[FOOD] How to make the all-time favorite Korean Sweet Pancake, Hotteok (호떡) ?
There is something about rain that makes you crave greasy sweet food. It must be a global phenomenon thing… My American friends, Japanese friends, European friends, they all love to eat something sweet, something slightly greasy when there’s water falling down from heaven. It’s been raining every single day here and I finally decide...read more...
[FOOD] The 30-minutes Kimchi
Do you think it is possible to make a batch of cabbage kimchi within 30 minutes from start to finish? Around this time of the year, I often have a craving of freshly made kimchi. After the winter season of having many dishes made with deeply fermented kimchi, I feel like it is about...read more...
[FOOD] Patbingsu (팥빙수) lovers say less is more
Red Bean Ice Flakes from Paris Croissant It’s nearly summer again, and that means it’s time for those special hot-weather treats: cold draft beer and fried chicken or naengmyeon, cold buckwheat noodles served in a bowl of floating ice. One of the most Korean treats of the season is patbingsu, an icy cold dish...read more...
Experience Rock & Roll with “Wines That Rock” in Hard Rock Cafe Singapore
SINGAPORE, 15 May 2013 – Hard Rock Cafe Singapore is pleased to launch “Wines That Rock”, a series of five wines inspired by famous bands and timeless rock and roll classics. Created by passionate wine lovers and die-hard music fans, Wines That Rock has forged its own unique category in the wine industry by custom-blending...read more...
Sarang Reinvents To Introduce First-Ever Korean Tapas To Singapore
25 April 2013, Singapore – Singaporeans can now get to experience what it is like to dine in Gangnam, Seoul, without the need to travel. Newly reopened at Orchard Central, Korean bistro Sarang has reinvented itself to introduce a first-of-its-kind Korean Tapas menu, complete with a refurbished interior set in a contemporary modern setting. With...read more...
Bonchon Chicken Indonesia 1st Anniversary: a Celebration with the Taste of Korea
Jakarta, February 26th, 2013 – After the first store opened in Busan on 2002, Bonchon Chicken, a restaurant which specializes in authentic Spicy and Original Korean Fried Chicken while offering an array of stylized Korean dishes, has expanded vastly and now become a global restaurant chain. PT Michelindo Food International (MiFI) as the Master Franchise...read more...
How much do you know about the coffee that you drink every day?
Coffee has become one of everyone’s favorite drinks these days. New franchised coffee brands are constantly coming out, and coffee shops are filled with coffee lovers. How much do we know about coffee, though? In 16th-century Italy, coffee was suppressed as “a beverage of Satan.” While in the UK, coffee was supported as a panacea or considered as...read more...
Patbingsu lovers say less is more
It’s nearly summer again, and that means it’s time for those special hot-weather treats: cold draft beer and fried chicken or naengmyeon, cold buckwheat noodles served in a bowl of floating ice. One of the most Korean treats of the season is patbingsu, an icy cold dish that makes its way onto cafe menus as...read more...
Getting Koreans to cheese it up
Koreans don’t eat a lot of cheese, seeing it only as a small snack for children or reserved exclusively for wine lovers. But a French marketing firm, Sopexa, wants to change this perception as part of its project to promote French wine, cheese and meat abroad. It recently introduced a cheese-oriented four-course meal at a...read more...
How to make your own premium ramen
Ramen, or ramyeon in Korean, is loved by all generations for its convenience and unique taste. And it seems like the nation’s ramen makers are pushing their “premium brands” to make more money from impressionable consumers. Nongshim, a local ramen and snack manufacturer, launched the high-end ramen brand Shin Ramyun Black in April, an offshoot...read more...
Stock up your korean pantry with korean pastes
When starting out your Korean pantry, the pastes are some of the most uniquely Korean components. At the Asian supermarket, I’m sure you’ve stared at that wall of green, brown, and red plastic tubs, wondering what they held inside. Let’s demystify all that. Doenjang 된장 pronounced sorta like “DWAYN-jang” but only think about saying the...read more...
Hongeo: Not for the weak of stomach
One of the most difficult dishes to get used to in Korean cuisine for foreigners and locals alike is sliced fermented skate. Some even say that Swedish fermented herring, also notorious for its distinctive, fermented taste, has nothing on Korea’s fermented skate. The dish in Korean is called hongeo samhap. Hongeo means skate and samhap...read more...
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