Seoul Becomes a Foodie Destination

Sheraton, W, Marriott, Four Seasons are among the hotel brands in Seoul which have benefited from services adminstered by Coyle Hospitality.

More than half of South Korean residents live in the densely populated city of Seoul. As headquarters for hi-tech giants such as Samsung, LG, Hyundai, Kia and SK, Seoul has made major advances as a well-modernized city in the past few decades.

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Surprising 21st Century Seoul

seoulOn the first-class hotel front, Western chains mix with the Korean leader, Lotte, to offer accommodation choices from Sheraton, JW Marriott, Hyatt, Westin, Conrad, Ritz-Carlton, W, InterContinental and more.

Long under-rated Korean food has, in recent years, taken to the spotlight on the international stage. Spurred on by the immense popularity of food trucks dotted around American urban centers, greater numbers have had a chance to experiment with it.

In 2010, Zagat introduced its first Seoul edition, tipping its hat to the fact that this city had become a foodie destination. The Wall Street Journal attributes thte change, in part, to the fact that more chefs are traveling and training overseas, as well as greater numbers of traveling Koreans returning with more sophisticated palates. Even Korean movie stars have jumped aboard with restaurant investments.

Ones to watch include celebrity Chef Edward Kwon, with his international reputation and three Seoul restaurants where he enjoys working with kimchi, chilled sam gye tang, soy-braised short rib, and hae mul naeng chae. Kwon has a hand in Eddy’s Café and Spice in Itaewon. Visitors may wish to check out the impressive presentations by Chef Nick Flynn at the InterContinental. According to the Wall Street Journal, actor Bae Yong-joon’s “Gorilla in the Kitchen” attracts queues at the door.

Like so many rapidly-changing Asian cities, If you haven’t been to Seoul lately, you haven’t been to Seoul.

© 2018 Coyle Hospitality Group 2016. Reproduction of any material without written authorization is strictly prohibited.

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