Vegetarianinkorea

The Flying Pan

Just around the corner from the Hard Rock Cafe in Itaewon is a little restaurant, filled with magic.

The decor is a mismatch of chairs and benches and tables in all different styles, There is funky lighting, art work,  and over all feel of a cozy European retreat.

And delicious delicious dishes.

 

I chose the french toast with bananas and fresh whipped cream.

 

That is riccotta cheese! And it was soo soo good. I beleive the dish was about $14,000KRW (or around $12 USD). True, a little pricey for a solo brunch dish, but MAN - I considered it well worth it. I always love when the portion size matches the price tag.

Here are some of the dishes my fellow brunch guests chose:

 

 

Most brunch items are around $14,000KRW. Sandwiches start at $10,000KRW and salads at $14,000. They have  an after 5pm menu that includes pastas around $15,000KRW

On my next visit (and I am expecting many a visit in the future!), I think I will try the brie pear and crispy bread salad and the Mexican hot chocolate.

So, who wants to join me?

 

Yum

tomorrow I'll tell you where you can find this amazing dish!

Chef Interview: In depth with Geoffrey Miller from the Grand Hyatt hotel

(this article was published in the January issue of Groove magazine)

Chef Interview: In depth with Geoffrey Miller from the Grand Hyatt hotel

High above a hilltop overlooking the city sits a stunning hotel that has so much more to offer than just luxurious lodging. The Grant Hyatt has just about everything you could hope for in a weekend getaway, or just a night out. There are several restaurants to choose from, including a lounge and a club with a live band. I recently sat down with Geoffrey Miller, the Executive Sous chef of the Hyatt hotel in Seoul, for an interview. Geoffrey has been with the Seoul Hyatt for the last 15 months but his career with Hyatt started 12 years ago in Chicago. He's stayed with the Hyatt because of its reputation for excellence, dedication to using the best ingredients in their kitchens and the opportunities available for professional development.

My nerves were quickly eased as a Miller and I chatted about his passion for cooking. He's laid back and genuine. Raised in Canada, Miller has been a professional chef for about 15 years. After graduating culinary school, he worked a few years in smaller boutique style hotels and restaurants before signing on with Hyatt. He chose Korea because working internationally is a great building block for a chef. He's be able to work side by side with world renown chefs from Syria and Thailand to name a few. 

As the Ex. Sous Chef, parts of Miller's job are more business oriented; like menu development and working with vendors. I could really tell that while he enjoys all aspects of his job, he feels most at home in the kitchen. “That's where the noise is, that's where the fun is”, Miller said. He enjoys working with younger chefs to “fine tune sauces” because he wants to drive that passion; in them and in himself.

 

Geoffrey invited me into the kitchen of the Paris Grill to see him in his element. No detail goes unnoticed. No corners are cut. In the kitchen, everything matters. I watched him as he plated a dish. The food that comes out of that kitchen is art. There is no throwing down a dollop of pureed carrots onto the plate; they are presented as if an artist swept his brush across the plate with purpose. The plating at the Hyatt seems to be as important as the cooking. Good food deserves to be presented at its best, and this is clearly Geoffrey's thought as he works to serve his customers. His goal is to “created combinations of ingredients that are simple yet elegantly prepared”. “Let the ingredients speak for themselves”.

Speaking of ingredients, The Hyatt uses US beef, from a private farm in Kansas. By arranging to be the exclusive recipient of the farm's beef, they can ensure they are getting the highest quality product from how the cattle are raised, to how the meat is packaged and shipped. The Hyatt works hard to use only top quality ingredients.

As a vegetarian, I was interested in hearing about my dining options at the Hyatt. Geoffrey recommends that you, “set yourself up for success by making a reservation”. This applies to everyone not just vegetarians. For everyone, it “allows the restaurant the opportunity to prepare for your arrival”. Geoffrey said. You can request a private table or an open table, a seat with a view of the city or a view of the kitchen, and- of course- you can make your dietary needs known. If a vegetarian were to show up without a reservation, fear not, you will be given excellent service with many an option for your meal. However, if you make a reservation ahead of time, you'll give the chef an opportunity to create a customized dinner for you.

