A Taste of Coex
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Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
1. About Haimarrow Food Service
ContentsHAIMARROW FOOD SERVICE (220630.KQ) Disclaimer The financial information included in this document are earnings results based on K-IFRS. This document is provided for the convenience of investors, and the external audit on our financial results are yet to be completed; therefore, certain part(s) of this document is subject to change upon the auditor’s review. The company does not make any representation or accept liability, as to the accuracy or completeness of the financial and operational results stated, and nothing contained herein is, or shall be relied upon as a promise or representation, whether as to the past or the future. This document shall not be utilized for any legal purposes in regards to investors’ investment results, and the company hereby expressly disclaims any and all liabilityresulting from investors’ reliance on the information contained herein. This document only speaks of the information as of the date they are made, and the company is not responsible for providing updates contained in this document in light of new information or future events. 2 Contents 1. About Haimarrow Food Service 2. Business Department and Business Structure 3. Franchise Department-Mom’s TOUCH 4. Franchise Department-Boombata 5. Overseas Business 6. Food Materials Distribution Business Department 7. Subsidiary 8. Investment point of Haimarrow Food Service Co., Ltd 3 1. About Haimarrow Food Service Company Profile Company Haimarrow Food Service Co., LTD Name CEO Myungil Jun Establishment 2004 Location 551-1 Seongnae-ro Gangdong-gu Seoul, S. Korea Sales USD 239.6 mil (2017) Capital USD 9.4 mil Homepage www.haimarrow.co.kr / www.momstouch.co.kr Business Fast Casual Franchise Business Department Food Materials Distribution Business Department Number of 188 (Mar 2018) Employees 4 1. -
Available for Lease
1953-1965 Concourse Drive | San Jose, CA ±110,148 SF SINGLE STORY R&D ±10,000 - ±50,000 square feet R&D in IBP Available for Lease JOE KELLY JON MACKEY 408.987.4111 408.987.4129 [email protected] [email protected] CA RE License #01420963 CA RE License #01362376 PROJECT HIGHLIGHTS • Quiet, R&D business park setting • 1.5 miles to Great Mall amenities and VTA • Strategically located in the 680/880 corridor • 1.5 miles to Milpitas BART Station with quick access to Silicon Valley (Opening December 2019) • Near ample food and transportation amenities • 3.8/1000 parking 1965 CONCOURSE DR ± 32,801 SF (Available 10/1/19) 1959 CONCOURSE DR ± 18,152 SF (Available 5/1/20) NEWMARK KNIGHT FRANK 1965 ±32,801 SF CONCOURSE DR AVAILABLE 10/1/19 50/50 office to manufacturing/warehouse ratio Up to 18’ clear height 2 roll-up doors with dock and grade loading 3,000 amps at 120/208 volts, 3-phase 116.5 tons HVAC Sprinklered NEWMARK KNIGHT FRANK FLOOR PLAN 1965 WAREHOUSE / PRODUCTION CONCOURSE DR DOCK ±32,801 SF WELL GRADE LEVEL Available 10/1/19 RAMP LAB Warehouse/ Production LAB Lab Office LAB * Spec Improvements Commencing October 2019 NEWMARK KNIGHT FRANK PHOTO GALLERY 1965 CONCOURSE DR NEWMARK KNIGHT FRANK 1959 CONCOURSE DR ±18,152 SF AVAILABLE 5/1/20 1 roll-up door with dock Drop ceiling throughout Showers 800 amps at 277/480 volts Sprinklered Compressed air drops NEWMARK KNIGHT FRANK 1957 CONCOURSE DRIVE 1959 CONCOURSE DRIVE 1961 CONCOURSE DRIVE FLOOR PLAN 1959 CONCOURSE DR ±18,152 SF Available 5/1/20 DOCK Loading Clean Room Office NEWMARK KNIGHT FRANK PHOTO GALLERY 1959 CONCOURSE DR NEWMARK KNIGHT FRANK 1 880 680 2 19 2 1 3 3 4 1 AMENITIES 24 5 15 MAP 4 6 6 6 5 2 22 3 7 20 4 21 23 7 5 1 8 4 MILPITAS 3 9 5 10 6 11 18 237 2 12 12 16 10 9 7 20 21 VTA GREAT MALL STATION 7 MILPITAS 13 BART STATION 19 15 8 14 18 17 10 17 8 680 11 9 16 8 9 14 11 12 880 13 13 RESTAURANTS SERVICES SHOPPING CENTERS SHOPPING CENTERS 1. -
