Most Popular
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Hyundai Motor eyes 80,000 jobs, W68tr investment at home by 2026
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Seoul bus drivers go on general strike, cause morning rush hour delays
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Korea enters full election mode
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Official campaigning kicks off for April 10 elections
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Dialogue hopes fade as doctors pick hard-liner as new head
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Immigrant woman stabbed to death by Korean husband
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Coupang pledges W3tr to expand Rocket Delivery nationwide by 2027
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[Election Battlefield] Political novice to face off star politician in ‘swing district’
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[Herald Interview] Son Suk-ku chooses to be swayed by others in navigating life
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Seoul’s bus union prepares for strike
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How bacon sizzled and people got sweet on cupcakes
NEW YORK, New York (AP) ―Bacon. It’s everywhere. U.S. fast food chain Wendy’s features it in the “Baconator” and Paula Deen crumbles it into quiche. Ditto for those deluxe cupcakes top-heavy with frosting. Is there a bakery or supermarket that doesn’t sell them?Bacon and cupcakes ― like sliders, bubble tea, popsicles, food trucks and chipotle ― have caught on from coast to coast.But how?Food fads
March 23, 2011
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‘Masitda’ for Mamasita Mex bar, grill
Mexican restaurant fires up casual lunch menuFrom outside, Mexican bar and restaurant Mamasita looks like a posh, high-end establishment, located near the wealthy Cheongdam-dong shopping district in southern Seoul.The two-story building, tucked behind Bennigans at the Hakdong Intersection, has a spacious outdoor garden and a parking lot.Breaking with the stereotype that bistros in Cheongdam-dong a
March 21, 2011
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Recession-racked shoppers still splash on buying organics
RALEIGH, N.C. ― For the past three years, American consumers have been on a shopping diet. They cut nonessentials from their shopping lists. They’ve made do. They’ve thought twice before buying.And yet, they’ve continued to open their wallets for natural and organic products.Many shoppers say that natural and organic items remain on their shopping lists because they’re concerned about their health
March 21, 2011
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Coffee pods invade cafes
Do coffee capsules pose a threat to baristas?At first glance Apgujeong’s Cafe Italico looks like a run-of-the-mill coffee shop.The flagship store of this 20-outlet cafe franchise, however, is anything but average. Visitors will quickly notice the lack of baristas in the back whipping out cappuccinos. They will most likely blink when they see that the menu asks them to pay 500 won extra if they wan
March 20, 2011
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Asian diners are still tucking into sushi at restaurants around the region despite fears that elevated radiation levels in Japan could reach the food chain and contaminate raw ingredients.In Taiwan’s Sushi Express chain, notices informed customers that all seafood was imported before Friday’s quake crippled two nuclear plants on Japan’s east coast sparking fires and explosions that resulted in radioactivity leaking.“The current supply and safety of Japanese food is normal,” reads a poster on the
March 20, 2011
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The occasional carnivore: Flexitarian eaters finding they really can have it both ways
Identifying yourself as an eater used to be simple. You either ate meat, or you didn’t.Now? Maybe you eat meat, but only certain kinds or only on certain days ― or even certain hours. Or you don’t eat meat ― except when you do.If you’re not vegetarian or carnivore, what are you? The term “flexitarian” is catching on, although author Mark Bittman likes “smartly thought-out omnivore.”His most recent
March 14, 2011
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Why rice is king of the Korean table
Quality grains boast serious pedigree, new varieties not far behindFor centuries, rice has reigned supreme at the Korean dining table, acting as an anchor to the traditional spread of banchan (Korean side dishes). In short, rice is crucial to the daily diet and is taken seriously here. Like wines, grains from certain regions are lauded above others. Rice aficionados even prefer specific varieties
March 13, 2011
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Around the hotels
Lotte Hotel Seoul Lotte Hotel Seoul’s Chinese restaurant Toh Lim on the 37th floor has invited the executive chef Fung Chekeung of the two-Michelin-starred Chugoku Hanten Fureika and the owner chef Nakazo Tomizo of Chugoku Hanten Group to showcase the essence of Chinese cuisine on March 16 and 17. Chugoku Hanten Fureika’s nine-course lunch and dinner courses will include a special Chinese BBQ appe
March 11, 2011
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As shoppers demand customization, companies say: Do it yourself
CHICAGO ― Blame it on Starbucks. Consumers seem to be looking for ways to personalize everything they buy. It’s not just picking apps for their phones, special touches for their shoes or music for their iPods, but down to customizing everything from mashed potatoes to the water they drink.Alexander Chernev, an associate professor of marketing at Northwestern’s Kellogg School of Management, said co
