Frank Bruni of the New York Times raved about Momofuku Ssam bar saying in his February 21, 2007 article that the restaurant is “fashioning a nearly full-fledged restaurant in near-perfect sync with the times.” Mr. Bruni also contends that patrons no longer have to wait “until the dead of night” to get great rice cakes, which are slathered with a sauce of pork sausage and kimchi and taste like gnocchi with a Korean passport.” Based on his article, this restaurant is great for the person who wants to experience fine Korean cuisine in a trendy atmosphere while paying a reasonable fee.

In addition to Momofuku Ssam bar, the New York Times has also raved about Forte Baden Baden. In the September 20, 2006 article, Mr. Meehan suggests that “fried chicken is a specialty of the house.” In fact a second article on Baden Baden was written as well by the New York Times by Julia Moskin on February 7, 2007. Ms. Moskin describes the Korean fried chicken as tasty and unique. “Korean Style fried chicken is radically different, reflecting an Asian frying technique that renders out the fact in the skin, transforming it into a think, crackly and almost transparent crust. The cooked chicken is smooth, compact, golden-brown and done. Then, it’s served plain (with a small dish and salt and pepper for seasoning) or lightly painted with sauce. When it’s done correctly, the sauce is absorbed into the crust, adding savor without making it soggy.”

Also, Florence Fabricant a writer for the New York Times described Yolato,(Korean American owned) a chain selling tangy frozen yogurt “creamy and refreshing.” Due to popular demand for the tasty treat, Yolato opened up its first store in New York City last January at 120 Macdougal Street. There are five more Manhattan locations planned.

For more information on these great Korean restaurants or on Korea please contact Korea Tourism Organization at 201-585-0909.