[Final] 2020Feb05 an Evening with Japanese Food
日本食の夕べ 2020 鈴木大使 ご挨拶案 (2020 年 2 月 5 日(水)19:00~於:公邸) (Opening) Distinguished guests, Ladies and Gentlemen, Thank you very much for joining me this evening to spread the charm of Japanese cuisine in India through “An Evening with Japanese Food 2020”. (Importance of spreading Japanese food in India) The Embassy of Japan in India has recently been hosting a series of events to promote Japanese food and sake. Through these efforts, the awareness of Japanese food among Indian people is gradually increasing. But we would like more Indian people to taste Japanese food and become big fans of Japanese cuisine. As today’s highlight, I am pleased to have Japanese Cuisine Goodwill Ambassador, Chef Ogawa Hirotoshi, and Indian MasterChef, Chef Pankaj Bhadouria. Today, Chef Ogawa will make sushi by using fish imported from Japan. In 2018, Japan and India agreed on the sanitary certificate of fish imported from Japan into India. I am very happy to tell you that, today’s fish is very special, because it is not frozen but completely fresh. It was exported from Japan to India only yesterday. - 1 - This fish was exported by J’s cooperation from Toyama prefecture, Japan. They have their booth here today and are going to serve fresh sashimi and fried prawns. They are exporting fresh fish from Japan to India by air. Therefore, you can enjoy having fresh Japanese sushi in India by using their services now. Chef Pankaj is particularly going to serve a special salad using Japanese apples. We had been negotiating with the Indian authorities on the export of Japanese apples for a decade, and finally, last December, the Indian government approved a trial shipment of Japanese apples into India. -
A Study on the Foodservice Industry in Korea
CORE Metadata, citation and similar papers at core.ac.uk Provided by KDI School Archives A STUDY ON THE FOODSERVICE INDUSTRY IN KOREA: BY Sojung Heo THESIS Submitted to KDI School of Public Policy and Management In partial fulfillment of the requirements For the degree of MASTER OF BUSINESS ADMINISTRATION 2003 A STUDY ON THE FOODSERVICE INDUSTRY IN KOREA: BY Sojung Heo THESIS Submitted to KDI School of Public Policy and Management In partial fulfillment of the requirements For the degree of MASTER OF BUSINESS ADMINISTRATION 2003 Professor Seung-Joo Lee Copyright by Sojung Heo 2003 ABSTRACT A STUDY ON THE FOODSERVICE INDUSTRY IN KOREA: BY Sojung Heo In spite of the short history of family restaurant in Korea, the industry has achieved robust growth for last 15 years. It has been changing the landscape of the whole foodservice industry by forming new eating-out culture as well as by expanding the market volume of foodservice industry. Initially, the substantial growth has been driven by social, cultural and economical changes such as busier lifestyle, westernization of eating pattern and increase of income level in a booming economy. Then after the Korean financial crisis, the industry as a whole has chased undifferentiated growth strategy to survive under severe competition. However, profitability has been deteriorated because the growth stemmed from multi-store strategy. While most of the family restaurant companies have been focusing on volume without profits leading to financial difficulties, some successful players have captured the market by leveraging their core competence and have evolved from the second movers to market leaders. -
The Kimchi Chronicles Television Show, but Also with This Cookbook
