Documenting great food, great wine and great restaurants.
Articulating the rich and elaborate tapestry that is Korean cuisine is an endeavour that requires patience, a discerning palate, and a keen appreciation for cultural nuance. Eunhee Cho, chef from acclaimed Onjium, describes Korean food as a harmonious blend of spice, salt, and pungency. However, the spicy aspect is moderate …
Our time in the capital of South Korea, Seoul, carried us to the heart of Korean gastronomy: the ubiquitous Korean barbecue, or gogi-gui. Transcending the mere act of feasting, the Korean barbecue is an indispensable societal fixture where clusters of people huddle around a smoky grill, their laughter and …
Seoul: April 2022
On the culinary landscape of Seoul, Mosu has quickly rised to the podium. The restaurant, helmed by the talented Sung Anh, opened only in 2017, achieved its third Michelin star in six years. With a heavy influence from Benu in California, the restaurant makes a heavy use …
As a globalised city, Seoul combines a great offering of Western-inspired pâtisseries with numerous opportunities to try authentic Korean desserts. During our stay in Seoul we have been able to enjoy outstanding bingsu, coffee, tea and rice cakes (tteok). This article walks you through the city in …
Seoul: June 2023
Within the gastronomic heart of Seoul, a recently opened establishment is making its mark – 1994Seoul. Situated on the bustling periphery of the increasingly trendy Hongdae district, it reinvigorates the city’s tea and dessert landscape with a quintessentially refined afternoon tea experience.
1994Seoul dazzles the eye with …
In the verdant valleys of Changpyeongmyeon, South Korea, nestled amidst lush mountains, lies Kisoondo, an institution of Korean culinary tradition. For nearly seven decades, this master of soy sauce has upheld the art of making ‘jang’, a Korean term that translates to ‘sauce.’ Her craft focuses on everything …
A traditional, low-alcohol beverage, makgeolli is a cloudy rice wine that bridges the gap between the rural simplicity and the modern sophisticated palate of Korea. Born from the fermentation of rice, water, and nuruk, a wheat-based starter, it is an embodiment of Korea’s agrarian roots and traditions, known for …