For all its architectural jewels, Seoul’s selection of chic boutique design hotels doesn’t match up. So the news that property developer Hyon-Sook Park, of hit local abode April Hotel, is taking her brand of ‘mi’ – contemporary Korean beauty – to new heights is notable. And it’s a minimalist’s dream.
Millions of tourists visit the Dominican Republic each year for its pristine beaches, merengue music and high quality rum, but many visitors don’t get to see the real thing.
In the highlands of Southern Poland, an indigenous people known as górale maintain a unique culture that has survived centuries of modernisation and industrialisation.
Greenpoint, Brooklyn is not necessarily where one would think to look for one of New York’s 76 Michelin-starred restaurants.
France is the most visited country in the world, and Provence—with its lavender fields, pristine coastline, film festivals and village life—has long been one of France’s claims to fame. But it’s not just about Cannes and Nice; lift its glitzy veneer and you’ll discover Provence’s hidden charms.
For many years, Zbigniew Kmieć was a rambling man. Hitch-hiking the length and breadth of Europe from one farm to the next, he was driven by a hunger for good produce and a thirst for culinary knowledge.
It’s a strange sensation, floating in the middle of a large expanse of water, at the lowest point on earth.
The gateway to the East is a frantic place where street food vendors, tuk-tuk drivers and backpackers from all cultures collide in a kind of crazed choreography, as relentless as it is mesmerising.
I make a mental note to myself to take a left after the second mosque and duck back out of the doorway. Forcing myself to ignore the shouts of passers by telling me there is nothing here, that it is back the other way, that it is closed, I stifle a seed of doubt in my brain that grows rapidly greater the further from the souq I get.
“Pork cheek on langoustine served in a creamy soup”. The waiter hurries away as discreetly as he appeared. We are on course 6 of 10, on day 3 of a 6 day culinary journey, and I’m full.