A Day of Art in Paris

It was with deep sadness that I had to forgo the museums on my first trip to Paris. I didn’t know enough about buying advance tickets, and since I only had one day in the city on that trip, I wanted to make the most of it with free and quick events. This time, I put three museums on my must-do list. You’ve already read about the Arts Forains, but my other two museum forays were more typical. Not the Louvre, but the less well known and therefore less crowded Musée d’Orsay and L’Orangerie. I managed to get a discount buying a combo ticket and WOW was it ever worth it!


I was using City Mapper to find my way around Paris and the route from my Airbnb to the museum didn’t involve the nearest metro station, but rather a bus stop across the river. It’s a beautiful walk through the gardens and over the bridge. Although it is not the famous lock bridge, the sides are still lined with padlocks in many colors and street vendors hang out selling more locks as well as balloons and ice cream.

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My first impression on entering the Musée d’Orsay was that even the building was a work of art. The central arena looks like a beautiful baroque train station, and there are many floors and side rooms filled with some of the most amazing art you’ll ever see.

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During my visit, there was a temporary exhibit of Baltic artists. I slid from these rooms into halls and halls of displayed paintings. The main floor is covered in white marble and bronze statues. I saw more Rodin than I ever thought I would and realized that other than his famous sculpture of “The Thinker” and the larger work from which it derives, “The Gates of Hell” (below), I don’t actually care for his work. I also can’t find any reasonable discussion of why he felt the need to use fig leaves this late into the modern art movement.

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I discovered some artists I didn’t even know about like Gustave Moreau who’s painting Galatée (below) completely captivated me.

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Many of the classical artists in the ground floor created stunning details to the point where one could spend a long time finding each hidden treasure. Room sized paintings with dozens of people had near photo realism on each face. Getting up close to these just unfolded more and more details to delight the eye. I got lost in Paul Chenavard’s Divine Tragedy (below) for a long while. It’s 4m high and 5 across (13x16ft more or less) and is chock full of tiny little details and insane imagery. Apparently people hated it when it came out, but I loved it. Reading more about the symbolism just made me love it more.

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I was so entranced by the main floor that I almost forgot the reason I came, to see the impressionists!

My First Impression?

I went on a quest following the signs and found Renoir (not pictured) and Monet (below) then stumbled across the museum restaurant. It wasn’t yet time for a snack, so I paused just long enough to take a photo from the back side of the clock before moving on.

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Finally, I found it. Impressionism and neo-impressionism.  I love impressionism. I knew I thought fondly of Monet, but somehow I forgot how much I really enjoy it. Books and online photos cannot live up to seeing these beautiful works in person.

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Neo-impressionism was a real delight as well.  While the paintings on the first floor captured even the tiniest details in the smallest focus, impressionist paintings just become meaningless blobs of color the closer you get, and it’s only when you step away there is a picture. The picture is made in your mind as a way to make sense of these random dots. Not only do I love the colors and the movement implied by the direction of the bush strokes, but I love the idea that these images only exist in my brain and not in the canvas.

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I took pictures mainly of things that stood out to me at the time or that I want to read more about later. I think I found some new favorite artists too: Georges Seurat, Henri-Edmond Cross (above 2), and Paul Signac (below) were all featured but Signac stole my heart! I actually returned to these paintings for a second look before leaving for the day. I spent a tremendous amount of time with them, changing my perspective by moving closer and farther and side to side. The texture of the paint alone is captivating, but the effect of the whole is pure magic.

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Chat Noir

Still searching for van Gogh I stumbled into a display about the Chat Noir Theater. I am sure you, like I, have seen the Chat Noir poster on t-shirts, hip bags and other products without realizing where it came from. The Cabaret was quite eccentric, filled with art works and strange objects of interest. Musicians like Debussy and Satie would come and play the piano sometimes. The main attraction, however, was the shadow theater.

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Cut out figures made first from cardboard and later from zinc were back-lit to create silhouettes. The host would tell the story as the figures moved on set, often improvising commentary to include current political and social witticisms. The mechanism for the productions became extremely complex over time, and the Cabaret was famous for these elaborate, and above all entertaining shadow plays. The museum tells the whole story of the art form and displays some of the more interesting figures used in the performances.

Vincent at Last

20180706_124406I finally found my way to the van Gogh. I have loved him since I first saw his distinctive style, and came to love him more when I learned we shared a bit of atypical neurology. I planned on going to his museum in Amsterdam, but I couldn’t pass up the chance to see his works in Paris, too.

Seeing the van Gogh up close was amazing. The paintings are roped off, but they are not hidden behind glass and the “stand behind this line” marker is less than a foot from the painting. It’s possible to stand at the edge and see the detail of texture and brush stroke. I felt only slightly bad doing so as everyone wanted to take pictures of the whole painting and being up close put me in the way. The museum rope was much closer that the camera ideal range and so while I tried not to walk in front of anyone about to shoot, I was not about to give up my chance to see the details so people could take photos that look the same as any print. Yes of course I took photos too, but I also took up close detail photos.

I don’t know if other people feel the way about the color blue that Vincent and I do. I can’t get enough of his blue blue skies, most especially when combined with the golden hay of a late summer field. One that particularly struck me was a simple painting of farmer’s napping called “La Meridienne” (below).

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The blue and gold are so stunning that the simplicity of the subject matter is almost irrelevant. I looked it up when I got home and discovered that van Gogh copied it from a pastel work by Jean Francis Millet (below). It’s obvious that it is an homage, but the difference in the style is amazing.

La Méridienne - Jean-François Millet - Museum of Fine Arts,Boston

Van Gogh created it while he was in the asylum. He often copied artists he admired while he was learning to paint (although in the beginning he tried to copy their style as well). While incarcerated he went through another phase of copying, but more frequently by adding his own unique colors and brush style. I think he copied more from Millet than any other artist.

Polychromatic Rainbow

Another seasonal exhibit at the museum was a display on polychromatic statues. While most statues from history have come to us as plain white marble or unadorned bronze castings (this turns out to be wrong, but the perception remains), there was a brief but vibrant period in three dimensional art to include more color. By the 18th and 19th centuries, the high-brow art scholars all considered color in statues to be very low-brow. Imagine how you feel about cheap porcelain dolls mass produced and badly painted being displayed as art? They felt that way about any statue or sculpture that did not maintain monochromatic purity. Of course color in sculpture existed, but it was just crass popular entertainment for the uncultured lower classes.

Then in the 19th century, some artists got the notion to challenge this rigid class system and began to explore the world of polychromatic statues with renewed fervor. The two styles were natural, made by combining natural materials of different colors such as colored stones or differently hued metals, and artificial, made by painting or lacquering the finished product. The results were absolutely amazing. I was possibly more entranced by these rooms than anything else in the museum.

While the painted statues were beautifully executed, I was more interested in the natural style. The amount of effort and planning it must have taken to combine various types of stones, and then blend those with cast metals! Artists had to collaborate to make such works as very few could work the stones and metal with equal skill.

I was struck by the fact that this was also the only place in the museum I encountered African faces. Some incredible works in the polychrome display were of a man from Sudan (not pictured) and a woman from Algeria (above). They were depicted in poses of joy and power with clothing styles that reflected wealth.

Two of my favorite pieces include a miniature of a woman at her embroidery frame which used stained glass as the tapestry she was creating:

And a larger than life statue of a woman that combined a wide range of colored stones including a richly marbled agate to make the pattern of her dress, as well as lapis lazuli and malachite to make her belt.

As the movement of mixed media and 3-D color persisted, it moved away from a mimic of classical and renaissance styles and began to explore symbolism.

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Ceramics became more popular, allowing for colorful glazes. There was even a brief flirtation with incorporating this polychromatic art into building exteriors in the form of architectural ceramics.

Finally, the display drew to a close with the most dramatic end result of the movement by setting Degas’ “Little Dancer Aged Fourteen” and Hans Bellmer’s “The Doll”. Both incorporate materials in an unusual and even extreme way. Degas statue is primarily bronze, but includes real horse hair, a real corset, wax coated ballet shoes, and a cotton skirt. At the time it was considered to be quite the edge of the envelope in terms of modern art.

While the dancer is no longer unsettling to modern viewers, I think “The Doll” will always be creepy. It’s also mixed media: wood, papier mâché, real socks, shoes and hair. Degas was an impressionist, but Bellmer was firmly surrealist, and his disturbingly erotic imagery was an act of defiance against the Nazis in 1931 Berlin when he created this work.

Lunch

After three or four hours of museum, I was both tired and hungry. Art may be a feast for the eyes but it does not fill the stomach. There aren’t a lot of lunch choices near the museum so I decided to go ahead and try the 5th floor restaurant. It is a bit pricey as expected for a tourist attraction eatery, but the food was excellent, living up to the standard of French cuisine I cherish. I had a ricotta and spinach ravioli with Gorgonzola sauce, walnuts and chives. Heavenly. Plus a glass of my favorite French wine: viognier, and a lovely cafe creme for afters. Like most French food, I thought the portion looked small when it arrived, but it turned out to be quite generous and incredibly rich. I think the meal was about 24€, so not bank breaking, but definitely a luxury.

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I got distracted on the way back down from the restaurant, checked in on Signac again as well as discovering a whole set of rooms I missed on my first trip through which had yet more paintings of enormous size as well as some furniture on display for it’s elegant design. I stared rather longingly at the beds on display, and didn’t leave until 3:30 I spent a total of five and half hours in the museum and no more than one hour at the restaurant. I still didn’t see everything on display.

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Lilies at L’Orangierie

The heat wave that gripped Europe during the summer was in full force by the time I stepped outside, and the simple walk from d’Orsay to l’Orangerie was a far more hot and sweaty affair than I would have hoped. Even with the climate control needed to protect the paintings, the museums were struggling to keep up with the combination of extreme summer weather and high season crowds. Nonetheless, it was a pleasant relief to step inside once more.

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L’Orangerie is famous for being the permanent home of Monet’s “Water Lilies”, a series of paintings that I have enjoyed as long as I can remember. It’s one of my mother’s favorites and we’ve had small versions around, or I’ve had replicas pointed out to me whenever we passed one by for my whole life. They are beautiful, but I did not understand the true scale of the work until I stepped into the first of the two viewing rooms that afternoon.

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The Water Lilies are huge! Two giant rooms of huge panels. It’s like drowning in Monet. The panels look a bit like the backdrop for a play in community theater where you just want to suggest a like pond and Willow trees in the moonlight but don’t care about details. I know Monet was making some statements about the nature of realism and symbolism in art, but … it still reminds me of a theater set.20180706_174842

I did the stereotypical museum thing and just sat with the art. In part, I was grateful for a rest after all the walking I’d done that day, but mostly, I just wanted to bask. There is no way photos or even films can capture the feeling of raw art, especially when it’s that big. The rooms were packed with people, some sitting as I was to take in the art, some taking photos and selfies, some just taking a break.

