K-food cravings fixed! 😋 Whenever I miss the street food in Seoul, I'd think of @myeongdongtopokki! Their Dolsot Bibimbap, Rabokki and Soy Chicken are just so tummy-satisfying. Pairs perfectly well with MDT Kape milk tea & coffee series too. ❤️ Feel like having them at home? No problem! Ready-to-cook ingredients (+ recipes) by MyeongDong Topokki is now available for purchase through their website, MDT App, Lazada & Shopee. Happy K-feast ing! 🎉 @myeongdongtopokki #myeongdongtopokki #ohfishieeeats

🌱🇰🇷 Vegetarian Bibimbap with 5 Veggies & Mushroom, Doenjang soup. A very healthy rendition & fairly under seasoned, don't forget this is Korean Buddhism Temple Vegetarian food 韓國寺廟素食 & also has little spices, although without the sizzling Stone Dolsot pot it feels equally like an olfactory detox meal. • Rice is Yellow, it's not Turmeric 黃薑 but a Chija Bap #치자밥 山梔子 Flower seed which has both medicinal usage & as natural food coloring. Also used in some 🇰🇷 Danmunji or 🇯🇵 Takuan pickling recipes alike.. Great to meet up with J @grumpy_muncher & eating too healthy! 😬 __ Lunch Sets HKD $218 to $288 Dinner Tasting Menu 6 Courses $698

M E D I A D R O P I think it is strategic and smart of @chefolivia, C.E.O. of @brandfitsg to collaborate with the best fine dining chefs to showcase premium Korean fruits, produce and artisanal sauces - all of which are available for purchase at @culinacomodempsey, by the way. This month, it is Chef-owner Julien Royer (@Chef_Julien) of three Michelin-starred @OdetteRestaurant who explores and experiments with the different Korean ingredients. Together with his Executive Chef @levin_lau, Chef de Cuisine @adamwan and team, they’ve developed a few courses centered on bringing out the best in each high-quality ingredient, lensed through the “Odette filter”. I was fortunate to be sent a set meal of these and I very much enjoyed every bite of the following: 1. Songi Mushroom & Jeju Abalone Duo - Slow-cooked over a bincho grill, the huge, naturally sweet abalone was springy yet tender. It was served with charcoal-grilled songi mushrooms (I was told, its fragrance immediately reminded Chef Julien of the forest) glazed in pine butter and potatoes à la grenobloise. For the finishing touch, on went a rich abalone liver sauce, fried capers and garlic croutons. 2. Baek Hwa Go Dolsot Bap - Smelling so wonderful was the Golden Queen 3 rice simmered in mushroom-burdock stock, with sautéed burdock and white flower mushroom. Burdock appeared again as crisps and candied pieces to boost the rice with extra fragrance and a touch of sweetness. On the side was a banchan of Korean radish, saffron-pickled Naju pear, pickled cucumber, charred spring onion, crab white soy relish and nasturtium. 3. Shine Muscat Grape & Yuja Gourmandise - I loved this for its sweet and salty mix. It was certainly a beautiful way to display the pretty Korean Muscat grapes, yellow pine nuts and yuja jam, using an airy-light cheesecake mousse as a platform. 4. Korean Muskmelon Sorbet - The luxury muskmelon’s delicate perfume and sweetness lent itself very well to an icy-cold, refreshing form. This brand awareness collaboration is supported by the Korea Agro-Fisheries & Food Trade Corporation. #PremiumKoreanProduce #PremiumKorea