I’m going to maintain a list on this post of imported Chinese foods in Korea that could possibly be tainted with melamine.

• MiSarang 미사랑 snacks
• Nabisco’s Ritz cracker cheese sandwiches
• Cadbury Chocolate
• Danyang Day Bright’s Tasty Rice Crackers
• Non-dairy creamer imported from Hong Kong (includes instant coffee packs)
• Lipton Milk Tea Powder
• M&M’s milk chocolate snack
• Snickers peanut Fun Size
• Kit Kat Mini chocolate bars
• Lotte’s Choudy

CJ has said that it has regularly inspected Chinese raw materials in its products since 2006.  Nongshim and Haitai Confectionary are setting up inspection processes post-melamine scandal.  Haitai is also taking legal action against Chinese OEM manufacturer Carnival.

[NOTE: Pictures with the watermark "Fat Man Seoul" were taken by Jennifer Flinn of FatManSeoul.com]

I’m a mooch.

And you know what?  I don’t care.

Sell out?

Name your price.

Freebie whore?

How much leg do I need to show?

It’s not like this site is pulling in the millions.  It has to be good for something.  And besides, if The Amateur Gourmet can do it, so can I.

A while back, I snarkily pointed out that a hotel in Korea had entered the luxury burger wars.  This was started by Daniel Boulud with his DB Burger, which went for a mere $32.  Now, you had the option, during truffle season, to top the burger with $150 worth of truffles, but we won’t go there.  He got a lot of publicity for this, and other establishments noticed.  Here’s a quick rundown of other luxury burgers out there:

The $81 Burger (The Old Homestead Steakhouse) - $81 (duh!)

The 21 Burger (’21′ Club) - $30

Mini-hamburger “Slider” (Le Cirque 2000) - $24

BLT Burger (The Mirage) - $62

FleurBurger 5000 (Fleur de Lys) - $5,000 <– includes a very expensive bottle of wine

Million Rupiah Burger (Four Seasons Jakarta) - $110

French Burger (InterContinental Lobby Lounge, Hong Kong) - $126

“The Burger” (Burger King, London) - $200

Richard Nouveau Burger (Wall Street Burger Shoppe) - $175

It’s become a worldwide trend, and some have grown tired of it.  When the W Seoul Hotel Walker Hill announced their 180,000 won (currently $154.13 USD) creation, I said it was just a publicity stunt.

It sort of was, admits Executive Chef Ciaran Hickey.  Yet it also has become fairly popular.  They have sold over 100 burgers since it came out three months ago.

Who goes for this stuff?

Really, all types of people.  Businessmen.  Casino goers.  Men impressing their dates.  Chef Hickey even tells the tale of a family of four, two parents and two teenagers, who ordered one each.

So, how did I get mixed up in this?

It was that snarky post from a few months ago.  Luxury hotels have people who scope the news for mention of them to keep track of their publicity.  Chef Hickey himself found ZenKimchi while surfing the web, and sent me an email that made me fall out of my chair.

Lesson: sniping from a keyboard can sometimes get you free stuff.

You know, I think the BMW 2009 6-Series Convertible is way too much show and not enough substance.  Only morons would buy such a vehicle.

We’ll see how that one goes.

Chef Hickey told me to invite a friend.  Eun Jeong was going to go, and I wish she did.  Her excuse, “I don’t like foie gras all that much.”

So I brought along the infamous Jennifer Flinn of Fatman Seoul, she of the evil demeanor and great camera.

To get to the W Hotel, we went to Gangbyeon Station in east Seoul and went out exit 1.  At the first crosswalk, we went diagonally to the far side, where a free shuttle bus to Walker Hill runs every ten minutes.

At first, we walked into the wrong building, the Sheraton, which is on the casino side of the complex.

“Jennifer, I think we may be in the–ooh! ADHD conference!  What was I saying again?”

The Kitchen, the restaurant that serves the X Burger, is after the first door on the right in the complex.  We were greeted by Chef Hickey and Mr. Moon at the front of the restaurant.  We were also running a bit late for lunch.

“I thought you weren’t going to show.”

Yea!  Great first impression!

The hostess sat us down windowside with great sunlight and an amazing view of South-of-the-River.  Then it hit me what we were doing.

Very nervous.

What if I start eating the burger and forget to take pictures?

We were served some sparkling water, and Chef Hickey joined us.

Chef Ciaran Hickey has one of those backgrounds that means you’re going to eat good food.  He’s worked at The Pierre in New York and had made a name for himself at the Four Seasons Istanbul before coming to Seoul around a year ago.

