These days I have had the itch to make videos and play with my camera more. Here is a video of my visit to Le…

Crispy Fried Ginseng at Chin Chin Makgeolli Bar in Hongdae Sometimes you have to give a restaurant a second chanc…

The rain is getting me down so I haven't really been in the mood to blog much. I am working on a project now and …

By Anders Riel Muller Take a walk through Seoul, South Korea’s capital of more than 10 million (24.5 million in th…

Here is a video of our food tour made by one of our guests. Thank you Mark, for making this. You did a great job! Ch…

Ssang Ssang Bar (Chocolate Couple Bar) Ssang Ssang Bar, you are the cupid of ice cream. You are dressed in gold an…

Cappuccino from Chan Bros When it rains I get nostalgic for home and near my home there are places that help me fil…

Singaporean Shaved Ice Hmmm...here is another picture of Singaporean Shaved ice. It looks a l ot more appetizing t…

OK2 Kitchen I think you all know my love of Susumu and OK2 Kitchen. If not you can see all my posts on the restaura…

Chef Edward Kwon at Lab XXIV Edward Kwon Edward Kwon's Lab XXIV This is my unedited review for Edward K…

Mini Onggi from Kwangjuyo Black Plates and Bowls from Kwangjuyo About two weeks ago, LTB (Les Toques Blanc) wa…

Time: Saturday, July 23 · 5:00pm - 8:00pm Start: O'ngo Culinary School Cost: Dutch Pay- about 10,000 wo…

Patbingsu from Haap Haap My favorite dish at Haap is the patbingsu: homemade, sweetened red bean over …

Cutting Kimchi at Home Looks like Murder

The Past Looking at the Present: Rolleiflex and iPhone Rolleiflex and iPhone

Quick Bites: The Spicy Edition Seoul... digested? A selection of fiery dishes that will lead you into the dep…

Anchor Knife Cut Noodles Rain. Please go. You are totally bringing me down.  Luckily, Korea has lots of food to …

Sundubu It is a stone bowl of molten sun on a rainy day.

Cafe W.e. west 'n east Every once in a while a new concept starts in Korea that is very fresh and new. It …

Juk at Balwoo Gongyang Kong I think I might be turning vegetarian. I mean I have been eating vegetarian most of …

Ashley Cheeseman, one of my fellow members of LTB Korea  sent me this message to remind me message about the awesome O…

Green Pea Sun from Balwoo Gongyang This is a course at Balwoo Gongyang: It is chilled green pea soup with tofu and …

This was sent by one of our tour guests, Dina Fan (Thanks Dina!). She says that this is one of the hottest (I mean c…

This Saturday, we're going do a special cooking Class. We're going to make Kimchi Fried Rice and our famous …

My Italian Brother, Seba (Chef Sebastiano Giagregorio formerly of Antonio Restaurant) has recently opened up a priva…