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It’s easy to be judgy when we see people at famous landmarks or museums just sitting on the phone, but I can tell you that it can be overwhelming. Sometimes it’s nice to just narrow your focus back to a screen or a page. I also used my phone to take notes about my experiences and feelings, and to share those feelings with my friends on Facebook or Instagram. I don’t feel like having the phone detracted from my experience at the museum. Sure, I could have used a notebook for notes, a regular camera for photos, and a book to decompress, and a music player, and… you get the idea?

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When the sheer amazing wonder shock started to fade a little, I got up and began to examine the canvases up close. Like all impressionism, the closer you get, the less it looks like anything but blobs of color. It’s still fascinating to me to see the texture and shapes at work and watch the optical illusion as you move from the close to the far and the blobs resolve into the magical dance of light on water and floating flowers.

More than Monet

Although the Water Lilies are the star of the museum, they are not it’s only occupants, and after a good long while, I headed on to the other rooms where I encountered a plethora of abstract art. I respect art, even the art I don’t understand because I think it’s all part of the process of learning and exploring what it means to be a sentient, self aware being in an infinite universe. I don’t like abstract art.

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Abstract impressionism is no exception. I love impressionism and neo-impressionism and just hours before I had that love reaffirmed in the d’Orsay. L’Orangerie hosted the next stage of abstract impressionism. While impressionism seeks to deconstruct the notion of reality by using color and shapes to suggest forms, abstraction casts aside all pretense of shapes or images in favor of “feelings”. It just does not speak to me. Impressionism is an illusion. It looks like a familiar or real image, but is actually nothing. Abstract… is actually nothing and looks like nothing. I can stare at a Mark Rothko (above) or a Jackson Pollock (below) all day and not “feel” anything, but one glance at Paul Signac will steal my heart.

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The good news is, this was a temporary exhibition at the museum, and it’s already gone. The non-Monet portion of the building changes. I lucked out at d’Orsay with a temporary exhibition I found enchanting, so I can’t be too upset the summer show at l’Orangerie was not to my taste. I did look around and read several of the informative panels, and I found one of the rare women artists of the time was featured, Helen Frankenthaler (below). I read about how influential she was on the art movement and wanted so much to like her work, but abstract expressionism still makes no sense to me… even knowing that’s kind of the point.

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Closing Up

I was trying to time my departure to get a few minutes in the Monet rooms right before closing time, hoping to get a few wide shots that weren’t full of sweaty tourists, but I discovered that they take closing time very very seriously. A good 15 minutes before the end of business, the museum security started shooing everyone out of the rooms, and would not let me into the second Monet room at all! I could have easily taken photos and been out in 5, but I was barred from entering. I am glad that I spent a goodly amount of time in each room before I went to the abstract exhibit, or I would have been very sad indeed. As it was, I only missed out on photo ops and I’ve already noted photos cannot do it justice. Be warned, however, the museum starts booting people out 15 minutes before “closing” so if you haven’t seen it all, or like me you want that last photo, get in a little earlier than you think is necessary.

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The Best Hot Chocolate

Angelina’s isn’t a museum, but they are artists. Chocolate artists. I wasn’t sure about the idea of drinking hot chocolate in the summer, but I read so much about this little cafe, and it was close to the museum, so I decided to stop in on my way out to the metro. I had a hard time deciding because the reviews for everything were so good, but in the end, my chocoholic side won out. It was so entirely worth it. Probably the most expensive hot cocoa I’ve ever had, but it was rich, thick, delicious, choco-gasm inducing and very generous. I could have shared this pot with another person. I could not have had a whole pot and any kind of dessert without exploding.

No mere “cocoa”, this beverage is mostly melted chocolate with milk and cream and more whipped cream on the side, you know, in case it isn’t creamy enough. It pours more like syrup than milk. I sat in the shade and welcome air conditioning sipping my chocolate bliss, mixing cup after cup with various amounts of cream for effect. Despite the fact that I hadn’t eaten since lunch, I left Angelina’s full and happy.


The weather in Korea is turning cool. It’s even gotten below freezing a few nights this week! It’s almost hard to remember hating the hot weather so much when I’m curling up with my heated mattress pad and fluffy blankie. The hot chocolate here isn’t a patch on Angelina’s but my memories will keep me warm. I hope you enjoyed this foray into the art world with me. For those who can’t make it to the museums, a little walk thru tour. For those who have never thought of going before, I hope I’ve given you cause to reconsider. As always, thanks for reading! 

Chocolate! A Glorious Day in Brussels

I don’t know about you, but the current news cycle has me going back and forth between fiery rage and hide-in-bed anxiety, so I decided to write about something everyone can agree is wonderful: chocolate. Belgium is known for it’s high quality chocolate, despite not being able to grow cocoa, and that’s because it was a Belgian who first perfected the blend of cocoa solids, cocoa butter, sugar, and milk that became the creamy, bitter-sweet confection we are all addicted to today. Naturally, as a lifelong chocoholic, I couldn’t pass up the chance to spend a full day visiting the best that Brussels has to offer. I pulled a basic itinerary from another blogger, and modified it a little to suit my own needs. I also made a couple of extra stops in the days afterward to round out my Belgian Chocolate Experience. Get a napkin, because you may drool.


I’m not going to go into the history of chocolate (it’s fascinating), nor am I going to give detailed information on the chocolate flavor profiles (just as complex as wine). I’m also not going to do a lot of explaining of basic chocolate vocabulary. I think most of you can still enjoy these descriptions without that, but if you are curious to learn more about chocolate, I suggest you check out any of the websites of the chocolateries I visited in Belgium.

After each shop and description of individual candies, I’ve given my rating out of 5 stars and my recommendations for what to try. You can decide which shops are most appealing to you to make your own Brussels chocolate tour. Nearly all of them have multiple locations within a walking radius in Sablon, but those that are a little farther out are well worth the bus ride.20180711_201616

A note about being a tourist: When I read about chocolate touring in Brussels, I was warned that shops did not give out samples, but that single pieces would be about 1-2€. I was prepared for the price of fine chocolate, but I was delighted to find it wasn’t actually true. Nearly every shop I went into was happy to let me try one or more of their flavors if I stopped and talked about it with them. I’m guessing that other tourists have found the shops to be sample stingy because they want to go in and get free chocolate without engaging anyone socially. For me, chatting with the staff was half the joy of this chocolate self-tour! They are friendly and very knowledgeable about the history of chocolate and of their own shop. I also found that most places were very reasonably priced if you were willing to have your pieces in a bag, rather than a fancy box.

Neuhaus

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160 years ago, Jean Neuhaus (depicted in chocolate to the right) discovered the magical combination of ingredients that has lead to every chocolate confection and candy bar you’ve ever enjoyed. His chocolaterie is easily the most famous in the world, and it was my first stop.

Best Truffle in the World: No really, it won the award. It was given to me as a sample. I wouldn’t say it’s the very best chocolate I’ve ever eaten but I think it might be the epitome of “truffle”. The chocolate was not too bitter, not too tart, not too sweet, just the Goldilocks zone of chocolate and cream, dusted with cocoa powder. Simple and elegant.

Irrésistibles Coffee: Everyone in Belgium has ganaches, pralines, and truffles out the wazoo, but Neuhaus is the only place you can find the “Irresistables”. These little triangular gems are made with a base of nougatine (a crispy caramelized sugar), filled with cream or ganache, and enrobed in chocolate. I has the coffee ganache flavor. The coffee is very subtle, the filing is quite smooth, and the nougatine is delightfully crunchy and caramelly.

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Hazelnut Creme Cone: The cones are “just filling”, held together with a gold foil cone instead of a chocolate shell. The hazelnut flavor was creamy and smooth with tiny bits of nut, not too sweet and good balance of chocolate, cream and hazelnut flavors. I could eat a dozen. In fact, I went back another day and got more because these were some of my favorite treats from the whole tour!

4 stars: The cones are tantalizing, and the Irrisistables are so unique. Plus, it is the oldest chocolaterie in the world.

Mary

Mary Delluc was the first female chocolatier in Belgium. She also designed the boxes of silk back in the day, and though they use paper now it’s still her design.

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Champagne Truffle: The champagne flavor is clear and the texture contrast of the brittle chocolate outside and very soft creamy inside is nice. It was a little sweet for my personal tastes.

Earl Grey Ganache: There is no bad chocolate here, but it’s harder to judge the middle players after eating the best. I can’t really taste the bergamot flavor here. It’s a pleasant chocolate, but just chocolate. It’s disappointing because the truffles are good.

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Violet Ganache: The flavor is subtle and the flower is more of an aftertaste. At first I thought it wasn’t there but as the chocolate left my tongue the violet became more obvious. I think violet tastes a bit like bubble gum. I noticed this when I tried violet liquor some time ago. The chocolate is good quality, the ganache is very smooth.

Champagne Rose Truffle: This is made with ruby chocolate, which was just introduced to the chocolate world one year ago in 2017 by Swiss chocolatiers at Barry Callebaut. The champagne flavor comes through strong. The powdered sugar exterior is a bit sweet, but the overall flavor is more mild cleanly chocolate. It was my favorite at this shop.

3 stars: Her chocolates aren’t my favorite, but it’s worth stopping by for the history and the champagne truffles.

Dandoy

Dandoy isn’t a chocolaterie, it’s a waffle shop. Waffles: the other confection Belgium is famous for. I didn’t know, but there are different types of Belgian waffle. I tried the Leige style with stracciatella ice cream. It was more chocolate chip than stracciatella, but still good.

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The waffles are magically caramel on the outside. It’s as if a thin crispy later of sugar was caramelized. On the inside the Leige waffle is dense and bread-like, though think sweet bread like a cinnamon roll. Creamy ice cream is the best topping choice since it breaks up the sugar with fat.

Be careful if you order take out. They’re really serious about it, and won’t let take out orderers sit at the tables outside. If you want a table, you must request a seat and order from your waiter, not from the counter. The cost is the same.

4 stars: You have to try the waffles in Belgium, you might as well go for the famous name.

Chocoholic

I stopped to take pics of the tool shaped chocolate. Found …other… shapes. This shop isn’t anything to write about flavor-wise. The chocolate is mid-range and the flavors are unimaginative. It is purely a novelty shapes shop.

1 star: Don’t bother.

