Daesang Europe B.V.’s Post

Global Trend Highlight! Are you from Thailand and interested in selling products to Korea? You might be surprised to find out that there is already an interest in Thai food in Korea. From tom yum soup to Thai spices, Koreans are interested in trying it. Check out this article about a popular restaurant in Seoul to see just how enthusiastic the Korean marketplace is: https://lnkd.in/gBYUDZ8j #coupang #coupangmarketplace #business #ecommerce #globalecommerce #쿠팡  #korea #쿠팡마켓플레이스 #마켓플레이스 #sellingoncoupang #thaifood #thailand #thaifoodinkorea #populartrends #koreanecommerce

In the landscape of Korean cuisine, the term “Nopo” (노포) signifies more than just an old restaurant; it embodies a rich cultural heritage and culinary excellence. These establishments, founded between the early 1900s and the 1960s, are revered for their dedication to perfecting traditional recipes and maintaining the integrity of Korean food culture. With a collective history spanning an impressive 876 years, Nopo restaurants serve as origin points for various culinary specialties, each with its unique flavor and story. Characterized by their commitment to quality, they often specialize in iconic dishes such as Seolleongtang (ox bone soup), Gomtang (beef soup), and various types of cold noodles. These restaurants have become beloved gathering places for families, especially on special occasions, offering meals that reflect the essence of Korean tradition. The significance of Nopo extends beyond their menus; these establishments symbolize resilience and continuity amid Korea’s historical challenges, from the Japanese occupation in the early 1900s to the Korean War in the 1950s and the rapid industrialization of the 1970s and 80s. They serve as living museums of culinary practices, safeguarding the flavors and techniques passed down through generations. As diners seek authentic experiences, Nopo restaurants invite everyone to immerse themselves in the rich tapestry of Korea's food culture. Discovering Nopo is not just about savoring delicious food; it’s about connecting with the heart of Korean heritage. Source: Michelin Guide, @epickorsnippets #Nopo #KoreanCuisine #CulinaryHeritage #FoodCulture #Tradition #Gastronomy #HistoricalRestaurants #KoreanFood #MichelinGuide

"Exploring the rich history and regional variations of Pad Thai in Thailand reveals the diverse culinary landscape of this iconic dish. From Bangkok's balance of flavors to Chiang Mai's unique toppings, Pad Thai showcases the cultural richness of Thai cuisine. Discover more about this national favorite at www.thaispire.com #PadThai #ThaiCuisine #ThailandFood"

Keropok is more than just a snack in Malaysia; it’s a crunchy, flavourful introduction to the country’s rich food culture. Whether you’re a local or an expat, this popular treat offers bold flavours and a satisfying texture that captures the essence of Malaysian cuisine. Made from ground fish or prawns mixed with sago or flour, keropok is fried to crispy perfection. What may seem like a simple cracker actually holds a deep connection to Malaysia’s culinary heritage. Curious to learn more? Visit our blog for a closer look. #MalaysiaFoodCulture #CulinaryHeritage #Keropok #MalaysianLink #LocalFlavours https://lnkd.in/guf4cJCG

Sunday Morning Dim Sum With one of our Port Captains enjoying a weekend layover in Hong Kong between ships, it was an ideal opportunity to give him a taste of some very traditional local Hong Kong food No shop talk, no politics (US election fallout, etc) just relaxing and enjoying our Sunday morning Nothing says “Hong Kong” like dim sum which translates literally to "touch the heart" (known locally as yum cha”), the term used to designate the small food items that accompany the tea Dim sum is most popular in southern China including Hong Kong with over one thousand dim sum dishes originating from Guangdong alone, a total that no other area in China comes even close to matching But that is not the case with Cantonese dim sum, which has developed into a separate branch of the cuisine. Dim sum restaurants typically have a wide variety of dishes, usually totaling several dozen. The tea is very important, just as important as the food Many Cantonese restaurants serve dim sum from as early as five in the morning, while more traditional restaurants typically serve dim sum until mid-afternoon #nottalkingshop #teamCLSICO #HKexperience

