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...

Quality grains boast serious pedigree, new varieties not far behind For 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 variet...

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 ap...

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...

Four premium restaurants drawing gourmands, more outlets coming When 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 b...

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...

French chief believes Seoul ready for Michelin Red Guide Here 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 ...

Sheraton Incheon Hotel The 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)...

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...

Read the labels, cook at home to reduce salt intake How 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 lef...

Traditional leafless brews delicious and serve as tonics for health-conscious Light 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. Instea...

Grand InterContinental Seoul Parnas The 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 havi...

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 su...

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 ...

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. In...