Pierre Marcolini

20180711_144153While I was interrogating the staff about their chocolate it became apparent they were only selling boxes (8 piece minimum). When I asked about the possibility of only buying a few pieces, I was sent upstairs to a little dining area. Although their chocolates focus mainly on single origin, bean to bar flavors, they do have a signature dessert line called the “Desir” which comes in a variety of flavors from white to dark chocolate and passing through a range of fruit and nut compliments.

20180711_170134Desir Noisette: I felt I had died and gone to heaven. The desert starts with a cookie base, followed by a hazelnut mousse filling, the center of which nestled a jewel of  custard and caramel, coated in more chocolate and caramel. 

I talked with the staff about my chocolate loves, and my plans for the day. I told them that chocolate and hazelnut was my all time favorite flavor combination, and the waiter gave me three hazelnut pieces to try. ❤ I don’t know their names, so I can only describe them by shape. 

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Round: The chocolate is very intense and a little bitter. The texture is dense with crunchy bits, probably a praline. 

Square: It is sweet and very crispy. Almost like many thin layers of sugar or dough. The hazelnut flavor is strong, while the chocolate flavor is lighter.

Oval: Similar in intensity and flavor to the square, but with a gooey later of liquid salted caramel in the center. Just what it needed to balance the sweet and crunchy. It is the clear winner.

5 stars: I can’t imagine not liking anything there, but make time to sample a Desir, you will not regret it.

Laurent Gerbaud

20180711_151334This shop is a little far out of the way but it is 100% worth the detour. It is a beans to bar production which means they actually make the chocolate from scratch. Most places buy chocolate from a bulk supplier and then add their own flavors. A few more places in Belgium are moving away from the couverture and into the beans to bar. My top 3 picks in Belgium are all bean to bar makers. Laurent Gerbaud is one of them.

In addition to making their own chocolate, their fillings are incredibly creative and diverse. Most other chocolatiers here have the same flavors, each shop having maybe one or two unique twists, but Laurent Gerbaud goes all over the flavor map! I love it! 

20180711_151022Black Olive Ganache: This award winning flavor was given to me as a sample. I probably wouldn’t have bought it just to find out, but they were excited to show off. It’s not as bad as it sounds. The filling evoked raisin and anise notes as my brain tried to reconcile chocolate and olive. I did have some cognitive dissonance as my palate refused to accept the blend. The second bite was smoother. Since I’m not really a fan of anise or raisin it wasn’t a winner for me, but neither did I feel the need to brush my teeth afterward. It went a long way toward showing me the skill of the makers.

Candied lemon peel: I’m used to candied fruit having more sticky chewy and this one seemed a bit dry for my taste. The lemon flavor is solid, no acidity and not overly sweet, and the chocolate is great, but the texture is a little odd.

Ginger praline: A milk chocolate filling that was light and creamy. There were candied ginger bits for added texture. The gigner was prominent but balanced.

Sesame praline: Stunning! It’s like the best halva in amazing chocolate. I could eat it by the pound. The toasting flavor comes through, there’s a crispy texture from the sugar, and the chocolate just glides in to the mix.

Marzipan: Good crystalized texture, not too sweet, nice blend with the dark, rich chocolate.

Chai ganache: Good balance of flavors, playing well but not overpowering the chocolate. It’s a savory chai which is almost like a sweet curry. I actually thought it WAS the curry at first, but the real curry had more heat.

Curry ganache: Nice spice blend, similar to the chai but with an added bonus of heat. Like everything here it’s well balanced between chocolate and infusion and sweetness.

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5 stars: Even the flavor I would not have imagined was well done. Things that are traditionally sweet are still only lightly sweet. They don’t need to use too much sugar to cover sad flavors because their flavors are amazing! Excellent ganache infusions and a truly magical sesame praline!

Corné Port Royal:

20180711_164350Pistachio Marzipan: So sweet! Even with the dark exterior. The almond flavor was ok, but the pistachio was not noticeable. 

20180711_165054Manon Sucre Vanilla: This shop is famous for inventing this particular confection, although other shops make and sell it now, too. It is so so so sweet. Nougat creme and nuts in white chocolate. It’s like someone took divinity and added white chocolate and whipped cream. Not… bad? Just so much sugar! I think the filling would have been great as a contrast to a dark, bitter exterior but only vanilla and coffee were on offer.

Ganache Violette: I was disillusioned with this shop by the time I tasted this one, and really only did so to compare it to Mary’s violet ganache. Here the chocolate is more tart/citrusy, where Mary is balanced, the ganache is thick where Mary’s is lighter, and although the final taste in Mary’s was more of an after taste, here it feels overpowered by bitter chocolate and extra sugar.

White chocolate speculoos praline: It was better than the Manon and the marzipan, but still quite sweet. Not a unique flavor, so I’d say just try the speculoos praline elsewhere if you’re curious.

1 star: Sugar, sugar, sugar. Seriously, I don’t know how this place is on the famous list. The white and milk chocolates are overly sweet, the special flavors are not present or are overpowered. Disappointing. Skip it.

Mathilde

20180711_183057Another “historical” stop. The dark chocolate here is a little on the fruity/sour side. Some people like that in a dark chocolate, I prefer the earthy flavors. The chocolate squares came with things like pop rocks, m&ms, or artificial fruit flavored dots. The chocolate bonbon balls were uninspired and bland flavors.

 Anywhere but Brussels, I’d call this good mid-range chocolate, but it’s much to expensive for it’s quality. 4.9€ per 100g, and the shop was one of two that had a minimum  I liked the samples but those were simple chocolate squares. I ended up buying more novelty flavors and some of the bonbon balls to fill out the 100g… I was frankly disappointed.

2 stars: Perhaps their liquors, spreads and vinegars are more impressive, but as for chocolate? Skip it.

Elizabeth

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Bay leaf / Laurier groseilles: The flavor is very subtle. The chocolate is dominant, and the filling is very smooth. Overall, it is rich and earthy with a pleasant bitterness.

Black cardamom /ganache cardamone: This one had a strong fruity flavor like berry? No sign of cardamom. It tastes good… but what flavor is it? I should be able to tell.

Jasmine ganache: Why can’t I tell what flavor it is when it’s in my mouth? I know what these things are supposed to taste like. Again more tart and citrusy, maybe a little earthy, but not clearly recognizable as floral.

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Orange Fleur de Sel: It is sweeter with a milk chocolate exterior, less acidic, probably orange peel. I can find the orange but it is very very faint. The fleur de sel is more a suggestion than a flavor. It tastes good, but not especially like what it’s supposed to taste like.

Chocolate truffle (sample): Delicious and rich, it has the perfect sweetness with a light crunch from a layer of cookie.

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Caramel rose / truffon rose: I ate this last and it blew my socks off! Liquid caramel, buttery and with the edge of bitterness that I like in caramels. The rose flavor is prominent and balanced and so easy to find, but it doesn’t hide the richness of the caramel or the chocolate. The dark outside layer is a little on the acidic side but not enough to put me off that amazing filling!

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Lemon meringue (sample): Next to the Elizabeth chocolates is the Elizabeth meringue shop. I’ve had meringues before but never imagined they could be so good. The crispy outside dissolved in my tongue like a cloud and the inside was chewy but light. I don’t think they sell them individually unless you but a huge one. But great to try!

A parade came by while I was inside. The shop woman told me it was Flemish Independence day. They aren’t independent, they just want to be, so they have this event every year to rally support.

4 stars: Worth going if you stick to the truffles and caramel on the chocolate side. Skip the flavored ganaches, but DO make time for the meringues next door.

Benoit Nihant

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While I was chatting up the generous staff at Pierre Marcolini, they recommended another shop that was not on my list. When a quality chocolatier tells you to visit a rival shop, you know you have to go, but it was too far out for me to get to on the same day.

When I finally had time, I hopped on a bus that took me practically to the door and was greeted by a bubbly and kind woman behind the counter. She was blown away that Pierre Marcolini staff had recommended me to go there and happily told me about all the chocolates on offer. It’s beans to bar, and high quality, but as a smaller and younger shop they can’t afford the rent in Sablon yet, which is a tragedy because they are amazing.

She was so excited to share with me, I tried several different flavors before deciding what to do my box with. The minimum is 4 pieces at 5€, but it is so worth it.

Sesame: The balance of flavor chocolate is perfect. The toasted sesame comes through clearly without hiding the chocolate or bring hidden. Just sweet enough, and a good earthy chocolate base.

Strawberry with Sichuan Pepper: I was warned this was sweet, the strawberry is a jelly and the pepper is a ganache infusion. The jelly was very sweet and the pepper and chocolate were both a bit run over. It was a good jelly with amazing fruit flavor and smooth texture but the lady helping me was correct when she said it was sweeter than I was really looking for. She says all the jellies are like this, so I didn’t get any others, although the fig raspberry and pear cardamom both looked intriguing. 

Baracoa from Cuba, Single Origin:  Rich and creamy, it was pushing the tart side  a little but not over the line. These are made with a simple ganache filling to show off the unique flavor of the origins.

Marzipan:  I had a marzipan from the sample dish. It is the best marzipan I have ever put in my face. They use 70% almonds to keep it from being too sweet. In addition to the almond, there are light floral notes and dreamy dark chocolate robe.

I did actually buy some chocolates that day as well. I took away a box with 4 more flavors.20180713_205150Earl Grey Ganache (two lines): This has a beautiful dark chocolate flavor, not acid or sweet, but earthy with a slight astringency from the tea. The bergamot is subtle, but it’s still a delightful piece.

Orange Thyme (orange line): It has abright zest flavor, without being too citrusy. The thyme is subtle but ads depth and range to the flavor I don’t think you’d get with just the orange alone. The chocolate is still amazing.

Cuyagua Village Single Origin from Venezuela (gold line): Just so good. Intense chocolate flavor smooth and clean with a tiny hint towards the fruity but just a whisper to make it interesting. Light and bright, but strong and powerful. The ganache is smooth and dense and helps spread the flavor access the tongue. Much love. Single origin is meant to highlight the unique flavor of a region rather than other ingredients.

4 Spice Praline (silver line): I was told this was classic gingerbread spices. Definitely true. The praline had a nice crunch and crisp with a lovely gingerbread flavor. Not too sweet, beautiful classic chocolate, the spices are there but quiet. It’s a classy candy.

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I loved Benoit Nihant so much that I hunted down their shop in Leige when I was there later in my trip. The weather was so hot that my chocolates melted a bit on the boat ride, so the textures were impacted by that, but it was still a trancendant experience.

Haceinda Single Origin: This one was dark and creamy, fruity without being overly acidic, with a slight spicy finish. Bear in mind, all that complexity comes from the chocolate alone, since there are no fruits or spices added. It’s a little like wine tasting.

