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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Bindaetteok, beyond its Seollal roots

In the quiet of a weekday afternoon ― when the cold spins out a strange, solemn silence ― several patrons rush into a small restaurant called Yeolcha Jip. The chill enters with them, curling up and dissipating into the warm space. Huddling up on the narrow wooden benches, they barely glance at the menu on the wall as they order bindaetteok (Korean mung bean pancakes). Chef Yoon Hyun-soo gets up fr

Jan. 28, 2011

Starbucks bets on India’s cafe revolution

NEW DELHI (AFP) ― The familiar green logo of Starbucks will soon appear on Indian streets as the U.S. group bets on lifestyle changes that are turning the tea-drinking country into a booming market for cafes.India’s appetite for the bitter brew has never been stronger, with its overwhelmingly young population opting to while away time in shiny Western-style cafes instead of the traditional coffeeh

Jan. 26, 2011