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A luxurious and unique dish featuring crispy deep-fried lamb ribs with a sweet and spicy paprika chutney.

Using starch powder and kelp stock, this steamed egg dish maintains an incredibly soft, pudding-like texture and moisture.

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.

A fruit brownie baked in an air fryer without baking powder, using flour, sugar, eggs, chocolate, butter, and stewed apples for a rich, chewy texture.

A Chinese-style egg soup made by pouring well-beaten egg into boiling broth to achieve the soft texture of crab soup

A Chinese-style noodle dish made by quickly stir-frying soaked flat glass noodles with chunjang and doubanjiang seasonings, along with vegetables and sausages.

A Thai-style jokbal rice bowl (khao kha mu) featuring boiled pig's trotters and broth, enhanced with a sweet-savory sauce and a spicy-sour chili vinegar.

A unique snack of thick, moist tuna rolled omelet wrapped in seaweed with tangy seasoned scallions

A nostalgic snack-bar-style egg bread made by soaking bread in egg wash, pan-frying until golden, and finishing with a sprinkle of sugar.

A one-pan steak cream pasta made by searing beef in the pan, then adding cremini mushrooms and spaghetti, simmering with heavy cream and cheese to create a rich, smooth cream sauce.

A myeongran pasta made by stir-frying sliced garlic and myeongran, then turning off the heat and adding beaten egg to create a savory, creamy texture.

Boiled eggs lightly coated in starch and fried until crispy, served with a tonkatsu-style sauce for a savory snack.