Chapter 222
Chapter 222
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Translator: penny
Chapter: 222
Chapter Title: Taiwanese Castella Boom
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With the truffle chocolate topped with cilantro as the finale, every course had come to an end.
It felt like a perfect bookend. Starting with xiaolongbao infused with truffle aroma and wrapping up neatly with truffle—what a satisfying close.
We silently dabbed at the corners of our mouths.
Even after quite some time had passed, not a hint of slouching in our postures.
"Ah, that was delicious."
Chef Bong Kang-min was the first to speak. He leaned back against his chair and patted his belly.
"Even in small portions, a full course like this fills you up more than you'd think."
"Couldn't agree more."
My stomach felt ready to burst.
"But the variety keeps it from getting monotonous."
Though Anderic was a Chinese cuisine chef, the course—packed with Chinese flavors—was remarkably clean and refined.
'Starting with xiaolongbao and wood ear mushrooms, then crab roe consommé, fusion tartar topped with mala sauce. The soup was a minimalist take on Buddha Jumps Over the Wall, the main was Shanghai-style black pepper wagyu and Cantonese roast duck with plum sauce.'
And the desserts ranged wide, from kumquat sorbet to macarons deeply infused with oolong tea flavor.
"It felt more like a reinterpretation of Chinese cuisine in course form."
"Exactly. More fusion than traditional Chinese."
Chef Bong Kang-min and I nodded. This approach seemed better suited to drawing in a diverse clientele.
"What did you think, Chef Jeong?"
Chef Bong Kang-min subtly probed Chef Jeong Ha-neul. He hadn't said a word since we'd arrived.
I was inwardly curious about Chef Jeong Ha-neul's impressions too. After all, Anderic was his prized disciple, whom he'd mentored for years. This was Anderic's first independent course.
Did it feel like imparting wisdom to the green? Or did he regret not holding him a bit longer?
Our eyes turned fully to Chef Jeong Ha-neul. The man himself just wiped his mouth with a faint smile.
"...Personally,"
It was the moment Chef Jeong Ha-neul opened his mouth.
"I hope you enjoyed the meal."
Anderic emerged from the kitchen, still in his chef's whites.
"Chef An!"
Chef Bong Kang-min shot up from his seat to greet him.
"I should've greeted you before the course started, but there was a hiccup with prep, so I couldn't spare the time. Sorry for the late introduction."
"Nah, everyone knows that's the busiest time. Don't sweat it. We're not here to see your face—we came for the food."
Chef Bong Kang-min waved it off busily.
"I'm grateful you see it that way."
Anderic bowed, then asked with a suddenly serious expression.
"...How was it?"
The moment of harsh judgment had arrived. Since Chef Bong Kang-min was closest to Anderic, eyes naturally turned to him.
"Ahem. Well..."
Chef Bong Kang-min cleared his throat and trailed off. After a brief silence, he continued.
"The balance is spot on. It centers on Chinese elements but weaves in fresh attempts seamlessly. That Cantonese roast duck especially—the delicate technique was impressive."
A fairly earnest critique.
"Thank you."
"Now, how about Chef Jeong gives his take? What were you about to say?"
Anderic turned his characteristically impassive face toward Chef Jeong Ha-neul. The latter sat with his habitual smile.
"Chef An."
"Yes."
"The Shanghai-style black pepper wagyu main was a touch salty."
"I'll adjust it."
"Otherwise, it was a satisfying meal."
Coming from Chef Jeong Ha-neul, that was rare high praise. Anderic's eyes widened in surprise.
"Heh. I know your cooking best of all. What good's my word? The real key is Wooyeun's opinion."
"Me?"
"Everyone here knows you're an acutely sensitive gourmand."
I'd never made a big deal of it. But Chef Jeong Ha-neul was right. Creating dishes and tasting them overlap somewhat, but they're distinctly different realms.
Of the two, my expertise leaned toward tasting.
In fact, I had a real knack for pinpointing even the subtlest differences in flavor.
"Don't deny it. Wooyeun, you never say it, but the slightest change in taste alters how often you lift your chopsticks."
"Ugh. Y-you were watching that?"
"Sometimes Chef Bong and I even bet on it."
I had no idea. I shot a glare at Chef Bong Kang-min, who slyly looked away.
Then he smoothly changed the subject.
"Right, you two are rivals, aren't you? Nothing better than a rival's verdict."
"Rivals? That's just the image they slapped on us from that TV show."
