Mwsousvide

Seoul has so much to offer in terms of food. From traditional korean meals to BBQ, awesome bakes and more. You will not regret digging into this culinary paradise.
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Didn't want to queue for Rafre Fruits. Chanced upon Creamlabel (크림라벨) renowned for it's seasonal fruit creations as well. So yums and pretty. Great location to watch the world go by.

A must have in Seoul and Cham Tasty Chicken soup does it perfectly.

Best sparkling water ever! The Victoria sparkling water by Woongjin Foods, specifically istrong in fizz. We tried the pineapple and green grape flavors compliments of David of .Smoke duck done perfectly here. So delish.

The hustle and bustle at the Korean traditional markets are real. At 3pm, you'll see random couples, friends, family, sitting around the food stores having bites washed down with Makgeolli or Soju, watching the world pass. The atmosphere is amazing. You gotta go and experience it for yourself.

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There is nothing quite like the smell of a savory Luncheon Meat & Welsh Onion Frittata hitting the pan. For my very first attempt at this, I’m pretty thrilled with how it turned out!

​To get that perfect, pillowy texture, I went with a base of:
​6 Fresh Eggs 🥚
​Whipping Cream (for that extra richness) 🥛
​Water (the secret to keeping it light and airy) 💧

​The salty bite of the luncheon meat paired with the mild, sweet crunch of Welsh onions is a total game-changer. It’s simple, comforting, and proof that sometimes the best meals come from the staples in your pantry.

#​eggfrittata

What a great way to kick start a beautiful Sunday.

Prawn perfection in under 10 minutes! 🍤🔥
Lightly seasoned with salt and pepper, ​tossed these in garlic, butter and chilli oil, then straight into the Fujiyoh oven for that perfect snap. High heat is the secret to keeping them juicy!
​The Specs:
​🌡️ 200°C (Top Heat)
​⏱️ 8–10 Mins
​The result? Perfectly charred shells and sweet, tender meat. Effortless gourmet.

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New flavor unlocked: Chinese Sausage & Welsh Leek Tartlets. Salty, sweet, and perfectly flaky. If you haven’t tried Lap Cheong in a quiche yet, this is your sign.
​The Build: The Mix: Diced Lap Cheong + sautéed Welsh leeks.
​The Custard: Duck eggs, cream, light soy, and a dash of white pepper.
​The Base: Buttery ready-made tartlet shells.
​The Bake: 15–20 mins at 350°F (175°C) until the center has a perfect, slight jiggle. 🥧🔥
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Carrots for valentines'.

Been a while since we had Indian Rojak and this hits the spot. Fresh ingredients, not too greasy, and the sauce is well balanced and not too sweet. Definitely will be back!