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A weekend without rules: Make your own ice cream, experience art by touch
Weekends in Seoul are often shaped by familiar rituals — a cafe visit, a gallery stroll or a quiet afternoon in the city. But sometimes a different kind of outing can make the day more memorable. This weekend offers two such options. At one spot, visitors can go beyond simply ordering a scoop and instead craft their own pint of ice cream, turning dessert into a playful act of creation. At another, an exhibition invites viewers to experience art not only with their eyes, but also with their hands
March 13, 2026 -
Packages and promotions
Lahan Hotels has launched the “Spring Camp with Kovea” package, offering guests a chance to experience camping gear in a comfortable hotel setting before heading outdoors. Prices start at 214,000 won for a one-night stay and include a specially designed Lahan x Kovea camp cup set in moss green or sand. The double-vacuum insulated cup features a plastic lid and a wire handle for easy portability. The package is available through May 31 at properties nationwide. Depending on the property, benefits
March 13, 2026 -
Are butter rice cakes the new ‘Dubai chewy cookie’?
After the frenzy surrounding the “Dubai chewy cookie,” a new dessert trend is quickly gaining traction in Korea: butter rice cakes, a treat defined by its “crispy outside, chewy inside” texture. Across social media and video platforms, recipe clips and cafe reviews featuring butter rice cakes are spreading rapidly, drawing attention to the dessert’s unusual texture and flavor combination. Made with glutinous rice dough enriched with butter, the pastry develops a crisp golden crust during baking
March 10, 2026 -
Korea House, royal court fine-dining restaurant, reopens after renovation
Korea House will reopen on March 11 following a seven-month renovation. Founded in 1957 as a guesthouse for visiting envoys and dignitaries, Korea House has since evolved into a cultural dining space for traditional Korean cuisine centered on royal court dishes. The effort has been led by Cho Hee-sook, a former Michelin one-star chef who serves as culinary adviser, and Kim Do-seop, head of its Korean cuisine research team and a certified practitioner of Joseon royal court cuisine, a nationally d
March 5, 2026 -
Australia showcases premium food, wine in Seoul
The Australian Food and Wine Collaboration Group hosted its “Taste the Wonders of Australia” media conference Thursday at Andaz Seoul Gangnam in Seoul, bringing together leaders from Australian food industries to outline export strategies and deepen partnerships in South Korea. The group — a joint initiative between Dairy Australia, Horticulture Innovation Australia, Meat & Livestock Australia, Wine Australia and Seafood Industry Australia — promotes Australian produce through coordinated progra
Feb. 28, 2026 -
Meet Bib Gourmand rookies in Michelin Guide Seoul & Busan 2026
The Michelin Guide has revealed eight new Bib Gourmand additions in its 2026 edition for Seoul and Busan, spotlighting restaurants that deliver quality cooking at accessible prices. The Bib Gourmand distinction recognizes establishments serving a complete meal for under 45,000 won ($31) per person. The list included Seoul's 3rd Samgyetang, a third-generation restaurant founded in 1973, which continues to draw loyalists with its deeply flavored broth made from more than 40 ingredients. Topped wit
Feb. 27, 2026 -
From hanok horizons to robot encounter: unique ways of greeting spring
With spring stepping into the city, this weekend calls for plans that feel both fresh and a little unexpected. For those craving calm, a serene cafe at the entrance of Eunpyeong Hanok Village offers coffee with panoramic views of hanok rooftops and Bukhansan in the distance. If you’re in the mood for something more futuristic, Dongdaemun Design Plaza is hosting the Seoul AI Festival 2026, where 17 humanoid robots will be on display from Saturday to Sunday. This weekend, you can get a glimpse of
Feb. 27, 2026 -
Packages and promotions
