Sorry, I haven't been posting so much this week, but I have to work to pay the bills^^
Here is the chef. She's beautiful and talented. Thank you so much for a fabulous meal.
You can sign up for cooking classes (in Korean, but if you get a group of English speakers together, I'm sure she could accommodate you). You also makes carrot cakes, chocolate cakes, and other baked goods to order.
You can also try the brunch foods I posted here at London Tea over by Crown Hotel.
Chef Si Yoon Paik
02.794.7504
sypaik@yahoo.com
One of the cool things about my life is that I sometimes get invited to chef's houses, restaurants, or events to meet people. Sometimes these people just want to meet me for publicity, other times they want to meet me because they are foodies. Siyoon Paik is a foodie and those are the type of people I love to meet. 
Her Amuse Bouche was a melted gorgonzola cheese on toasted baguette with a touch of honey. This is one of my favorite combinations. The earthy, pungent cheese is touched with a hint of sweet gold. Yum.
The salad was simple and very springy. Here we have some broccoli with mushrooms and onions.
A Snack: Spiced Pecans
For the main course we had Brioche French Toast stuffed with currant cream cheese and cheddar omelet with apples.
Oh, and I'm totally envious of her copper Kitchen Aide Mixer
The apartment is classy and spacious. Siyoon regularly holds cooking demonstrations and classes in her apartment. It's actually not that far from Haebangchon. I might have to head over there at some point.
Here is the cheddar and apple omelet. The cheesy, sharp cheddar paired well with the crisp apple. It reminded me of my favorite croissant sandwich: Apple and Brie.
Here's the Brioche Currant French Toast. Yummmy. The cream cheese was melted inside, but it wasn't too sweet- so it complemented each other. The brioche was the perfect bread for it because the shape made it stand out from the regular french toasts.
Here we have Siyoon's Carrot Cake. She uses a lot of shaved carrots, walnuts, and raisins. She adds to the flavor of the cake by soaking the raisins in orange juice. (In the past, I would soak them in rum^^)
Here were some cookies we had after the meal. The one on the left is made with dried persimmon and the right has chocolate chips.
Here is the chef. She's beautiful and talented. Thank you so much for a fabulous meal. You can sign up for cooking classes (in Korean, but if you get a group of English speakers together, I'm sure she could accommodate you). You also makes carrot cakes, chocolate cakes, and other baked goods to order.
You can also try the brunch foods I posted here at London Tea over by Crown Hotel.
Chef Si Yoon Paik
02.794.7504
sypaik@yahoo.com
Food looks great, but the mixer is da bomb..! Must be either really old or brand new....fyi large Kitchen Aid used to be made by Hobart back in the day. The quality was much better, and the gears were all stainless steel. Not it's all plastic, and they just don't hold up...
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