Korean Chinese Delivery is so good. It's one of my favorite things to get delivered for lunch (but I try not to get it too often, because it's not the healthiest thing). The coolest thing about Korean Chinese Food is that you can "ban ban service" or "half half." You can order 2 half sides of your favorite dishes and they'll serve it in a unique separated bowl. I recommend the Tangsuyok (fried pork in sweet sauce) and jjajamyeon (noodles in black bean sauce). Chinese Half Half Service 1/2 Black Bean Noodles and 1/2 sweet fried pork

신문각 I love the signage. I don't know why, but sometimes I just get a craving for Chinese food. Growing up, Saturday was Chinese Food day. We would head over every week and put in our take-out order at the Great Wall Chinese Restaurant. When I was a boy in Delaware (now I'm going to make myself sound like a dinosaur), Chinese food was just getting popular and the Great Wall was the hottest spot in town. In my family, we all had our favorites. Mom liked the Lomein, Jill liked the General Tso's Chicken, I liked the Beef and Broccoli, and Dad liked the pork fried rice. We would always get the sweet and sour soup, an extra box of rice, fortune cookies, and the fried dough things they served with peach colored "duck" sauce. In Korea, I get cravings for American Chinese food, but it's hard to find. I mean there is Ho Lee Chow, but it's not the same. I am developing a taste for Korean Chinese food and I found this great little hole in the wall by Gwanghwanmun...

Jjajjamyeon Mapo Tofu I love Black bean sauce noodles and Mapo Tofu on cold days. One of my favorite places to go is over by Chumgmoro station exit 5. There, they make their own noodles on site and their black bean sauce has peanuts in it. Awesome for cold days because the blackbean noodles have like 900 calories per bowl (no joke...but that's if you eat all of the noodles and sauce).

The other day, I was invited by Sunafood's Sean Han to visit Red Pepper Republic. First of all, great name for a restaurant. The concept of the restaurant is spicy szechwan style food done in a sleek, seductive way. It doesn't look like one of those Chinese joints with gaudy red lanterns hanging from the ceiling. The space is modern, yet secretive. I imagine that games of high stakes poker were being played in the nooks and corners- it has the Chinese club vibe from Indiana Jones going for it. Anyway, I got to interview Stanley Choo, one of the heads of marketing and he's going to tell you about this restaurant. You can find it across from the City Air Terminal near Samsung Station (COEX). 02 508 1320. The shrimp dish was very different than what I had before. The addition of green peppercorns and other spices gave it almost an Indian spin to the szechwan dish. Dan

This article is in the new issue of Eloquence Magazine. You can see it with the wonderful pictures that Penny took. Dan Restaurant Impressions: T-won By Daniel Gray, Chris Sanders, Penny Brooks, and Magik Recently, Eloquence Magazine was invited by the Seoul Plaza Hotel to visit their Chinese Bistro restaurant, “T-won.” Excitedly, Chris, Penny, Magik, and I accepted; and a few days later we were in the restaurant. They asked us to give our honest assessment of the meal and the restaurant. In my opinion, Chinese food seems to be the chameleon of its environment: the cuisine changes to adapt to its surroundings. American Chinese food is nothing like the Chinese food in Korea, Japan, or China. So when I heard that T-won was a “Chinese Bistro,” I fully expected a chameleon with polka dots. As soon as you enter the restaurant, you realize that this is a not your typical Korean Chinese restaurant. I said to my group, “it looks like an opulent space pad. I fully expect people to start doing m...

I'm back from Hong Kong and Macau! We took nearly 550 pictures and videos (not bad for a 3 night trip), and I'm pretty sure I gained at least 5 lbs from dim sum brunches alone. But more on that later once I sort through all the footage! In the meantime, here's a fitting preview for what's to come. (Sort of.) Last week, I made my second visit to Din Tai Fung (the first at the Kangnam location), a relatively well awarded Taiwanese dumpling chain. I can't say there are a ton of amazing Taiwanese or Chinese food options in Seoul (backed by what the natives tell me), so I was happy to stumble across this restaurant, especially since this was my first VEGETARIAN DUMPLING find in Korea! ^^ I tried to get a review on camera but all I got was this... I take it as a good sign. He says he'd come back. Steamed pork dumplings, 8500 won. (KH: 8/10) Plain noodle soup with green vegetables, 5000 won. (Cheri: 8.5/10; Amazingly fresh noodles, perfectly cooked to the right ...

Andrew is hilarious because he talks about eating yak penis, seahorse, duck's feet stuffed with shrimp, and other culinary eccentricities with academic mirth. Andrew will be in Seoul this week and I might get to meet him. Dan