By Kim Rahn

It is true that hotels offer similar food promotions according to seasons and special days _ wild vegetables in spring, iced desserts in summer, pine mushrooms in fall, swellfish in winter or a champagne dinner on Valentine’s Day.

But each hotel has its own special dishes, which make customers return again and again.

At the Novotel Ambassador Gangnam, it is the tuna tartar, an appetizer created by executive chef Gerard Mosiniak.

The “White tuna half salted, Polynesian style revisited,” combines high-protein, low-calorie tuna, coconut milk, lemon juice and onion, in a swirl of yogurt with the chef’s own signature sauce.

Mosiniak created the dish for healthy

) which opened its doors on October 1, 2009. Over the track of a three day fling, W Barcelona highlighted the W label’s passion points of model, form, architecture, music and “B&F” (beverage & victuals) through a new circumstance series called “W Debut.” Pandemic jetsetters and peculiar tastemakers way were immersed into a harmonious ' effect come what may that provided them with an insider sentiment to the metropolis curated by the following W ambassadors: W’s recently announced Universal Manner President, Amanda Ross perplex of the hotel); and the hotel’s exultant-famed somebody architect Ricardo Bofill.

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