Marzipan Pistachio: Since the original was so good, I decided to try the 2.0. It’s still delicious, but a bit sweeter. There is clearly a diffusion or mixture that isn’t all almond, I would not have been able to say it was pistachio if no one told me. Really good marzipan. I think I’ll stick to the original if I ever get another chance.

Peanut Praline: It’s like the most sophisticated peanut butter cup you’ll ever eat. It walks straight up to the edge of burnt sugar, bringing bitter, salty, sweet, and peanut in with the chocolate together with a nice crunch.

Hazelnut Praline: Surprisingly not as good as the peanut. It still has a dark close to burnt caramel in the praline. I can’t tell if the texture was off because of the melting but it seemed a bit more granular than it should be.

Lavender Ganache: Wow! Good lavender flavor without being potpourri. I love florals but balance is hard. I had become disenchanted with the violet ganaches in other shops and interrogated the shop staff mercilessly about this, but they nailed it!

Mint Ganache: This transported me back to my mother’s garden. The mint flavor is so fresh and natural I can taste the green. I believe it must have been made with fresh leaves in the infusion and not an extract.

Lime with Basil: The lime is dominant and reminds me of a lime chiffon or even a key lime pie, more like a creamy pastry lime than a drinks lime. The basil is a bit lost. Like the orange thyme, I think it added depth without drawing attention to itself.

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The staff in both places were pleased to talk endlessly about the chocolates and the shop. In Leige there is also a cafe next to the chocolate shop that sells several chocolate deserts as well as chocolate drinks. I didn’t get a chance to try anything on that side, sadly. I also learned that you don’t actually have to get a box for 5€. If you buy the chocolates in a bag it’s 100g for 9€, which works out to about 15 chocolates, but there is no minimum.

5 stars: I wish everyone on a chocolate tour of Brussels could take a side trip out here or find one of the other 5 stores in Belgium as they are not available anywhere else and are truly a treat worth having. Try anything, but especially the marzipan.

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Finally, I didn’t find this brand in a fancy shop in Sablon, but in nearly every grocery shop in the city. Galler praline bars were definitely a great score. They’re quite affordable and far superior to the average supermarket chocolate bar. Stop in a Del-Haize and grab your favorite flavor.

4 stars: Compared with the very best in Sablon, it might be 3, but taken in the context of the supermarket aisle, it blows away the competition.

Chocolate with Compassion

20180711_185029Chocolate is one of my favorite things on Earth, however it is an industry rife with slavery and abuse. Cocoa only grows in a few places on the planet and those are almost exclusively in 3rd world, developing nations in Central & South America, as well as Africa. Cheap chocolate companies use child labor, forced labor, and under paid labor, putting vulnerable people at risk and taking advantage of the economic disparity between developed and developing nations.

In recent years, more and more fine chocolatiers have become interested in supporting these cocoa farmers by paying a fair price for this very labor intensive product. I often hear excuses about ethical consumerism around the basis of “all the companies do it”, or “how else am I supposed to afford xyz?”, but chocolate is a luxury and there are plenty of companies that source their cocoa responsibly.

Buying ethically sourced chocolate not only feels better, it often tastes better since these companies would not dream of diluting their top dollar cocoa with milk-fat, sugar, paraffin or other additives commonly used by the check-out aisle candy companies.

Please choose one of these the next time you want to indulge. Look for a label: Fair Trade, Fairly Traded, Jane Goodall, Fair for Life, Rainforest Alliance, UTZ. You can see a list of many slavery-free chocolate companies at this website. Small chocolatiers are not listed, so if you have a neighborhood chocolatier, you can always ask them. People who use ethically sourced cocoa are proud to tell you.

Happy eating!


Writing about chocolate has helped take the edge off of the sheer horror that is the US News Cycle this week. I can’t say chocolate makes it all better, but there is a certain amount of truth in J.K. Rowling’s assessment that chocolate helps in the battle against the Dark Arts.  I will treasure this memory for as long as I have taste-buds, and I hope that you didn’t drool too much reading it 😉

Food of Nagoya: Tebasaki, Hitsumabushi & Kishimen oh my!

I don’t think that I ever truly appreciated food tourism for most of my life. Of course I like to eat locally, to try new foods, to sample the regional cuisine, but I’ve never made it a goal. It was always more of a side quest, a “since I’m here anyway, I might as well”. I thought I was doing quite well given the (not inaccurate) stereotype about American (and British) tourists who like to go to exotic places and then eat familiar foods. I thought my willingness to try was good enough. What did I know?


I have noticed since living in Korea that there is a strong feeling bordering on obsession with the famous foods of any given tourist destination. Not only outside of Korea, but regionally within the country as well. If you go to a certain place, it was taken as given that you MUST get some of the locally famous food. To do otherwise was simply unthinkable.

As my friend and I sat waiting for our food, I shared this observation with her and she made a politely stiffled “wtf whypipo” sound and tried not to look completely aghast. Her family is from Mexico (yes, she’s American) and she explained to me that as a Latina, for her and her family (and her culture as far as she is aware) it’s always about the food. I have to admit, I did feel a little abashed, but I have no reason to cling to my old ideas. I usually enjoy the hell out of eating locally, so why NOT make it part of my to-do list rather than merely adjacent to it?

Tebasaki

20180505_175507Our first famous food sight was Yamachan, a chicken joint that is usually so popular that wait times can be over an hour. Yamachan is famous for chicken wings. Initially, I was very skeptical since I get plenty of chicken in Korea, but when we arrived we were sufficiently early as to be able to get a table. We had to take the smoking section, but it was still clear air when we were seated.

Smoking sections? Yeah, Japan has relegated smoking to a few small designated areas. You can’t just smoke anywhere, even outdoors. There are designated smoking spots with ashtrays. Some are open air, while others are actually a glass booth to protect passersby from the second hand fumes. Since people can’t just step onto the sidewalk for a smoke, restaurants have smoking sections. These are also cordoned off with floor to ceiling walls and sometimes even a double door airlock system to keep the smell from entering the non-smoking section.

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photo credit: Yusuke Kawasaki

Back to the chicken wings. Nagoya is famous for tebasaki, a crispy fried pepper spiced chicken wing. There’s no batter, so the wings are just fried nice and crispy on the outside, but moist on the inside. They are coated with a lightly spicy salt and pepper flavor that was zingy and enjoyable. Plus, each order comes with instructions on how to eat the wings Nagoya style (and get all the meat off in one swipe!). I found later that a lot of people consider these wings to be “quite spicy” so Korean cuisine might have impacted my spice meter, as I only found it pleasantly zingy.

Conveyor Belt Sushi

As we finished our plate of wings, the restaurant was filling up and the smoke was getting thicker so it was time to move on. After the tebasaki appetizer, our main course was to be conveyor belt sushi.

We arrived at Sushiro, the famous 100yen restaurant, only to discover that going to a popular restaurant on a Saturday night that is also a holiday means a long wait. Quelle suprise! The good news was that we’d already had some chicken wings, and it was our first time to catch up since parting ways in February, so the waiting area was just a place to sit down and chat by then.

photo credit: アジロウ

This was a true dollar menu style conveyor belt place. Any dish that came by on a plain yellow plate was up for grabs and only 100 yen. If you wanted something specific, you could use the little computer at each table to place an order. I got some of my favorites (unagi, fatty tuna, salmon roe and more) and proceeded to stuff my face with sushi. It’s amazing to me that even though Korea and Japan are separated by only a narrow strip of ocean and both are heavy seafood consumers, the difference in ingredients and flavors is mind-blowing. Even in Japanese sushi restaurants in Korea, I have trouble finding things like tuna and eel. Salmon roe? Forget about it. I was in sushi heaven until I thought my tummy would explode and then the waitress came by to calculate our bill. She did this by measuring our stack of plates! They don’t even have to count, since each plate is the same height, they just hold up a special ruler and then type up the bill.

Two of us stuffing ourselves was still less than 12$. Japan doesn’t have to be expensive.

Morning Service

20180507_100913Amid the many things that I found to try while in Nagoya is the “morning service”. Many of the cafes around town have begun to offer a light breakfast (egg and toast or ogura toast) for free (“service” in Japanese) with any order of coffee. Sunday morning my friend and I headed over to Komeda Coffee. This cute little coffee shop is a chain restaurant famous for it’s special morning service of thick, fluffy, buttery toast and red bean paste, also known locally as “ogura toast”. While lots of places in east Asia love sweet red bean paste in pastry (I eat it in Korea all the time), Nagoya got famous for ogura toast by adding… wait for it… margarine! The sweet thick red bean spread with creamy salty margarine creates a unique Nagoya flavor that should definitely be on your “to eat” list. Plus, their coffee is pretty good.

In the spirit of being on vacation, and fondly remembering my childhood year in Japan I ordered a “cream coffee”, the picture of which looked like iced coffee with a generous twist of whipped cream on top. Vacation calories don’t count right? When I received my mega sized coffee drink, it turned out not to be whipped cream, but ice cream! Smooth, rich, vanilla soft serve floating on a small iceberg inside the cup. I am especially fond of red bean and cream, so I dolloped some ice cream on my toast for extra decadence. So good. And all for less than a Starbucks’s latte!

I went back to Komeda every morning of my holiday because it was a) close to my friend’s house and the subway, b) very reasonably priced breakfast, and c) SO DELICIOUS! Free WiFi and friendly, patient staff helped a lot, too.

Hitsumabushi

The evening highlight of Sunday was a visit to one of Nagoya’s most famous restaurants, Atsuta Horaiken, to enjoy this local specialty. I know eel isn’t everyone’s cup of tea, but I’ve been in love with Japanese grilled eel since the first time I tried it. It’s flaky, smokey, sweet and savory. It’s everything a grilled fish should be plus some undefinable extra flavor that comes from the eel and it’s special sauce. Unagi sauce is actually sold in stores because it’s such a unique blend. I bought some once to make eel at home and had so much leftover sauce I started eating it with eggs, which turns out to also be good. Anyway, when I found out that one of my favorite Japanese foods was ALSO one of the most famous local dishes of Nagoya, I immediately put it on my to do list.

Bear in mind that Japan was just finishing a holiday weekend on Sunday, so for many folks it was the last fling before going back to work on Monday. To make matters worse, this famous and delicious restaurant doesn’t take reservations on holidays or weekends, it’s first come first serve. We tried to make a reservation for one of the weekdays I was in town, but they were booked solid. Instead we planned to head over about 30 minutes before opening and get a good place in line. When we showed up, the restaurant had workers stationed all the way down to the elevator to show visitors where to go, and very polite hostesses were arranging guests on a looooooong line of chairs in the open space in front of the restaurant.

