Inamjang(Myeong-dong Branch) — Restaurant in Seoul

I like to eat cold noodles and this is my first time eating Pyeongyang style naengmyeon here. The soup is a bit bland and lacking the fragrance of Korean pear although there is a small slice of pear included. This dish has a generous topping of crunchy pickled vegetables which is surprisingly very tasty and goes so well with the chewy cold noodles. And with extra vinegar and mustard, it adds some flavour to the soup. The slices of lean meat is tasteless and so tough I couldn’t eat it. The house kimchi is one of the best I have eaten during this trip to Seoul. And the best part is you can have unlimited refills of their delicious kimchi and white rice.

The service is a bit lacking and it is noticeably quiet with not many customers during dinner time. For some strange reasons, the service staff are sour faced 😅 I’m not sure I will come back here again for Pyeongyang Naengmyeon (KRW12000). Overall the food still deserves 4 stars because of the crunchy pickled vegetables...

Seolleongtang is a traditional Korean dish made by simmering beef parts such as intestines, bones, feet, and tendons for an extended period to create a rich, milky broth. It is typically served with rice mixed into the soup.

Foreigners may find the practice of mixing rice into soup unfamiliar. However, Korea has a variety of gukbap (rice soup dishes) that are popular for their benefits, including relieving hangovers, providing quick nutrition, and serving as convenient meals. While hot soups may require cooling before consumption, they are believed to improve circulation by warming the body.

E-namjang is one of Korea's renowned seolleongtang restaurants. Its authentic Korean interior complements its simple yet flavorful seolleongtang. The dish includes a generous portion of meat, making it satisfying despite its price...

Italian Fusion Restaurant – A Birthday to Remember

I celebrated my birthday at Italian Fusion Restaurant in Seoul, and it was phenomenal from start to finish. Warm oven bread with balsamic vinegar and olive oil set the tone—simple, fresh, and balanced.

The carbonara was seasoned to perfection: silky sauce clinging to al dente pasta, with pancetta adding depth and Parmigiano-Reggiano lending a nutty sharpness. Each bite showed the chef’s precision and respect for Italian tradition.

We paired the meal with a 2020 Toscana Rosso, its cherry and plum notes, gentle acidity, and subtle spice cutting beautifully through the richness of the pasta. Together, the flavors created an unforgettable harmony.

This restaurant didn’t just deliver dinner—it set a new standard for Italian dining in Seoul. A truly...