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A super simple dessert featuring bananas caramelized with rich acacia honey and butter, served over a warm croissant with a scoop of cold ice cream.

A Thai-style som tam salad that combines the crisp texture of green papaya with the savory depth of fish sauce and lime juice.

A Southeast Asian-style cold udon made by pouring a sweet, sour, and spicy nuoc mam-style special sauce over blanched seafood and udon noodles.

A special mini kimbap with maximized texture by finely shredding and crisply frying imitation crab meat and adding soft egg garnish strips.

A Southeast Asian-style pot rice made by mixing soaked rice with stir-fried sausage and vegetables, then cooking it in a pot with eggs for a savory finish.

A Western-style side dish made by stir-frying garlic slices, onions, and spinach in olive oil and butter in the same pan used for steak, seasoned with lemon juice and cheese.

A fusion risotto made by stir-frying minced bacon and vegetables, then adding milk, cream, and kimchi sauce to simmer rice.

A sandwich filled with thick, crispy oyster katsu, fresh cabbage, and tangy tartar sauce between slices of bread spread with sweet and savory tonkatsu sauce.

Kimchi made with a ground seasoning base and glutinous rice paste, then low-temperature aged for a month to maximize deep umami, specially designed for kimchi jjigae.

A winter delicacy of aglio e olio, featuring fresh oysters, the sea's milk, and crisp broccolini, simmered in fragrant olive oil with a touch of spice.

A highly addictive, stimulating fried rice with the fiery spiciness of Cheongyang peppers and a sweet and savory sauce, made with minced beef maximized for the Maillard reaction.

A spicy and sweet fried rice that recreates 95% of the authentic taste using store-bought sauces, without special Southeast Asian soy sauce.