Six–Hands Dinner at The Flying Hog
Six–Hands Dinner at The Flying Hog
Six–Hands Dinner at The Flying Hog
6 PM - 9 PM July 17 - 18

Six–Hands Dinner at The Flying Hog

Join us for an extraordinary 6-Hands Dinner at The Flying Hog. Three acclaimed chefs—Paul Smart of Citrique at JW Marriott Gold Coast, Jen Kwok of Atria at The Ritz-Carlton Melbourne, and Jayden Kim of The Flying Hog— present a thoughtfully curated tasting menu. Both Atria and Citrique hold 14 Hats from the prestigious Australian Good Food Guide, a mark of culinary excellence. Additionally, The Flying Hog has been recognized in the 2025 La Liste 1000, further cementing its reputation as a world-class dining destination.

This exclusive dinner celebrates Jeju’s vibrant land and sea, blending traditional techniques with modern expression. Embark on a refined dining journey where three distinctive culinary voices unite to tell the story of Jeju’s terroir, tides, and seasons—rooted in craftsmanship and a shared commitment to sustainability.

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Midsummer High Tea: A Ritual of Refinement
Midsummer High Tea: A Ritual of Refinement
Midsummer High Tea: A Ritual of Refinement
2.30 PM - 4 PM July 17 - 20

Midsummer High Tea:
A Ritual of Refinement

Experience a refined midsummer afternoon at The Lounge, as Chef Shigeru Nojima of JW Marriott Hotel Tokyo brings his pâtisserie artistry to Jeju for an exclusive high tea collaboration. Chef Marco Ha, Executive Pastry Chef of JW Marriott Jeju, renowned for his deep understanding of Jeju’s local ingredients, crafts a sophisticated high tea set that highlights the island’s unique flavors.

In partnership with the Shinhan Bonvoy Card, this exclusive experience pairs elegant seasonal creations with exceptional local teas from Jeju, celebrating the island’s distinct terroir. Adding a special touch, Yosuke Asano, award-winning Head Bartender of The Ritz-Carlton Kyoto, presents a limited selection of tea-inspired cocktails, further elevating this exquisite afternoon.

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Sea Rituals: Haenyeo-Inspired Brunch at Yeoumul
Sea Rituals: Haenyeo-Inspired Brunch at Yeoumul
Sea Rituals: Haenyeo-Inspired Brunch at Yeoumul
12 PM - 2 PM July 18

Sea Rituals: Haenyeo-Inspired Brunch at Yeoumul

Discover a rare and exclusive brunch at Yeoumul, inspired by the timeless traditions of Jeju’s legendary female divers, the Haenyeo. This unique gathering pays tribute to the strength, resilience, and heritage of these remarkable women who have long harvested the island’s coastal treasures by hand.

Savor dishes crafted with freshly sourced, sustainable seafood and native island ingredients, carefully prepared to reflect the authentic flavors of Jeju. Each plate tells a story — of the sea, of tradition, and of the powerful bond between nature and those who live in harmony with it. Join us in honoring the everlasting spirit of the Haenyeo through this immersive culinary journey — a celebration of Jeju’s coastal heritage and a tribute to the ocean’s bounty.

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Local Liquor Master Class: Master Kim’s Secret Recipe
Local Liquor Master Class: Master Kim’s Secret Recipe
Local Liquor Master Class: Master Kim’s Secret Recipe
5 PM - 6 PM July 18

Local Liquor Master Class:
Master Kim’s Secret Recipe

An Evening of Discovery: A Masterful Exchange of Cultures. Embark on a journey of refined tradition and cultural harmony at The Lounge, where Jeju’s renowned fermentation artisan, Master Kim, joins Asano-san, the celebrated bartender from The Ritz-Carlton, Kyoto, for an exclusive masterclass.

Uncover the legacy behind Jeju’s traditional liquor-making as Master Kim unveils the secrets of his revered recipe. Then, experience a sophisticated reimagining by Asano-san, seamlessly blending Korean heritage with the precision of Japanese mixology. This rare evening is a celebration of craftsmanship, storytelling, and the timeless beauty of shared cultural artistry.

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Kaiseki on Yeoumul's Table
Kaiseki on Yeoumul's Table
Kaiseki on Yeoumul's Table
5 PM - 7 PM July 18 - 20

Kaiseki on Yeoumul's Table

‘Kaiseki on Yeoumul’s Table’ is a unique dining experience that blends the best of Jeju’s sea and seasonal ingredients with the artistry of Japanese kaiseki. Chef Jin Lee of Yeoumul and Chef Hirotaka Nakashima of The Ritz-Carlton, Fukuoka, join forces to create a menu inspired by Jeju’s bountiful fresh seafood and local produce.

This rare collaboration brings together the flavors of Jeju and Fukuoka in a seamless culinary journey – where every dish tells the story of the island’s vibrant seasons.

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MEET THE STARS
Jayden
Kim
The Flying Hog Head Chef
JW Marriott Jeju Resort & Spa
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Marco
Ha
Executive Pastry Chef
JW Marriott Jeju Resort & Spa
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Jin
Lee
Yeoumul Head Chef
JW Marriott Jeju Resort & Spa
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Philip
Kim
Beverage Manager
JW Marriott Jeju Resort & Spa
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Shigeru
Nojima
Executive Pastry Chef
JW Marriott Hotel Tokyo
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Hirotaka
Nakashima
Chef de Cuisine - Kaiseki
The Ritz-Carlton, Fukuoka
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Yosuke
Asano
Head Bartender
The Ritz-Carlton, Kyoto
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Paul
Smart
Executive Chef at Citrique
JW Gold Coast Resort and Spa
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Jen
Kwok
Senior Sous Chef and Acting Head Chef
The Ritz-Carlton, Melbourne
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