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A refreshing and spicy winter delicacy with a clear broth made without oil, flavored with garlic and chili peppers.

A traditional Chinese chicken dish from Chef Yeo Kyung-rae, who has 46 years of Chinese culinary experience.

A spicy and refreshing cod roe soup with deep restaurant-quality flavor, made in just 15 minutes without preparing a separate seasoning paste—simply add ingredients directly to the pot.

A refreshing and crisp summer delicacy, this cucumber cold noodle dish is made without fire using kelp broth and lemon juice.

A top-tier steamed fish dish where precious mandarin fish is gently steamed, then boiling oil is poured over to maximize the Chinese-style scallion oil aroma.

A white fish steamed dish that brings out a luxurious Chinese restaurant-style flavor by pouring hot cooking oil over shredded green onions.

A Chinese-style chilled platter where blanched conch, wood ear mushrooms, and cucumber are steeped in a savory broth sauce and fragrant Sichuan pepper oil, then served cold.

A fine-dining-style unique dish featuring a crispy tart shell made with crackers and gamtae, filled with a spicy-sweet makchang stew, and finished with a savory soy-marinated crab mayonnaise.

A homemade Chinese chili oil that maximizes flavor by infusing star anise and Sichuan pepper into oil at the perfect temperature, preventing chili powder from burning.

A large skewer kebab that recreates the authentic flavor of Turkey using hand-minced lamb shoulder, bell peppers, and exotic spices.

A traditional French culinary art dish, filled with tender meat and rich foie gras inside a crispy pastry crust, then chilled and served cold.

A South American-style dish featuring tender sirloin steak marinated in spicy Mexican spices, wrapped in homemade tortillas with a house-made sauce.