We are back from our trip from Seoul and the weather was fine and it was neither hot nor cold.We bought alot of stuffs .I have always heard a lot about the places in Seoul, and my recent trip to this capital city has proven the hype right. All that I had seen left a deep impression on me. I visited many outstanding malls with unique concepts, lovely  interior designs of streets and clothes that I never thought I would have known of.

There are so many good restaurant in Seoul that it will be impossible to come up with a complete guide. Instead, I will share some of my favourite places.

My sister ,Mum and Dad  woke up early to depart to Changi Airport Terminal 3 to Seoul at 4am  and we were so excited and we decided to stay up.Upon Arrival At Changi Airport we went to check in at Singapore Airlines SQ600 to our checkin gate and we went for early breakfast at DBS lounge for prawn Mee as our flight departs at 8. Boarded the plane on a 6 hour flight to Seoul and watched " A Werewolf Boy " by Song Joongki .It was a good movie and watch Les Misserables till we arrive at Seoul.Upon Arrival At Seoul International Airport, we took a transfer train to collect our luggage and passport chopped before taking a Airport Limousine  6008 to Yeongdeungpo station towards our hotel at  Courtyard Marriott.Check-in and headed for dinner at Shinsegae food Court for Bibimbap and went to buy Bread for tommorrow Breakfast at Paris Baguette.We walk along the Yeongdeungpo underground street where I bought alot of clothes Love the blue stripe dress which you guys in the next episode of my blog.

The basic Chicken Broth with Korean Ginseng cost 14,000 won (SGD$15.60), and there are other options and additions of black-bone chicken, Korean wild ginseng and abalone. And they also sell the western style Rotisserie Chicken! (for 15,000 won = SGD $16.75)

Korea Samgyetang’s secret is using very special ingredients, such as specifically 49-days old farm-grown native chicken and 4-year old Geumsan cultivated ginseng.

The soup boiled with ginseng, Chinese dates and garlic, and topped with ginseng wine after serving, was surprisingly light and bland. My guess is this is traditionally a summer dish and thus cannot taste too heavy and strong.

My favourite part was not the chicken meat, but the glutinous rice within which had absorbed flavours of both the chicken and the broth. If you manage this remove all the bones first, it actually feels like a nutritious bowl of ginseng chicken congee. They should also do away with the noodles though – it was carb overkill.

TO BE CONTINUED!!!