Fan dosa made paella using grilled crab. He also received praise from Ahn Seong-jae.
The opponent is Chef Hudeokjuk’s Buyong crab.
The result was a 1:1 tie.
Baek chose the thick porridge chef, and Ahn Seong-jae chose the fan-shaped dosa. Is the Gald Cup held here?
The crab shell came out of the bouillon crab that Seongjae Ahn ate. Even though it was so excellent at the level, I gave up on the other person’s food just because this came out.
However, Baek Jong-won said that the shell came out from the dish on the other side, and he thought there was nothing he could do because it was a blue crab.
Since both sides had shells, there was no discussion about the shells.
If we were to discuss just the taste, if the skill level is evaluated as being on a different level, then it would be a landslide victory.
Seongjae Ahn’s evaluation was that it tasted like real cilantro. I was anxious and said that the food was made by calculating the aroma and taste according to the exact recipe without adding unnecessary things to make it more delicious.
20 years ago, when he first started in the restaurant business, Chaebu Dosa, who worked at Palseon, worked in an invisible position under Chef Hudeokjuk, who was the head chef of Palseon at the time. 20 years later, he tried to overcome that wall, but left with the words, “”The master was the master, the class was eternal.”” and left regretfully.
For reference, Buyong crab meat, which is the prototype, is a dish made using the flesh of red crab or freshwater crab. Although it is not difficult to make, it is considered a luxury dish due to the use of crab.
The reason it is not difficult to make is because there is nothing particularly special involved except for peeling crab meat, but it should be seen as a dish that literally covers the basics.
