Hey everyone! Here are the videos I took of the band on my camera. It’s not the best quality but it sure is better than nothing.
Also, ya’ll better get ready.. because..
1. My annoying voice is on all of my videos’ background and I really and truly am sorry you’ll have to hear it. I wasn’t able to stop myself from doing so, I was singing my heart out with matching laughter, tears and some wrong lyrics if I say so myself.
2. All of these videos are shaky because duh, I was literally shaking from the fact that what was happening in that moment was incredibly unreal to me.
3. I love them so much and my fandom is real.
These videos don’t give justice on how much this band means to me, how they and they’re music made me feel that everything’s going to be alright. I’m so thankful I got to witness them live.
FORAGING
[fawr-i-jing, for-]
noun
1. the acquisition of food by hunting, fishing, or the gathering of plant matter (wild food).
The culinary class went off for a field trip to go foraging in East London today! Specifically in a cemetery that was closed down since 1966.
Yes, you heard me right, a cemetery... called:
Tower Hamlets Cemetery Park. * Click here for more *
Not as creepy as you think, by the way.
Well besides that, thank goodness the rain was kind enough to sleep today and gave us a chance to discover the beauty of what lies underneath all the soil or else we’d be tasting all that fresh leaves and flowers with a hint of mud. I’m not even kidding.
Location: SOUTHERN GROVE, MILE END, LONDON E3 4PX
So these 4 kinds of plants/branches were dried up for a certain amount of time and you can actually put some hot water into it and drink it like tea! who knew! Mine was a touch of silver birch and juniper which wasn’t bad but I probably wouldn’t drink it again.
Okay, I gotta be honest, this whole situation was creeping me out a bit but you know what? It wasn’t as bad as it sounded! The tour was really interesting and helpful for us chefs (and for those who aren’t either - as long as you’re interested in nature and what lies underneath all it’s beauty, open to new things and experiences, I’m pretty sure you’d enjoy this tour. )
meet our tour guides!!
Kenneth Greenway
Very accommodating and absolutely passionate about what he does! Kudos to you Kenneth and many thanks again!
And his adorable 14 year old dog, Quinn!!
This pup was too adorable and very accommodating just like his owner, by the way! Also, tried to lead the whole class which way to go as best as he could! 10/10 assistant tour guide pup (also very photogenic)
* look at how he posed for me! LOOK AT HIM!!!! AHHHHH *melts my heart*
Alrighty then! Let’s get to it! These were all the plants that we’ve encountered and mostly tasted, straight from the ground. The information I’ve placed is just some bits I’ve learned throughout the tour so it’s not too thorough.
FUN FACT TIME!!!
1. PILEWORT / LESSER CELANDINE
- Heart-shaped leaves, as you can see!
- Both leaves and root are edible
- Tasted lovely! It had that bean sprout flavour which was really nice and I felt a hint of sweetness to it as well (probably my most favourite of all)
- Don’t confuse it with the Hemlock which grows on June-July cause its poisonous!!
2. COW PARSLEY
- Great for salad leaves
- Comes from the carrot family
3. MUGWORT
- Good for brewing beers
- Great for teas as well
4. GORSE
- Kenneth made us exhale deeply on the flower since it releases its natural smell in contact with warm air. It took a while since it was quite cold but eventually it release a coconut smell
- Flowers all year round
5. ACHILLEA / YARROW
- Can be found anywhere in the UK, mostly grows in backyards, lawns etc.
- Great for salads and teas
6. JUNIPER BERRIES
- One of my favourites as well and the only one I was familiar with since we’ve used it in the kitchen a few times
- Green berries are the ones not ripe yet and are only a year old
- Black berries are the ripe ones that take 18 months to 2 years to ripen
- Cooking trick: place in spice bags
7. SWEET VIOLET
- Perfect for cakes and other desserts
- Smells fantastic too
8. STICKY WILLOW / GOOSE GRASS / CLEAVERS
- Has hairy texture so dip in hot water to lighten it’s taste
- Great for vinaigrettes
9. CROW’S GARLIC
- Our crowd favourite!
- Smelled absolutely wonderful with garlic
- It’s slender leaves are used like chives
- It’s bulb grows in summer
10. LADY’S SMOCK / CUCKOO FLOWER
- Probably the most interesting plant of all that day in my opinion
- Has a hot-peppery-food flavour
- GUESS WHAT?! It absolutely tasted like WASABI
11. WOODLAND WILDFLOWER / WOOD AVENS / HERB BENNET
- Root is the only edible part
- Great with apples
- They’re like cloves
12. BRAMBLE
- This plant bears blackberries in the summer
- While it’s not summer yet, it has young unopened bamboo shoots which are nutty in taste
- Careful with the thorns!
