MasterChef Korea’s Austin Kang on fast track to fame

Chef-celeb Austin Kang had no idea he would be cooking on cable TV.Up until February, he was far away from the limelight, three years deep into working in the kitchen, first at a Mexican fusion restaurant then at a French establishment, racking up experience in the hopes of one day running his own joint. Then, with his friends’ support and advice, Kang auditioned for cable food channel Olive’s “MasterChef Korea Season 4.”“I didn’t feel I was ready for it,” said the 25-year-old chef who remembere

July 1, 2016

How to grill vegetables right, no matter the shape

Look on the bright side: What with global warming sending our poor, precious planet into a hellbound death spiral, and summer's newly blistering temperatures turning your kitchen into Satan’s sauna, this is the perfect opportunity for you to spend a little more time outside at the grill. So grab your tongs, Prep Schoodents, and let’s grill us some vegetables.　Remember that the grilling of vegetables is not an impenetrable mystery like the true identity of Jack the Ripper or the whereabouts of D.

June 30, 2016

Centuries-old winemaking in Bordeaux gets a modern twist

BORDEAUX, France (AP) -- For centuries Bordeaux has been the corporate center of French winemaking, known for luscious wines, elegant chateaus and shrewd wine-sellers. Now there's a new twist: More consumers want vineyards to use organic or sustainably farmed grapes, and so wineries are responding by mixing tradition with high-tech quality control.The vineyards at Chateau Haut Lafitte offer visitors a look at both the past and the future of winemaking. The vineyards date back to the 1300s, and t

June 30, 2016

Chilled chicken noodle soup to stave off the heat

　As the hot and humid days of summer lie ahead for the next three months, finding ways to cool off has one yearning for more comfortable environs and seeking foods to comfort one’s stomach and weary soul. The Korean palate is often dictated by purpose and seasonality, so for that reason chicken, glutinous rice, cold noodle soups, and high protein ingredients such as sea abalone are highly coveted during the summer months.   Icy Pyongyang chogyetang (Christine Cho)　Chogyetang is a delectable chic

June 24, 2016

Mastering smoothies this summer

With temperatures sizzling, it’s time to break out the blender and start whipping up some frosty, fruity and flavorful smoothies.The beauty of smoothies is that you can add just about anything to them, from kiwi to carrots. And this time of year, there is no shortage of options.Great things to add are seasonal fruits like blueberries, blackberries, strawberries, figs, apricots, peaches, plums and nectarines. Others like to blend veggies into the mix, such as spinach, kale, squash and carrots.Nut

June 23, 2016

Healthy-ish burgers at Park Royal offshoot

Nearly two years into the business, owner-chef Derek Oh felt an itch to do something more casual than his already semi-relaxed dining spot, Park Royal. 　He landed on the idea of burgers. 　“We started selling them at Park Royal first,” Oh, 37, said. 　After gauging how diners reacted to the new menu addition, Oh transformed the first floor of his two-story restaurant into an offshoot dubbed Honest Burger by Park Royal. At Park Royal’s casual, burger-centric offshoot, customers order their meat san

June 17, 2016

Brillat-Savarin cheese makes a buttery companion to grilled pears

Brillat-Savarin and I have been getting together — a lot. Not the man, who expired 190 years ago. But the cheese, which is immortal.Who can resist those square shoulders, that tender soul? Who can turn down the triple-cream brie named for Jean Anthelme Brillat-Savarin, the savant who said: “The discovery of a new dish confers more happiness on humanity than the discovery of a new star.” This is the wit who declared (in French, no less): “Tell me what you eat, and I will tell you what you are.”Wh

June 17, 2016

‘Biggest Loser’ researcher explains why weight loss won‘t stick

SACRAMENTO, California -- When Anne Miranda goes shopping for new clothes, she has to remind herself not to reach for a size 16.Now a slim size 6, Miranda said she still sees herself “as a fat person” despite losing nearly 34 kilograms three years ago. Adjusting to her new figure has been difficult at times, she said. So has keeping off the weight.“It was like Christmas every morning, putting on clothes and having them fit or even be too big,” she said of the period following her drop in weight.