We were only about 20 people down the line and were honestly quite excited about it, since we were originally prepared to wait an hour or more for a table. Even better, the restaurant started seating people well before the posted opening hours. I’m not sure if it was because of the holiday or because it was the last weekend this particular location would be open before prolonged remodeling. Whatever the reason, we found ourselves playing musical chairs for a remarkably short time. I love the fact that the restaurant had seating in the waiting area. While I think pagers might have been a better way of alerting guests that a table was ready, it was a little exciting to be in line and to shuffle seats every time someone ahead of us went inside.

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photo credit Ray C via TripAdvisor

They also brought us an English language menu while we were waiting so that we could peruse the options, and the hostess did her best to make recommendations and give explanations in English for us as well. I really appreciate this because although my Japanese isn’t half bad, I am terrible at the super polite version of Japanese. Especially fancy shops and restaurants will often use a version of Japanese that is so formal I can’t understand it anymore, and then I just end up feeling embarrassed.

Hitsumabushi is NOT cheap. A single order is almost 40$. Both of us wanted to have some, but we were also eyeing an appetizer on the menu that was tamago (egg) with eel filling. In the end we decided to order the 1 ½ size hitsumabushi and one of the egg eel omelettes to share. The omelette arrived first and was quite delicious. The egg was light and fluffy and the eel inside was rich and savory. I think if it had been my dinner choice I would have been a little sad, but it was a perfect appetizer experience.

Finally, the star of the show arrived. Hitsumabushi is served in a huge wooden bowl with a tray full of fixings. We were issued careful instructions on the proper way to eat this delightful dish. On the surface, it looks like unagi-don, a bowl of rice with eel on top. However, the Nagoya style eel is thinner sliced and has a crispier exterior than regular unagi. Also, it’s not drenched in eel sauce.

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We ate according to the instructions, spooning ¼ of the large bowl’s contents into our smaller personal bowls and eating it plain at first. I was impressed straight away.

20180506_155253Even in normal restaurants, eel is one of the more expensive dishes. I tend to avoid buying it here in Korea because it’s often not prepared well. Nonetheless, it is one of my all time favorite Japanese foods. The “plain” hitsumabushi still had plenty of flavor. Of course the smokey, fishy unique flavor of the eel itself, but also a lighter version of the sauce it’s cooked with, as well as the vinegar in the rice. It had so much of what I look for in a good meal, I instantly knew the price was well worth it.

20180506_160202The second ¼ of the dish is meant to be served with the dry fixings provided in the little side box. In our case, we were given small slices of spring onions, thinly shredded nori (seaweed), and what very well may have been fresh wasabi. Most wasabi in the world is fake, sadly, it’s just green horseradish. Now, I love horseradish too, so that doesn’t usually bother me. I’ve learned a little about fresh wasabi from watching cooking shows and documentaries, but I’ve never had any. When I looked at this wasabi, I noticed the texture was very different from what I’m used to. Instead of a smooth paste, it had little shredded bits of plant matter.

Real wasabi is a root that is grated to get wasabi paste. I thought that the texture could be an indication of fresh grated wasabi. I tasted it on it’s own as well before adding it to my bowl and found that it was lighter, fresher and less “bitey” than what I’m used to in wasabi paste. It didn’t even try to get up my nose. Again, it lines up with everything I’ve read about the flavor of real/fresh wasabi. Excited by this prospect, I added some of each ingredient to my bowl and lightly mixed them together.

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Whatever I thought of the wonderful flavor and texture qualities of the first unaltered bowl were blown straight out of my mind. Everything wonderful about the plain hitsumabushi was suddenly illuminated by fireworks-like bursts of green umami jumping out of the simple yet high quality spices I had added in round two. Sometimes, I go too long between truly spectacular life changing meals. I lose sight of the artistic heights of food that were so poetically expressed by a cartoon rat. Worse, I may even come to look at food as a burden, simply fuel for my body with no other reward, if I am kept in sub-par food land for too long. But then a restaurant like this comes up and gives my taste receptors and limbic system something to scream about and I remember what is possible. This isn’t just food tourism, it’s heaven in a bowl.

20180506_161416Round 3 we were instructed to replicate round 2 and then add broth. I don’t really know how to describe the flavor of the broth. It was also a little smoky, a little umami. I suspected there were some dried shitake involved in the flavor as well as some konbu dashi. It was nice, but for my taste it didn’t really add to the flavors the way that the spices alone had. Additionally, it drastically changed the texture of the dish, turning crispy eel and rice into a wetter soup. It was still delicious, and I’m glad that I was able to try all the different styles of eating hitsumabushi, but I was grateful for that final ¼ serving where we were instructed to return to whichever of the first three we had liked best and do it again!

By the time we finished, I was on an insane food flavor high and I thought my stomach might explode. If this experience sounds like something you want to try, don’t worry, although the Sakae location is closing, there are other branches of Atsuta Horaiken around Nagoya you can visit.

What flavor is that?

Our last stop before going back to the apartment was a kind of bargain grocery store. Advantage of shopping with someone who lives there is that they’ve found and vetted all the cheap places before you got there. My friend was actually just stopping in for some toilet paper, but I decided to wander the candy section to see if I could find some unique chocolates to bring back to friends in Korea. This is more challenging than it sounds since most Japanese brands of candy are sold here in regular shops. What I found was a wall of every flavor of kit-kat imaginable.

I don’t even really like KitKat as a candy bar. It’s always tasted a little like sweet cardboard to me. But the Japanese are obsessed with it. I love finding new flavors of standard “American” candy in other countries. I found the all-caramel milky way in Saudi, I found an infinity of Dove flavors in China, I found the hazelnut Snickers here in Korea (omg like nutella and snickers had a baby, whaaaat?), but Japan has outdone everyone on variations of KitKat.

I have seen several in the past, most notably green tea, and white chocolate raspberry. This wall… had…. everything…. I took photos only of the most bizarre flavors, but there were local apple flavors, Hokkaido creme flavors, 2-3 different versions of redbean including regular and ogura toast at least, but the winners of the unique flavor awards go to: sweet potato, rum raisin, sake (yes the rice wine), and (drumroll please)…. Wasabi.

I have no idea what any of them taste like because they were only sold in huge boxes and I could not really justify spending 8-10$ on a giant box of candy just to know what it tasted like. I promise if I ever see them on sale individually packaged, I’ll report back on the flavor.

What I did buy that evening was no less a flavor twist than green tea flavored Khalua liquor. I found a tiny bottle for 6$ and decided that was a very reasonable price to sample this experimental flavor and get an evening cocktail, too! My first time to have green tea and coffee together was a green tea ice cream affogato at the Boseong tea fields last year. Basically green tea ice cream with a shot of espresso poured over it. It was insanely delicious so I had high hopes for the Khalua. We grabbed some milk at the convenience store and settled in to experiment.

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The actual liquor is not a color/texture that you really think of for drinking. It’s thick and a mixture of dark green and dark brown… yeah… appetizing. I tasted a little straight for science and it was, unsurprisingly, very sweet and very strong. Once we added ice and milk, the liquid became the appealing green color of a green tea latte and the flavors had more room to play. I think a little vodka would have rounded the whole thing off nicely, as it was still very sweet for my tastes even with the milk, but I liked the play of green tea and coffee together.

Kishimen

One of Nagoya’s other famous foods is kishimen. I had heard there was some near Atsuta Jingu but I didn’t realize that it was inside. Following the signs and my nose I discovered a small kitchen and covered picnic table area where the famous soup could be ordered in several styles.

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Side note: It is so important to carry cash in Japan. I don’t even understand how one of the most high tech countries in the world that invented paying for things by tapping your mobile phone on them still has so many places that are cash only, but it does. Temples especially and tourist facilities in general, just about any smaller shop or restaurant (not convenience stores of course, they take cards), and all the machines you use to charge the transit cards also only take cash. It is one of the great mysteries of our age.

I was running low on cash because I’d spend some to make donations earlier in the day, so I was just able to get the basic Miya Kishimen, also the name of the shop, for 650Yen.

Kishimen is similar to udon, but the noodles are wider and flatter than a typical udon noodle. I also found the flavor of the broth to be quite distinct with a very smokey aspect as well as undertones of salty and sour for a very piquant profile. Maybe it was the experience of eating in the picnic pavilion in the middle of the beautiful forest, but I thought the noodles were definitely worth it, far above the average udon eatery. There was a self service tea station with lovely tea, and several signs warning patrons to beware the crows. I assume the greedy little scavengers… I mean clever sacred corvids… will hop over and steal any unattended food. The sign and the crows did little to dispel the vague aura of haunting I was experiencing that day, but I think that just added to the fun.

Miso Katsu

Dinner Monday night was one more Nagoya specialty, Miso Katsu. Katsu is a panko fried pork cutlet that is pervasive throughout Japan. It is also one of 3 Japanese foods that can reliably found at “Japanese” restaurants in Korea, so while I like it fine, I was not initially excited about going out for katsu. But, all of my local food finds so far had been better than expected so I agreed to give it a whirl. My friend got off work and met me down at one of the famous chains, Yabaton.

photo credit: Yabaton via Tabelog

Regular katsu is delicious when cooked well. It’s essentially fried pork, so it is hard to go wrong, but the best versions are very tender cuts of meat and crisp flaky fried exteriors. Bad versions are tough and greasy, obviously. What makes Nagoya’s miso katsu so special is that they pour a red miso sauce over the katsu just before you eat it (so as not to make things soggy). Miso is a common ingredient in Japanese cooking, and most foreigners are at least familiar with Miso soup, which is typically made from white miso. White miso is soy beans fermented with mainly rice. The flavor is fairly light and mild. It’s pleasantly tart and goes well with seaweed and green onions. Red miso on the other hand is made of soy beans fermented with barley or other dark grains. The flavor is quite pungent and may be an acquired taste. It’s not like “stinky cheese” pungent or anything, so don’t be scared to try it, but it is a good deal stronger and darker than what you may have experienced in the past with miso soup.

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The pork at Yabaton is excellent all by itself. Tender and juicy cuts of pork, fried in fluffy panko breadcrumbs with little to no extra grease. When the waiter brought our bowls to the table, he also brought a container of thick, dark red miso sauce which he poured over the katsu with a flourish. I was impressed at how well the flavors went together and how much I enjoyed the red miso. It may be the most unique katsu experience I’ve ever had and I’m so glad I didn’t skip it just because katsu is “common”.

Conbini Food!

