AboutI am a Korean-American painter living in New York city. I started this blog as a food blog, intending to share recipes (often requested by friends, as I am known to be a pretty good cook among my friends) and occasional restaurant reviews. As many of my Korean friends point out, all Koreans are obsessed about food (including me). I love shopping, making, looking at and reading about food, too. Food is my porn. Even my art is about food. Over the years, however, the blog evolved into sharing more of the things that interest me at the moment; classical music (especially opera), theater, books, French language, political and cultural ideas, and of course, food. I am also writing about the exhibitions that I am involved in as well as other exhibition reviews. In the end, I hope that I am showing my engagement as an artist with the society and the culture in general. Hopefully, some of it interests you, too.
TagsAccola Griefen AIR Gallery Asian artists Broadway Bronx Calling Bronx Museum Cheim and Read Chelsea chicken desert Dumbo France Friedrich Petzel Gagosian Galerie Perrotin gallery crawl Greene Naftali group exhibition Immigration James Cohan Joan Semmel LES LGBT Center Luhring Augustin Mary Boone Metropolitan Opera Mitchell-Innes & Nash MOMA noodle Off-Broadway Pace Paris pasta Poetical Fire Public Theater restaurant review San Francisco sausage Sheldon Museum solo exhibition soup still-life swiss chard vegetarian Yvon Lambert
Search the blog
Tag Archives: swiss chard
I just bought my latest favorite cookbook called Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi, I have been cooking through the pages recently. The recipes in this book is all vegetarian, but Yotam Ottolenghi, who owns the popular London restaurant … Continue reading
Okay, so it was Ben’s birthday yesterday, and we went to Daniel for a 3 course dinner to die for. For appetizers, he had mosaic of capon, foie gras, celery root with pickled daikon, mâche and pear confit. I had … Continue reading
Tegliata di Biete or Swiss Chard Torte with Raisins and Pine Nuts is a Venetian dish that shows the influence of exotic flavors from Near East and Venice’s role as an important trader. I love making this dish because of … Continue reading