December's things to do

Eulmildae boasts a 40-year tradition in Pyongyang-style naengmyeon. They have another branch in Gangnam, but Yeomri-dong is where it all started. The white paint is neat, though aged, and the furniture is distinctively retro. When it comes to Pyongyang-style naengmyeon, their variation is clean and light. The naengmyeon has thicker noodles and comes with the usual icy broth. Extra servings are 4,000 won but for the sizeable portions you’re getting, it’s quite the deal. Take note: the stewed brisket served on a bed of tossed chives is as much of a delicacy as the naengmyeon is.

If you didn't already love ciabatta bread, Buccella just might change your mind. Situated on a small alley off of Garosugil, this little place with a cheerful yellow façade always draws long lines. Owned by a Cordon Bleu-trained chef who spent years perfecting the "soft and chewy" recipe tailored to the Korean palate, this small restaurant soon managed to get funding from the food-loving owner of a leading conglomerate, resulting in the growth of several branches around the country. Sandwich fillings like chicken, smoked salmon, and cold ham may be plain but when coupled with the soft bread and their homemade sauce, it's something special. The smoked salmon with cream cheese sandwich is especially popular, and vegetarians will appreciate that the salad with its side of ciabatta is generously portioned and filling.

Unlike other fine-dining restaurants, Ryunique offers one menu for dinner with no options for the customer to choose from. With the dinner course priced at 180,000 won, the problem of finding a friend to accompany you to the meal is as problematic as the cost (especially if you have yet to visit and can’t exactly guarantee them about the taste). Fortunately for myself, I was able to find such a friend for the special occasion of my birthday. At the restaurant, we were greeted with a quality selection of outstanding dishes throughout the 11-course meal. Although I had not planned on asking about the wine, by the time I had finished the amuse-bouche, I was enjoying the meal so much – I had to get it. The wines paired with the dishes maximized the taste of the cuisine. Equally pleased, my friend remarked that she hadn’t enjoyed this kind of high-end food for such a long time.   The tasting menu entitled “hybrid cuisine” starts out with five kinds of amuse-bouche. Straight away, you’ll notice the aesthetics of the meal – the dragonfly-shape dish whose wing is made of dried kimchi and tail made of potato puree draws particular attention. Memorable also are the Konbuzime Red Snapper and Cucumber Foam as well as the Foie Gras. Ryunique’s signature dish is the Quail “Nostalgia,” which comes served in a covered bowl. Upon opening the bowl, you’ll be tickled with the scent of burnt hay rose. Inside, there’s a quail egg wrapped in bacon and garnished with beet sauce. While this might...