13. STINGING NETTLE
- THIS STINGS! Either grab it quickly or wear gloves
- It’s branches were also an antihistamine when you break it and rub on the place you got stung
- I know because I was reckless enough to get stung and Kenneth had to help but it was a very good learning experience for everyone though.
- Also, the stinging feeling on my finger lasted until the next day which was a bummer. It was a really weird feeling.
- To eat this, roll like you would with a basil
- Cook it like spinach
- Cooking trick: Add it in the last 5 minutes of your potato soup
14. ONION WEED / THREE-CORNERED LEEK
- It’s like a pickled onion without the pickling liquid
15. LORDS & LADIES / CUCKOO PINTS
- 2 words: POISONOUS / DEADLY
16. RIBWORT PLANTAIN
- Texture is quite hairy
- Great for vinaigrettes and smoothies
17. SALAD BURNET
- Tasted like cucumber! I was very amazed.
18. WILD STRAWBERRY / ALPHINE
- The plant where ruby strawberries grow in the summer
- Tastes sweet
- Grows in the light and shade
19. WILD ROCKET
- Tastes sweet
- Has yellow flowers
20. WILD CARROT
- Flowers in the summer
- As it is still in winter, this is it’s skeletal frame which I think is beautiful
21. HOGWEED
- Young and unopened are great
- Cook it like asparagus
22. PRIMROSE LEAVES
- Quite bitter in taste
- The inner plant is best for eating raw
There you go! Some fun facts about our foraging trip. Sadly, the mushrooms had a bad year in 2016 which was why we weren’t able to see any, except for our chef!
Foraging that day was such a fun learning experience, not to mention a memorable one for me when my finger got stung. Nonetheless it’s such a vast topic to encounter and having an introduction about it by going out there and doing it ourselves made me appreciate nature even more than I already had before.
Thank you chefs and to Kenneth, Quinn and Soanes Centre team!
2 days ( just the weekend) after the Roca brothers’ event and my last day at Galvin at Windows, I moved to Harrods to work for 4 weeks at the Pastry production kitchen.
Now first off let me tell you, I truly suck at pastry, I mean really. I hated it so much before but just over a year ago as crazy as it sounds I learned to love it slowly and more every day and I’m willing to learn all its elements to be at least a little bit good at it, you know?
I’m so thankful to my chefs for letting me work in Harrods on their Pastry production kitchen in which they prepare and finish most of the pastries sold in the food hall and some restaurants. It’s so amazing how these little things have so many elements in them and oh, this company loves gold so much let me tell ya and there’s a little bit of gold touch in every single thing.
WEEK 1&2:
I got assigned in the morning team/finishing (decorating) team. Worked from 6AM - 4PM and as much as it was “fun” chasing the bus every 5AM, I liked working the early shift- and I’m a non-morning person. I work for 4 days a week since I’m only an intern but
I got to try all the different sections of the morning team which is nice. Though, I mostly go to counting afternoon teas and finishing tiny eclairs which I least like but I can’t and won’t complain. lol. Basically we [morning team] decorate, count and finish the desserts for the food halls & restaurants until 10AM, have our 1 hour and 30 minute-break. YES YOU READ IT RIGHT, 1HR&30MINS. I KNOW. Never in my life have I experienced a break that long. It’s great and all but it’s unbelievable how long it is in working in kitchens (in my opinion though). So yeah, after break we then mise en place, sauces, garnishes, decorations and other stuff we need.
And that’s basically how the 6AM shift goes.
WEEK 3&4:
Since it was my last 2 weeks, I asked our Head Pastry chef Alistair to rotate me to try all the stations of the pastry team and I was lucky enough to be able to do it.
Bakery team: which was pretty cool too! Not as bad as they say actually. We work at 7AM - 5PM and produce and bake breads for the food hall. I also got to try working on the night shift at 10PM - 8AM once and it was not bad. It’s just the time you get to be so sleepy but the work load is actually good, more on measuring a lot of big batches for breads and oh my gosh the smell when all breads just come out of the oven are beyond amazing. I had to take my break at 2AM because I was so hungry and I couldn’t wait for their break at 5AM. So I just decided to walk around the halls of the malls, all alone and it was obviously scary. And oh, did I forget to mention that the staff cafeteria is on the 6th floor? YEAH. Imagine that. And I came from the sub-basement.
