Conde Nast Traveler

Conde Nast Traveler

Conde Nast Traveler

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Organized and secured spots for shooting, interviews, and special restaurants for an article on Seoul cuisine in the April 2014 issue of Conde Nast Traveler. We also consulted on content and participated in fact checking.

The Heart of Old Seoul, Korea

The Korean capital may be forward-looking and microchip-fast, but as Manny Howard finds, the traditions of yesteryear meld with modern life in surprisingly graceful ways.

The Korean capital may be forward-looking and microchip-fast, but as Manny Howard finds, the traditions of yesteryear meld with modern life in surprisingly graceful ways.

Charlie Cho and I were standing on the curb outside three identical restaurants that specialize in pig’s feet. Charlie is tall and athletic, has platinum-frosted hair, and works as a creative director at a media company. Before coming to Seoul, I’d asked New York chef Hooni Kim, who’s earned a following for his Korean tapas at Danji, for contacts in the city, which led me to Charlie, who insisted on taking me to dinner. Now all we had to do was pick the right place for pig’s feet.

Charlie made for the middle one and laughed when I asked him why. Because that place was the first to open its doors, he said, and only after it had gained a citywide reputation for excellence did the other two set up shop. That was 20 years ago, he added, noting that such flattery happens all the time in Seoul, with whole streets, even neighborhoods, known for a single dish.

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