March 7, 2011
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Ferrum Tower, a foodie mecca
Four premium restaurants drawing gourmands, more outlets comingWhen Ferrum Tower opened last summer it looked every inch the slick office building. Slicing the firmament, this Dongkuk Steel-owned 28-story high skyscraper shouted corporate cool. Located flush up against shopping-and-tourist hotspot Myeongdong, the new addition soon started attracting rave reviews from bloggers. No, it wasn’t becaus
March 4, 2011
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Korean restaurant chains should target China first: consultant
The Korean food chain industry is quickly expanding overseas on the back of growing global interest in Korean food in recent years.Korean restaurant chains, however, should realize that there are only two markets in the world to which they can successfully take Korean cuisine without much alternation, a U.S. hospitality consultant has said.“I’ve met many Korean government officials and I have advi
March 2, 2011
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Cointreau wants hansik course for Le Cordon Bleu’s Korean campus
French chief believes Seoul ready for Michelin Red GuideHere for his bi-annual visit to Le Cordon Bleu’s Korean campus, Andre J. Cointreau ― president, CEO and MD of the prestigious culinary institution ― revealed a desire to change up the curriculum with a program devoted to Korean cuisine.“We have now opened a Thai cuisine classical cycle in Le Cordon Bleu,” Cointreau told The Korea Herald durin
Feb. 27, 2011
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Around the hotels
Sheraton Incheon HotelThe hotel has appointed Jeon Ha-ryong as its new executive chef of its Chinese restaurant, YUE. Prior to joining the hotel, he built his career in deluxe hotels in Seoul specializing in Chinese and Asian cuisine. Working for the Sheraton Incheon Hotel, Jeon said he will focus on introducing original tastes and recipes in Chinese cuisine. For reservations, call YUE at (032) 83
Feb. 25, 2011
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Do healthy soups lack flavor?
Vegetable soup hits the trifecta for a perfect winter meal: It’s hearty, healthful and hot.And for those without the time or energy for all that chopping and simmering, the canned soup aisle offers an array of effortless options. But are they delicious?We plucked five veggie soup brands from supermarket shelves and put them to a blind test. Nine tasters rated the soups on look, aroma, texture and,
Feb. 25, 2011
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Shaking the salt habit
Read the labels, cook at home to reduce salt intakeHow does this sound for a quick breakfast:A single pancake, topped with 1 tablespoon each of reduced-fat tub margarine and reduced-calorie pancake syrup. Two slices of Canadian bacon. An 8-ounce glass of skim milk. A cup of coffee with 1 tablespoon of half-and-half.Congratulations. You just ate 1,254 milligrams of sodium before you even left the h
Feb. 23, 2011
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Korean teas, not just green
Traditional leafless brews delicious and serve as tonics for health-consciousLight sends soft rays through the floor-length windows of Ga Hwa Dang, a traditional Korean hanok-turned-teahouse located in Samcheong-dong, Seoul.Behind the counter, manager Kim Yu-ri painstakingly prepares the establishment’s brews. Surprisingly enough, less than half the 19 teas on the menu are leaf-based. Instead, a m
Feb. 18, 2011
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Around the hotels
Grand InterContinental Seoul ParnasThe hotel said French hotelier Kamal Chaoui has taken office as general manager of Grand InterContinental Seoul Parnas and InterContinental Seoul COEX as of Feb. 9. The 50-year-old spent a great part of his hospitality career with Hyatt International Hotels. With over 26 years of hotel management experience, Chaoui has broad understanding of Asian culture having
Feb. 18, 2011
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Kitchens become chemistry labs as home chefs experiment
WALNUT CREEK, California ― It sits on the plate, looking like a perfectly cooked, sunny side-up egg ― except the yolk tastes like spiced carrots and the white is made from coconut milk, with a side of sodium alginate and calcium chloride.This edible trompe l’oeil is not some practical joke. The faux egg is a perfect example of molecular gastronomy, the esoteric culinary trend associated with such
Feb. 11, 2011
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Rose Hill boasts luxury service for galbi and matching wine
There is almost no doubt that galbi, the Korean grilled beef or pork short ribs, is one of the most popular Korean cuisines.But a galbi outing can make you hesitate to go anywhere else afterward, because of the strong smoky odor that lingers on your clothes and hair.Rose Hill, a beef galbi and wine restaurant in southern Seoul, said it tries to differentiate itself from other galbi places by havin
Feb. 11, 2011
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Sweets for the sweet: Artisanal chocolates for Valentine’s Day
In less than a week, women throughout the nation will be gifting boxes of chocolate ― homemade or store-bought ― to their men of choice. Valentine’s Day, an ancient day devoted solely to the pursuit of romance, has a very specific purpose here in South Korea, where it acts as a opportunity for girls to approach boys ― like the Sadie Hawkins dances in the U.S. where girls take the initiative. Inste
Feb. 9, 2011