Even better, he’s an obsessed foodie like the rest of us and has a fascination with Korean street food.  The idea for the burger came from management after they tried one of the ones overseas.  Chef Hickey’s kitchen was already playing around with the idea of taking a fast food staple, like pizza, and tarting it up for the restaurant.  He himself had tried Daniel Boulud’s burger and wasn’t impressed.  He wanted to make something better.

And here it is.

It is a monster.  Let’s break it down, shall we?

Now, I’m trying to remember all the elements, so forgive me if I’m a little rough on the accuracy.  There was so much going on there.  First, the big meat.

Australian Wagyu beef (very beefy) topped with seared foie gras and shaved black truffles on a brioche bun.

Tomato, grilled red onion, fresh asparagus, wild pine mushrooms (very pricey) and a lobster tail.

Lightly dressed watercress and shaved fennel.

Three sauces: a brunoise (ridiculously finely diced) tomato salsa, a dark red wine truffle sauce and a truffle aioli.

Oh, and it also comes with fries.

Chef Hickey said that diners have different ways to eat the burger.  Many eat the elements separately.  He himself prefers to eat the meat part as a burger and dip the lobster in the truffle aioli.

Me?

It’s a burger!  Load it up!

Okay, that was messy.  But, in my opinion, the best food is always messy.

Taking a bit of everything together was a sensory overload.  The beef and foie, combined with the truffles and dark truffle sauce pushed this dark, earthy meaty, um, “flavor” is too cliche.  Can I use “smack” here?  The foie gras made me think of Christmas.  It tends to do that for me.  Then there’s the bouncy texture of the lobster which contributes brightness with the tangy watercress and fennel.  The pine mushrooms rounded it out with more meatiness on the sweet side.

So, you know what?  Even though it’s such a monster, it balances.  The salad rescues the burger from being too heavy.

Yeah, it’s a task to wolf down a 180,000 won burger, with it all falling out of the bun–a nice bun, I must add.  So I wussed out and picked up a fork and knife to finish it.  Chef Hickey was right.  The lobster with the truffle aioli I could eat every day.  I could top my cereal with it.

I played with my food, trying out different combinations and watching Jennifer have oral orgasms with the foie gras on her half of the burger.  And you know what, Jennifer having oral orgasms can be a scary sight to the uninitiated.

When I finished the meat, I used pieces of the top of the bun to dip in the sauces and nibbled on the remains of the salad.

Man, I’ll have to save my money up and try that one again.  Chef Hickey said it was a meal for two, but I could eat two whole ones myself.  Nonetheless, that half burger stuck with me for almost the rest of the day.  I wasn’t hungry for at least six hours after that.  From half a burger!

Oh yeah, it may also be from Chef Hickey ruefully suggesting, “Would you like to try the dessert buffet?”

Coming up next…

Also check out Fatman’s account.

Chef Ben McPherson (my brother) was just mentioned in the leisure guide Gayot, under Atlanta restaurant news:

Ben McPherson has taken over the reins at the Miami Circle Eclipse di Luna, known for its Spanish-themed small plates, wine selection and music. He promises to have a revised menu installed in short order. His joining Eclipse di Luna makes this the first chef change in that establishment in a long time. Eclipse di Luna, Miami Circle Design District, 764 Miami Cir., Atlanta, GA 30324, 404-846-0449.

Last month, we were helping the Travel Channel’s “Bizarre Foods with Andrew Zimmern” scout locations, foods and guides for their upcoming Korea show.  In our research, our friend Jennifer Lee (Naked in the Sauna, Between Pee and Kimchi) told us about this amazing restaurant with an amazing Chef, Hu-nam Kim.  Cathy and David Harris (SeoulLife.net) concurred.  They said it was one of the best meals they ever had in Seoul.

Really?

We had to check this out.

A couple of weeks later, we headed to the Maebong neighborhood in southeast Seoul, near Yangjae (you know, “Costco” Yangjae).  Tucked in the corner of some back streets is this cozy little pub. Star Chef.

Jen, Cathy and David weren’t exaggerating.  The food here was amazing (I’ve noticed that I tend to say, “Amazing,” as much as Andrew Zimmern says, “Fantastic.”)

I wanted to immediately post about the restaurant, but the evil self-promotional synapses started firing.

“Chef Kim, would you mind us going into your restaurant and filming you in the kitchen, say, sometime in September?”

Either it was our charm or the massive booze tab we racked up that pushed him to agree.

So here we are with Foodbuzz’s “24 Meals, 24 Cities, 24 Blog Posts,” where twenty-four food bloggers around the world have a special meal and blog about it on the same day.  Cool concept.  It looks like ZenKimchi is the sole representative of East Asia.

I hope I don’t embarrass everyone too much.