Japanese convenience stores are called colloquially by the Japanglish word “conbini” short for “convenience” in a language without “v”s. By my friend’s request I popped into the local convenience store on my last night as her guest to get dinner. When I lived in Yokohama for a summer, I often made meals from the conbini. There’s bento (lunch boxes), onigiri (amazing rice triangles stuffed with yum and wrapped in seaweed), and a plethora of random foods to pick and choose from.

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photo credit: via kamonavi

Conbini food is almost always fresh. It’s a stark contrast to gas station foods in America that are filled with preservatives and have a shelf life sometime past the nuclear apocalypse. You can actually eat healthy from a Japanese convenience store. After days of dining out, my friend was craving a simple salad, a bag of greens costing about a dollar. I had been grabbing onigiri (one of my fav snacks) for lunches and afternoon pick me ups all through the vacation so far, so I looked to see what else was available for eats and I found a conbini food I had entirely forgotten the existence of!

Japanese convenience store food

photo credit: intrepidtravel.com

During my summer stay, I ate these cold noodle bowls ALL THE TIME. It’s in the refrigerated section, and has a plastic bowl with fresh udon noodles and packets of sauces and toppings. Back in 2015 the ones I got had a fresh egg, but the one I found this time had what I think was dehydrated egg? Maybe a new health law? Anyway, I found the flavor that was my favorite and was very excited to get to have it again after almost 3 years. I also got myself a “long day” reward: juice box sake! That’s right, you can buy sake in a cardboard box with a straw. Your inner kindergartner and your outer adult can both be happy as you sip booze from a tiny box.


Travel and food are such a huge part of my life. Although I had previously taken my responsibilities as a food tourist lightly, I’m vowing not to do so in future and thus my summer plans involve ever growing lists of “famous foods” I have to seek out in each place. I’m not turning this into a food blog full time, but I think I’m going to take a cue from Mr. Bourdain and let my belly lead the way in a few more adventures.

In fond memory of Anthony Bourdain, who’s shows about exploration and food contributed to the desire I have to travel and share what I find. Thank you.
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Summer’s Almost Gone

I know many people think that summer starts around May or June, but here in Busan the weather didn’t get ugly until July and it’s only just starting to get nice again now that October is half over. I have already shared my early summer adventures, June with the sand sculpture festival, drag show and Pride Festival in Seoul, July with the Mud Festival in Boryeong, and I’ve started to share the August adventure in New Zealand. Oh, and the Jeju September trip is in second draft… but, things in Korea happen faster than I can write about it and I’ve been getting behind on some of my smaller weekend adventures. So, what’s fallen through the cracks this summer? I got some parental visits (other people’s not mine) and had a chance to play tour guide around the Busan Tower, Yongdusan Park, Dadaepo Sunset Fountain of Dream, UN War Memorial Park, more Dala & Sulbing, and Beomeosa Temple. Plus, I took myself down to the amazing lantern festival in Jinju. Let’s check it out.


Busan Tower & Yongdusan Park

escalator-yongdusan-park-busan-south-koreaThis park in the Nampo neighborhood is up on a bit of a mountain, but there’s no need to climb up exhausting stairs because there’s an outdoor escalator installed to let you ride up in comfort! When we got to the top, we were already blown away by the great views of the city below and we hadn’t even gotten to the highest points yet. As we passed by the stage area, it was clear that a performance was about to get underway. There were plenty of people dressed in the standard white garb trimmed with bright colors and fun hats and the parents hadn’t gotten to see any traditional dances, so we pulled up a seat. I have since found out that cultural performances happen here every Saturday at 3pm between March and November.

20160910_142412The MC for the day was excited to see so many foreigners (not just us) in the audience and brought out a poor young Korean lady who was nervous and not particularly fluent to try and translate for us. Representatives from each visiting country in the audience were invited to come up on the stage and play a traditional Korean game of trying to toss a stick through one of 5 rings attached to a jar. My friend’s mom went up and they let her stand extra close because she was over 60 and she brought us honor by scoring the center ring! We didn’t sit for the whole performance, but it was a kind of musical story. From what I could follow, some performers arrived at a lord’s house and were invited in to party, but there were some rascals around who may have been trying to steal away or marry off the lord’s daughter? The language barrier was a bit of an obstacle to the plot, but it was fun to watch and clap along with.

20160910_145221We snuck out during a lull and headed to the main attraction of the Park, Busan Tower. The tower stands 118m high, but it’s also on a mountain so, it seems to be rather higher than that when you look down. For 5,000won you can get a ticket to ride up to the top of the tower where you can enjoy a stunning 360 degree view of Busan. There are helpful decals on the windows that identify major landmarks and there;s a little cafe where you can enjoy a snack with your view.

UN Memorial Park & Busan Museum

I went here in February with the EPIK orientation team and I meant to go back in the summer for the roses and azaleas, but it seems that I missed them because by September, all that was left of the flowers were a few fading blooms. One stunning contrast was this tree which went from a brown lace of twigs in winter to a full brush of vibrant color in summer.

The little streams that had flowed in February were dry, but there were beautiful dragonflies all around the pool and grounds. I think the UN Memorial is a beautiful park, but it’s also a sad one. My trip this time was enjoyable because I was hanging out with some military history buffs who were tickled pink to look at all the markers and statues for different nationalities. I’m not really sure what else to say about it, other than war is horrible.

The Busan Museum is just a short walk away from the Memorial park, so we decided to stop in afterward. Unfortunately, a large part of the museum is under construction this year, so we were only able to access the second gallery, but it was worth the visit, especially since they gave us free tickets to enter. It’s largely a history museum, but it focuses narrowly on Busan and the history of this particular region of Korea. Since I’m still learning the big picture of Korean history, it was occasionally hard to place things on a timeline in my head, but there was a timeline on one wall that lined up Korean history with Chinese and Japanese histories (which I’m much more familiar with) and that was a useful comparison.

Dadaepo Sunset Fountain of Dream

Who doesn’t love giant bursts of water and light choreographed to music on a summer night? Waaaay back in 2008 I went to Xi’an China for the first time and in addition to getting to see the Terra Cotta Warriors which the city is famous for, I managed to catch both the day time and night time editions of the Xi’an North Square Fountain Show (someone else’s video).

Later in 2015, I made it to the Dubai Fountain show (my video).

Both are astonishing and huge. The Xi’an Northern Square is 168,000 square meters (1 ½ football fields) and the fountain show covers most of it. There are dry spaces around the edges to stand, but the whole middle is full of moving, glowing, colored fountains. The largest one, the Fire Fountain, can shoot water 60m high. The Dubai Fountain show is in the man-made lake (121,400 sq m, a little more than 1 football field) at the base of the Burj Khalifa and it’s highest water spout reaches 140m high. It also claims to be the largest choreographed fountain show in the world. I’ve seen tiny versions of choreographed fountain shows in a few other places, including the Tokyo 20150823_200510Sky Tree (left) where the small fountain lights are coordinated with the tower lights high above. These shows are fun, awesome, wonderful, and sparkly, so when my friend told me he wanted to take his parents down to Busan’s own choreographed fountain show, I was all in favor.

I have to be honest, I expected something small, colorful and cute. I was completely blown away. Dadaepo is far out at the south western corner of the city, so you have to ride the subway line all the way to the end and then take a bus the rest of the way. And then walk several blocks. The fountain and lights are all flush with the ground, so before the show starts it just looks like a flat open space. 50f0There are some permanent concrete bleacher type seats along one side, but the rest of the area around the fountain had been filled up with plastic chairs to accommodate the higher number of spectators on the warm weekend nights. We arrived early and laid claim to seats in the front row, hoping that we wouldn’t have to worry about the crowd standing in front of us when the show started. Refreshingly, the Korean audience stayed in their seats during the show and we had a first class view. In both China and Dubai, the spectators jostled for the best standing spots and to get my video, I had to start standing in my spot almost 30 minutes before the show started to get an unobstructed view. IMG_0101This is 2,519 sq m fountain is listed as the largest fountain in the world by Guinness. I suppose that the show at Dubai is not considered a single fountain and is therefore only the largest fountain show. The tallest jet of water at Dadaepo is a mere 55m.
In case you’re wondering, the world’s tallest fountain goes to the King Fahd Fountain (right) in Jeddah, Saudi Arabia at 260m (which I visited in 2014, it’s tall, but not much else).


While the sheer square meterage of the event isn’t 3% of a football field, the show more than makes up for it in quality. The tempo at which the water and lights shift and change to keep pace with the music is astonishing. The colors come and go, making the water seem to appear and disappear, lighting up only a portion of the water’s path or changing partway through it to take advantage of the new shape to make a different effect. The fountain heads move. Water comes out at different speeds and volumes. There is such a wide variety present that I felt more like I was watching a special effects music video than a choreographed fountain show. This video on youtube is better than what I was able to capture. 

I understand they change songs on a regular basis, so although this was my friend’s second time to the show, the songs were totally different. After the final song, the fountain and lights are turned on a bit more sedately to allow people to come in to the water to pose for pictures in front of the lighted shapes or to run through the cool streams in the warm summer air. There is only one show on weekdays, but two on weekends, so you can see the second one if you’re late or just stick around and watch both because it’s amazing.

Dala & Sulbing

20160430_134641I’m not a food blogger, but sometimes food is just too good not to write about. I’ve done some basic coverage of these things elsewhere, but it doesn’t get old. Dala 100% Chocolate is this tiny hole in the wall chocolate cafe in my neighborhood in Seomyeon. The first time I went there, I had to try their signature dish, the dinosaur egg. This was an amazing concoction of shaved milk ice topped with crushed chocolate cookies and chocolate shavings with a giant egg made of cookies and cream candy. When smashed with the provided hammer, the egg reveals a scoop of truly decadent chocolate ice cream and a tiny chocolate dinosaur. If that’s not enough chocolate, you can pour chocolate sauce over it too. It takes at least two people to eat this dessert. Since that time, we’ve also tried the chocolate pizza (nutella spread, banana slices and toasted marshmallows for toppings, scoop of vanilla ice cream and chocolate sauce again), and for the two separate parental visits this summer, I also managed to try the fruit fondue (kiwi, grape, orange, grapefruit and banana… turns out grapefruit in chocolate is awesome), the “special brownie” (molten chocolate inside!), and the chocolate churros (churros you dip in chocolate). Let us not forget the milkshakes, which come in a variety of chocolate compliment flavors and can be made white, milk or dark. I don’t just love this place for it’s chocolate, but because it’s good chocolate. It’s not too sweet and they do a good balance of flavors in each dish so you don’t get tired (as if that were possible) of a single chocolate flavor. I think we’re about halfway through the menu now, and if the weather keeps cooling off, I’ll get to try their hot drinks soon!

