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After its first Culinary Class Wars collaboration in Season 1, Bulgogi Syo is back with a fresh face from Season 2. From March 9, 2026, the Korean hot stone grill specialist is teaming up with top 4 finalist chef Jung for his Singapore debut. With him come the iconic televised dishes that viewers have been dying to taste.
For those who haven’t tuned in to the series yet, here’s a quick cheat sheet on chef Jung. Better known as the unofficial morale booster of the competition, chef Jung goes by the nickname “dancing fairy,” thanks to his habit of slipping into small victory dances whenever he’s locked in. But behind the easygoing energy is some serious experience – he has spent over 26 years in the kitchen, including three and a half years training in Japan. Today, he’s the man behind Udon Caden and Izakaya Caden in Korea.
For a limited time, diners here can finally taste the dishes that quietly stole the spotlight on Culinary Class Wars Season 2. Front and centre is the much-talked-about Monk Fish Liver Chawanmushi ($10.90), a dish that became a talking point not just for its flavour – chef Jung famously designed a custom hook to hang the monkfish while butchering it. The flesh is charcoal-grilled with soy seasoning, while the liver is gently braised in a kombu-rich soy glaze. Both are folded into a silky steamed egg custard, finished with yuzu peel and a hint of wasabi.
Also making the trip: the Braised & Grilled Sea Eel, which appears here as Grilled Sea Eel Renkon Manju with Crab Sauce ($39.90). The eel is carefully scalded to improve texture, then braised on one side and grilled on the other, and paired with yeongeun manju, a lotus root pastry made from finely shredded lotus root, chilled, fried, and soaked in a delicate broth with sweet crab meat and subtle ginger notes. Prefer fish over eel? There’s an alternative Grilled Codfish Renkon Manju with Crab Sauce ($29.90).
And for fans of the show’s unforgettable “Carrot Hell” episode, you can now get a taste of the Creamy Prawn Croquette with Sesame Sauce (two pieces, $12.90). Inspired by the challenge where Chef Jung transformed a mountain of carrots into carrot cream croquettes, this version delivers a crisp exterior and an oozy interior reminiscent of corn cream soup, studded with juicy prawn chunks and served with his house-made roasted sesame sauce.
If meeting the chef himself is on your wish list, mark your calendars – chef Jung will be making a live appearance on March 7. The showcase is part of Seorae Singapore’s Syo Rewards programme, where those who spend $300 or more will qualify for the Gold membership and first dibs on reservations starting February 13. For the general public, bookings will open from February 20, 2026.
The chef Jung Ho-young x Bulgogi Syo collaboration runs from March 9, 2026 at all Bulgogi Syo outlets in Singapore, for a limited time only.
For more updates, follow them on Instagram here.
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