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.
Daniel can be found at the links below or at Google+.
It’s like a corn cookie that is filled with creamy, vanilla ice cream. These are a new popular treat on Insadong Street. The masterminds behind it are the guys who started the dragon beard candy (Gul-tare http://...
By Daniel Gray www.seouleats.com There are things that I miss about American Summer. I miss the jangling sound of “Pop Goes the Weasel” that drive little kids to beg, steal, or borrow change and then sprint towards ...
Yesterday I was lucky to travel to Boseong tea country with some friends. As expected, Boseong was as beautiful as I heard. The land is picturesque and the tea products there are worth the journey. Here are some of what we saw ...
Yesterday I was lucky to travel to Boseong tea country with some friends to prepare for a new out of Seoul. As expected, Boseong was as beautiful as I expected. The land is picturesque and the tea products there are worth the j...
Bakery Napoleon has a long history of making fine breads in Korea. Although many of the breads cater to the Korean palate (such as green tea, rice cake, cheese, bread) they have world class skills for desserts and their croissa...
When I think of Gastropubs I am reminded of bar hopping in Portland Oregon and in NYC. The bars are serious about their drinks as well as their food. There is a bit of haughty pretentiousness when you enter these establishments...