Cannabis chef takes fine dining to new high

LOS ANGELES (AFP) -- Christopher Sayegh holds up two syringes filled with cannabis compound, primed to pump tiny amounts into a pomegranate sorbet or a juicy cut of Wagyu Japanese beef as part of a bold new sensory experiment.As more U.S. states move to legalize the use of recreational marijuana, the California chef is aiming to elevate haute cuisine to a new level.Armed with cooking skills acquired while working at Michelin-star restaurants in New York and California, Sayegh says his mission is

Aug. 4, 2016

Cakes with a novel twist at Vanilla Cloud

At first glance, the cakes at Vanilla Cloud -- a “dessert boutique” in Cheongdam-dong -- look predictable. There are colorful layer cakes and dainty mousse-like affairs, mouthwateringly displayed in a pristine, climate-controlled case. Nothing is over-the-top or flashy. Nothing screams cutting-edge. Yet, each forkful reveals that owner-chef Park Yena’s desserts are far from run-of-the-mill. “I wanted to create desserts that encapsulated my own visions,” said the former designer. Park started her

July 29, 2016

[Home Cooking] Mul naengmyeon (noodles in cold broth)

Naengmyeon is a cold noodle dish of thin, chewy noodles made with buckwheat and potato or sweet potato starch. Mul naengmyeon is served in a clear, refreshing broth that’s typically made with beef broth, dongchimi (radish water kimchi) broth or both.To make mul naengmyeon, you will need to prepare the broth ahead of time and chill it. You can use a combination of beef broth and dongchimi broth, if available. Otherwise, simply use beef broth.Another item you will want to make ahead is the naengmy

July 29, 2016

[The Palate] Raw seafood soup, mulhoe

In Korea the winter months are known to be the best time to enjoy seafood from the surrounding cold waters. However, it is in the summer when the bounty of the sea and fish “hoe” are the most desired. Fresh catches from the ocean served chilled take on many forms in Korean cuisine and become the perfect match to the warm summer season. Cool on the palate and easy on the appetite, local seafood glorifies summer eating as it should be enjoyed, and one dish that is best in-season is the raw seafood

July 22, 2016

[Weekender] Healthy, tasty local dishes that nourish during summer

During summer, some Koreans may think of the phrase “iyeolchiyeol” when deciding what to eat. 　Similar to the popular English idiom “fight fire with fire,” Koreans are known to tackle the scorching weather head on by “adding” even more heat. This might take the form of visiting saunas or having a bowl of piping hot soup.   　“Boyangsik,” which translates to “food that strengthens the body,” is a common go-to food during summer because it is believed that such food is made with ingredients that ca

July 22, 2016

[Weekender] Eat to beat the heat

On a scorching hot summer day, you start to feel sluggish and dizzy while perspiring heavily. Feeling dehydrated and low on energy, you instinctively grab a glass of cold water, gulp it down and look for an air-conditioned place to rest. 　There is one more place Koreans think of stopping by on such days -- a samgyetang (ginseng chicken soup) eatery. On lunar days that mark the beginning, middle and end of summer, samgyetang restaurants are crowded with customers yearning for the taste of tender

July 22, 2016

[Weekender] Keeping cool with food over the centuries

An exhibition on how Korea’s forefathers refreshed themselves during long, sweltering summer days is on at the National Folk Museum in Seoul, offering modern-day tips on how to keep cool. 　 “The exhibition highlights how the summer activities of our ancestors have been passed down through generations and adapted to modern times,” said Choi Jeung-cheol, the president of KCDF, at a press conference at the museum on Tuesday. 　“Eumsik dimibang” from the late Joseon period (Korea Craft and Design Fou

July 22, 2016

Pared down, French-style fare draws crowds to L’enfance

Owner-chef Kim Tae-min translates the name of his restaurant, L’Enfance, as “Childhood.”“I called it that because it is my first restaurant,” Kim, 32, said as he explained how it signified he was new to the owner-chef side of the business. Kim may not be experienced at running his own show, but he is a veteran chef, having spent over 10 years working at restaurants in Korea, America and Australia. After clocking in long hours at two high profile French restaurants in Seoul, he struck out on his

July 15, 2016

[Home Cooking] Saewu Naengchae (Shrimp Salad with Hot Mustard Dressing)

