
By Baek Byung-yeul
“We put a lot of thought into how to prepare for season two, especially given the immense love the first season received,” producer Kim Hak-min said during a press conference in Seoul on December 17.

By Baek Byung-yeul
“We put a lot of thought into how to prepare for season two, especially given the immense love the first season received,” producer Kim Hak-min said during a press conference in Seoul on December 17.
“We concluded that changing for the sake of change could be poisonous. Instead, we focused on maintaining the elements people loved while refining the flaws to create a more polished programme. In a way, staying true to the original essence was a harder path than total transformation.”
Kim Eun-ji, another producer, said the positive response to the show’s debut season gave the team the courage to invite culinary legends who once seemed out of reach.
“The courage we gained from season one allowed us to approach masters like Ven. Seonjae and chef Hu Deok-juk [of Haobin restaurant]. We were worried it might be an impolite request, but their swift acceptance shocked us. When the 100-chef line-up was finalised, I couldn’t wait to show it to the world,” she said.
When the front door of this flat in Singapore’s Pinnacle@Duxton swings open, nothing of the interior is visible: an L-shaped foyer blocks the line of…
For 60 years, Hong Kong restaurant Snow Garden has been synonymous with the refined, understated elegance of Shanghai-Huaiyang cuisine. Once a North Point institution, Snow…
By Kwon Mee-yoo South Korea’s theatre scene is set for another eventful year in 2026, from blockbuster imports to ambitious original works aiming for international…
I don’t know who needs to hear this, but sometimes it is OK to be ordinary. I am talking about restaurants that make great food…
Chen Zhen, a fictional character first played by Bruce Lee in the 1972 film Fist of Fury, became a cultural phenomenon in Hong Kong because…
Say ‘Hi!’ via Telegram today: t.me/SGBuzz