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A signature dish by Chef Jang Ho-jun from 'Culinary Class Wars', featuring fire-kissed roasted onions served with a creamy doenjang and fresh cream sauce and crispy fried green onions

A clear, refreshing yet spicy Korean-style pork rib soup that recreates the flavor of Singaporean bak kut teh with generous amounts of whole garlic and white pepper.

A fluffy Yangzhou-style fried rice with rich Chinese umami from Santan solid sauce and each grain coated in egg.

A special chicken dish featuring crispy fried tender chicken thighs, generously topped with a sweet and sour soy sauce packed with Cheongyang chili peppers.

Authentic Sichuan-style mapo tofu with a numbing, spicy kick, made by roasting and grinding fresh huajiao (ma jiao) powder, combined with doubanjiang and fragrant pork oil.

A Chinese-style crab meat soup simmered clear and deep, featuring tender crab meat and chewy enoki mushrooms, topped with cloud-like egg white foam

A 23-year-old traditional chicken galbi with a custom gochujang sauce enhanced with Japanese solid curry, and vegetables stir-fried separately to preserve moisture

A full-course meal featuring clear, refreshing clam broth kalguksu without flour residue, followed by a rich, savory egg porridge.

A premium tempura udon featuring perfectly removed bitterness from natural broth and a mixed vegetable tempura with crisp, individual crunch.

A premium Japanese-style salt ramen with a clear, deep umami flavor, crafted using high-quality ingredients and meticulous care to capture the essence of Hakodate.

A Guangdong-style griddle steak featuring tenderized flank steak with baking soda, paired with an addictive sweet-and-sour sauce base of Worcestershire and ketchup.

A hearty and spicy hangover ramen made with ramen, dried abalone strips, and bean sprouts.