This is pretty good, one of the most serious competition shows yet. Judges tasting blind without knowing who made each dish makes things as fair as possible while also eliminating consideration of presentation except as a tie-breaker.
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Thanks for the heads up
Have heard good things from several unrelated places so I’m going to stick with it but wow I thought things got off to a really slow start in the first two episodes. Also some of the style and filmmaking quirks drove me crazy, the instant replay and extending dramatic pauses with editing and such.
The actual food and cooking is pretty cool to look at though.
Loved the show. One of the best reality cooking competition shows of so many these days. Ed Lee was phenomenally creative, as were plenty of other contestants. Judging was mostly blunt and fair. Yes, editing is different than what most who don’t watch Korean shows will be used to, but it’s far less egregious than others (e.g. Physical 100)
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I thought the “restaurant mission” had some serious problems.
Not revealing beforehand that the “customers” would be 20 mukbangers who would have two and a half hours to eat, a “budget” of 1 million won of imaginary money, be able to order only one dish at a time, and could order the same dish repeatedly meant that the contestants couldn’t plan their menus to win. The team that guessed correctly that high prices were the way to go won by a mile but that was in large part luck. They were also smart to prep in such a way that they could get dishes out in fast-food time. They deserved to win, but if the rules had been disclosed at the beginning the other teams would have had a better shot at designing winning menus.
anyone visit mosu when it was in sf??
Started binging this over the holidays with the fam. It’s awesome! I love watching the judges tease apart the different components while blindfolded, and talk about technique.
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While doing some year-end cleaning, I just came across an old menu from a meal there. I think this is from early 2016 or late 2015?
It was a pleasant start with the amuse of burdock bark, fermented kelp butter, and pickled sansho berries. I remember the caviar with green apple (it was actually like gomadofu) and the sea moss and foie gras soup with rice. I could’ve sworn there was a dish reminiscent of nakji bokkeum, but maybe that was from a different meal.
I liked Mosu in SF. I thought it kind of punched above its weight at the time. Back in those days I think you could grab Raveneau 1er for under $300ish, IIRC. That spot became RTB / Avery.
Mosu Seoul was closed when I went to Korea a couple of months ago.
I haven’t seen Culinary Class Wars, but off my experience at Mosu in SF, I’d seek out Mosu again if I were in the mood for a fine dining tasting menu.
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