I followed along without much expectation. On the way there, we chatted about various things, and for a moment I wondered, “What kind of place will today’s company dinner be?” But I didn’t expect anything special. After all, it was just going to be an ordinary Chinese restaurant.
When we arrived at the restaurant near Gyeongbokgung Station, I was surprised to see a crowd waiting at the entrance, despite it being a Tuesday evening. I wondered “Why are there so many people on a weekday?” but quickly brushed off the thought as we entered.
The restaurant’s interior atmosphere exceeded my expectations. It had the upscale and clean vibe of a fine Chinese restaurant. The oriental decor and harmonious lighting elevated the dining experience. There were also private rooms for larger groups, making it a great space for company dinners.
Not long after we placed our order, dishes began to arrive one by one. First, we ordered Dongpo pork and eggplant with shrimp.
The Dongpo pork was tender and melted in my mouth. The slow braising in soy sauce and spices had infused the pork with deep flavors. It had a rich, savory taste without being too greasy.
The eggplant dish was a perfect balance of crispy on the outside and soft on the inside, stuffed with finely chopped shrimp. The burst of shrimp juice in each bite added to the umami, and the sauce was perfectly seasoned, without any greasiness.
As we were enjoying the meal, one of my companions suddenly dropped a surprising fact, “This is actually the Chinese restaurant of Chef Chulgabang, who beat Chef Yeo Kyung-rae on Netflix’s ‘Culinary Class Wars’.”
My mind went blank for a moment. After learning this, the dishes before me took on a whole new significance. The food, which I had already found excellent, now seemed even more special.
Suddenly, every detail stood out—the immaculate interior, the reason for the wait and the perfect harmony of the dishes. It all made sense.
The first thing that came to mind was a line from Chef Ahn Sung-jae. While evaluating Chef Chulgabang’s food, he praised, “He places great importance on the degree to which the bok choy is cooked.“
With this in mind, I took a bite of the bok choy served with the Dongpo pork. The soft yet crisp texture was exactly what Chef Ahn had described.
After finishing the meal and settling the bill, I encountered Chef Chulgabang himself at the entrance, kindly seeing off customers. Though he must have been exhausted, his genuine warmth and attention to detail reflected exactly what I had seen on TV.
Chef Chulgabang said, “I’m so grateful for the overwhelming support since the show aired. There have been so many customers that I can’t even keep up with regulars. Just knowing that people enjoy the food I prepare is rewarding enough. I hope everyone enjoys watching ‘Culinary Class Wars’ until the very end.”
This experience was a special moment of tasting the passion and culinary expertise of a chef. What I thought would be an ordinary company dinner turned into a gourmet journey, and that memory will remain a cherished one for a long time.
Source: Naver