A few notes about Chef Kim and his restaurant. Chef Hu-nam Kim has spent much of his professional life in the kitchen.  He did a couple-year stint in Connecticut and fell in love with the American French style of cooking and returned to Seoul, where the Japanese French style dominated the white tablecloth scene.

What’s the difference?

He put it this way.  The Japanese French style obsesses over presentation.  The American French style obsesses over flavor.

I’ve noticed this myself.  The higher level Korean restaurants I’ve been to, such as The Gaon, didn’t impress me.  They spent much time obsessing over the dishes, the expensive ingredients and the bloated wine list.  Yet their food tasted no different, definitely not better, than little mom-and-pop shops in the suburbs.  Oh, but the food made pretty pictures.

Seriously, Korean food doesn’t work with the Japanese French style.  It has too much heart.  It comes from the country.  Tarting it up by arranging pine nuts with tweezers just makes it pretentious.

Chef Kim takes a more “BAM!” approach.  (Yes, yes, I’m using an Emeril reference.)  His food looks good because he substitutes prissiness and pompousness with passion and fun.  He understands his Korean roots and where Korean food works with international palates.  His fusion dishes borrow the best tastes from New York, Tokyo, Sichuan province and Bangkok without the need for squiggly patterns of squeeze bottle honey mustard (a common crutch for “fusion” in Korea) with names such as “Orgasm” Sausages, “Stamina” Omelet and “Million Won” Samgyeopsal.  He also, whenever possible, uses organic vegetables and herbs from his own farm on the southern peninsula.

On Saturday, Eun Jeong and I met with our friends Hana, Jennifer (Fatman Seoul) and Rob (Roboseyo).  They beat the rain to show up.  It actually let up a little later, and the place got packed.

Chef Kim let me film inside the kitchen.  He rushed around, cooked and plated our food.  When it hit the pass, I didn’t linger for long.  I weaved my way back to the table to eat.  Jennifer let me use the photos she took for Fatman Seoul.  For all of her photos, here’s her Flickr set.

Also, we made a video about it.

VIDEO: Behind the Kitchen with Hu-nam Kim of Star Chef

BulGalbi and Grilled Mushroom Organic Vegetable Salad

Who thought vegetables could taste this good?

Mixed salad greens from Chef Kim’s farm, lightly dressed.  Shaved sweet onions.  Soft buttery roasted garlic cloves.  Three kinds of smoky meaty grilled mushrooms.  All topped with marinated grilled beef.

This still is Eun Jeong’s favorite.  She’s told me of dreams where this salad took a role.  What can I say about it?  The flavors play around.  There’s a good bite and sweet bitterness to the greens.  The beef and shrooms give it that testoscerone quality that makes it okay for men to eat it.  It’s easily a meal for two or three.  Chef Kim made a special one for Rob sans cheese (milk allergy).

Beijing Style Sweet and Sour Beef “Tangsuyuk”

This was almost everyone’s favorite or second favorite.  Tangsuyuk is the Korean version of Chinese sweet and sour pork.  It’s one of the basic trinity of Korean Chinese restaurants.  It’s usually heavy, gooey and greasy.

This surprised everyone.  It was light and crispy.  And it stayed crispy, even the last nugget buried in the sauce.  The sauce itself had depth.  It’s usually sickly sweet with a little citrus flavor.  This one felt darker and more mysterious, where sweetness took a backseat to spicier fruitier flavors.

XO Samgyeopsal

Pillowy thick slices of braised pork belly on a bed of baby bok choy with a sweet Chinese-style sauce.  Oh yeah, and there’s cognac in it.

Jennifer and I liked it.  Eun Jeong and Hana felt it was too heavy.  Maybe the sauce was too sweet without something acidic to break through it.  The bok choy helped by giving an adult bitterness.  If this was another restaurant, we’d have been floored by it.  But we have been spoiled by what Chef Kim can do.

Million Won Samgyeopsal Jjim with Stir-fried Aged Kimchi

Now this was more like it–a truly updated Korean classic.  We have the pork belly again.  It’s been braised.  But now it comes in a peppery red sauce with kimchi hanging out on the side.  The sauce had some tang.  Jennifer and I pondered about this mystifying flavor that swirled, barely undetected.  My guess was pineapple.  Jennifer swore it was something alocholic.

Or maybe that was a comment directed at me.

The only “controversial” bit was the cilantro garnish.  The Koreans at the table had a hard time wrapping their minds around cilantro and kimchi in the same bite.  As for me, I’d put cilantro in my cereal.

The samgyeopsal was the fastest disappearing dish of the evening.  By then we were slowing down a bit.  Drinks still flowed.  The restaurant buzzed with all the patrons packing the place.  I had noticed beforehand that most all the tables were reserved.  A trio of gorgeous young ladies walked in and were informed that no tables were available.  We clenched tightly to ours.  We weren’t leaving until we were good and ready.

