Best Hotel View?

yeah that's namsan park and the n tower for sure. if you want skyline next time, skip hamilton and try the four seasons in gwanghwamun - the view from their higher floors looks straight down jongno with the mountains behind it. also the rooftop at the ocloud hotel in myeongdong is underrated for photos, just go for a drink not a room

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honestly people are overthinking this, the Hamilton is right there in Myeongdong so you were looking at Namsan Park and the tower. the park itself is nice for a walk but if you want a view that actually tells people you were in Seoul, hit up the observatory at the Seoul Sky building in Lotte World Tower. its like 85 bucks for a ticket but the 360 view from the 123rd floor beats any hotel room, you can see the whole city including Namsan and the Han River. also the Hamilton's rooftop is decent for a drink but theres a tiny bar called The Griffin Bar in the JW Marriott Dongdaemun that has a killer view of the old city gate lit up at night, way more iconic imo

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Sounds like you were looking at Olympic Park! It's huge, so depending on your room's exact angle, you might've only seen a portion of it. Lots of green space, definitely. Next time, snap a pic, even a blurry one helps!

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h hannahbruckner · 5mo

Oh, you're right! I was in a room facing that way. It was pretty, but I was hoping for something more iconic, you know? Maybe a better view of the city skyline or something. A blurry pic wouldn't have done it justice anyway, haha. Guess I'll have to be more specific next time I book.

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the whispering thing is real but its not about the sauce lol. that guy runs a 2am handoff with the chicken supplier, they drop off fresh birds from a farm near Chuncheon three times a week instead of using the frozen stuff most hongdae spots rely on. thats why the texture hits different, not the sauce itself. if u go back ask for the neck & wing combo off menu, its cheaper & honestly the best cut they do

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the thing nobody mentions is that Dogdogdog's sauce gets its body from cheong, the Korean rice syrup, not sugar. thats why it coats the wing so thick and stays glossy instead of going sticky. i asked a guy who worked there and he said they also add a splash of maesil (plum) extract at the end off the heat. that fruity tang under the garlic is what you're tasting. go on a weekday before 6, weekends the wait hits 40 min easy.

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honestly the "secret sauce" thing is prob just marketing. every fried chicken place in Seoul has a version of that story. the real difference at Dogdogdog is they double fry in rice bran oil and toss the wings in the sauce twice, once right out of the fryer and again after a 30 sec rest. thats where the crunch comes from, not some mystery ingredient. if u wanna taste the actual base, order the banban half plain half spicy and dip the plain one in the spicy sauce yourself.

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