[Culinary Class Wars 2] Restaurants of the Hottest Chefs : Round 2 - Black&White one-on-one matches (4)

Silky ribbons of fresh pasta catch a buttery sheen and release a gentle steam that smells of Parmigiano and browned aromatics, a quiet power that matches the chef’s pedigree. In Black&White lore, Rebellious Genius once trained under Lee Jun, so this was the face-off everyone predicted, and the bowls here show why the mentor’s fundamentals still dominate the palate.

• Order this: A seasonal pasta and a main to share, then ask the team for a pairing suggestion if you brought a bottle.

The first sizzle lands with a savory perfume and a clean sweetness that marks good black pork, while the room stays calm and no smoke clings to your clothes. In the Round 2 narrative, Song Hoon stunned with a tide-kissed mise that evoked sea breeze and turned mideodeok into a uni like bite, a bold idea that narrowly fell short, yet the tenderness of Don Mahawk and Tidon Steak here tells you the craft runs deep.

• Order this: Don Mahawk or Tidon Steak with kimchi stew and jjageuli for a complete table.

A door opens and a warm smoke rolls out, fragrant with hickory and beef fat, followed by slices that are tender yet still carry a satisfying grain under the tooth. In Black&White match, he met Raymon Kim head on with pork jowl, a cut that needs timing and patience, and the confidence you taste here comes from that same lab mind at the pit.

• Order this: Beef short ribs and Korean pork bacon, then add the chicken burger at lunch for a juicy finale.

Torchlight flickers, a plume of cedar lifts, and an elegant course arrives with edges kissed by flame and centers resting tender and aromatic. In the same Round 2, a pork jowl taco clinched the judges’ final choice, and the progression here shows that flair with measured control from first bite to last.

• Order this: The full smoke course to follow the chef’s arc of fire, fat and freshness.

The lacquered trays arrive in a quiet hanok, aromatics gentle and broths clear, every garnish laid with a steady hand. In the battle arc, Lee Geum-hee’s chestnut porridge drew praise for textbook grace, even if Brewmaster yun took the win on ingenuity, and that same poise shows in these seasonal courses that comfort without noise.

• Order this: A five course set to taste the progression of traditional methods and regional ingredients.

Rice, water and nuruk transform into layered aromas that glide from lactic to floral, while small plates play with texture and warmth beside the glass. In the Round 2 moment, Brewmaster yun imagined tteokguk through the prism of chestnut and walked away with the decision, and this counter shows that curiosity poured into a relaxed two hour tasting.

• Order this: The tasting set and a premium handcrafted makgeolli, then ask for a pairing path by Jumo Yun.

A clear broth arrives with a delicate shimmer, thin pork slices drape over rice that stays perfectly chewy until the final spoonful, and the aroma is clean with a gentle meaty lift. Known for his meat dishes—he even goes by the nickname Dewji-Comatang in NY—the chef chose to compete in a vegetarian lane, embracing the spirit of self-discipline to face Chef Monk Seonjae. The judges struggled to pick a winner, deliberating at length before selecting Dewji-Comatang in NY and awarding Chef Monk Seonjae a Super Pass to keep both chefs in the game.

• Order this: Pork gomtang and kimchi, eat slowly to feel the broth evolve with the rice.