Meh. Damn do I miss Cinnabon. What’s the big deal about Doughnut Plant? I think the donuts are overpriced and bready and the coffee is watery.
The only good thing they have are the salted caramel lattes.
About the Author
Daniel
Daniel Gray is a Korean adoptee that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. Their food tours and cooking classes are ranked as one of the top attractions in Seoul according to tripadvisor.
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I agree, those salty carmel lattes are good. Although, I do like a good black out doughnut early in the day when they are fresh.
Whenever you stop at that DP, call me! I live upstairs!
Merits: No artificial junk. No eggs. Inventive flavors. Demerits: Unlike in NY, in Korea they aren't baked fresh at each store, so the taste is…well, not fresh.
I've tried nearly every flavor. The best are: black out, cinnamon buns, banana walnut. The absolute worst is the espresso cake doughnut, not too far behind that is the vanilla bean. I agree that they are too bready and totally, I would even say obnoxiously, overpriced …especially since they recently hiked their prices up 300-500 won/each. But for all their faults, I still like they concept of the biz since the parent company is all about all natural and freshness, I just think the stores in Korea are weak.