Young Koreans drive growing obsession with Chinese cuisine
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On a recent Tuesday evening, the Myeong-dong branch of Bantianyao Kaoyu, a Chinese restaurant specializing in whole simmered fish dishes, was already filling up well before the dinner rush. Inside, large trays of whole simmered fish arrived one after another, each landing in a bath of deep red chili-laced broth, sending up a cloud of steam over the tables. Despite having arrived at 5:30 p.m., early enough to avoid the usual queue of hungry commuters, most seats had already been claimed by small
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