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My first encounter with sulbing was during my first week at work when my co-teachers took me out for dessert after our first staff dinner. It pretty much blew my mind and I’ve been trying to drag everyone I know there ever since. The season fresh fruit flavor that was there in March was the strawberry cheesecake, and while they have strawberry on the menu year round, it’s just frozen berries out of season. However, the summer seasonal flavor was in full force and we got to indulge in the melon-cheese-yogurt madness. The uniqueness of sulbing as opposed to bingsu is what the ice is made of. The traditional shaved ice desserts just use water ice. The Korean Dessert Cafe (a chain by the way, look for it if you’re here) and a few other places make a different dessert using frozen milk for a richer taste. 20160730_174636-1The melon special was not just using frozen milk, but frozen yogurt… and not the kind you’re thinking. Imagine you mix some yogurt with milk or water until it’s all liquidy, then freeze it solid, then shave it off into teeny tiny snowflakes. Ok. Now, take a honeydew melon (the green ones) and cut it in half. Hollow it out and freeze the shell. That frozen melon rind is now our bowl, filled with the snowflake texture frozen yogurt and topped with some cubes of what I can only describe as cheesecake filling. 20160730_175713Now, over the whole thing, put the melon you removed from the rind, the hemisphere of melon, all of it. The dish was served with a big plastic knife so we could cut up the melon for ourselves. It was the perfect combination of sweet, tart and creamy to refresh us in the summer heat.

Beomeosa Temple (more pictures)

That’s really redundant, since “sa” means temple, but for the ease of transliteration, that’s what people tend to call it. It literally means “heavenly fish temple”. According to tradition, there is a well on the top of Mt. Geumjeongsan and the water of that well is gold. The golden fish in the well rode the colorful clouds and came down from the sky. This is why the mountain is named Geumsaem (gold well) and the temple is named ‘fish from heaven’. Its one of the most unique temples I’ve had the opportunity to visit. It wasn’t even high on my list of temples to see in Busan, but one of the visiting parentals had read about in Lonely Planet and was dead set on going so we set off to the northern edge of the city to ascend the mountains on a warm and misty Saturday.

We took the subway to the Beomeosa stop then decided to hire a taxi to take us up the mountain rather than wait for the bus. The driver didn’t turn on the meter, but helpfully explained his fare to us. We were 4 people and the bus would cost us 1.3 each, totalling 5.2 and he was going to charge us 6. Compared to the meterless taxis in China, it was truly refreshing to have a driver not try to take advantage of four foreigners at a tourist site. As we were driving up the mountain, he pointed out a spot where lots of taxis were stopping and said we could easily catch one back down from there and expect to pay a little less going back, but he drove us all the way to the highest car park so we didn’t have to trek up the mountainside.

20161001_131512When we arrived, a very nice older Korean lady offered to explain a little bit about the main gate to us in English and we got to hear a little history of the naming of the temple and the unique four pillar style that makes this era of architecture distinctive. As we ascended the stairs and passed through several gates decorated with bright lanterns and beautiful paintings we moved through a hall of fearsome statues and finally emerged into the main courtyard. The temple was originally built about 1,300 years ago, but was destroyed during a Japanese invasion in 1592 and later rebuilt in 1713, but a few stone remnants and one stone pagoda left from the original still stand in the wide open square. The temple is dedicated to the practice of Seon Buddhism, which is the Korean descendant of Chan Buddhism the same way Zen in Japan is.

Buildings for various types of study, practice and prayer surrounded the square and monks and supplicants came in and out about their business. We heard chanting, drums and bells and the smell of incense was faint but pervasive. There was a spring near a large rock, presumably the ‘golden well’, where we could drink fresh clean water from the ground with no worries of pollution or infections. There was a hidden path that led around behind the main grounds to a smaller hall of prayer and some living quarters where we found piles of tiny rocks and beautiful blooming flowers.

After exploring the main temple grounds, we wanted to visit one of the eleven hermitages nearby. I’d read online that the Blue Lotus Hermitage was both the easiest to get to and the prettiest, so I asked for directions at the souvenir stand and we headed further up the mountain road. Within a few minutes of walking, we spotted a giant golden Buddha in the distance and soon we came to the Hermitage itself. There were hardly any people there, but the courtyard was a stepped platform covered in statues of sages and Bodhisattvas with the golden Buddha at the peak and center. The entire day was gray and the mountains were wreathed in mist, giving our temple visit a quiet and magical feeling. I hope I can find time to go back in another season to see the mountain foliage in different phases (especially in May for the famous wisteria blooms) or maybe even try my hand at one of the overnight “temple stay” opportunities that allow visitors to experience the monastic life for just one day.

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Jinju Lantern Festival (photo album)

20161008_170238Also called the Jinju Namgang Yudeong Festival, it is held in honor of the fallen during the seiges by Japanese soldiers in the Imjin War in 1592-3 (the same time frame the orginal Beomeosa Temple was destroyed). During the war, lanterns were used as military signals, a means of communicating with reserve forces, and as a way to keep in touch with family members outside of Jinjuseong Fortress. Even after the war, people continued the tradition of floating lanterns down the river to pay tribute to the brave souls that had been lost during battle. Today, the festival is far more than a few lanterns on the river and instead is a whole palisade of life size and larger than life lanterns floating on the river and filling the riverside park where the fortress once stood.

It took us about 2 hours to get there in total, although the intercity bus is less than 90 minutes. We were able to walk down to the river from the bus station and get a daylight preview of the lanterns. We also walked around the festival tents and enjoyed a local specialty of Jinju bibimbap. It’s supposed to be made with a type of spiced raw beef, but sadly our tent dinner stop used the sunny side up egg instead. It was very good, though, so we didn’t mind too much.

20161008_181542.jpgWhen we entered the display area, we were given arm stamps so we could come and go as many times as we liked, then we began our stroll down the riverside. The water was covered in giant lanterns in shapes of mythical animals and heroes as well as famous landmarks like Stonehenge, the leaning tower of Pisa, and the Statue of Liberty. There were floating restaurants, boat rides, and yet more tents offering delicious snacks.There were giant tunnels of red lanterns where couples walked hand in hand in the twilight.

20161008_175956Two floating bridges at either end of the display allowed visitors to pass from side to side without returning to the street level. The day had been rainy, but as the rain dried up, the sunset lit the clouds in shades of brilliant gold and scarlet.We crossed the river and ascended into the wooded area to be greeted with the most amazing forest of light. Unlike the Taean light festival where everything was wrapped in LEDs, the park grounds had become friezes of the battles done in light and cloth. Japanese and Korean soldiers filled the grounds attacking and defending glowing battlements. As we moved along the scenes became festivals, crowds watching bulls in an arena, people at work in the village doing daily crafts.

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There was a section of small, delicate lanterns on display like a gallery. More soldiers stood guard at every gate and wall. A landscape of giant mushrooms and insects took up one hillside. Enormous saxophones arched over a performance stage with live musicians. Glowing globes hung from the trees like ripe fruit. Overgrown flowers sprouted from the grass. Tigers wearing top-hats and smoking pipes smiled at us from behind trees. There were no gates or guardrails, and we were free to walk among the lanterns at will. There were tunnels of love and fields of snowmen. There were more lanterns than we could ever hope to see in just a few hours and we wandered back and forth through the park following winding trails and making our way from one scene to the next until we were forced to start looking for the exit in order to catch our bus home in time.

We got back down to the river and walked along more floating paths all the way to the far end of the park. My friend described it as “drunk walking” because the floating panels would occasionally shift to one side with no warning causing us all to lurch and stumble. The bamboo forest growing along the waterfront was filled with glowing cranes, frozen in the act of taking flight or catching fish. When we reached land again, we were greeted with the largest lantern structure of all: a giant castle with a dragon and phoenix on either wall and a crowd of lantern people celebrating below. Above the castle walls, large poles held LED fireworks that burst over and over again. I don’t think I’ve ever seen a lantern festival on such a scale.

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I feel like every time I think Korea can’t show me something even more amazing, it does, and yet before coming here I knew almost nothing about this country, it’s people or it’s culture. Plain old “weekends” become magical adventures in a land of light or a sea of flowers. Misty mountains redolent with the odor of incense and the chanting of monks are just a bus-ride away from beachfront karaoke bars. Dancing fountains are down the street from skyscrapers that hide forests of cherry trees between their towering walls. Hidden gems wait around every corner and there is always something to celebrate. Thanks for reading, I hope you’re enjoying my stories at least half as much as I enjoy making them. Don’t forget to check out the Facebook page or Instagram for updates and pictures. ❤

Chocolate & Lanterns in Seomyeon

Busan is a vibrant city with so much to do. Even on regular weekends it’s easy to go out and find adventure. In the last weekend of April, I set off on a Saturday exploration in a quest for the best chocolate dessert cafe and the local Buddhist temple’s Lantern Festival. I was fortunate to have an adventure buddy for the day to share the experience with, because while I’m happy to travel alone, it’s always better to share with a friend.


Dala 100% Chocolate

Back in the getting to know you stage of my relationship with my co-teacher, we discovered our mutual love of chocolate and she told me the tale of this place. Korea is fraught with dessert cafes. Honestly, there’s at least one on every city block and they serve decadent huge desserts that are definitely meant to be shared, but are still on the XXL size. Despite this, the Korean people are mostly healthy weight to slender as a people. I have no idea what the secret is. Anyway, we’d already done the beautiful strawberry cheesecake sulbing, and then she told me about this chocolate place near my apartment that she had been to with her mother. Unfortunately she couldn’t remember the name! So when I saw a post on FB that showed a giant chocolate dinosaur egg and also linked to the cafe that served it, I quickly realized that was the place.

My next dilemma was to find someone to go with, because I knew there was no way I could possibly go there alone without either feeling like a total pig or wasting half a dessert. I finally convinced my new Busan Bestie and Korea travel companion to accompany me. Truth be told, it didn’t take much convincing as it turns out he likes chocolate just as much as me.

We walked around the neighborhood and managed to wander through a street vendor fair on the way as well where lots of local vendors were selling handmade jewelry and art. Just one more reason to love Busan! One of my favorite things about shopping is supporting local businesses and it’s really great to live in a community that fosters events for them. I’d been to the foreigner’s market, but this one was all Koreans.

12961680_10209615823939095_1335060540656672463_nWhen we found the shop, it was a small space tucked in between yet more small boutique style eateries, but we were saving our appetite for chocolate! We stood outside for a moment admiring the menu and realizing that we would have to come back several times to sample all the amazing goodies on offer. Our timing was also great as we didn’t have to wait at all for a table.

