After scraping the rocky crevices off Jeju Island while also observing the 500-year- long tradition of female divers, or haenyeo, the One Star team kicked off the evening with just the right treasures that represent their journey: delicate and creamy sea urchin meat, balanced with the palate for thin slices of pickled radishes, and topped with sprinkles of shredded Korean seaweed, also known as gim. The presentation was no less impressive, with every pair of shelled urchins resting on porous volcanic rocks for plates, apparently mined from the shores of Jeju. Creativity on the audience’s own end through its selection of BYOB white wine couldn’t be more suitable for this course. An assortment of crunchy legumes native to Korea—most of which lack a name in the English language—that were aged in water, blended with other pulse grains, was gathered from the many ecological regions of Korea and elegantly presented next. What made the assortment an appetizing portion of the course was not just the curd with egg whites pasted underneath—perhaps taking the role as a salted savior for taste buds—but also the woody and enriching qualities so gently yet playfully executed in each bowl. Matching the variety in this course which invited the audience to interact, juicy slices of steamed pork neck freshly bought from the butchers of Majang Meat Market in Seoul, was served with zesty arrangements of juniper and kimchi- themed salts, a fusion concept of butter and doenjang, ssamjang, and a blended eggplant sauce, wrapped with braised cabbage or fresh sesame leaves. Aside from the variety of seasonings to choose from, either of traditional or experimental combinations, you can also have the pork neck without any of the flavorful enchantments presented to you. However, if curious, apply a teaspoonful of the eggplant sauce for subtle briny pleasure. Following the five-course barrage of savory entrées, sorbets with hints of ginseng picked from Eumsung- gun, Chungcheongbuk-do by Chef Lidgerwood and a six-inch- long custard with a natural frosting of rehydrated persimmons were served to offset the very last bit of craving and to showcase the team’s creative expression.