Indulge in the flavors of authentic Filipino cuisine at Kanto Otso! From their famous sinigang ng ulo ng baboy to their hearty mami, this popular eatery will surely satisfy your cravings. Check out more business ideas like this at businessideas.ph. #filipinofood #businessideas #kantootso"

Lessons from my holiday in Japan Number 1 - Mastery This picture is from a restaurant in Tokyo that specialises in Gyoza 🥟 And in this restaurant they make only one type of Gyoza. You can choose how it’s cooked, boiled, fried or deep fried, but it’s the same Gyoza. They offer different sides for your meal but the reason people were queuing for 45 minutes was because of the Gyoza! And I saw this across Japan. The focus on mastering one thing and doing it repeatedly! When looking at career how often have you seen or heard the phrase “Every day is different” or “I couldn’t do the same thing every day” It’s nonsense. Of course there are differences in every day, but if you break it down, becoming a master of one thing or one skill is key to success. Being known as the expert and delivering the same high standard every time will have people queuing out the door. And when you have mastered your main thing you can add your extras and sides without having a negative impact. Seeing this focus on mastery made me recognise that I need to reflect and refocus on what is is my main thing? What am I trying to become a master in? If you are feeling overwhelmed or you are spreading yourself too thin take some time to focus on what do you want to be a master in? #mastery #focusononething #expert #success #japan #whatsimportant #specialist #whatsyourmainthing

Exciting Announcement: Ambrosia Launches New Edition from Singapore! We are thrilled to announce the launch of Ambrosia’s newest edition, a monthly magazine focusing on the wine and spirits industry, from Singapore this November 2024! For the past 31 years, Ambrosia has been the market leader in India, and now, we’re expanding to Singapore and the vibrant Southeast Asian region—including Malaysia, Indonesia, the Philippines, Thailand, Vietnam, and Cambodia. The Singapore edition will dive into the rich beverage culture of Southeast Asia, featuring: - Exclusive interviews with local and international beverage leaders - Highlights of unique cocktail bars and craft breweries - How fine spirits pair with the region’s diverse cuisines - In-depth market analysis and consumer trends Whether you're an industry professional or an enthusiast, we are confident you'll find engaging and valuable content in every issue. Stay tuned for a deeper exploration of the evolving world of wine and spirits! For more details, contact us at: Trilok Desai tdesai@sapmagazines.com / Kora Ganguly kora@sapmagazines.com #WineAndSpirits #Singapore #MagazineLaunch #SoutheastAsia #BeverageIndustry #MarketInsights #FineSpirits #CraftBreweries #CocktailCulture

How to make Chor Muang ( Thai Dumping ) Appitizser in Thai Cuisine.

On August 14th, for the first time in Vietnam, the Vietnam Best Sommelier Competition was held, following the standards of the World ASI Sommelier competition. The winner, none other than Trần Thị Dung Trâm, is a petite yet remarkably determined young woman. The sommelier profession is challenging, and for a female sommelier, the obstacles are even greater, as the job is often seen as suited for men due to its demands for physical strength and endurance. But these challenges have not deterred Trâm’s passion. “With all the difficulties in the sommelier profession, why did you choose to pursue it?” I asked out of curiosity. “If it’s hard, and no one has done it, then I have more opportunities, and I become a rarity. There are many chefs and servers, but a sommelier is not easy to find,” Trâm replied, with sharp insight. Indeed, Vietnam is becoming a global economic hotspot, attracting substantial foreign investment. The F&B industry is at a golden point, especially after Michelin entered Vietnam in 2023, opening many opportunities for fine dining, and thus for sommeliers. Trâm loves her job because it allows her to be creative, choosing wines and foods to create unexpected experiences for her customers. These are the moments of happiness that Trâm enjoys every day. Read the full article on my blog https://lnkd.in/gfcQVUwU