I wanted to ask Geoffrey which restaurant at the Hyatt he would recommend for a new customer, but as we spoke about the hotel, it was clear that the Hyatt could offer you a whole weekend of enjoyment if you had the time.

 

My suggestion is to grab your special someone and head to the Hyatt for a long weekend. Dine at all the restaurants, get an after dinner aperitif in the Lounge, go ice skating on the back lawn (until the end of February) and dance the night away in JJ's club.

With a chef like Geoffrey Miller in the kitchen, you will not be disappointed.

Wetting your appetite

(pick up a copy of the February issue of Groove magazine to learn where to find chocolates like these for your Valentine!)

How to warm yourself up on a cold night

mocha latte at Cacaoboom.

Memo To South Koreans

http://news.bbc.com.uk/2/hi/asia-pacific/8469532.stm

Food Photos

This little crab dish was brought out along with other kimchi dishes at the Samgyeopsal restaurant we dined in last weekend.

While I couldnt stop staring at the tiny little crab bodies, I also wanted to push the dish to the other side of the table- because honestly- those little beady small suction cup things on the ride side of the plate were freaking me OUT. 

And no, we didnt eat them.

Comfort Food

And a long day of trekking thru the snow filled streets of Seoul hunting down chocolate shops (I know, I KNOW- my life is very hard), I really wanted to just sit down to a nice dish of hot pasta.

 

I stopped by Catherine's- a little pasta bistro outside the Ichon Station stop.

It was my 2nd visit there (its in my apartment complex, and proximity is everything!) and I opted to get the same garlic pesto pasta dish that I got on my first visit. 

It was a 3pm meal, so I was the only customer in the small but not cramped restaurant.

The dish was amazing. Just as I remembered it. And the portion sizes are huge! I think the portion sizes are the same for lunch and dinner- despite the price difference of $12,000KRW for lunch and $15,000KRW for dinner.

(very roughly- $11 lunch and $14 for dinner)

I've met "Catherine", one of the owners, and this time I met her partner as well. I didnt catch her name, but she spoke English well and was there to put up some new peices of art on the walls. Sisters or friends, I am not sure, but they were both very nice and accomodating.

I really love their pasta, but on both visits I missed having some bread with my meal. Call it my American upbringing- but I love bread- epsecially with pasta.

(I know! Carb overload. I KNOW)

So, I decided that life is simple too short to continue to visit their restuarant, eat great pasta, but always walk away feeling a little empty. 

As I was paying for my meal, I told the owners that I (and I did reference all Americans) would really like some bread with my pasta next time. It's kind of expected in America, and I think their American customers would really appreciate it. Considering the location of the restaurant is right outside a US Army base, and in the bottom of a high rise apartment complex filled with probably 30% Americans, I was hoping they would be receptive to my advice.

And they were! They thought it was a good idea! And they said that on my next visit, if bread does not automatically come with my meal, I am welcome to ask for it and it will be provided.

Three Cheers for Catherine's!

You can find Catherine's Bistro on the street level of the Park Tower Apartment buildings, just outside Ichon Subway Station and the Yongsan Military Base Gate 17. Nestled near the Doughnut Plant.

Service available all day starting at 11am.

Found in Emart

I love Emart.

For those not "in the know", Emart is Korea's version of Wal-Mart or Target. One floor is all groceries (amazing amazing groceries) and the other floor is home goods/clothes/sporting equipment/dishes/pets etc.

It's fun to shop at, its fun to just walk around.

It's just plain FUN.

(Am I right Korean friends?)

Yesterday I ventured to Emart by myself, which rarely  happens, and found a few fun new items to try out.

 

In the organic section, I found this four pack of Kimchi flavored ramen noodles. What an exciting find! An easy lunch for sure.

I "cooked" it up today, and it was very flavorful. Robust, spicy, with some texture from one of the little included packets filled with dried onions etc. 

I think I liked it. I'll let you know for sure when I finish the other three packets!

Ethiopian Restaurant update

Thanks to a reader, I just found out that the Ethiopian Food and Coffee I reviewed earlier in the month is no longer in service.

Let's hope this is just a temporary glitch and the owner will find a new space soon!