This book is dedicated to my two mothers, one who gave me life and the other who helped me live it. Contents Foreword by Jean-Georges Vongerichten Introduction Pantry: My Korean-American Kitchen One: Kimchi and Banchan Two: Vegetables and Tofu Three: Korean Barbecue Four: Meat and Poultry Five: Fish and Shellfish Six: Rice and Noodles Seven: Cocktails, Anju, and Hangover Cures Eight: A Little Something Sweet Acknowledgments Resources Photo Credits Index Foreword hen I was growing up in Alsace, France, my room was just above the Wkitchen. My mother and grandmother used to prepare meals for the family’s coal company employees. Big pots of traditional Alsatian foods bubbled below, and the scent would just waft up into my room. I loved watching them cook, and eventually I became the family palate—I’d taste the food and tell my mom what was missing: a little salt here, a little butter there. One day, I realized that I wanted to cook for a living, and I was lucky enough to apprentice with some of the greatest chefs in France. I was trained in classical French techniques, which were firmly based in stocks that took hours to make and were heavy on the butter and cream. When I was 23, I moved to Bangkok to work at the Mandarin Oriental. It was the first time that I had ever traveled that far from home. On my way to the hotel from the airport, I stopped at a food stand on the side of the street and had a simple soup that changed my life. -
Market Snapshot Global
GLOBAL MARKET SNAPSHOT Beef October 2018 MLA INDUSTRY INSIGHTS i MARKET SNAPSHOT Beef Contents Australia 1 Japan 5 North America 10 Korea 16 China 20 Indonesia 24 South East Asia 29 MENA 33 European Union 37 © Meat & Livestock Australia, 2018. ABN 39 081 678 364. MLA makes no representations as to the accuracy of any information or advice contained in MLA’s Market snapshot and excludes all liability, whether in contract, tort (including negligence or breach of statutory duty) or otherwise as a result of reliance by any person on such information or advice. All use of MLA publications, reports and information is subject to MLA’s Market Report and Information Terms of Use. Please read our terms of use carefully and ensure you are familiar with its content. FOR FURTHER INFORMATION VISIT US ONLINE AT: www.mla.com.au or email us at: [email protected] MLA INDUSTRY INSIGHTS October 2018 ii MARKET SNAPSHOT BEEF Australia Despite Australia’s economy remaining strong in recent years, household income growth is relatively stagnant. Consumers continue to make trade-offs to balance the household budget, which is impacting purchasing behaviour around categories like fresh meat and making consumers more cautious and price sensitive. However, overall Australians continue to be big consumers of meat, being the sixth largest per capita consumers of beef in the world (Source: OECD, ABS). Beef consumption in Australia is facing some challenges and opportunities: • The ‘premiumisation’ trend across both retail and foodservice • Competitive pressures will continue on beef with ongoing competitor channels highlights consumers are willing to pay more for the right marketing activity (particularly pork), aggressive pricing (chicken) and offer. -
MD-Document-Cedaa689-Bc36-4577
02 kimchi beef with cheese pepper rice Ala Carte • $14.50 Make it a Meal • $21.90 the founder of pepper lunch In 1970, a 28 years old trained chef Mr. Kunio Ichinose, opened a restaurant called ‘Kitchen Kuni’. Not long after, he encountered an iron plate. It was when a revolutionary cooking system was successfully developed. Instead of a conventional gas cooker, he introduced a high power electromagnetic cooker which was ahead of its time. With this innovative technology, a business model came into mind, to provide tasty steak fast style at a reasonable price. Equipped with strong passion, skills and determination, he wanted to present affordable premium steaks with quality ingredients to the people. He