[Culinary Class Wars 2] Restaurants of the Hottest Chefs : Black & White Alliance Match – Teams of Two (1)

In Culinary Class Wars 2, Jumo Yun synced with Im Sung-geun like veteran bandmates—tasting, adjusting, and sprinting to plate hot galbi first, snagging a round win with harmony over flash. That same rhythm flows here: premium handcrafted makgeolli meets Jumo’s Hansang, where a cheese-stretched potato pancake dips into tteokbokki sauce and perfumes the room with toasty rice and pepper warmth. If you love nuanced fermentation and gentle, savory bites with a soft glow of alcohol, this is your quiet happy place.

• Order this: Jumo’s Hansang with traditional liquor pairing; add the cheese potato pancake for a playful, comforting contrast.

On the show, Hoo Deok-juk teamed with Cheon Sang-hyeon on a seasonal riff—lobster with mango—bold in intent if a touch generous on mayo. In his dining room, the balance he champions is unmistakable: steam rising from double-boiled broths, silk-smooth sauces, and wok aromas that drift like clean incense. It’s a polished, energy-restoring Cantonese that lingers with gentle sweetness and calm.

• Order this: A full-course set to trace the restaurant’s arc—from delicate soups to crisp, light fry and a quietly luxurious finish.

Culinary Class Wars 2 showed Cheon Sang-hyeon’s humility—still calling Hoo Deok-juk his mentor despite decades at the top, including service for five presidents. That respect shows in his food: pristine stocks, measured heat, and plates that look like quiet confidence—glossy, aromatic, layered but never loud. Come for refined textures and the kind of seasoning that creeps up in waves rather than shouts.

• Order this: A course menu to experience balance—silky seafood, light fry, and clean, fragrant sauces with gentle wok hei.

On the show, Park Hyo-nam wove a China–France narrative that critics admired; however, the plate failed to reflect Chinese elements—a specialty of chef Choi Yu-gang—which drew criticism. Ultimately, he was eliminated in that round and had to end his journey on Culinary Class Wars. In Myeongdong, Congdu channels that global-meets-Korean spirit into courses that smell of toasted grains, wild greens, and clean broths, plated with poise against a stylish, city-facing backdrop. It’s where Seoul’s pace meets calmly modern Korean cuisine.

• Order this: Dinner course for the full arc; Sunday brunch runs 11:00–14:30 on select dates—perfect for a gentler crowd.

Choi Yu-gang, known for weaving Korean, Japanese, and Chinese idioms into one table (earning Michelin 1 Star from 2022–2024), brings that same cross-border agility to Kojacha. Expect a quiet roll of aromas—kelp and katsuobushi, soy and aged vinegars, slow braises, and a spark of spice—served as an omakase that reads like a three-language poem.

• Order this: The omakase to see the full language of the kitchen; alert the team to preferences so the sequence fits your pace.

Son Jong-Won—one of the few in Korea to helm two Michelin 1 Star restaurants—composes plates with an “aesthetic of controlled imperfection.” In season, an abalone “flower” steams open with woodland herbs, and late-autumn persimmon lands with a glossy, sweet pull; aromas drift from the open kitchen like quiet signals before each bite hits precise and lingering.

• Order this: Reserve the open-kitchen counter for a ringside view of the choreography; mention any allergies in advance.

On screen, Son Jong-Won partnered with Culinary Monster to push a New York classic—Waldorf salad—into fine-dining terrain, layering textures until the bite felt orchestral. In this jewel-box room, expect that same strategy: familiar ideas lifted with temperature play, crunch and cream in counterpoint, and a service team that clears and resets with clockwork grace.

• Order this: Dinner tasting for a date-night arc—paced courses with layered crunch and silky finishes.