Afternoon (big production) team: Working from 8AM - 6PM making the big production of desserts that the morning team finishes- cakes, macarons, eclairs and others. Quite fun to make big productions! It made me miss my first ever internship when I was 16.
Georgian restaurant: Working at 10AM - 8PM finishing the afternoon teas, the red glamour, macarons, banana cheesecakes, mille-feuilles. Preparing scones and doing service at the tiny pastry section.
Godiva Cafe: Starting at 10AM - 8PM, making mise en place for service- chocolate garnishes, strawberries and croissants and doing service- making crepes and other made-to-order desserts
Ice Cream Parlour: Starting at 7AM - 5PM making ice cream for the parlour which opens at 12PM. I got sent down back to the pastry kitchen since there wasn’t any thing left to do after making the ice cream- just waiting/checking how much ice cream is left and make some more if necessary.
I had a great time on the Pastry team and I really appreciate how extra patient they were with me with all my probably stupid questions. I can say they were stupid because all of the people in the kitchen are pastry chefs/commis, even the interns are all pastry majors which makes me a little bit insecure since I am not like them. Don’t get me wrong, I liked working there and I’m so thankful for my instructors for letting me try something that is out of my comfort zone since I told them I just recently fell in love with pastry over a year ago (but of course, culinary will always be my first love). So I’m really lucky to have experience it, I did my best- like in all my work placements and I really learned a lot. Made me love pastry more.
Super big thanks to Harrods pastry team!! Cheerio! <3
Chef Alistair! Our Head Pastry chef! Unfortunately I wasn’t able to have a photo with our Executive Pastry chef Marcus. Look how tiny I am. lol
^ Mustafa or aka Moose, one of my favorites since he is super funny/friendly!
^ Ravvy my Filipino friend!!!! It was so great having a fellow Filipino to work with! Made me a little less homesick
Florentine & Julia- my co interns from Germany!!!! Whom I got close with just within a week! Miss them!
^ 3 interns with one of the mentors, Benjamin! This guy’s the best!
Kitchen Adventures: El Celler de Can Roca London tour ‘16
July 26 - August 5, 2016
Held at Hotel Café Royal
68 Regent St, London W1B 4DY
BBVA - El Celler de Can Roca London tour
Calle Can Sunyer, 48, 17007 Girona, Spain
3- Michelin starred; 2013 & 2015 #1 of The World’s 50 Best Restaurants
**BBVA- El Celler de Can Roca World tour 2016**
I was working at Galvin at Windows when an e-mail from our instructor popped into my phone saying “AMAZING OPPORTUNITY” and of course the person that I am didn’t even bother to finish reading the whole e-mail after I read “Roca Brothers” on it. I remember one time a few years back I was just watching the telly when I came across the Roca brothers’ story on National Geographic and now I couldn’t believe I was about to join and be a part of the team of their world tour. So of course, I replied “count me in, chef” almost instantly. Literally. As days passed I waited for e-mails from their team but I was getting nothing which got me really worried already since the start date of the preparation for the event was almost approaching. So when my friend called asking me why wasn’t I present in the meeting I was just casually telling her that I just got off work at Galvin at Windows and I didn’t received any e-mails cause they spelled something wrong, so in that case, that day became my “last” day at Galvin. Everything was happening so fast I needed to sat on a park bench to process it. I was so happy/confused/excited/nervous all at the same time!!! It’s crazy how things work out and I know I’ll never forgive myself if I even dare to think about not taking the opportunity. I was really lucky to be a part of this team of Westminster Kingsway College students that got to work with the Roca brother’s restaurant tour.
It was such an honour.
6 days of prepping for the big 4 day event and it was so much fun!!!! Learning everything and also getting amazed with almost every little thing (as the ignorant person that I am. LOL). The work they do, how they come up with these ideas is just too bloody amazing for me. We had a 1 day off after some time and it was my first day off in 9 days of working (from Galvin to Hotel Cafe Royal) but all the body pain, exhaustion was all worth it in experience.
SERVICE DAY 1:
I was assigned in peeling and cleaning 150+ langoustines and I seriously sucked at it. It took me the whole morning from 9AM til our 1PM while everybody was running around and doing other stuff. Although when we got into the service moment, every thing was a bit chaotic at first but it was so amazing how all the plating turned out!!! I wish I could’ve taken a lot of photos but we were so busy pushing hard to serve food on time and everything was just too beautiful. It’s so crazy and amazing how every single thing on the menu was intricate and composed with a lot of things. It was awesome.
