Make for Rowe Street, perhaps drop into ginseng specialist Cheong Kwan Jang, then join the line at Siroo. With South Koreans now drinking 353 cups of coffee per head a year – more than double the ...

Made each morning by owner Changhyun Lee, Siroo’s tteok are characteristically chewy, with the injeolmi – made with sticky rice and finished with roasted soybean powder – a signature.

Chef Changhyun Lee has been shaping Korean rice cakes or tteok for more than three decades. At age five, he began helping his parents at their bangatgan (rice cake shop) in South Korea. Today, he ...