Hey all its been a fat week. I finally got over to the new Brooklyn burger. It was outstanding. The Hamburger patty was juicy yet held together. The cheese was oozy and of good quality. The bun was soft yet pliable enough to hold all the deliciousness inside. I had the cheddar burger and it was amazing except for the excessive sauce. Next time I would get that on the side. The Fritos chili was spot on as well. The chili was just spicy enough and the crunchy Fritos added the right amount of salt. The milkshake was delightful. In the future I might just get that. It was whipped till light and it was creamy. I had the Nutella burnt marshmallow one and it reminded me of s'mores. Brooklyn Burger has elevated their game and the interior has that diner feel from home. Of course you are paying for nostalgia. This lunch came to about 44,000 but I thought worth it.
I am having lunch at Hoya Cooks north Korean Popup restaurant. The chef is Yun Jongcheol who used to work at the famed Okryugwan which was a favorite of the Great Leader Kim Jeongil. The food here is subtle and very different from South Korean cuisine. Normally I do not like soondae but here it is like a delicious sausage. Also their duck soup is rich and perfect with rice. I would recommend you come check it out. They do their North Korean Popup restaurant on Tuesday, Wednesday and Sunday from 1130-10pm. http://4sq.com/Q1Gpvu
Buffet restaurants of luxurious hotels always make a good choice for a nice meal, whether it be a business meal, or a special gathering with friends and family. But the ‘same old buffet menu’ and the ironic tendency to always overeat have found me far away from buffet restaurants for a while. Until recently that is. I was invited to Lotte Hotel in Myeongdong to dine at their buffet restaurant, La Seine, which was having a special spring promotional event called Sakura Gala Dinner Buffet. The hotel organizes single day events every month to feature different themed menus and decorations that is an addition to the everyday buffet menus. For the April promotion, the theme was cherry blossom.
The restaurant is located on the first floor of the hotel which I found very accessible as an outside visitor.
Situated in one of the most popular tourist and business area of Seoul, the restaurant’s patrons seemed to be nearby office workers, tourists and also families with children. Apart from the excellent location, the other feature which sets the restaurant apart from other hotel buffets is the wide array of sea food menus prepared in Asian and Western style cuisine. I was looking forward to the famous sushi and sashimi bar.
The restaurant opened at 6 p.m., and all the service staff was neatly lined up at the entrance ready to check the customer’s reservation and direct them to their tables. As we were seated a server offered me and my friend a choice of Perrier or Evian. It was a nice alternative to the glass of water you find normally at restaurants. I first made a quick tour of the restaurant floor and checked the menus in different stations. My first plate was filled with cold sea food appetizers of wasabi lobster, smoked salmon, grilled scallop among other items. The colorful arrangement and dainty portions looked inviting and I was happy to taste each sea food cooked and seasoned differently. But don’t I think the overall flavor was as colorful as it looked.
The sushi and sashimi bar met my expectations. Tuna, salmon, halibut, and snapper were served as sushi or sashimi. Upon order, the chef behind the bar sliced the fish right in the spot into thick pieces for sushi or sashimi and served on the customer’s plates. The chef mentioned that the tuna came from a live fish that morning reassuring the freshness of the dish. Another popular raw fish among Koreans is the fresh abalone cut into bite size pieces. The expensive delicacy prepared by La Seine was thick and chewy and most of all it was plentiful to satisfy the customer’s appetite.
One of the interesting features of La Seine is that customers can see the food readily cooked by chefs at the open kitchen behind the stations and the fire show from the cooking makes it fun to watch. Thai, Chinese and Indian dishes prepared by respective foreign chefs raised the diversity of the buffet and I had fun filling my plate. The chili crab, sea food phat thai, and the special braised shark’s fin dish was full of the fresh sea food ingredients and vegetables. But the taste seemed be tuned down to meet local standard and lacked a certain authenticity considering that it was made by a native chef.
The other night my friend Ben took me to a new hidden little Makgeolli place that I didn't know before. It is hidden in the basement along Insadong Street And it has Makgeolli (Korean Rice Wine) and well prepared Korean Anju (pub food). The food and Makgeolli are not as good as my favorite Makgeolli places such as Pub of the Blue Star, H-Makgeolli or Chin Chin- but I feel that makgeolli food should be rustic. Also, the price is quite high for what you get (Jeons start at 15,000 and Makgeolli starts at 5,000 a bottle for Seoul Makgeolli). The service is alright but nothing to write home about so... why should you go there?
