Travel Reference
In-Depth Information
Mandu
(dumplings), tofu or ginseng can be added to the beef broth dishes served at this
inexpensive chain, but purists will want to stick to the traditional version.
POTALA$$
TIBETAN, INDIAN
(
070-8112 8848; off Myeong-dong-gil; mains ₩7,000-15,000; Euljiro 1-ga, Exit 12)
Books about Tibet
and colourful crafts and pictures adorn this restaurant where you can sample the cuisine of
the high Himalaya plateau, including
momo
(dumplings). While not exclusively vegetari-
an, there are plenty of veggie options.
COCONUT KITCHEN$$
MALAYSIAN, SINGAPOREAN
(Namsan-dong; mains
₩
10,000-14,000;
11.30am-11pm Mon-Sat; Line 4 to Myeong-dong, Exit 3;
)
The English-speaking chef fell in love with Malaysian food while studying in
Sydney so he came back to Seoul and opened this small cafe. He serves pretty decent
renditions of
nasi goreng
rice and
char kway teow
or
laksa
noodles.
CAFÉ MAMAS$
SANDWICHES, SALADS
(Hanbit Media Park; mains ₩8,000-10,000; Line 2 to Euljiro 1-ga, Exit 3; )
Around the corner from
Hanbit Media Park, where events are sometimes held, is this popular fresh juice and sand-
wich operation. Order at the counter first. A cluster of other classy cafes nearby includes
the chain
Coco Bruni
HADONGKWAN$$
Myeong-dong, Exit 8)
The big bowls of wholesome beef broth and rice at this popular pit stop
come either in the regular version with slices of meat or the more expensive one with ad-
ded tripe. Add salt and masses of sliced spring onions to taste.
KOREAN