Grand Hyatt Seoul expands dining membership with new entry tier The “New Classic” tier of Gourmet by Grand Hyatt Seoul replaces the former entry level and is priced at 730,000 won per year. Members receive up to 15 percent off dining for as many as six guests across the hotel’s restaurants and bars, including The Terrace Kitchen, Steak House and Tenkai. The membership also includes restaurant vouchers, a two-person pass to The Terrace Kitchen and a wine corkage waiver. Benefits are valid for one
Feb. 27, 2026 -
From banchan shop to fine dining, Korean cuisine stretches across LA
LOS ANGELES — Los Angeles has long been a second home to Korean food, but the spectrum is widening. From neighborhood tofu houses and tiny banchan specialists to modern tasting-menu destinations, Korean cuisine now occupies every tier of the city’s dining hierarchy. The shift is visible in The Los Angeles Times’ annual “101 Best Restaurants” list, where multiple Korean restaurants have earned spots. Baroo placed as high as No. 3, while Perilla ranked No. 18 — a sign that what was once niche is n
Feb. 21, 2026 -
Josun Hotels & Resorts bets big on kimchi as 2025 sales surpass W54b
Josun Hotels & Resorts is doubling down on its kimchi business, aiming to grow annual sales of its premium packaged kimchi brand to 100 billion won ($75 million) by 2030 as demand rises at home and abroad. The hotel group said its kimchi division saw 54 billion won in annual sales in 2025, after maintaining double-digit growth for five consecutive years. From 2021 to 2025, the brand recorded an average annual growth rate of 23.8 percent, buoyed in part by a decline in home kimchi making since th
Feb. 20, 2026 -
Packages and promotions
Cassia Sokcho welcomes spring flavors with dining promotions Cassia Sokcho is offering limited dining experiences built around seasonal herbs, seafood and matcha. At Vista, the hotel’s fourth-floor buffet restaurant, specials include herb-marinated tender roast beef, grilled king prawns, chili crab with crown daisy greens, sea squirt mulhoe and tuna carpaccio with seasonal greens. Horizon cafe and bakery's seasonal items include fernbrake and beef brisket aglio e olio, basil-cream shrimp fettucc
Feb. 20, 2026 -
Korean cafes shape LA’s evolving coffee culture
LOS ANGELES — In Los Angeles, where coffee trends often emerge from independent roasters and neighborhood cafes, Korean-led coffee shops are increasingly shaping how the city drinks its daily cup. Justin and Hailey Bieber are known to start their mornings at Community Goods, a small takeout-focused cafe that has become the go-to for Korean-style lattes. Since opening in February 2023, the cafe has drawn long weekday lines for drinks developed by Korean head barista Brandon Cho. Among the most po
Feb. 19, 2026 -
Dubai-style chewy cookies had their moment. Is 'frozen jelly' the next dessert craze?
A dessert trend known as “frozen jelly” is rapidly gaining popularity among young consumers, particularly Millennials and Generation Z, as videos of people freezing and biting into gummy candies circulate widely on social media. It's simple to make. Assorted gummies are placed in a container and left in the freezer for three to five hours before being eaten. The appeal, however, extends well beyond convenience. On platforms such as Instagram and X, users frequently post reviews of their creation
Feb. 16, 2026 -
Packages and promotions
Four Seasons Hotel Seoul launches Seollal dining promotion Four Seasons Hotel Seoul is offering a Seollal gastronomic promotion designed for family gatherings, available across several dining venues. At Michelin one-star Cantonese restaurant Yu Yuan, guests can enjoy festive specialties such as Poon Choi, crispy suckling pig with fermented red tofu and ginger-infused nian gao through Feb. 22, with prices starting at 32,000 won. The hotel’s international buffet restaurant, The Market Kitchen, wil
Feb. 13, 2026 -
Craving ultraspicy K-food?
Korea’s latest ultraspicy food fenzy may have eased, but the country’s craving for heat has hardly disappeared. Across delivery apps, late-night eateries and social media feeds, diners are still seeking out dishes that sting the tongue and drench foreheads in sweat. From molten-red tteokbokki and fiery braised chicken to cold noodles that feel more like a challenge than a meal, extreme spice has evolved from a passing fad into a permanent fixture of everyday dining. For many, the appeal goes bey
Feb. 7, 2026