SERVICE DAY 2 &3:
We started late at 12:30PM and I was on the langoustines again and I was called out to help in the pastry service which was so cool!!!! We ended up having snack time or 2nd dinner after service and it was delicious!
SERVICE DAY 4: LAST DAY OF SERVICE
I was stuck again with the langoustines, for the last time. I actually did better now after 4 days of doing it and also had some help, thank goodness. The last day was so amazing and it was so humbling! The Roca brothers all called us out into the dining room with all the guests and thanked us all individually and 2 of us won the scholarship to go to Spain! It was so awesome! I was a little bummed out of course (as like a normal person would because we all wanted it) but I was so happy for my 2 friends who won and deserved it!!! Experiencing all the work was already a win for me too! Then when we got back in the kitchen all the staff were clapping for us and it was such an awesome feeling. After work they held a party and I joined for a little bit since I was going back for my last day at Galvin at Windows the next day. I had so much mixed feelings since I experienced SO MANY GOODBYES MY HEART IS JUST TOO WEAK TO TAKE.
So there it was. I was freaking working for the Roca Brothers basically even if it’s just for 2 weeks. Never in my whole life imagined such a thing. It was probably about 6-7 years since I last saw them on the telly and now I couldn’t believe what was happening to me-meeting them and working with their team! I am just so thankful. I couldn’t even describe it. I don’t know whether to smile til my mouth cramps up or cry or laugh. I was so tired from working from place to place in a matter of weeks but I was really happy, honestly. I tried to grab every opportunity I could get even if it means being so exhausted all the time but I didn’t care anymore. I was just so hungry for more chances to do something good and being a part of kitchens that I never imagined I could be in. I mean, it’s freaking London, England after all. I’ve been dreaming of this for so long that I just don’t want to miss any chances.
Thank you so much to our school Westminster Kingsway College, our instructors, schoolmates, the Roca brothers, BBVA company, El Celler de Can Roca team, Hotel Café Royal staff and the guests.
It was such an incredible experience I will never forget for the rest of my life. I’m sorry I’m really running out of words besides awesome/amazing/incredible to even describe how it all was.
‘til next time! Adios! Muchas Gracias amigos!
Here are just some little bits and pieces of memories from my absolutely amazing experience!!!!
The Roca Brothers:
Jordi:The Pastry Chef, Josep:The Sommelier, Joan:The Head Chef
I feel so lucky to have a photo of them 3. Yay!!!
our kitchen at Hotel Cafe Royal!
--- MEET THE LONDON TEAM!! ---
Westminster Kingsway College students!!!!
* photo credits to my WKC schoolmates for some of the photos!! *
Ever since I was in the third grade, I was told by my doctor that my stomach lining isn’t as strong as it should be anymore because of my gastritis so that is why now that I’m 21, I still can’t handle how alcoholic drinks or better yet- acidic drinks are. Although, at this age, you’d think I’m missing out on a lot but I don’t think so- probably just the time we were in Italy surrounded by good wines. At that time I really felt I was missing out because everybody was saying how good this drink or that drink was and I was just there having a tiny sip, trying to figure out what they were talking about. Funny thing is, I actually wanted to experience the bad kind of wine so that I’d know what the difference would be, unfortunately (and luckily as they say) all the wines we have tasted in Italy were delicious.
So, instead of me trying to describe the taste of a drink I don’t really understand fully for now, I will tell you this, all my life the only drink that I could mostly intake (besides occassional juices/coffee) is water and I have never come across a water so expensive and posh yet so delicious that I actually understood why the price is what it is.
It is all over the world but it’s originally Italy’s
San Pellegrino Sparkling Natural Mineral Water.
For Italians, it’s just normal water, but for us people not used to water as expensive, beautiful-looking as this, I’d like to say, it’s one of the “fine dining“ waters of the mineral water world.
(1) History:
It was 1899 when in the small village of San Pellegrino, near the Northern Italian city of Bergamo, water was first bottled to be sold in Italy and abroad, the first bottled water in the world. Since the 13th Century, the region has been known for its thermal waters, and was even visited by the great Leonardo da Vinci in 1509, when he stopped at the source during a long trip through the Lombard valleys. On that occasion, he included the source in map that he himself drew of the Brembo Valley, the original of which is kept today in the Royal Library of Windsor Castle, as the property of Her Majesty Queen Elisabeth II.