The atmosphere of the place and the vibe is cool. The place has a hipster feel to it and even the name, Yeojaman is a play on words. Yeoja is girl and man is only, so..".Women Only." But it could also be seen as girl/man (Korean for girl plus Man). It's witty and funny and the place has a whole tongue-cheek feel to it.
We wanted the special makgeolli but they had run out so we had to settle for Seoul Makgeolli (not good) but the food is higher quality than most makgeolli places. They have grilled mackerel, marinated clams and even grilled butterfish on the menu. The butterfish dish is 40,000 won and you get a hefty portion of delicious grilled fish (a bit expensive, but the people that come to Yeojaman are a more affluent and educated clientele).
After our second dish of food, we ordered some Yuja Makgeolli- citron makgeolli. This was a clear makgeolli that was flavored with refreshing citron. Very good and worth the trip here.
Yeojaman is not your typical makgeolli place. It seems a bit California although they serve Kansas-esque drinks. If you are looking for a bit more exclusive, I recommend you come here.
Yeojaman
2-stars (out of 4) Good food, mediocre service, comfy atmosphere, a tad expensive.
Brew. Java. Cup of Joe. Whatever you prefer to call your café noir, it may be the healthiest way to start your day. Coffee has been linked to preventing cavities, healthier moods and relieving headaches. A cup of coffee also significantly reduces the risk of Parkinson's disease, Alzheimer's disease and diabetes.
But how healthy is instant coffee, the most beloved beverage of Korea? Instant coffee is drink revered by Koreans, and tolerated, and at times, loathed by (most) ex-pats. Even if instant coffee is not your cup of tea, it continues to be the closest to a drinkable ambassador of Korea (in company with the spirited Soju, of course).
Instant coffee, and more specifically coffee mix packets - a blended triumvirate of coffee powder, cream and sugar- are one of the most consumed drinks in Korea. According to Nielson findings, an average Korean guzzle 300 cups of instant coffee a year.
Instant coffee is relatively new in the scheme of beverage consumption, and more so with Korea. Isatori Kato, a Japanese scientist, invented the new brew in 1901. It was picked up by Nescafe Company in 1938, and found its way to into the ration packets of World War II soldiers. Soon after, instant coffee became a ubiquitous ingredient for morning routines in America.
It did not take long for the trend to make global headway. With the advent of Korean independence in 1945, also came a burgeoning coffee culture. Years later, Donsuh Foods introduced the infamous “coffee packets” in 1976, a sugary and almost indigenous spin to the caffeinated drink. Two years later, instant coffee became indefinitely on tap with the help of vending machines. Since then, instant coffee has became a permanent feature for the cupped-shaped hands of many Koreans. Dongsuh coffee mix packets now account for almost 80 percent of Korea's total coffee market.
Coffee and second cousin, instant coffee, are far from tantamount. Although each picked from the same bean, each then evolves into its own blend of caffeinatedpotation.
Even though instant coffee is derived from coffee beans, it is less caffeinated and has a bitter taste than coffee. After the coffee beans are roasted and ground, it is freeze-dried. This process creates a long shelf life, unlike that of coffee.
Instant coffee also contains a higher caloric count than a typical cup of joe. A Maxim Mocha Gold coffee has 55 calories versus a measly 5-calorie-cup of black coffee. Additionally, coffee packs, depending on the variety, contain a hefty dose of sugar; a noticeable and agitating difference for some consumers.
Even with these nutritional stats, however, there may be a few reasons continue to imbibe instant coffee. Although there have been minimal research studies conducted on the long-term effects of instant coffee, several findings have found a handful of health benefits (although not nearly as much as its counterpart). Instant coffee contains the antioxidant methylpyridinium. This anticancer compound, which can be found in caffeinated, decaffeinated and instant coffee products, has been linked to preventing colon cancer.
Instant coffee also does not increase the risks that are associated with heart disease. European research studies have shown that regular coffee consumption may lead to increased serum cholesterol levels. These serums cholesterol increases come from cafestol and kahweol, which are found in the coffee's oils. Through the process of creating instant coffee, most of these substances are removed.
All things considered, even though instant coffee may not carry all of the anodyne-qualities of brewed cup of coffee, it might be worth the sip.
Lindsey Huster a writer who usually hails from Chicago. She enjoys listening to music,wearing cardigans and generally anything vegetarian.
Daniel Gray is a Korean-American Adoptee that returned to Korea in 2005 to rediscover his roots. He is a Korean food expert that has appeared on Bizarre Foods, Parts Unknown with Anthony Bourdain and more. He does food tours, events, and consulting in Seoul and owns two restaurants: Brew 3.14 and Brew 3.15 in Seoul.
