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Relais & Châteaux is a world in and of itself, unlike any other. A warm, welcoming, gourmet affair awaits where outstanding quality is coupled with each individual property's passion for their own region and its terroir.
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Relais & Châteaux offers you a veritable world tour. Whatever the occasion, however long you stay, each of our hotels will offer you the very best of its culture and region.
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When you experience Relais & Châteaux, you experience a whole array of sensations. Each of our properties offers the opportunity to enjoy an unparalleled range of sensory experiences, where the beauty of a particular place, the warmth of the hospitality and the quality of the cuisine are in perfect harmony. Scents and tastes, landscapes and colours make every stay a rare and intense experience.
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Discover the excellent cuisine served in our properties: traditional or contemporary, it never fails to be wonderfully creative. This creativity is recognised throughout the world, as our Grands Chefs are considered to be the pinnacle of fine dining.

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SI・WHA・DAM.

Restaurant of a Grand Chef Relais & Châteaux in town. Republic of Korea,Seoul

Kyoung-Won Park

Chef
SI・WHA・DAM Seoul 140-857

Eclecticism. Both a state of mind and a way of doing things. My career so far is evidence enough of this – the awakening of my interest in cooking with my mother and a diploma in culinary arts from Sookmyung University; a degree in management and a masters in child psychology; management of the kitchens of a Korean Grill in New York, of a traditional diner in Seoul and then of a modern gourmet restaurant in the same city... Si Wha Dam is a marriage of arts and gourmet cuisine. It epitomises good taste and… eclecticism.


What was your most moving culinary experience?
Without a doubt, my mother preparing my favourite dishes. I was always bowled over by their flavour.

What was the strongest kitchen experience you ever had?
Some time ago I had agreed to prepare the wedding dinner for a woman friend. An exhausting job, given the number of guests. Once the meal was over, the father of the bride thanked me from the bottom of his heart, a tear in his eye. Suddenly my fatigue just vanished!

Your best piece of advice for amateur chefs
Always cook out of love for your guests.