The first label features several styles typical of that era that have been conserved until today. In particular, the characteristic red star that used to be given to top-quality products, a symbol of a premium good. The Liberty-style frame of the label captures the style that was popular at the day, in the midst of the Belle Epoque. The village at the foot of the Alps, not far from Milan, was one of the most popular destinations for members of high society: princes and princesses, politicians and tycoons from across Europe, Russia and the Middle East would arrive to take advantage of the areas pristine nature and the benefits of the waters.
·
(2) To how it is made:
9 step process in making S.Pellegrino Sparkling Water
1. Source Selection and Monitoring
2. Source Water Receiving and Monitoring
3. Water Storage and Monitoring
4. Carbonation
5. Bottling Control
6. Packaging Control
7. Clean-In-Place (C.I.P.) Sanitation Process
8. Plant Quality Control and HACCP Program
9. Corporate Quality Assurance Program ·
(2) Geological Origin
S.Pellegrino Sparkling Natural Mineral Water flows from a thermal spring at the foot of a dolomite mountain, on the right side of the Brembana Valley (Orobic Alps, North of Italy)The mineral water emerges from deep within two main sources at 69.8ºF or 21ºC. The thermal ground water circulates at an estimated depth of 1,300 feet below the ground surface before it comes up at the ancient source. During deep circulation, the ground water takes its unique mineral character by flowing inside dolomite and gypsum rocks. ·
(3) Variations:
Aranciata , Aranciata Rossa , Limonata , Pompelmo , Clementina , Melograno E Arancia , Limone E Menta , Ficodindia E Arancia , Chinotto
(4) Price
San Pellegrino is available in the entire world but as for some of London‘s local supermarkets, these are the prices per 1 liter. *Note: it costs more on coffee shops and stands.
Sainsbury: £1.00
Morrisons: £1
Tesco: £1.25
Waitrose: £1.25
Gualtiero Marchesi
one of the most influential people of the culinary industry. He was also named as one of the best chefs in the world according to Times magazine. Marchesi is known as the inventor and father of modern Italian cuisine and was the first Italian chef to ever have 3 Michelin stars and the first one to – as shocking as it sounds, gave them all back. You’d probably think who in the world would be “crazy” enough to give back the highest award most chefs dream and practically work their entire lives for just to attain it. Well, not Marchesi. He earned it in such short time and gave it up because he didn’t wanted to be judged anymore. Now you’d think he’s got a point too.
He is well know for his gastronomic entrepreneurship and his creativity and according to an article*, he takes a traditional Italian dish, reinterprets it, modernises it and makes it his.
“His risotto oro e zafferano was probably the most photographed speciality back in the era of nouvelle cuisine. It was a take on the emblematic Milano rice dish, with gold leaf that a friend gave him adorning the dish. And there's little or no cheese in it - an unusual, almost sacrilegious approach. Rather than this mantecatura, where butter and Parmigiano-Reggiano are beaten into the rice, Marchesi mixes in a beurre blanc sauce. It was France meets Italy, a theme that would run through his career.”
The thing that surprised people the most besides giving his Michelin awards back is that of all the things that he has achieved, he offered his expertise to McDonald’s, one of the biggest fast food companies in the world by which chefs call “the enemy”. He helped them create 2 burgers and dessert designed with Italy’s culinary traditions, The Vivace (spinach, onions, bacon and wholegrain mustard mayonnaise) and Adagio (eggplant mousse, grated ricotta, tomatoes, almonds and beef) and a combination of 2 Italian classics, tiramisu and panettone which undoubtedly was a success.
In 2010, he launched Accademia Gualtiero Marchesi. Located on Bonvesin de la Riva, where his restaurant had been, the foundation is dedicated to teaching the arts, and offers workshops to adults and children in painting, sculpture, music and, of course, cooking. Now, at his 80s, he’s currently busy with his role as ambassador for Milan Expo and plans to re-establish his namesake fine-dining restaurant in a rural location in nothern Italy next year. He also dreams of building a retirement home for chefs where they could connect with young students.
The one thing that I really admire about Marchesi is that he is concrete in both tradition and innovation. He creates art in dishes but still holds that tradition he knows and holds dear to his heart and that is something really worth knowing about because it is like saying that no matter how far you go, you always end up looking back to where you came from and that makes you appreciate how far you’ve come. As well as, you should never care what other people think, even if it means being one of the greats but at the same time still eager to help a fellow fast food industry which clearly people see it as a not-so-good thing and a shocker.
