디시인사이드

This restaurant is located in [Ambassador Seoul Pullman].
It's not very far from [Dongguk Univ.] Station.
There were plenty of parking spaces in the outdoor parking lot.

As soon as I went up to the second floor of the hotel, I saw this restaurant.

The entrance of this restaurant was neat and clean.

Six kinds of cold appetizers were served as starters.

Starting from the top center and going clockwise: [Jellyfish Cold Salad], [ Songhwadan], [Scallop with Basil Sauce], [Shrimp with Mustard Sauce], [Abalone with Tomato Sauce], and [Five-Spice Braised Pork].

At this restaurant, they recommended eating them clockwise from [Songhwadan ] to [Five-Spice Braised Pork]. They also said that [Jellyfish Cold Salad] tastes better either on its own or together with the other appetizers for a better texture.

It was my first time trying Chinese style cuisine with [Basil Sauce], so it felt interesting. The rest were classically delicious dishes.

One of my friends who went with me wondered if the flower was edible and tried it. The friend said the flower was spicy.

Steamed Abalone: It was my first time eating it with tomato, so it felt quite unique.

[Geumsaseon] Shark Fin Soup

There were [mung bean sprouts] under the [Shark Fin], which seemed to maximize the texture.

For the [Black Vinegar], I recommend asking the chef to drizzle just a little first, then mixing it in gradually while eating.

[Geumsaseon]: A rich and slightly thick Chinese-style soup full of umami flavor.

[Live Lobster Steamed with Garlic]

The properly steamed [Lobster] was topped with a sweet garlic sauce, and on the [Innards] part there were stir-fried [Green Onions].

Under this dish, soy sauce and [Glass Noodles] were laid underneath, allowing me to enjoy the tender texture of the [Lobster]. Eating it together with the noodles also gave a nice variety of textures.

The flavor of the [Lobster] was well preserved, and overall it was light and delicious.

Peking Duck

The chef showed us the whole [Peking Duck] before carving it, then took the meat to the kitchen and prepared it as a wrap dish.

This dish had a good balance.

Chef Hou Deok-juk's signature dish: [Buddha Jumps Over the Wall]

This dish included a variety of ingredients. What was a bit unusual was that it contained pork.

The chef said that if it tasted a little bland or if we wanted to add some variation while eating, we could add [doubanjiang] or [oyster sauce].

A carrot dish made from carrots.

Chef Hou Deok-juk said he made this dish exactly the same as he did on [Culinary Class Wars Season 2].

You could taste the subtle sweetness of the cooked [carrot] along with a slight [root]-like flavor.

There was a small amount of [sweet red bean paste] inside this dish.
However, the sweetness or the [red bean] flavor was not strong.

And the texture of this dish was truly excellent.
It was crispy on the outside, fluffy like a cloud on the inside, and finished with a pleasantly chewy texture.

An additional ordered dish: [Black vinegar] sweet and sour pork

This dish was very crispy.

Because it contained [black vinegar], it had a more enhanced aroma.

It also included [kidney beans], which added a subtle nuttiness and made it delicious.

For the meal, you could choose one of the following: [Giseu-myeon], [fried rice], [jjamppong], or [jajangmyeon].

I chose [jjamppong], and the others chose [jajangmyeon].

It tasted like a classic, high-end [jjamppong].

It was a well-balanced and delicious dish.

Dessert: Mandarin [Ximilu] + Melon

Mandarin [Ximilu]: You could taste the subtle aroma of [mandarin], and it slightly reminded me of pumpkin soup.

Melon: It was the most delicious melon I've had recently.

In the middle of the meal, Chef [Hou Deok-juk] personally came out to greet us and even took photos with us.

He spoke exactly the same way as he did on the show, so it was really nice and pleasant to see him in person.

I could understand why other chefs respect him.

On top of that, he looked incredibly young for his age, just like on TV.