Stores and restaurants here open and close more often than the toilet paper roll needs changing. That period between the gutting of the old and the unveiling of the new always makes me feel a little like a kid at Christmas. I dream of a gourmet cheese shop, or a store full of quality, sensible shoes at affordable prices. It never is, of course. Most often it's a cellphone shop, one of the latest food fads (looks like juice bars are the next big thing), or a chicken hof.
Chicken hofs have come a long way from when they only had three things on the menu: whole fried chicken, half fried chicken, and draft beer - hence the place to go for "chimaek" (chi for chicken, maek for maekju - beer in Korean). But those items still form the backbone of what it really means to be a chicken hof. For VICE, Dave investigated what it takes to run a successful chicken hof in such a saturated market. Thanks to our friend Adam and his in-laws, the owners of Fusion Chicken Hof CHECK, I was able to get in the kitchen for some behind-the-scenes shots. You can read the article over here at VICE.
A teacher and photographer previously based in S. Korea, being thrown into the world of photojournalism.