The Westin Chosun Seoul’s Special Event 'Please! Take my heart'
The Westin Chosun Seoul’s Special Event 'Please! Take my heart'
  • By Kim Yu-na (yuna@koreaittimes.com)
  • 승인 2015.02.24 18:57
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The Westin Chosun Seoul(www.echosunhotel.com) is known for one of the propitious site for confession of love to the extent which people say that it is highly likely for a proposal in the site to come true. In particular, you can have a meal while looking down at the city nightscape through window glasses in The 9th Gate Grille (Tel No. 82-2-317-036).

It is popular as much as the seats are not available even two weeks before White Day every year unless you make a reservation. “The couple seats are limited in fifteen and this year’s White Day is on Saturday, so I think those seats will be quick sellers,” said Lee Woo-hee, manager of The 9th Gate Grille.

It is hard to imagine White Day without a cake as well as a bottle of wine and chocolates. The Menagerie (Tel No.82-2-317-0022) sells chocolate mousse cakes with colors of shocking pink and white representing passionate and innocent love. The heart-shaped cake with chocolate flavored flowers wishes the eternity of couple’s love. The cake for this year’s White Day is named ‘Please,’ of which message card can deliver special words for your lover.

Veccia & Nuovo (No.82-2-317-0022) will show imported and uniquely hand-made chocolate for lovers. Charbonnel et Walker is famous for the refreshment of the Queen of England and Buckingham Palace, of which tastes is simple and soft with following the traditional recipe. Its package is hand packed with beautiful knots and fancy bundle, keeping the honorable Royal Warrant with the Queen’s mark on it.

Francois Pralus, French top choloatier traveled the world like Central and Latin America, Asia, Africa, the Carribbean and the Pacific Islands and found cacao beans with best quality. With them, Francois Pralus made Pralus, the premium hand-made chocolates which are served for Guide Michelin rated three-star restaurants like Pierre Gagnaire and Guy Savoy.

By Kim Yu-na


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