adapted this concept to suit his novel steak restaurant and presented the business plan at the International Hotel Restaurant Exhibition in Tokyo. ‘Pepper Lunch’ was then 01 created, ‘pepper’ being the main ingredient and ‘lunch’ as the dishes are served at lunch prices all day. Its logo is shaped in the form of a palette to symbolise the dreams of its founder. Jumbo classic beef The first Pepper Lunch was proudly opened in 1994 in pepper rice Ofuna, Kanagawa. Pepper Lunch earned the New Business Model Development award from the Ministry of Agriculture, Ala Carte • $17.80 Forestry and Fisheries of Japan in June 2005. Make it a Meal • $25.20 04 KIMCHI chicken with 06 cheese pepper rice 03 Ala Carte • $14.50 wagyu Make it a Meal • $21.90 pepper rice Classic beef / CHICKEN Ala Carte • $16.90 pepper rice Make it a Meal • $24.30 Ala Carte • -
The Restaurant Association of Singapore Matchmaking Mission to Korea 9 – 13 April 2018 Final Report
THE RESTAURANT ASSOCIATION OF SINGAPORE MATCHMAKING MISSION TO KOREA 9 – 13 APRIL 2018 FINAL REPORT INTRODUCTION The Restaurant Association of Singapore (RAS), established in 1980, has more than 350 members representing 600 brands and 3,000 outlets. The RAS’s goal is to propel the industry forward through various programs aimed at driving business success. One of the programs is to regularly visit countries in the region to learn about the country and to interact with food service companies in that country. The RAS coordinated with IRC, a business development consultancy in Korea to implement the mission. IRC’s remit was to prepare a four-day Korea visit program and to anchor it with an agreed food related exhibition or show. PROGRAM: The RAS elected to anchor the program around the International Food Service Industry Show and the visit was scheduled for 9 to 13 April 2018 accordingly. PROGRAM HIGHLIGHTS: During the program, the RAS delegation experienced: • 5 Workshops pertinent to working in the restaurant business in Korea • 3 meetings with large food service companies: CJ Freshway, Lotte GRS and SPC • 6 site visits to entrepreneur restaurants • 1-on-1 meetings with 12 Korean food service companies • Participation in the International Food Service Industry Show (FISK) • Meeting with 9 executives of food service companies at FISK PROGRAM DETAILS: Day 1: AM, Workshops • Korean Business Culture, Peter Underwood, Managing Partner of IRC Consulting • Restaurant Industry in Korea, Kim, Sung-yoon, Senior Staff Writer, Food & Travel, Chosunilbo -
A Taste of Coex
A taste of Coex Korean Japanese Chinese French Italian Mexican International Fast Food Cafes Bars Content 08 About Coex 10 About Coex Mall 12 Coex Map 14 On the Coex Site 15 Ahan Thai 19 Doogilmaroo 23 Myeongga-bunsik 15 Bonjuk 19 Gowoon-nim 24 On the Border 16 Burger King 20 Hakoya 26 Pho Mein 16 Chairan 20 Jeonju Bibimbap 26 Starbucks 17 Coffee Bean 21 Manchungsung 27 Vizavi 17 Coffine Gurunaru 21 Milbat 28 Wizwit 18 Daega-jib 22 Mister Soft Tofu 18 Delhi 22 Mom’s Dried Pollack 30 Less than 10 Minutes Away 32 Akamatsu 52 Heukdonga 68 Pepper Lunch 34 Asian Live 52 Hirameki 68 Pho Saigon 36 Autumn in New York 54 Ho Lee Chow 69 Riming 38 Bistro Seoul 56 Hwantogung 69 Sichuan House 40 Bonguengsa Tea Café 58 Hyundai Department 70 Sky Lounge Restaurant & Bar 42 Bulgogi Brothers Store Food Court 72 Son-keun Bujajib 44 Butcher’s Cut 58 Jagaimo 74 Table 34 44 Cavallo Bianco 60 Kisoya 76 The Brasserie 45 Chaesundang 62 Kkakzy (Kimchi Cuisine) 78 Viking Buffet 46 Chef’s Note 62 Lobby Lounge 80 Wild Herbs and Vegetables 48 CT Bakery 64 Mad for Garlic Sanchaewang Sanchaechon 50 GangJang-guem Hanbang Gejang 66 Mano di Chef 80 Yang Mi Ok 50 Grand Café 66 Marco Polo 81 Yangcheonji 51 Hakone 67 Namdo Yeosu 82 Yeontabal 51 Helen’s Kitchen 67 Outback Steakhouse 84 Yongkoong 86 Less than 20 Minutes Away 87 Cipolla Rosso 88 La Scala 90 Vapiano 87 Corner Stone 90 Daedo Sikdang 93 Elsewhere in Gangnam 96 Useful phrases and tips for dining in a Korean restaurant 98 Coex Neighborhood Map Coex Recommends 20 Restaurants Coex thinks you’ll love! Page English Korean -
