Yeongyang Center main branch is a 52 year-old specialty restaurant in Myeongdong. It specializes in samgyetang (ginseng chicken soup) and tongdak (roasted chicken). In 1960, Yeongyang Center has started to sell tongdak roasted on an electric rotisserie. Since then, the crisp and not-at-all greasy taste has attracted popularity among local Koreans and it has become a must-visit restaurant among foreign tourists. They use chickens provided by directly owned chicken farm and the owner of the restaurant thoroughly manages all the process of cooking even from the ingredients preparation level. Their main menus are samgyetang and tongdak. The Samgyetang features its tender meat and thick broth after boiling for 2 hours and the tongdak features crispy and not-fatty taste of the well-drained chicken. Among the menus, sansam Samgyetang stuffed with wild ginseng powder is the most be-loved menu.

Hwangnam-style bread was first made by Choi Yeong-hwa in Hwangnam-dong, Gyeongju, in 1939. The Gyeongju Choi family has a rich history of baking and rice cakes with red bean, and has passed on the secrets of their trade from generation to generation. When it came time for Choi Yeong-hwa to learn the family recipe, he added his own special touch, creating the Hwangnam Bread Koreans know and love today. Hwangnam Bread is made using red beans grown in Korea, and is widely recognized across the nation. The handmade artisan bread is made without the use of any artificial sweeteners or preservatives, and boasts a rich flavor with just the right amount of natural sweetness.  

Opened in 1939, Hanilkwan (한일관)'s current location is in Gangnam after moving from its original location at Cheongjindong. With over 70 years of tradition, Hanilkwan is a well-known place where famous people including former presidents such as Lee Seung-man, Park Jeong-hee, and Roh Moo-hyun have dined. With a reputation for serving authentic Korean dishes, Hanilkwan provides visitors with a variety of menus to experience Korean traditional food. One of the popular menus is Grill Special & Bulgogi, which includes Tangpyeongchae (mung bean jelly mixed with vegetables), Gujeolpan (platter of nine delicacies), Nakji Bokkeum (stir-fried baby octopus), and Bulgogi. The Lunch Menu is a special menu chosen by the chef.

             

Nicole Jung, Amber Liu and Jo Kwon do not venture into a grocery store to have their daily cereal fix. Instead, they head themselves to Midnight in Seoul, Korea’s very first cereal café. The decor of the café, complete with electric pink walls and neatly stacked cereal boxes, has been featured on the social media accounts of many celebs. Initially opened by actor and singer Yoon Kye-sang and his artist friends, Midnight in Seoul recently changed ownership. K-pop fans will be familiar with the new owner of Midnight in Seoul- the singer Jo Kwon from the K-pop group 2AM. As for the menu items, over 40 different types of cereals and a wide variety of toppings including nuts, fruits, marshmallows and wine gums (what are wine gums? Is that the correct term?) are available. Choosing a cereal can be tricky but the friendly wait-staff is always ready to provide menu recommendations.  

                   

Jinju Hall (진주회관) is a restaurant specializing in Kongguksu (chilled white soybean noodle soup) with over 40 years of history. Renowned for its rich soup of cold noodles, the restaurant uses fresh soybeans grown in Gangwon-do. The dishes are not only nutritious, but also effective in restoring people's appetites, often lost because of the summer's heat.To make the restaurant's signature dish, buckwheat is mixed with ground soybeans and flour to make dough. The dough is shaped into noodles and boiled. They are then mixed with pulverized soybeans (which are slightly boiled) and cold broth. Boasting a simple taste, this cold soybean noodle dish is one of the most popular dishes in summer.

Opened in 1983, this restaurant serves delicious tonkatsu (Japanese pork cutlet). The secret is in aging thick slices of seasoned pork fillet (150kg total) for three to four days making the meat more tender. The slices are then coated with egg batter and breadcrumbs, and fried in hot oil (160캜) for about seven minutes. Voila! A tasty tonkatsu, crispy on the outside and tender on the inside. Also mouthwatering are the miso soup and fresh vegetables served with it. The first floor layout is a bar and the second and third floors are like spacious halls. During lunch, crowds of loyal customers wait in line. The restaurant is a favorite for all ages, from young to elderly regulars.  

Hwangsaengga Kalguksu (formerly 'Bukchon Kalguksu’) is one of the most popular restaurants on Samcheongdong-gil. The street in front of the restaurant is always crowded with cars and there are almost always people lined up outside the restaurant. The main dish is Kalguksu (noodle soup) with rich, mild broth made from ox bone. Homemade ‘wang mando’ (king-sized dumpling) is another specialty and you can even see workers making them at the entrance of the restaurant. Other dishes such as Modeumjeon (assorted pan-fried delicacies) and Bossam (napa wraps with pork) are also available.