| Abstrakt: |
This article explores the dining scene in Seoul, South Korea, and its influence on global cuisine. The author discusses their conversation with Kihyun Lee, the founder of Hand Hospitality, a renowned restaurant group. Lee shares his insights on the rapid evolution of Korean food and highlights the restaurants, bakeries, and cafes in Seoul that are shaping the future of dining. The article also mentions the fusion of Chinese and Korean cooking, the rise of innovative wine bars, and the popularity of fried chicken in the city. Additionally, it provides recommendations for coffee shops, bakeries, and hotels in Seoul. [Extracted from the article] |
