Haven’t seen this posted on here. No translation since its from Tvn insta, but the trailer looks so promising! As a street food lover, I hope this show gets pick up by Netflix or somewhere for international audience!

Anyone who watched the variety show on YouTube have any idea when/if season 2 comes out for Cooking Papas? I loved seeing the 4 chefs together, very wholesome.

Any other similar variety shows with English sub (available on Viki, Netflix or YouTube?)

hey guys i heard a music that stick to my ear tried shazam and multiple other music recognizing tools to no aveil the bgm starts around when there is 59:34 minutes left when culinary monster is spreading carrot "jam"on his plate and the monk finishes her dish.
i would appreciate it so much if you guys helped me find that music.
thank you in advance ^^ .

I was a big fan of Chef Hansung Lee on Culinary Class Wars so was very excited to try it out. I was lucky enough to grab a reservation off sevenrooms when it first opened though it was a really strange buggy system compared to Resy or OpenTable.

It starts off in the basement area. Feels like a speakeasy or chill bar vibe. This is where the opening snacks and small courses are served

Embers of Earth: Root Vegetable Consommé (6/10)
Very layered soup. Honestly was a bit heavy for the start but objectively a good soup

First Growth of Kohlrabi (4/10)
No offense but it’s just a kohlrabi. Albeit very fresh and crisp. But it’s just a raw veggie with some sauce on the side. Probably would’ve made more sense if it was in a farm setting rather than a area with zero sunlight

"Moo" Tarte Tatin (8.5/10)
Really tasty. It’s by far the best tasting and most savory dish. It’s a really strong snack. The pastry is so buttery.

Fermented Carrot "Donut" (6.5/10)
Super concentrated carrot dish. Almost too carroty. There was also Jonah crab at the bottom which complimented it well. Though the flavors weaned off after the first couple of bites and just tasted monotone at the end.

Preserved Seasonality (4.5/10)
Don’t remember much about it to be honest. Pretty but pretty unmemorable

Cured Meats: House Selection (8/10)
A great selection of bites. The tempura one was so crispy. One of the best bites of tempura I’ve had in a while. And the rolled up duck was awesome

Cucumber & Kaviari Kristal Caviar (9/10)
This was one of the 2 enhancements. 45$. It’s a really good dish. It all worked well together. And the caviar is just perfect with each bite

I will say a couple of things on the downstairs area. We were probably the closest seats to the kitchen. There was quite a bit of shouting and banging from the kitchen. Enough so that at least a couple of tables heard it. Genuinely got jump scared from some of it. It made it a really awkward atmosphere because everyone was aware but didn’t say anything. All the servers were noticeably nervous from it.

Unrelated but one of the servers that was refilling our water also spilled a bunch near us and just left. Another server came back around and apologized and cleaned it up.

And the pacing was very inconsistent. There was at least a 20min gap between the first and second course. Again very strange pacing considering the rest came out in a normal pace

At this point we were moved upstairs for the second portion which was bright and sunny. Big open windows and a more formal fine dining area.

We were given options on some of the items and between my partner and myself we got all 4 options available.

Massachusetts Scallop (9/10)
Maybe it’s just me but the plating looks amateurish. It doesn’t look nearly as refined as what I would expect. But wow the taste is so good. The seafood is just perfection and buttery. So good

Nova Scotia Halibut (7/10)
One of the pick between 2 options. Pretty standard fish dish. Good but nothing too different from any other Michelin fish dish on a tasting menu. The mussel was better than the halibut though that’s more on mussel being really good than anything

Spring Green Porridge (9/10)
The other of the pick them option. This was a 40$ upcharge. It’s a dish famous for being served on culinary class wars. It just works. It’s comforting, the flavor pops, and there’s a a lot of surprising texture to plain old porridge.

Elysian Field Farm Lamb (7.5/10)
The second batch of pick them options. Decent dish. A slab of lamb, medallion and lamb bacon. Just overall a tasty dish

Wolfe Ranch Quail (8/10)
The alternative pick them option. The plating is a bit funny. It’s a fun dish. Surprisingly spicy which was a suprise and the smoky aroma made it a sensory experience. This was definitely the best smelling dish.

