker Blue Eyed Boy, and by Chinese liquors Haizhilan, Tianzhilan and Mengzhilan, a trio of premium baijiu varieties boasting soft textures and remarkable depth of flavor.

The gala dinner will be served on May 13 and 14 only from 6 p.m. to 10 p.m. with a limited capacity of 40 seats each evening, available by advance reservation.


Jun Ji-hye jjh@koreatimes.co.kr


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