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A super simple scallion kimchi made in just 30 minutes without steaming glutinous rice flour, using pear and onion with anchovy sauce for flavor.

A signature dish by Chef Jung Ho-young, featuring dry chicken breast fried to juicy perfection using only flour and egg wash, served with a special nanban sauce.

A savory-sweet, soy-braised oyster side dish infused with the subtle, zesty aroma of ginger, perfect with rice.

A spicy, deeply savory braised pork rib dish with plenty of whole garlic cloves that eliminate any gaminess, simmered for a long time until the meat is tender.

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.

Crispy on the outside, moist on the inside Italian-style meatball polpette fried and served with a spicy tomato sauce and eggs, a hearty eggs in hell

A premium yubuchobap generously topped with tender avocado and salmon tossed in a spicy and savory sriracha mayo sauce, inside sweet and tangy seasoned king-size fried tofu pockets.

Sweet and savory grilled pork belly, coated in a cham sauce and soy sauce seasoning, then covered and simmered until moist and glazed.

A premium nutritious egg roll featuring savory myeonran, stretchy mozzarella cheese, healthy natto, and fragrant perilla leaves.

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