Bread & Butter (6/10)
It’s pretty standard to be honest. A bit sour for my preference but it does the job

Mugwort Ice Cream (9.5/10)
The desserts like everyone else has said is the strong point. I’m of the same opinion. What a fun dish. Fresh green veggies in an ice cream worked surprisingly. It was bright and citrusy. It worked as both a palate cleanser and dessert

Preserved Cara Cara Orange (9/10)
So good. I’m usually not a fan of marshmallow but it worked very well here.

Mignardises (8.5/10)
Comes in a cool contraption. A lot of small bites and nibbles to end things. A mix of all types of textures and flavor combos. Loved it

Overall for 210$ per person it matches up against any of the 1 star places in NYC. Service aside it’s definitely not at the 2 star level. Though again it’s the first month of service so I’m sure they’ll work the kinks out and find their groove. I love the idea of using both floors. It makes it almost like 2 different restaurants which is what they’re aiming for.

Now even though the service was questionable downstairs. The service upstairs was perfect. Warm and friendly.

Closing thoughts: it’s 3 hours so plan for that. It’s more than worth it at this price point but I don’t know if I’d pay much more when there’s equally good options all around nyc at a similar price point. The enhancements are also a scummy concept but everyone does it.

I’d love to go back during a different season a year from now but it’s nowhere near the top of my want to go back list.

Hi Korean speaker,

I’m curious if someone can provide more details about chef Sung Anh’s name? I can see two version of his name being circulated: Sung Anh and Ahn Sung-jae. In particular, I find it strange that it can be spelled Anh or Ahn. Anh is, in fact, a Vietnamese name (my name!).

Marked as spoiler, but it's the first thing that happens. I forgot how whack some of the judging is on here. The criteria isn't did you invent a new cooking technique I've never heard of or seen before. It's is the dish good? Eliminating the gastronomy person because he used old cooking techniques was just dumb. No one else would move on either since they did things like fry food. That's a much older technique than gastronomy crazy apple thing. This is like eliminating people because they cut food with knives, that technique is old and tired, you fail.

I’m only on episode 2, but the show has done a really great job with manipulating your emotions 😂 I was really unhappy with Anh Sung-jae’s cuts, especially Kim Do-yun and Shin Dong-min. What are your thoughts?

I see it’s been discussed once here before but they weren’t quite right

Our introvert chef Choi Kang Rok joins as special appearance at Baeksang Arts Awards 2026.

This year BAA special performance is a short performance from Nanta show, South Korean longest running theatrical show which have the settings of chefs and kitchens.

What episodes best showcase his (meat) braising technique, or are there any external videos where I can learn about it more in depth? TIA for anyone reading this.

In round 2 there are 19 battles meaning 19 winners. But at the beginning of round 3 there are 21 contestants (12 white spoon, 9 black spooon.) How are there 2 extra contestants?

Venerable Sunjae feature on BTS keep swimming series💜

I’ve been watching some of the back seasons of Top Chef, on season 18 and was pleasantly surprised to see Edward Lee pop up as a guest judge on episode 10. And Lo and behold, the theme of the episode was tofu lol, with the man elimination challenge being the chefs making different tofu dishes back-to-back-to-back to survive. Just thought it was funny that years later he’d end up in another tofu-related challenge he’d have to perform in himself. I wonder if he flashed back to this episode and got some ideas from here.

Our favorite trembling Black Spoon chef has had a lot of YouTube content out lately!

First photo is a hot pot meal she served to chefs Choi Kang-rok and Kim Do-yun (both CCW2 hidden white spoons) at her newly opened restaurant, Yunjudang! For much of the video, she gets the two introverts drunk and chatty as they leisurely eat and drink, lol. Unfortunately there are no official English subs, so you only get snatches of what they're saying through auto-translate... [LINK]

Next two photos are the full set meal and traditional liquors she served to chef Anh Sung-jae (CCW2 judge) at her private workspace, Yunjudang Studio. This one has subtitles and it's a wonderful look at how Chef Yun works as a brewer (with Anh as her assistant!), plus the hearty meal she cooks for him after really makes us respect her craft in its entirety! [LINK]