Summer treats with an Asian twist

Cafes put soy, mangoes and sticky rice cakes into cool dessertsHot weather brings out the summer treats at cafes and dessert shops across the nation. While that generally signifies bingsu (Korean shaved ice dessert), ice cream and gelato, a growing number of establishments are taking their cue from Asian ingredients. Fueled by the “well-being” movement and a well-traveled palate, three spots dish

July 15, 2011

Wine of the week: 2010 Domaine du Gros’Nore Bandol rose

Since my first taste of Domaine Tempier’s rose years ago, I’ve been a fan of Bandol roses. Tempier’s prices are getting out of sight, though, and so I was happy to find this less expensive rose from Alain Pascal. (He began making wine only in 1997; before that, his family sold the grapes.) Domaine du Gros’Nore Bandol rose is made from Mourvedre, the grape that gives Bandol reds such canny complexi

July 15, 2011

Appetite for adventure: Yacht chef travels the seas cooking for the rich and famous

MIAMI ― Victoria Allman has whipped up chocolate chiffon cake for captains of industry and salmon tartar for Brazilian socialites. She has shopped for fresh produce at the crack of dawn in markets from the Bahamas to Tahiti. And she’s done it all with a smile while working 18-hour days pampering the wealthy aboard super yachts that travel the high seas.Allman, 38, is a Fort Lauderdale, Florida-bas

July 13, 2011

Soda drinkers' creativity gets free rein with high-tech machine

If you thought cable TV offered too many choices when it started displacing the big three broadcast networks, the newest Coca-Cola Freestyle soda machines probably aren't for you.The Freestyle machine is billed as the "Fountain of the Future," a touch-screen, Wi-Fi-enabled, tracking-chip-equipped, soda-dispensing gizmo designed by automaker Ferrari. It uses medication-dosing technology to create s

July 13, 2011

Wine of the Week: 2007 Mount Eden Vineyards Chardonnay ‘Saratoga Cuvee’

Mount Eden Vineyards Estate Chardonnay is consistently one of the finest from California. But this one from the winery’s Saratoga line ― designed to showcase the Santa Cruz Mountain terroir ― is a real find at this price. The fruit is right there in the first sip. Light on the oak, the 2007 Saratoga Chardonnay carries a gentle lilt of citrus and a touch of anise. Like its big brother, it is Burgun

July 8, 2011

Samgyetang (Ginseng Chicken Soup)

 Samgyetang (Institute of Traditional Korean Food)Samgyetang is a chicken soup made by stuffing a young chicken with glutinous rice, ginseng, jujubes and garlic, then simmering it for a long time. In Korea, there are three traditional hottest days in the summer. People have samgyetang on those days to overcome the heat.Ingredients ● 4 small chickens ● 1 cup glutinous rice ● milk vetch water : 4 mi

July 8, 2011

Burger Bonanza

 Golden Burger Republic spins out 11 varieties of meat-in-a-bun alongside an equally delectable array of hot dogs, fries and desserts. (Park Hae-mook/The Korea Herald)Artisan patties invade ApgujeongThe popularity of burgers is far from waning. Though Seoul is packed with burger joints, new ones keep springing up, proving that this is more than just a craze. Let’s face it. Meat-in-a-bun is here to

July 8, 2011

Go-to chef Tal Ronnen becoming new face of veganism

LOS ANGELES ― Tal Ronnen catered the vegan wedding for Ellen DeGeneres and wife Portia de Rossi. Casino mogul Steve Wynn tapped him to add vegan dishes to the menus at all 22 restaurants at the luxurious Wynn and Encore resorts in Vegas. Former McDonald’s executives invited him onboard to help launch a chain of healthful fast-food restaurants later this year. And when Oprah decided to try the vega

July 1, 2011

Wine of the Week: 2009 Domaine Chignard Fleurie ‘Les Moriers’

If the only Beaujolais you’ve ever encountered is Beaujolais Nouveau and you’ve never tasted a Beaujolais cru, then this is the wine to make you fall head over heels for the region.Unfined and unfiltered, Domaine Chignard’s Fleurie “Les Moriers” from the great 2009 vintage carries the scent of wild sweet strawberries. It’s so lush and vivid, tasting of blueberries, black cherries and plums. The vi

July 1, 2011

Bulgogi (Korean Barbecue)

Bulgogi is a dish barbecued of thinly sliced beef that is pre-marinated with a variety of seasonings on a hot barbecue pan. Bulgogi has been popular since the 1950s when the beef was served in thin slices to make it more tender and cut down the waiting time for diners.Bulgogi (Institute of Korean Traditional Food)Ingredients ● 300 g beef (sirloin)● seasoning sauce : 2 tbsp soy sauce, 1 tbsp sugar,

July 1, 2011

Cold noodle options

Ruo, Ippudo dish out great summer noodlesIt’s that time of year again, when children gather around convenience stores to pick up their favorite ice cream bars and all throughout the city people are forsaking standard hot Americanos and cappuccinos for iced caffeine. Cold noodles, of course, are also an all-time summer favorite. Naengmyeon (cold Korean noodles) is a classic, but why not change it u

July 1, 2011

Diet soft drinks aren’t so slimming

(MCT)Beverage makers advertise that diet soft drinks help customers control their calorie consumption. However, a study suggests that such beverages may not be an appropriate solution.Prof. Helen Hazuda of the University of Texas tracked the health and habits of 474 adults for around 10 years and discovered that those who frequently drank diet drinks saw their waists expand 70 percent faster than

June 30, 2011

Ululani’s redefines the meaning of fine texture

A term synonymous with Hawaii much like ukulele, luau or humuhumunukunukuapua’a (the state fish), shaved ice is a must-have for anyone visiting from the mainland. Shave ice, as the locals call it, has its roots in Asian culture, as it was Japanese plantation workers who first started shaving ice with machetes and flavoring it with fruit juice. One of the near infinite flavor combinations available

June 24, 2011