[Culinary Class Wars 2] Restaurants of the Hottest Chefs : Black Spoons vs. Whilte Spoons, All or Nothing - First Round. 7 vs. 7 with Squid and Korean melon

The air here smells like toasted rice and clarified butter just as a cold citrus note threads through the room. In the first round, Kim Hee-eun was skeptical of Im Sung-geun’s unmeasured sauce—but after tasting it, she praised it as the best. Familiar flavors arrive as modern compositions with tempo changes that mirror the duel between squid’s snap and melon’s perfume.

• Order this: The seasonal tasting menu. Look for the clean transitions and the “Black and White” moment if offered on special days.

A few steps above SOUL, the White Spoons spirit continues in a bowl that feels like a hug. Eggy strands with bite catch a glossy ragu while a cool whisper of white kimchi resets your palate much like Korean melon steadied sauces in the round. Chef Kim Hee-eun was on the winning side and you taste that composure in the seasoning.

• Order this: Ragu pasta with fresh noodles. Pair a tangy dessert to finish bright.

As dusk settles over the hill, the Black Spoons mood turns contemplative. Here the subtle sweetness often found in makgeolli echoes the floral lift of Korean melon from the show while savory snacks keep rhythm like squid’s bounce on the grill. The first round ended in a loss for the Black side yet the hospitality remains warm and quietly confident.

• Order this: Jumo’s Hansang tasting with pairing. Ask for a pour that highlights rice aroma if you enjoy soft fruit notes.

Cross the ridge to Hannam and the White Spoons narrative becomes elegant and composed. Kim Sung-woon carried the winning momentum into a European course that respects ingredient origin the way the team respected melon’s gentle perfume during the match. Expect thoughtful pacing and a room that feels ceremony ready.

• Order this: Seasonal course with sparkling tea to prime your palate.

A short ride to Apgujeong and you meet a White Spoons mindset with playful confidence. On the show the chef argued to preserve the delicate fragrance of Korean melon in the sauce and that clarity of idea translates to the plate. Expect bright flavors, clean lines, and a lively dining room that suits friends who love a little buzz.

• Order this: The tasting set or chef’s seasonal picks for a quick tour of the style.

A few blocks deeper into Cheongdam and the Black Spoons precision sharpens. As team leader the chef even chewed Korean melon peel on set before deciding to remove it for texture which sums up the relentless focus here. Expect a quiet counter where seasonal fish and rice are timed to the heartbeat and squid is scored so it blooms without tearing.

• Order this: The seasonal omakase. Sit where you can watch the knife work.

If Monologue is the Black Spoons whisper, this is the velvet voice. The team joined the first round but fell short which only seems to have strengthened their hospitality. A six course seasonal path flows with sommelier picks while polished service makes it a favorite for anniversaries and soft conversations.

• Order this: Seasonal six course menu with your own bottle if you like. Corkage applies after the event period.

Cross the river and reset with steam curling from a porcelain bowl. On the show the chef’s sauce took time which mirrors the patience in this clear gomtang. Rice stays pleasantly chewy to the last spoonful and the thin pork slices drift in a broth scented with a gentle meaty aroma that soothes rather than shouts.

• Order this: Clear pork gomtang with kimchi on the side. Take it slow and let the flavors build.

Slip into Yeonhui for an izakaya that wears its craft lightly. Judges overwhelmingly favored the White Spoons by 32 points and this room shows you why. Knife work is calm and sure, charcoal edges are tidy, and the seasoning lets seafood textures lead which makes the squid from the show feel very close.

• Order this: Daily sashimi and charcoal-grilled skewers. Ask for the day’s crispest pour to match.

End with quiet composure from the elder of the White Spoons. Hoo Deok-juk won hearts by taking humble tasks without noise even tossing Korean melon with care and wringing water when the team needed hands. In his dining room you feel that same gentleness in clear broths, measured wok fragrance, and a balance that leaves you light yet satisfied.

• Order this: Seasonal nourishing soups and Cantonese specialties. Ask the team to steer you to energy-boosting dishes.