Singapore’s dining scene is set for another culinary takeover as Bulgogi Syo launches its second exclusive collaboration inspired by the hit reality series, Culinary Class Wars. Starting March 9, 2026, the Korean hot stone grill specializing restaurant chain will host renowned chef Jung Ho-young, a top four finalist from Season 2, marking his official Singapore debut. Diners can taste three signature televised dishes, available for a limited time at all Bulgogi Syo locations.
Meet Chef Jung: The Dancing Culinary Veteran
This collaboration builds on Bulgogi Syo’s successful Season 1 partnership, continuing the trend of bringing small-screen culinary creativity to the masses. Chef Jung, widely recognized during the competition as the “dancing fairy” for his enthusiastic victory shuffles, brings over 26 years of professional kitchen experience. His extensive background includes three and a half years of specialized training in Japan. Currently, Chef Jung helms both Udon Caden and Izakaya Caden in South Korea, balancing his lighthearted on-screen persona with serious culinary gravitas.
The limited-run menu focuses on reproducing the dishes that not only captivated judges and viewers across Asia but also showcased the chef’s technical precision and innovative approach.
Tasting the Televised Triumphs
The star of the residency menu is the highly praised Monk Fish Liver Chawanmushi ($10.90). This nuanced dish gained notoriety when Chef Jung revealed his custom rigging technique for butchering the monkfish during the competition. The preparation involves gently braising the monkfish liver in a rich kombu-soy glaze while charcoal-grilling the flesh with soy seasoning. Both components are carefully enveloped in a smooth, steamed egg custard, finished with fragrant yuzu peel and a subtle hint of wasabi.
Another complex dish making its way to Singapore tables is the Grilled Sea Eel Renkon Manju with Crab Sauce ($39.90). Chef Jung’s technique involves tenderizing the sea eel through strategic scalding, followed by an asymmetrical cooking method—braising one side and grilling the other. This delicacy is served atop yeongeun manju, a special lotus root pastry created from finely shredded, chilled, and fried lotus root, then soaked in a delicate broth featuring sweet crab meat and warming ginger notes. For those preferring alternatives, a Grilled Codfish Renkon Manju with Crab Sauce ($29.90) is also available.
Finally, fans of the series’ “Carrot Hell” episode can savor the Creamy Prawn Croquette with Sesame Sauce (two pieces, $12.90). Inspired by Chef Jung’s challenge to turn a massive quantity of carrots into elegant croquettes, this rendition offers a crisp, gold-brown crust yielding to an interior as smooth as corn cream soup. The interior is laced with chunks of succulent prawn and is elevated by the chef’s signature house-made roasted sesame sauce.
Exclusive Interaction Opportunities
To further engage dining fans, Chef Jung Ho-young is scheduled to make a live appearance on March 7, 2026. This meet-and-greet event is tied to Seorae Singapore’s Syo Rewards programme.
Access and Reservations:
- Gold Membership Priority: Diners who achieve Gold membership status (by spending $300 or more) qualify for first-dibs on reservations, which open on February 13, 2026.
- General Public Bookings: Reservations for the general public will open shortly after, beginning on February 20, 2026.
The Chef Jung Ho-young x Bulgogi Syo collaboration will run for a limited duration only across all Singapore outlets starting on March 9, offering a tangible connection to one of television’s most engaging culinary battles. This residency serves not just as a temporary menu addition but as a global spotlight on the dynamic exchange between reality television and high-quality contemporary Korean cuisine.