David De Meyer, chef and owner of Biltong Box & Deli in Pyeongtaek, South Korea, poses in his shop on May 13, 2026. (Julie Masson/Stars and Stripes)
A temporary move to South Korea became permanent for South African restaurant owner David De Meyer, who serves his take on traditional meat pies and protein-packed biltong from his homeland.
The Cape Town native is the chef and owner of Biltong Box & Deli, a casual eatery near the Camp Humphreys pedestrian gate in Pyeongtaek. What began as a small takeout counter specializing in homemade biltong has evolved into a full dine-in restaurant with a more expansive menu.
Today, the deli offers seven varieties of South African-style meat pies, along with sausage rolls, Wednesday pasta specials, milk tart, tiramisu, caramel mousse and, of course, De Meyer’s signature biltong, available in traditional or spicy.
Biltong is a traditional South African dried meat snack made by curing and air-drying strips of beef with vinegar and spices. While some Americans may be tempted to compare it to beef jerky, De Meyer, 57, said the two products are fundamentally different.
Jerky is a processed product that is heat-cured, while biltong is air-dried and does not use chemicals or preservatives, he said.
What sets his biltong apart, De Meyer said, is that he uses only prime cuts of Australian beef and trims as much fat as possible. Traditional biltong often includes a yellow strip of fat for flavor, but De Meyer said he trims most of it away to cater to his customer base.
Roughly 70% to 75% of his clientele are in the military, he said. “These guys are looking for protein; they don’t want fat.”
Menu items offered at the Biltong Box & Deli, near Camp Humphreys’ pedestrian gate in Pyeongtaek, South Korea. (Julie Masson/Stars and Stripes)
Aside from biltong, the restaurant has also built a loyal following for its savory pies. One of the most popular is the Creamy Supreme, a rich chicken-and-mushroom gravy layered with smoky bacon and jalapeños baked inside a buttery golden pie crust.
Unlike the soupy filling common in American-style chicken pot pies, De Meyer’s version is packed with chunky pieces of chicken and thick, creamy sauce with just enough heat from the chilis to linger after each bite.
Another customer favorite is the Down Under Special, a pepper steak pie loaded with five different cheeses. De Meyer said he created the dish after a New Zealand family who regularly ordered pepper steak pie asked him to make a cheesy version of the classic.
Unlike some meat pies that are just mush on the inside, when you cut into these pies, you can see chunks of hearty meat, he explained.
Building a popular South African deli in South Korea was never part of De Meyer’s original plan when he came to Korea 16 years ago.
He spent years running a restaurant in Cape Town before financial hardships and social instability during the country’s transition to democracy after the end of apartheid forced him to reconsider his future.
Apartheid was a system of racial segregation and discrimination in South Africa from 1948 to 1994. Even a decade after the system racial segregation was abolished, there was not much change, De Meyer said.
“The poor were still poor,” he said. “So, I said to my friends, the only way that we are ever going to fix this country is through education.”
Biltong Box & Deli is located near Camp Humphreys’ pedestrian gate in Pyeongtaek, South Korea. (Julie Masson/Stars and Stripes)
Biltong Box & Deli
Location: 1F, 43 Anjeongsunhwan-ro, Pyeongtaek, South Korea
Hours: Open 11 a.m. to 7:30 p.m. Tuesday through Saturday
Prices: Meat pies cost between 9,000 won, or about $5.92, to 10,000 won; biltong is 10,000 won per 100 grams; desserts from 5,000 won to 9,000 won
Dress: Casual
Directions: A 10-minute walk from Camp Humphreys’ pedestrian gate.
Information: Phone: 010-4794-3103; takeout and catering available.
