Yun Eun-young, pastry chef of the now-defunct Eclair by Garuharu, amassed a following with her sumptuous repertoire of eclairs and macarons for over three years before moving onto her next act.  Now, at her new perch in Yeoksam-dong, the prominent pastry chef, who studied at the Paris-based Ecole Lenotre, is proving her prowess in other things sweet.  “This location opened this February,” chef Lee Hwa-jin, 26, said of Patisserie by Garuharu, a small eight-seat spot that represents Yun’s latest e

Ikazaya, essentially Japanese tapas bars, are a longstanding fixture of Seoul’s dining scene, a popular option for those who want a second round of nibbles and tipples on a jovial evening out. While many successful izakaya have built up a reputation on more traditional eats like yakitori and platters of beautifully arranged sashimi moriawase, Romantei is rapidly building a buzz with its unconventional compilation of palate-zinging bites. “We use an eclectic range of ingredients,” said co-owner H

 　Texture, flavor and presentation are all accounted for at Raffine, a French establishment that showcases cerebral cuisine from its 18-seat perch in Sinsa-dong, Seoul.　“We want the food to be fresh but not flamboyant,” said head chef Lee Dae-ryuk, 31, explaining how the goal is to give diners something new but not something over-the-top. 　This attitude is in line with Paris’ neo-bistro trend, where chefs are stepping away from tradition to present their own personal takes on cuisine, often in s

After Cucciolo Terrazza, the newest eatery dreamed up by Cucciolo Group’s owner-chef Ji-woon Julian Kim, opened this September in Cheongdam-dong, Seoul, it quickly became the hip place to be. Fans of Kim’s Italian establishments -- Cucciolo Osteria, Maremma Trattoria, Volpino Ristorante and Volpino Ristorante Busan -- seemed eager to check out his latest offering. The new wine bar-style hangout lives up to expectations with a lineup of plates -- both big and small -- that are classic Cucciolo --

The pizza crust at Darobe, which opened near Seoul Forest this August, is a mouthwatering exercise in texture and flavor. When the 40-hour fermented dough at this new pizzeria meets the blistering heat of a wood-fired oven it takes on its own delicious personality. The edges taste smoky, nutty and sweet, all crackly crisp on the outside and chewy and airy on the inside. Towards the center, the crust grows more elastic and soft and takes on a richer, more robust flavor reminiscent of roasted waln

Dorrell is a relative newbie to the coffee scene, almost six months old, but this Jeju Island-native is taking root fast. After opening its first 78-seat cafe on Jeju Island this March, the brand launched a second outlet near Seoul’s Garosugil in late May. Then, on Aug. 31, Dorrell opened a lab concept location in Cheongdam-dong. Within less than half a year, this fledgling cafe has unveiled three brick-and-mortar shops. Its latest is a beautiful, coffee geek-worthy spot in a renovated house.  

Vin.ga receives second highest honor from prominent American wine magazineSeoul-based wine bar “vin.ga” made history this month, becoming the sole Korean establishment to win the Best of Award of Excellence from Wine Spectator’s Restaurant Wine List Awards. The famous American wine magazine handed out the second-tier honor (the Grand Award is the highest) to only 833 restaurants this year. Last ye

Theater buffs can benefit from major discounts for musicals and playsEveryone loves a good deal Sejong Belt ―a gathering of 47 theaters, museums and cultural organizations around Gwanghwamun Square ― provides just that; a great bargain, well, actually, 32 of them to be exact.Combo packages offering up to 60 percent off events are, without a doubt, the main attraction of this cultural hub spearhead

 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

Whatever happened to singer-turned-actor Eric (a.k.a. Mun Chong-hyuk)? After the boy band rapper wrapped up a lackluster TV drama in 2008, he dutifully split the celebrity scene to join the military. Last October, he became a free man, ready to jump back into the fray, but his next move was a long time coming. First he signed on for a titanic ocean blockbuster aptly-titled “Poseidon.” Delays in pr

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

Celebrity drinkers putting vinegar health fad on the mapVinegar, we put it in our salad dressings and dip dumplings in it with some soy sauce. Up until 2005, drinking it was not the norm. Then food goliath Daesang’s Chungjungwon released Drink Hong Cho ― a brilliantly packaged and pleasantly fruity vinegar squash ― for health-conscious Koreans. The beverage was a major hit, reeling in 25.3 billion

Famed winemaker Philippe Melka meets with Korean sommeliers to create two special winesNapa Valley-based winemaker Philippe Melka did his research starting in 2005 to create two wines tailored for Korean palates. “I talked to mostly Korean sommeliers and restaurant managers,” the 46-year-old told The Korea Herald. A pattern emerged. It looked like 80 to 90 percent of the market was cornered by Fre

Stronger after touch-up criticism, Jessica Gomes tackles ‘Dancing with the Stars’Sports Illustrated Swimsuit model Jessica Gomes is out to prove she can dance. “I know that I have rhythm,” the 26-year-old told The Korea Herald. Having racked up experience as a gymnast for five years, Gomes says she mastered her groove as a teen doing hip hop routines in fashion parades but up until now has been da

Three spots near Gangnam Station dole out wallet-friendly, tasty grubGangnam ― as in the area near its namesake subway station ― is not necessarily the first place that springs to mind when a foodie is out looking for a gastronomic treat. More known for its “pojang machas” (street food stalls), karaoke and clubs, this is a spot famed for attracting night owls eager to socialize, de-stress and have

Korean consumers showing increased interest in beauty food productsIn Korea, the desire to reverse time, to stall its effect on our appearance has spurred the growth of the beauty food market. Supplements, jellies and drinks all promising to help rejuvenate skin have been edging their way into an industry dominated by cosmetics, treatments and surgery. “About two to three years ago, I believe that

Premium minerals sought out by health-conscious consumersAt Anzu, a Seoul-based Japanese tonkatsu restaurant, salt plays a crucial role. Generally an invisible entity that we take for granted, the edible rock arrives in vivid green and golden hues alongside the establishment’s fried vegetables. Powder fine, one tastes of green tea, the other of curry. For their tonkatsu (breaded pork cutlet), the

Authentic soda fountain drinks for a cool summerMilkshakes so thick they require a spoon and floats topped with scoops of ice cream are classic American drinks that stir up fond memories of the 1950s, when the soda fountains, burger joints and diners that served them abounded. Even today, that is where you will most likely find them, served up with a burger and fries, which, according to Brooklyn

Actress Lee Dae-hey says not focusing on scandalous former curatorEveryone loves a good scandal. Embezzlement, a fabricated academic degree, an affair with a high-level government official, and the woman-behind-it-all, former curator Shin Jeong-ah, kept the presses running with juicy fodder throughout the summer of 2007. It was life imitating art ― the perfect soap-operatic story. One woman dupes

Gangwon Province dish is a versatile, do-it-yourself take on chilled noodlesOutside the weathered storefront of Chuncheon Makguksu in Euljiro-4-ga, Seoul, patrons file in to grab a table and enjoy the establishment’s famed noodles. Even past lunch hour, the restaurant is packed. Bowl after bowl of the traditional Gangwon Province dish, “makguksu,” arrives. In the kitchen, a woman works with a cont