Joe McPherson goes where few of us have the wherewithal to go — to the W Seoul Hotel Walker Hill to consume their 180,000 won (US$154, or $20 Canadian) burger.
Great photos by Jennifer Flinn (of FatManSeoul, also see Flickr galleries), too.
by Robert Koehler on September 29, 2008
Joe McPherson goes where few of us have the wherewithal to go — to the W Seoul Hotel Walker Hill to consume their 180,000 won (US$154, or $20 Canadian) burger.
Great photos by Jennifer Flinn (of FatManSeoul, also see Flickr galleries), too.
Previous post: Wetlands of Suncheon Bay
Next post: US Should Learn From Korea: Jeff Jones
{ 15 comments… read them below or add one }
It’s not that bad… yet.
What?!?!? No kids toy with the meal?!?!?!
Well, there was if you count lobster tail, asparagus, pine mushrooms and tomatoes, shaved fennel salad, and a trio of dipping sauces including salsa, red wine truffle reduction, and truffle aioli as kids’ toys. Fatman sure does.
Oh, and fries! It came with fries!
Or two Euros.
If I ever hit the Lotto I’m gonna try one.
What a wanker.
To whom do you refer, MrMao?
The burger better come with a blowjob or I’m not ordering one.
Eun Jeong Lee has some fit tits, but Joe McPherson appears to be a hermaphrodite ^.^
Fatman knows it’s just because you’re jealous that you weren’t eating that burger. It’s ok, we forgive you.
;_; It’s true, so lonely, so hungry
The burger may be a bit too much out of pocket, but there are some (cough, cough) reasonably priced items – and the dessert buffet is OUTSTANDING. Most things at the W are expensive, but the quality really is exceptional.
I think the TGIFriday’s burger is good. I think it’s like $12.
Foie gras doesn’t taste particularly special.
Now, admittedly everybody likes different things, and foie gras might not be to everyone’s taste . . .but not special?!? There’s nothing in this world that can quite match the luscious, buttery richness of foie gras, the delicate flavoring, the soft, melting texture, and a definite umami . . .! Say you don’t like it, fine (freak.) But considering it’s long history (Egyptians were making it as far back as 2500 BCE) its controversial nature, and the general expense, it’s hard to say that it’s “nothing special” Gastronomes worldwide don’t spend tons of cash, time, and effort trying to eat something that tastes like any ol’ liver.
But if you feel that way, just pass your plate our direction. Fatman will be glad to eat your share.
You must log in to post a comment.