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A unique Chinese-style bibimmyeon that combines the rich nuttiness of peanut butter with the subtle spiciness of doubanjiang and gochujang.

A protein-packed one-bowl rice dish topped with grilled chicken breast, soft egg, and a savory starchy sauce for a satisfying meal.

A savory-sweet braised pork ribs dish with a glossy finish, using cola and yuzu syrup to balance off-flavors and sweetness, enhanced with a custom sauce thickened with starch.

Chicken marinated for over 4 hours in a soy sauce and oyster sauce mixture, then roasted in the oven until crispy outside and juicy inside — a Chinese-style oven roast.

A Thai-style pork and basil rice bowl with spicy Thai chilies, pungent garlic, and an exotic savory depth from fish sauce.

A Cantonese-style dish that transforms tough beef into a tender, chewy texture using a baking soda marinade, then stir-fries it with crisp broccoli in a special Chinese-style sauce.

A spicy and numbing mala stew made by simmering chicken wings with garlic chives and red chili peppers in a bold mala seasoning.

A seafood stone plate jjajang that sizzles on a hot stone plate, keeping it warm and rich until the very last bite.

A Chinese-style omeurice with a fluffy egg blanket filled with shrimp and crab sticks, laid over rice stir-fried with mayonnaise for a rich, savory flavor.

Chicken feet cleaned with doenjang and whole black peppercorns to remove any off-odor, then simmered in Haidilao mala sauce and spicy seasonings for a numbing, tingly mala chicken feet stew.

Chef Lee Yeon-bok's signature dish that won a complete victory in a local Sichuan cooking competition: a spicy, sour, and sweet Sichuan-style yu xiang eggplant.

Authentic Sichuan-style Gongbao Chicken, stir-fried with tender chicken thigh meat, crisp celery, and savory peanuts (or cashews), delivering a perfect balance of sweet, sour, and spicy flavors.