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A whole napa cabbage kimchi that uses chicken broth as its base, developing a clean and deep refreshing flavor as it ferments.

A clean offal soup made by simmering boiled beef small intestine with garlic chives and perilla seed powder in a savory beef bone broth, served with a prepared mustard dipping sauce.

A squid ink ragù pasta that builds deep umami with finely chopped vegetables, squid, and anchovies, then maximizes flavor with squid ink.

A warm and mild Italian offal stew made by slowly simmering beef tripe with vegetable soffritto, white wine, and cannellini beans, without tomatoes.

A traditional Florentine bean dish made by slowly simmering white kidney beans and tomato puree with a vegetable mirepoix

A side dish of spinach sautéed in butter, then simmered with chicken stock, fresh cream, and cheese until rich and velvety.

A pasta made with fresh egg noodles tossed in a savory sauce created by cooking a whole sea bream with vegetables, herbs, and white wine

An authentic Italian risotto finished with the flavor of fresh salsiccia sausage, hazelnut butter, and savory peas

A classic Indian curry made by grilling chicken marinated in yogurt and various Indian spices until golden brown, then simmering it in a rich and savory butter tomato sauce.

A premium chadol-tang with deep flavor, made by blending rich, carefully simmered beef bone broth and tender beef short plate stock in a golden ratio

A traditional Chinese dish where whole pork belly is boiled first, then pan-fried until the oil is rendered out, and stir-fried with doubanjiang sauce.

A deep and rich Indian-style curry made by roasting chicken in a traditional curry oil made from toasted spices, then simmering for over an hour with yogurt and coconut milk until tender and flavorful.