June 16, 2016

Cafe 395 introduces Singapore cuisine

The Millennium Seoul Hilton’s flagship international buffet and all-day-dining restaurant Cafe 395 is serving up Singaporean fare prepared by guest chefs from Singapore until Sunday.　Junior sous chef Koh Kwee Huat and chef de partie Pang Cheah Sing of the Orchard Hotel Singapore -- an affiliate of Millennium Seoul Hilton -- were invited to Seoul to showcase some of Singapore’s most iconic dishes at Cafe 395. Orchard Hotel Singapore’s chef de partie Pang Cheah Sing (Orchard Hotel Singapore)　“We w

June 14, 2016

Foreigners pick marinated crab as most challenging Korean food

Foreign visitors to South Korea chose "ganjang gejang," or raw crab marinated in soy sauce, as the most challenging Korean food, a survey showed Monday.According to the survey of 726 foreigners who visited the country between April and May, 508 respondents, or 65 percent, said the marinated crab is the most difficult dish to eat. (Instagram upload by seungtae.kim) Instagram upload by guun_95"Cheonggukjang," or soup made out of fermented bean paste, came second with 16.7 percent, followed by "san

June 13, 2016

Yangyang traditional market is life of the region

Yangyang County in Gangwon Province is on the northeastern coastline of Korea and at the foot of the famed Seoraksan National Park. There you will find one of the oldest traditional markets in Korea commonly known as “five-day markets.” At Yangyang, the traditional open air market is convened on days ending with a “4” or “9” each month. Most rural provinces throughout Korea are proud of their local markets and produce, which are a beautiful representations of the soil, land, climate and tastes o

June 10, 2016

[Around the hotels] Round up of hotel events and news

Fabulous summer getaway at JW Marriott Dongdaemun Square Seoul　JW Marriott Dongdaemun Square Seoul will present its Summer Breeze package from June 20 to Sept. 4 for those seeking a perfect summer getaway at the center of the city.　The package includes one night’s stay in a Deluxe Room, breakfast for two at the hotel’s buffet restaurant Tavolo 24 and a choice of seasonal fruit bingsu or classic red bean bingsu at The Lounge. Guests will be also given the vervain outdoor body spray from L’OCCITAN

June 10, 2016

An alphabet soup guide to confusing restaurant menu terms

NEW YORK (AP) -- Okonomiyaki, anyone? A survey released Tuesday for the restaurant reservation site OpenTable showed that the savory Japanese pancake is the No. 1 most befuddling term among 2,035 diners, with one in five saying they won’t order something they don’t understand on a menu.Foodies, stand down. Many of the Top 10 most confusing terms you’re likely familiar with. For the rest of us, as chefs in America have expanded their horizons, we bring you gochujang, piri piri, yuzu and bibimbap,

June 9, 2016

Thousands flock to posh Paris flash mob picnic

PARIS (AFP) – It’s the world’s classiest flash mob, when a highly selective group of guerrilla gourmets armed with picnic baskets and linen napkins take over a famous landmark.The latest “Diner en Blanc” (Dinner in White) took place in Paris on Wednesday when some 7,000 people dressed in white from head to toe descended on the swanky Place Vendome to dine al fresco on fine food and wine in the heart of the capital’s luxury district.The venue of the annual event -- which has now spread across the

June 9, 2016

[Eye Interview] 'Hansik is about consideration for others’

Wearing a delicate traditional Korean hanbok made of a light jade skirt and cream top, Yoon Sook-ja, chairwoman of the Korean Food Foundation, is the quintessential host -- elegant and ever so considerate of guests. Aware that the interview schedule precluded lunch, she had her staff pick up kimbap from a store in the building. If she noticed the small paper cup of water was half empty, she paused between sentences to fill it.　“Hansik is about consideration for the diner,” said Yoon, who, before

June 3, 2016

Make this delicious strawberry sauce

One of my long-standing problems in the kitchen is ambition versus execution.That dilemma always comes up during strawberry season.Strawberries are such a fleeting crop. And so, I never pass up an opportunity to bring home quarts and buckets and flats of berries.I try to put up jars of strawberry jam; regular, low sugar and no sugar. I try to make batches of old-fashioned strawberry preserves, where the berries are suspended in sauce. The preserves are so beautiful and make great holiday gifts.

June 3, 2016