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A creative dish featuring tenderized squid with pineapple, pan-seared in butter into a crown shape, served with a banana lemon sauce and a special black sauce.

A dessert filled with homemade tiramisu cream made from mascarpone and fresh cream, and fruit, in a crispy baked cinnamon tortilla cup

After boiling and freezing potatoes to remove moisture, then frying them in duck fat at a low temperature and again at a high temperature for extreme crispiness, this is a British-style French fry and sandwich.

Monkfish is salted to remove its fishy odor, then simmered in sake and water until the liquid is reduced. Green onions and butter are added to enhance the flavor, creating a Japanese-style braised monkfish dish with a salty broth.

A premium dish featuring shrimp bisque made with shrimp heads for deep flavor, shrimp grilled with baking soda for maximum springiness, accompanied by romaine confit and lemon fluid gel.

A premium poultry dish featuring dry-aged squab basted with butter, pan-seared until crispy, and served with a pea garnish.

A moist salmon steak featuring a classic French beurre blanc sauce, enhanced with white soy sauce for a deeper umami flavor and a beautiful color.

A classic menbosha from a master of Chinese cuisine, with a crispy exterior and chewy interior, served with a tangy and spicy special garlic sauce.

A child-friendly snack made by rolling sausage and cheese into thin, flattened sandwich bread, dipping it in egg wash, baking until golden, and serving with a tangy sweet yogurt sauce.

A luxurious pasta featuring a vibrant green purée sauce made by blending whole asparagus, enriched with the rich flavors of butter and cheese.

A unique tomato stew with beef tripe, tenderly boiled, then grilled to a golden brown, and finally simmered richly with tomatoes, curry, and red wine, by Chef Choi Kang-rok.

A premium brunch-style French toast baked to crispy exterior and pudding-like moist interior using an air fryer.