Given the fact that I have the tiniest knowledge about the Italian culinary industry, I’ve literally just came across Gualtiero Marchesi on the web and just by reading through all of his achievements inspired me to do my best more and hopefully to even be near as good of a role model as he is throughout my career. It’s really crazy how one person, you never knew until you had an assignment and looked it up on the internet could serve as one of your inspirations in life now.
“If I had to worry about all the comments that have been made about me,
I just want to say, thank you! I appreciate it. I know no one really cares about this but making blogs is one of the reasons I can escape the stress of life and live out my dreams to be a writer. Now, I know I don’t really write good ones but heck, I love doing it and it makes me happy so fuck it.
Anywaaaaay, LIFE UPDATE!!!
This last couple of months have been a whirlwind. I mean. I can’t even describe it.
3 MONTHS AGO.
1. I moved to London, England.
2. Visited Scotland- now one of my favorite places. and Liverpool.
3. Started a course of (Level 3) Higher International Culinary Diploma at Westminster Kingsway College- Victoria Centre
4. Living out my dreams in London. (I still can’t even believe it. Honestly. I’m so scared yet excited at the same time.)
5. Currently doing good (?) at school. I mean I’m trying as hard as I can. Like really hard, plus the homesickness and loneliness here makes it easier to study more. LOL.
6. It’s hard making friends honestly, I mean I have some but who I am kidding, I don’t belong to the groups at school. I know I shouldn’t try to fit in but it saddening to not feel welcome plus homesickness is making me a bit depressed. So.. I’m trying.
7. Got a chance to visit ITALY for a class field trip and it was such an awesome experience!
8. I have a project due in 5 days, a national exam in 15 days. Another project due after exams.
SO I’M STRESSING OUT. WHAT DO YOU THINK. TRYING TO KEEP IT TOGETHER HERE.
I’ve been dying to talk to someone besides my family you know, it’s been so hard here lately, don’t worry- I’m extremely grateful to God for this opportunity to be here. It’s just so hard to feel not alone sometimes and have no one to talk about it. And knowing myself, I’d rather keep it to myself than burden other people. Even if it means crying most days. God I miss my friends back home.
Anyhow, no more drama okay. I just want to let you know that this next blog coming up is my school project: Unit 308 and it’s all about our Italy trip and I just want to put it here since we could do whatever we want with this project and I decided a blog would be nice (cause I’m not so good with videos too so yep!)
I’m letting you know because I’m a bit of O.C. and I want my London/Scotland/Liverpool food trips to be done first but I’m going to do my project so I have to do the Italy trip. Ok..
Hope people will like it~ I mean my chefs mostly since they’re grading it. LOL.
CHEERIO!!
(I’m gonna say it now since I’m trying hard to fit in, remember? haha)
We went to Lotte World for about 4 hours then we had to hurry up to catch our flight back to Philippines.
We actually rode this one and it was not bad. As a lover of theme parks and extreme rides, I would probably not ride this one if there were more there but since Lotte World is like a children’s theme park which was beautiful, by the way. Maybe I just got a bit old for it.
Pork with Veggies, Potatoes and Rice, Dinner Roll and Kimchi
You were so lovely and beautiful, Seoul. I’m truly gonna miss you and your street food and amazing palaces. When I get a chance, I will definitely come back soon. Thank you for being wonderful. Big thanks to our tour guide as well who brought us to the best food places she knew. TRULY GONNA MISS KOREAN FOOD. NO DOUBT.
DAY 3: KYONGBOK PALACE via Presidential Blue House, Hongdae Street, Trick Eye Museum and Seoul Tower.
The palace was beautiful. Every inch of it.
We were also lucky enough to witness a wedding shoot (minutes before their wedding ceremony- which was also being prepared when we were looking around.)
HAD. BY FAR, THE. BEST. GINSENG SOUP. EVER. EVER. EVER.
KOREAN GINSENG CHICKEN SOUP
Chicken was absolutely off the bone, i mean you can even bite the bone and it falls apart!!!!! ginseng soup is filled with lots of nutrients as they say that is very good for the body... and soul. Stuffed with glutinous rice and it was so scrumptious and all of us had 1 chicken each. Tried my best to finish it but I couldn’t. I almost did though, but not quite.
KOREAN ICE CREAM
I have soooo many pictures I wish I could show you but I can’t cause there’s too many!!! The artists are so so so amazing, let me tell you!!
BUFFET FOR DINNER AT TODAI RESTAURANT!
baby octopus!!!!
I found it very cool they’re selling large sweet potatoes by the elevator going up to Seoul Tower. And there was actually a lot of people buying it.
