Edward Kwon Roasted fig, arugula and cherry tomato confit! Entrees Soups Soups Salads. I'm noticing that he likes cherries. Hmmm...Tomatillos in Korea. Interesting. Here is the menu. It has a fresh, California style food- it reminds me a bit of Wolfgang Puck's bistros.
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The Seoul Global Center is so cool. I just got this e-mail. I think it's perfect for anyone looking to make kimchi. And yes, that is kimchi on top of a burger. A Speciality in North Korea. Read more about that here. Dan Finally, in October, we will also be going to Soodo Cooking Academy for Kimchi making classes. There will be classes on October 6th, 12th, and 20th from 10am to 12pm and the classes are free of charge. Details for the Korean class registration and the other events can all be found in the News section of our website http://global.seoul.go.kr/ itaewon/
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
Exterior Shot. Across from the Airport City Terminal at Coex. Cold Chicken with Peanut Sauce. It was a refreshing dish, but I found the peanut sauce a bit sweet. I wish they would have used fresh crushed peanuts. Overall, for Seoul, this is a dish with a unique taste. Sliced Duck with Hoisin Sauce and Chinese Crepes. The Crepes were a tad dry, but the duck had excellent flavor. The Red Pepper King Prawn was impressive. I loved the presentation and the flavor of the shrimp: they weren't greasy and there was an exciting bouquet of flavors. Tan Tan Noodles. Yum. I really enjoyed this with the cold noodles and the peanut sauce. I reminded me a bit of Thailand. The Mango Pudding. Beautiful and delicious with the pearls of tapioca and coconut milk. Yum. I leave you with a big bowl of Chili's Dan You can find Red Pepper Republic across from the City Air Terminal at COEX. It's open from 11:30-midnight and the number is 02-508-1320
I was thinking about a post that Robyn Lee wrote up on taking food pictures in restaurants and I think it is relevant for not just food photographers but people that are taking loud obnoxious pictures of themselves doing crazy asian poses like this idiot: The main gist of the article is here: Helena Echlin of CHOW's column Table Manners gives some advice on how to politely take photos of food in restaurants, especially upscale restaurants. It may sound obvious, but doesn't hurt to hear again: Don't use flash, don't move around the table too much, and don't take so many photos that the dish's temperature drastically changes by the time you get to eat it. I see the "no flash" rule broken the most when I eat out; use the highest ISO setting on your camera, use some sort of stabilizer, put a candle in front of your food—or perhaps that dish just isn't meant to be photographed since using flash will make it look bad anyway. I totally agree with H...
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