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A Piedmont-style fresh pasta made with only egg yolks, finished with a rich butter and truffle sauce.

A hearty one-dish salad of boiled potatoes, green beans, and eggs with tuna, olives, and tomatoes, tossed with olive oil and vinegar in a 3:1 ratio.

A classic Beef Wellington with red wine sauce, featuring beef tenderloin wrapped in mushroom duxelles, prosciutto, crêpes, and puff pastry, then baked in the oven.

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

Fluffy and soft cafe-style soufflé pancakes made at home using a regular frying pan and steam technique.

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.

An open sandwich in fine dining style, made by spreading bone marrow butter (a combination of Korean beef leg bone marrow and butter) on a baguette and topping it with beef slices, all cooked in an air fryer.

A fusion snack made by adding whole webfoot octopus instead of octopus into a takoyaki pan, rolling and grilling until golden, then topping with a savory Korean-style spicy pork sauce that explodes with umami.

A unique homemade butter that blends soft butter with gochujang, honey, garlic, and cheese for a savory, spicy, and umami-rich flavor.

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.

Fine dining style canapés with gently oven-cooked egg yolk confit and scallion sour cream.