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A traditional Thai coconut chicken soup that harmonizes the rich aroma of coconut cream, the refreshing tang of lime, and the delicate flavor of chicken.

This is a spicy and sweet yangnyeom gejang made by trimming seasonal blue crabs, seasoning with salt, and then mixing them with various vegetables and a seasoning sauce.

A Japanese-style deep-fried tofu dish made by coating water-drained silken tofu with starch powder, frying until crispy, and serving with a homemade katsuobushi tare sauce packed with umami.

Crispy on the outside, tender on the inside: trendy pork trotter dish boiled for 2 hours with ssanghwa tea and jocheong, then coated in breadcrumbs and deep-fried.

A dish of crispy pan-fried mandarin fish coated in flour, generously topped with a sweet, sour, and spicy Southeast Asian sauce loaded with garlic and chili.

Authentic Chinese-style Shanla Tang featuring abundant shrimp, oysters, and mushrooms, perfectly balancing the tangy sourness of vinegar with the spicy kick of pepper.

An unusual and richly savory jajangmyeon made using fragrant yellow soybean paste (or doenjang) instead of black chunjang

An unusual salad featuring crispy roasted ramen, nutty almonds, crunchy cabbage, and fragrant coriander, tossed with a special sprout oil sauce.

A simple, quick dish of pork shoulder and onions stir-fried with doubanjiang and oyster sauce for a spicy, savory flavor.

A savory Thai-style egg pancake made by mixing cha-om, a Thai acacia vegetable, with eggs and fish sauce, then pan-frying until golden.

A new concept premium budae jjigae where the spicy depth of chorizo sausage meets the refreshing burst of pomegranate seeds.

A premium finger food with a perfect sweet and savory balance, made by rolling sweet mango, creamy grilled avocado, and Kaymak cheese on salty prosciutto.