Cook 'n Heim 쿡앤하임
  • Editor Rating

  • Rated 4 stars
  • Excellent
  • 0/5 Avg. User Rating

  • Rated 0 stars
  • 0 No reviews yet!

  • Cook 'n Heim 쿡앤하임
  • Reviewed by:
  • Published on:
  • Last modified: August 12, 2014
  • Ambience
    Editor: 90%
  • Food
    Editor: 80%
  • Service
    Editor: 70%
  • Value
    Editor: 70%

Review Summary:

Located in Samcheong-dong, the gorgeous neighborhood east of Gyeongbokgung Palace, Cook 'n Heim strives to be a gallery and restaurant inside a classic Korean building. I'll admit I was skeptical. I was expecting the typical overpriced pretentiousness that usually inhabits "fusion" places like this. We have been pleasantly surprised by the burgers. They're well seasoned. They have ample toppings with a few fries on the side. And the prices are competitive with other "gourmet" burger places. The Gorgonzola Burger comes on cushy focaccia with what tastes like a wine reduction. The New York Burger is a classic no-frills burger. And that's a good thing.

Location: Jongno
Cuisine: Burgers, Italian
Reservations: Accepted
Suggested Items: Gorgonzola Burger, New York Burger

Other Amenities: English menu

Phone: 02-733-1109



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Joe McPherson founded ZenKimchi in 2004. He has been featured and sourced in The New York Times, The Wall Street Journal, The Los Angeles Times, The Washington Post, CNN, KBS, MBC, SBS, Le Figaro, Travel + Leisure Southeast Asia, Harper’s Bazaar Korea, The Chosun Weekly, and other Korean and international media. He has consulted for "Parts Unknown with Anthony Bourdain," The Travel Channel’s “Bizarre Foods with Andrew Zimmern,” Lonely Planet, National Geographic, Conde Nast Traveler, the PBS documentary series “Kimchi Chronicles,” and other projects in the UK, Canada, and Australia featuring celebrity chefs such as Gizzi Erskine and Gary Mehigan. Mr. McPherson has written for multiple Korean and international publications, including SEOUL Magazine, JoongAng Daily, The Korea Herald, Newsweek Korea and wrote the feature article for U.S. National publication Plate magazine’s all-Korean food issue. He has acted as dining editor for 10 Magazine and was on the judging panel for Korea for the Miele Guide. He spoke at TEDx Seoul on Korean food globalization, at TED Worldwide Talent Search on the rise of Korean cuisine, and in New York City on Korean Buddhist temple cuisine. The company ZenKimchi International organizes food tours for tourists and corporations and acts as a media liaison for foreign and Korean media and local restaurants and producers.
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