As I started protesting, Anderic stepped forward.
His steadfast gaze fixed on me.
"...How was it?"
When he put it like that, I couldn't keep joking around.
I recalled the dishes I'd tasted and let it rip like a machine gun.
"The overall polish and balance are excellent. A few more delicate touches wouldn't hurt, though. The opening xiaolongbao—the dumpling wrapper's texture and truffle savor didn't mesh perfectly."
The courses flashed rapidly through my mind.
"The Buddha Jumps Over the Wall could've had a cleaner aftertaste, and the jasmine tea ice cream dessert needed stronger jasmine notes to really refresh the palate."
It might sound nitpicky so far, but it wasn't. I held Chef Anderic's skills in high regard.
"If I had to nitpick, those are the points. The course composition and ingredient choices were very sophisticated."
It'd been a while since something made my heart race just a bit from how delicious it was.
"A brilliant reinterpretation."
I smiled as I said it, and Anderic slowly nodded.
"Once you open, Michelin inspectors won't be far behind."
"Yeah, at least one star for sure."
Chef Bong Kang-min nodded right away.
Of course, Michelin wasn't just about taste.
They had five criteria: quality of ingredients, mastery of technique, harmony of flavors, value for money, and consistency.
Incognito inspectors visit, taste the food, and return multiple times to check consistency.
Then they deliberate at regional Michelin HQs with experts.
'And even earning a star after all that isn't the end.'
Maintaining it was just as tough. Annual evaluations meant you could lose it if standards slipped.
Who knew how many chefs worldwide suffered under Michelin?
"It takes time to get selected, so not right away, and consistency's no easy feat, but..."
I looked at Anderic.
"I believe you can do it, Chef An."
Before my regression, Anderic was already a Michelin-starred chef. Now, more honed than ever, it went without saying.
"...Thanks."
Anderic's voice came out strained, like he was squeezing it out.
"No need to thank me."
Getting a Michelin star was just a matter of time for him—I didn't deserve the gratitude.
Bzzz-.
My phone buzzed, and I stood up immediately.
"Ah, sorry, but I need to head out first."
My schedule was packed, so lingering longer wasn't feasible. As I rose, Chef Bong Kang-min let out a small boo.
"Ooo, Chef Song, aren't you too busy?"
"Yeah, you look even thinner lately. We're worried."
Chef Jeong Ha-neul added, hand on his cheek with concern.
"I'm eating fine, so don't worry."
It wasn't like I was a kid skipping meals without Mom's nagging. And in the food industry? No way I'd skimp on eating.
Had they already forgotten the full course from Chef Anderic?
"Thanks for inviting me today. It exceeded expectations—delicious. Next time, I'll book myself."
Word-of-mouth would spread soon; not sure if I'd even get a spot.
Anderic nodded silently at my farewell. I waved cheerily and turned to leave.
From behind, Chef Bong Kang-min shouted loudly.
"What's the big rush?!"
I grinned wide and replied.
"It's time to launch a new brand!"
***
The last launch, [Churros & Black], had finally stabilized.
Pop-up stores were opening one by one in Seoul. As anchor tenants, they'd more than earned their keep, so it was time to leverage that momentum and push up to the capital.
What did that mean?
We had the strength to launch the next franchise brand.
"Alright, let's kick off the new brand launch idea meeting."
As Joy Look finished speaking, Hyun Ye-won shot her hand up.
"Hot dogs with mozzarella stuffed inside are trending—how about a hot dog franchise?"
"Rejected."
"Why!"
I patiently explained to Hyun Ye-won.
"Too much overlap with churros. Both street food. Brands clustering like that hurts everyone—we end up splitting the pie."
"Ugh, got it."
Hyun Ye-won nodded glumly.
"Rose pasta's hot—rose tteokbokki?"
"That's already slated as a new menu item at [Happiness Snacks]."
"Avocado-topped healthy sandwiches are popping up everywhere?"
"[Salad Time] is adding avocado."
"Cup rice?"
"Convenience food category too—low unit price makes profitability tough."
Various ideas flew, but each got shot down for its own reasons. As groans filled the room and heads scratched, No Se-hee tentatively raised her hand.
"Yes, Team Leader No. Go ahead."
"Oh, it's not anything major... but there's this 'Taiwanese castella' craze lately."
The familiar name lit up my eyes.
"Why don't we try it? Solid profitability and tons of potential, I think."
Amy, don't cross that river.