My buddy Simon from Eat Your Kimchi is the new editor of Korea Taste : a government website run by KTO (Korea Tourism …

This article was originally published by Seoul Magazine in the August 2010 issue. It is being reprinted here with permi…

Sashimi Course at OK2 Kitchen Seoul, Korea People ask me which restaurants do you go back to. Well, I go back to OK…

4 Whopper Patties topped with pepperoni, mozzarella, marinara sauce, and Tuscan Sauce on a humongous sesame seed bun is…

A blast from the past. Here's one of the first restaurant reviews I posted on Seoul Eats back when this blog was ca…

Flight of the Rays The Fortune Teller Wow. These are the winners of the environmental photography contest. The …

Me and Robert Kenner: director of Food Inc So today, I watched Food Inc. again. It's a movie I like to watch fr…

Hmmm... This is a test. Right now I'm working on a translation project on Korean food and I was wondering if any…

Made in China Written by Lindsey Huster Here's another insightful column by our own Lindsey Huster. This colum…

These days I'm all about natural and homemade food. I'm trying to eat healthier because it makes me feel bett…

So, if you care enough about Liege waffles in Seoul, you might've come across my earlier expedition to Yeoido islan…

Chef Sang-hoon Degiembre at Seoul Gourmet 2010 At the Shilla Hotel on Sunday, September 26th, Seoul Gourmet 2010 ha…

This is adorable and hilarious and awesome and it's totally my cup of coffee this morning. Thanks to Richard of Seo…

When you have famous international chefs and journalists in Korea's largest and most popular farming co-operative, …

I would like to thank the Seoul Veggie Club for coming to our studio for this event and we hope to do more classes lik…

Cactus Liquor with a Tuna Eye Ball at Lee Chun Bok Cham Chi I have a confession. I don't list all of the best …

Taco Bell in Seoul In the Washington Post there is a story on the Seoul Taco Bell Relaunch by Chico Harlan . It'…

Back to Basics Cooking Class: Milk Dear Seoul Eats Readers, Our cooking studio in Insadong has been open almos…

After receiving countless e-mails on the recipe for Michael Howell's sandwich, I was able to track down the recipe.…

Chef Micheal Howell with his award winning Grilled Cheese Sandwich Has Seoul Eats become Nova Scotia Eats? I know it…

Maple Bacon Chocolate Truffle No, I didn't stutter. At the Taste of Nova Scotia's Culinary World Summit, I w…

The Coastline: Nova Scotia This is near Peggy's Cove in Nova Scotia.

Canadian Thanksgiving at Dragon Hill Lodge in Seoul, Korea Dear Canuck Friends, After my recent trip to Canada, I…

I was lucky enough to meet up with a native Nova Scotian while I was in Halifax this week for the culinary world summit…

I feel inspired. I didn't wake up in the middle of the night because of jet lag or because the copious amounts of c…

Chef Josef Majaess from Opa! Greek Taverna I got to meet Chef Josef Majaess at Opa Greek Taverna in Nova Scotia. He …

Downtown Halifax, Nova Scotia

I only have a minute or so to blog this because I have a conference to get to. Here is my first night and morning in No…

Japanese Kiss Here are some pictures that I took on my way over in Narita and Toronto Airport. Cheers, Dan

We will have a Vegetarian Temple Cuisine Cooking Class starting at 10am followed by a market tour on Saturday the 25th.…

Crescent Moon Rice Cakes: Songpyeon Here's another great column from Lindsey Huster.  With Chuseok less than …

Last week the Agency for Traditional Market Administration sponsored a market tour and a Crescent Moon Rice Cake Cookin…

I am going to be off to Nova Scotia for a Conference at the Culinary Tourism Summit in Nova Scotia tomorrow morning. I…

Bottoms up! Korean Soju Shots I just wrote an article for Koreataste.org which has been kind enough to ask me to…

Seoul Gourmet is coming to Seoul from September 26th to September 30th! Top Michelin Starred Chefs will be in Seoul gi…

Chuseok is coming. This year it is September 21st to 23rd. I'll be in Nova Scotia for a business conference there s…