This shrimp salad with cucumber and Korean pear is lightly dressed with a hot mustard (gyeoja) sauce, which is a classic Korean salad dressing. The hot mustard gives a flavorful, spicy kick to the salad. I used hot mustard powder in this recipe, but you can use gyeoja paste in a tube (yeongyeoja). I stacked the salad ingredients for presentation, but you can arrange them on a plate anyway you want. This crisp and refreshing salad can be an elegant starter or a light meal on a hot summer day!  2-

July 15, 2016

[Herald Interview] Gaon’s modern take on Joseon royal cuisine

The kings of the Joseon era (1392-1910) tucked into a total of seven meals daily and each one involved meticulous planning. The day would begin with a medicinal herbal soup early in the morning, followed by breakfast, lunch and dinner with light meals and snacks between the three meals. All the meals were carefully planned and prepared by court doctors and kitchen staff, who regarded King’s food as an important part of national politics in the kingdom, which existed more than 500 years before Ko

July 14, 2016

Grand Hilton kick-starts early bird Oktoberfest sales

The Grand Hilton Seoul is gearing up to host its annual Oktoberfest, marking the 10th anniversary of one of the city’s largest beer festivals. The festivities will kick off on Sept. 3 at the hotel’s convention hall. It will feature unlimited Weihenstephaner Hefe Weissbier and Weihenstephaner Original Lager on tap, along with traditional German food including Bavarian white sausage, schweinshaxe, Black Forest ham and a wide choice of buffet dishes – much like Germany’s original Oktoberfest. This

July 14, 2016

Shake Shack burger to open this month in Gangnam

Shake Shack, a popular burger chain from New York City, will open its first store in Gangnam on July 22, Korean food and confectionary company SPC Group said Tuesday.  (Shake Shack)The store will be near Sinnonhyeon Station, Subway Line No. 9, which is on the same main street in Gangnam as Gangnam Station, Subway Line No. 2. SPC, the operator of bakery chain Paris Baguette, will be operating the burger store under an exclusive contract with Shake Shack. Shake Shack started out in 2001 as a hotdo

July 12, 2016

Seoil Farm enchants with organic and slow-food style

If you look at food history and the culture of any country, the roots of their cuisine usually lie in local and naturally grown ingredients as well as seasonal and slow-food cooking methods. 　Whether you are in Italy or Mexico, or here in Korea, the backbone of traditional food rarely changes with time, keeping culinary history strong. 　At Seoil Farm, an organic working farm and education center in Anseong County, traditional methods of Korean cooking and preparation have been preserved in a bea

July 8, 2016

Le Cordon Bleu-Sookmyung brings taste of Thai to Korea

With the popularity of Thai food on the rise, Le Cordon Bleu-Sookmyung Academy is hosting “Thai Cuisine Week” from July 11 to 16 to promote authentic Thai gastronomy in Korea.The week-long lecture series will educate and provide participants with opportunities to prepare and try Thai recipes. From globally recognized dishes, such as pad Thai (stir-fried rice noodles), som tam (green papaya salad) and tom yum goong (hot and sour soup with shrimp), to the intricacies of fruit carving and arrangeme

July 7, 2016

[EYE] Giving people the gift of time

Breakfast is a big part of Korean life, the family gathering for a proper sit-down breakfast that would set you off right for the day. Or that used to be the case.These days, such scenes seem to happen only on television. Many students and working people skip breakfast entirely or grab something to eat on the go as they rush out the door. In fact, for most people, a full breakfast is a luxury savored only on the weekends, if at all.Out to change this unhealthy lifestyle is Cho Sung-woo, CEO of B

July 1, 2016

[Home Cooking] Miyeok muchim (Seaweed salad)

Here’s a nice, refreshing summer side dish! Miyeok, also known as wakame, is an edible brown sea vegetable that is highly nutritious. Dried seaweed is a staple in Korean pantries and it is used to make soups and salads year round. In its fresh form, miyeok is brown. You may see brown fresh miyeok sold in markets. It turns green when blanched in boiling water. You can use fresh miyeok for this recipe.  Once soaked, miyeok turns green, plump and is ready to be eaten. However, blanching it briefly

July 1, 2016