The Original Japanese D-I-Y Teppan Restaurant
THE ORIGINAL JAPANESE D-I-Y TEPPAN RESTAURANT PEPPERLUNCH_AUS PEPPER LUNCH AUSTRALIA WWW.PEPPERLUNCH.COM.AU SIGNATURE PEPPER RICE JUMBO BEEF PEPPER RICE Ala Carte $15.80 Make it A Meal $21.70 CLASSIC BEEF / CHICKEN PEPPER RICE Ala Carte $9.90 Make it A Meal $15.80 CURRY BEEF / CHICKEN PEPPER RICE Ala Carte $11.20 Make it A Meal $17.10 KIMCHI BEEF / CHICKEN WITH CHEESE PEPPER RICE Ala Carte $12.50 Make it A Meal $18.40 ADD ON $1 $1 $1 $1 $2 $1.2 $3.5 $5.9 SEAFOOD PEPPER RICE SALMON PEPPER RICE Ala Carte $12.50 Make it A Meal $18.40 PRAWN PEPPER RICE Ala Carte $12.50 Make it A Meal $18.40 SEAFOOD PEPPER RICE Ala Carte $12.50 Make it A Meal $18.40 EEL PEPPER RICE Ala Carte $16.50 Make it A Meal $22.40 MAKE IT A MEAL + or or or SIZZLING CURRY RICE BEEF & HAMBURG SIZZLING CURRY Ala Carte $15.90 Make it A Meal $21.80 SINGLE MEAT DOUBLE MEAT SIZZLING CURRY SIZZLING CURRY Ala Carte $12.40 Ala Carte $15.90 Make it A Meal $18.30 Make it A Meal $21.80 CHOOSE ANY 1 OR 2 MEATS Hamburg Beef Chicken Seafood [+ $1 EACH] ADD ON $1 $1 $1 $1 $2 $1.2 SIZZLING KATSU SEASONAL MENU Limited TIME ONLY CHICKEN KATSU SIZZLING CURRY Ala Carte $16.90 Make it A Meal $22.80 EBI KATSU SIZZLING CURRY Ala Carte $16.90 Make it A Meal $22.80 SCALLOP KATSU SIZZLING CURRY Ala Carte $16.90 Make it A Meal $22.80 MAKE IT A MEAL + or or or ON THE BONE SEASONAL MENU Limited TIME ONLY BEEF RIBS Ala Carte $24.90 Make it A Meal $30.80 * Brown Sauce Pictured LAMB RACKS Ala Carte $24.90 Make it A Meal $30.80 * Brown Sauce Pictured CHOOSE SAUCE Brown Sauce Teriyaki Glaze ADD ON $1 $1 -
Effects of Irradiation Temperature on the Sensory Quality Improvement Of
Original Article http://e-fas.org Fish Aquat Sci 18(2), 115-121, 2015 Effects of Irradiation Temperature on the Sensory Quality Improvement of Gamma-irradiated Ganjang-gejang, Korean Traditional Marinated Raw Crab Portunus trituberculatus in Soybean Sauce Jae-Nam Park1, Eui-Baek Byun1, In-Jun Han1, Beom-Seok Song1, Hee-Sook Sohn2, Sang-Hyun Park1, Eui-Hong Byun3, Minchul Yoon4 and Nak-Yun Sung3* 1Team for Radiation Food Science & Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185, Korea 2Department of Food Science & Human Nutrition, Chonbuk National University, Jeonju 561-756, Korea. 3Department of Food Science and Technology, Kongju National University, Yesan 340-800, Korea 4Food Safety Research Division, National Fisheries Research & Development Institute, Busan 619-705, Korea Abstract This study was conducted to confirm quality properties of sterilized Ganjang-gejang (marinated crab Portunus trituberculatus) with Korean soy sauce using by gamma irradiation and to improve quality of sterilized Ganjang-gejang. The Ganjang-gejang was irradiated at dose of 3, 6, 9, 12, and 15 kGy by gamma irradiation and there was evaluated in microbiological, physicochemical, and sensory properties. Total aerobic bacteria and fungi contents of non-irradiated samples were about 6 and 4 log CFU/g level, respectively. Gamma-irradiated samples at above 9 kGy did not contain aerobic bacteria or fungi at detection limit less than 2 log CFU/g, but sensory scores were significantly decreased depending on the irradiation dose. To improve the sensory qualities of gamma-irradiated Ganjang-gejang, the temperature was adjusted during sample irradiation. When samples were irradiated under freezing temperatures, especially on dry ice, the TBARS and the deterioration of sensory qualities of Ganjan-Gejang were reduced.