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

Down a quiet staircase off Sinheung Market, courses arrive with porcelain calm and layered aromas—caviar-touched pancakes, immaculate ‘Hanwoo’ ban-sang, and a playful “Black and White” cue that lingers like a finale. On Culinary Class Wars 2, Kim Hee-eun’s bold gimbap duet with Monk Seonjae drew critique for duo cohesion, but here, her flavors lock step in a narrative that feels measured and complete.

• Order this: Seasonal course; watch how texture builds from “Hongsi Seolhwa” to truffle bingsu, then resolves sweetly.

A few steps upstairs from SOUL, noodles fall in glossy ribbons, sauces smell like slow patience, and a side of crisp white kimchi snaps everything into focus. If SOUL is prime-time, Egg & Flour is the after-show special where Kim Hee-eun channels that TV-born precision into a relaxed, high-value bowl.

• Order this: Ragu pasta with fresh noodles; chase it with the tangy white kimchi for perfect balance.

Cross the river and slow your evening: Jung Ho-young’s udon speaks in steam—clear, sea-sweet dashi, springy noodles, toppings placed with chefly calm. On the show, he and Sam Kim, the so-called “Chef & My Fridge” duo, finally cooked side by side and proved how Italian warmth can meld into Japanese clarity; this bowl is the clean half of that duet.

• Order this: Classic hot udon and a simple side; appreciate the temperature, then the texture, then the broth’s finish.

A few alleys from Caden, the room hums, bread warms your fingers, and an octopus ragu perfumes the table with tomato and the sea. In Culinary Class Wars 2, Sam Kim’s prosciutto-based sauce threaded Italian soul through Jung Ho-young’s Japanese canvas; here that generosity turns into plates that make you grin at first bite.

• Order this: Bruschetta and octopus ragu pasta, then Korean beef sirloin for a satisfying finish.

Lights dim, knives whisper, and a procession of 12–18 plates sketches modern Italian with seasonal Korean notes—lobster gloss, mushroom warmth, squid pasta with lively bite. Sam Kim’s TV charisma is here too, but paced: dishes are deliberate, flavors precise, and the rhythm asks you to slow down and listen.

• Order this: Lunch or dinner course; allow a full 2–3 hours to enjoy the arc and explanations.

Drift to Hannam for a quiet, heartfelt course where European technique meets gentle Korean seasonality. In Black & White Alliance play, Kim Sung-woon dovetailed abalone-stuffed roast and potato gnocchi into Choi Gang-rok’s crab–katsuobushi–doenjang broth theme, a duo that tasted like a handshake between Japan and Italy.

• Order this: The full course with sparkling tea pairing for a clean, fragrant reset between plates.

End in Daechi with bright, high-protein plates and kindly guided tastings that feel both nourishing and fun. On the show, Anh Sung-jae praised Kim Sung-woon’s “childlike” anticipation-building—a sense of what flavor or texture might come next—and POMO plates capture that playful curiosity.

• Order this: A variety set to sample the range; it’s great value and ideal for sharing with friends.