We decided to order some iced chocolate drinks, which turned out to be more like milkshakes. My companion got a choco waffle ball and I got a mocha. We had a choice of white, milk or dark chocolate and happily paid the extra 1$ for dark. Then we ordered the infamous dinosaur egg! We were handed a pager and headed for a table to await our order.

edited_1461993235285The drinks arrived first, giant frosty metal cups with straws and chocolate spoons! My mocha was a perfect blend of coffee and chocolate, and not at all too sweet like mochas can often be. The choco waffle ball came with tiny little chocolate dipped balls of waffle batter sprinkled on top and was likewise a luscious bitter-sweet. Plus, the napkins were printed with the Korean Sign Language alphabet! Too cute! We gushed over the deliciousness for a while, taking some obligatory food photos and then the main event arrived.20160430_134544

The dino egg was nestled in a metal bucket (there is no other word for something that big). The bucket itself was filled with the delicious shaved milk ice then topped with chocolate cookie crumbs and chocolate shavings to create the “dirt” of the dino nest. The kit came with a metal hammer and a small pitcher of chocolate sauce. When I went to crack the egg with the hammer, I misjudged the strength of my blow and accidentally flung a shard of shell to the floor. The shell was made of white chocolate mixed with chocolate cookie crumbs and inside was a scoop of the most rich and decadent chocolate ice cream topped with a tiny chocolate dinosaur!20160430_134641

We drizzled the chocolate sauce into the mix and dug in. I’m not going to say it was the absolute best dessert ever, because in my life I’ve been lucky to experience some very top notch desserts, but this one definitely makes the awesome list. Not only was the presentation super cute, but the flavor was outstanding. Mixing and matching the milk ice, the cookies and chocolate, the chocolate ice cream and chocolate sauce provided a different palette in nearly every bite, so I never got used to the flavor. One of the things about flavor is that only the first few bites of a new flavor can trigger the best happiness reaction from your taste buds and limbic system, so a huge piece of chocolate cake (for example) is not actually as good at the end as it is at the beginning. But this dish changed flavor so often we couldn’t get used to it and every bite was as joyful as the first! Plus, we could mix and match with sips of our bittersweet milkshakes.

In retrospect, we probably could have split a single milkshake. It took us about 90 minutes to get to the bottom of the bowl, by which time we were left with a creamy cold soup that we decided to divvy up into the remainder of our shakes to drink. Heaven! It made our already delicious chocolate drinks even creamier. There was a Korean couple who came in slightly after us and managed to devour their egg in far less time. I have no idea where they put it.

With our tummies full and our mouths happy, we headed back into the street to find our way to the afternoon adventure that would hopefully help us walk off some of the decadence we’d just spent the last 2 hours stuffing our faces with. After a longer linger at the street festival, we made our way to the bus stop that would lead us to the Samgwangsa Temple for the Buddha’s Birthday party.

Samgwangsa Temple Lantern Festival

I’m becoming convinced that FB groups may be the best way to learn about stuff to do in a city. I’ve now made a habit of joining them where I live, but I’m starting to think it could be a good idea for a month or two preceding an international vacation so you can hear from the expats who live there what’s going on. While randomly scrolling through my feed, I see someone has asked if the lanterns are up at Samgwangsa, and someone else replied that they were. This wasn’t even an ad, these people obviously knew something I didn’t. I promptly headed over to my other favorite internet resource, Google. Here I learned that the Samgwangsa Temple in Busan is one that is dedicated in the main to the Bodhisattva Guan Yin, known as 관음 or 관세음 in Korean, she is the Bodhisattva of Compassion or Mercy and is very popular in Mahayana Buddhism. The temple itself was only constructed in 1983. There aren’t too many ancient buildings in Korea because so much of the country was destroyed during the war. However, the architecture mimics the classical Chinese style and it’s quite pretty as well as being an active place of worship.

* Despite the fact that I studied Buddhism at grad school (and personally find a lot to identify with in Theravadan Buddhism), I was rather aghast to discover that my education was sadly lacking in Korean schools of Buddhism. I’d read plenty about India, China and Japan, but I couldn’t remember anything about Korea. I went on a short online quest and found that there isn’t that much consumer ready info out there, so if anyone knows some good research material on Buddhism in Korea, please let me know.

The Buddhist calendar is lunar, so the holidays move around in comparison with our solar calendar, and the Buddha’s birthday falls on May 14th this year. Rather the same way that Christmas is celebrated for some weeks before December 25th in many places, Buddha’s birthday is marked with several weeks of lantern festivals in Korea. Samgwangsa is far from the only one, not even the only one in Busan, but online pictures promised a level of lantern frivolity that I simply could not pass up. We knew we wanted to be out of town the first weekend in May because of the long weekend, and that the weekend of the 14th was likely to be over-crowded, so we decided to go right away to make sure we got to see the lanterns in peace.

20160430_170926After our chocolate overdose, we took the bus out to Mt. Baekyangsan. This sounds like it should be a long way away, but Busan is not just surrounded by mountains, it’s closely set about with them and even occasionally interrupted by them, so in reality it was only about 15-20 minutes from our chocolate place in downtown Seomyeon. That’s less than half the time it takes me to get to the beach. We had to walk a bit on some winding roads, and it was stunning to see how much the culture changed in such a short bus ride from the city center to it’s edge. Things went from being tall, modern skyscrapers with brand name shops and English ads to being small tile roofed buildings and local shopkeepers selling traditional clothes and foods. The path to the temple was clearly marked, and soon we began to see lanterns leading the way as well.

20160430_171326Much like the temples in China, there was a large, odd shaped rock set out front with the name of the temple in Chinese characters (白楊山三光寺 – bai yang shan san guang si, which roughly translated as “poplar mountain heavenly Temple” and you can clearly see the “san guang si” became the Korean “sam gwang sa”). There was also a long stairwell with a numerically significant 108 steps. The stairs were lined with lanterns, flowers and statues of various sages famous in the history of the sect, although please don’t ask me to identify them because it can be more complicated than spot the Catholic Saint. We got our first glimpses of the lantern coated buildings from the stairs and began to get giddy at the thought of being surrounded by so many beautiful colored lights!

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The Samgwangsa Temple did not stint in it’s celebrations. Everywhere a lantern could be hung it was. We walked into open air halls that dripped lanterns from the ceiling. The sides of buildings were lined with lanterns. The air between buildings had strings of lanterns. The pathway from the top of the mountain back down to the main temple was covered in lanterns to resemble the scales of some mighty serpent switch-backing down the hillside. Every lantern was numbered and many already had prayer papers attached to them in little weatherproof plastic baggies. In the plaza underneath the largest contiguous spread of lanterns, there were tables set up all around to let visitors donate in order to add their prayer papers to a lantern somewhere in the Temple.

20160430_172917We traipsed around the temple grounds in awe, randomly bursting into the final song from “Tangled”. At one point we accidentally wandered into the nun’s living quarters, although it wasn’t closed off it was still a bit embarrassing to find them just cooking dinner. There was a sign for the bathroom, which I’d seen before I realized where we were, and they were kind enough to show us to the facilities.

We circled around the standing pagoda and then found the entrance to the main hall of worship. I’ve had the good fortune to be inside some truly stunning temples, and this one was doing it’s best to compete, despite it’s youth. I don’t have any pictures from the inside out of respect, but the walls and ceiling were covered in carved and painted figures, dragons, birds, Bodhisattva’s and sages. The detail was incredible and we sat for a while on the provided cushions in appreciation and meditation. The altars beneath the figures were laden with fruit, flowers and rice, and the back wall was stacked with sacks and sacks of donated rice for the residents. On our way back outside, I finally realized what seemed to be missing from the temple – incense! Every other Buddhist temple I can think of was constantly burning fragrant offerings in giant censors set out for the pilgrims to use, filling the air with sandalwood and other earthy spices. This temple had none. I’d seen one of the giant burners, but there was no incense in it and no fragrance in the air.

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We walked around the terraces and balconies taking pictures of the opposing hillside where more strings and patterns of lanterns had been set up in a star shape and the “Buddhist Cross” (no its not a swastika, I promise). We bought some souvenirs at the temple gift shop and gawped at the giant lanterns of dragons and zodiac animals. In need of a snack, we headed off to one side where some vendors had set up near some picnic tables and bought something random on a stick after being reassured that it was “mashisoyo” (delicious). It was. It was some kind of seafood concoction with mustard and ketchup which should have ruined it, but somehow did not. My companion also bought a souvenir lotus lantern to carry around once the sun set.

It didn’t take much to fill our bellies, and we headed up the last peak to see the white lanterns and the top of the winding pathway. From this vantage point we watched the sun set over the temple and the city spreading out below us. It was such a magical blending of the natural and the urban, the sacred and the secular. Busan is an amazing place.

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Once the sun was down, we began the second half of our exploration, the lanterns by night. We walked down the belly of the dragon as we descended the mountain back into the main temple complex. Our walk was accompanied by some traditional music that the monks and nuns were performing in front of the main temple room and we were serenaded with chanting and drumming that echoed through the mountains around us.20160430_195457

Once we descended into the main complex again, we found everything we’d seen before renewed by lantern and LED lights. Giant holy symbols lit up the plaza, prayer candles adorned the pagoda base, a wall of lanterns surrounded the pagoda along the mountainside and every single one of the lanterns we’d passed before now glowed. The pure white lanterns created the brightness of daylight for anyone underneath them, and the other colors just made us feel like we were floating inside a rainbow. We retraced our steps, dancing and singing and taking more selfies than is really healthy for anyone. We made it back down to the zodiac and dragon lanterns which I have only ever seen the like of at the Dubai Global Village Lantern display, and that’s *Dubai* where everything is huge and over the top.20160430_205646_Richtone(HDR)

Finally, we headed back to the area where we’d gotten our snacks so we could see the beautifully lighted mountain path. We were too tired to walk all the way up, but the view of the temple complex from the other side was amazing. I’ve never been able to visit a temple during a festival like this before and here was one practically in my own backyard! I talked to some of the expats who’ve been here longer and they seemed rather blasé about going again since they’d been last year. I can only say I hope that I never get tired of seeing such colorful splendor. I don’t have the best night camera capability, but please check out the full album on my Facebook page to see the glorificence.


Stay tuned for the Long Weekend adventures to Namhae Island and Taean Tulip Festival! Korea is so full of amazing stuff and yet I feel like  it gets very little press or tourism from the West in comparison with Japan. I hope my stories shine some light on the goodies this country has to offer and maybe encourage some of you to get out and see some of them. As always, thanks for reading and enjoy the pictures! 🙂