When I relocated from New York City to Seoul, South Korea’s capital, in 1996, I found the city vibrant and fascinating, but also surprisingly provincial. Koreans preferred their fermented kimchi over any other food, and
though I certainly enjoy the spicy staple of my homeland, the feebleness of my digestive system occasionally
demanded a respite from the chili-laden cabbage. In 1996, that proved challenging. Aside from some fast-food joints and wallet-straining restaurants at five-star hotels, foreign cuisine was hard to come by.
Read More in Cambodia Insight Website on Issue 5 Page 30.
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