Crispy Cheese Frico

I still wanted something to munch on, so we got some frico–Parmesan and Emmental cheeses baked until they become like crackers.  Intense character and remarkable beer food.  Poor Rob could only sit there, smell them and watch us eat.

The Amazing Fried Whole Mullet

This is what everyone talks about.  I’m not a big fish person.  I mean, I’ll eat it and enjoy it, but I rarely crave it.

I crave THIS!

It’s a whole fish that has been deep fried.  Chef Kim ladles a spicy tangy soy sauce, sizzling over the fish, and garnishes it simply with half a lemon, shaved red onions and a cilantro and pickled ginger salad.  The server squeezes the lemon and debones the fish tableside.

Everyone was already busting full.  Yet we still cleaned out as much of the fish as we could.  The beers were truly flowing by that time.  I’ve edited out a good part of the conversation as it turned south–saving it for blackmail.

It was a great time.  Chef Kim takes care of everyone, and the place is full of regulars.  Star Chef thrives on giving everyone a good time with great food in a young, energetic yet relaxing atmosphere.

Be sure to check out Fatman Seoul’s account of the evening.

Download a Google Earth bookmark for Star Chef’s location

Just a note that my brother, Chef Ben McPherson, recently was mentioned in Richard Blaise’s blog (Finalist on “Top Chef: Chicago“) as one of the guys who helped him put together a major dinner in South Carolina.

If you look on your left you will see that I’ve replaced my profile pic.

Okay, if you’re reading this through a feed, here’s the new pic.

I know.  Arrogant.  Pompous.  Someone said, “GQ.”

But some of you got the joke.

I was at Cathy and David’s (SeoulLife.net) Foreigner Chuseok party, and David broke out his camera while we were sipping on some fine scotch.  I immediately thought, “It’s Santori time!”

I’ve been working on this since I first posted about The Omnivore’s 100.  I wanted to make sure I hadn’t left out anything obvious.  Well, you know what?  That’s practically impossible.

Here are the 100 Korean foods you should try in your lifetime.  As with The Omnivore’s 100, not all of it is great, but it is necessary to get a deeper perception of Korean cuisine.  Most of it is good, though.

You know the rules.  Post the list on your blog and highlight the ones that you’ve tried.  Or in the comments, copy and paste the ones that you’ve tried.

NOTE: For those of you looking at this on the blog and not in a reader, the things that look like they are in bold are not necessarily the ones I’ve tried.  Those are links.  The style sheets on this blog design likes to bold hyperlinks.

UPDATE: FatManSeoul has re-posted the list with hangeul 한글 translations.

1.    Myeolchi Bokkeum (Stir-fried Anchovies)

2.    Samgyetang (Ginseng Chicken Soup)

3.    Bulgogi (Grilled Marinated Beef)

4.    BulDalk (Burn-your-pants-off Spicy Grilled Chicken)

5.    DalkBal (Spicy Chicken Feet)

6.    Korean Fried Chicken

7.    Dalk Galbi (Stir-fried Marinated Chicken and Veggies)

8.    San Nakji, chopped (Semi-live Baby Octopus)

9.    San Nakji, whole (Live Octopus)

10.    Sundubu Jjigae (Soft Tofu Stew)

11.    Juk (Rice Porridge)

12.    Galbi (Grilled Short Ribs)

13.    Galbitang (Short Rib Soup)

14.    Shinseollo (Fancy Hot Pot)

15.    Gobchang Gui (Grilled Beef Intestines)

16.    Seng Gan (Raw Beef Liver)

17.    Galbi Jjim (Stewed Ribs)

18.    Bossam (Steamed Marinated Pork with Lettuce Wraps)

19.    Japchae (Clear Noodles Stir-fried with Pork and Vegetables)

20.    Jaeyuk Bokkeum (Spicy Stir-fried Pork)

21.    Kimchi Jjim (Stewed Kimchi with Tofu)

22.    Ddong Jip (Chicken Gizzards)

23.    Odeng/Eomuk (Street-side Fish Noodles)

24.    Hoddeok (Stuffed Street-side Pastries)

25.    GeiJang (Raw Fermented Crabs)

26.    Hongeo (Fermented Skate)

27.    Gochujang Samgyeopsal (Grilled Pork Belly Smothered in Red Pepper Paste)

28.    Lotteria’s Shrimp Burger

29.    Sae-u Kang (Shrimp Flavored “Fries”)

30.    Doenjang Jjigae (Fermented Bean Paste Stew)

31.    Cheonggukjang (Stinky Fermented Bean Paste Stew)

32.    Boshintang (Dog Soup)

33.    Seonji Haejangguk (Hangover Stew with Clotted Cow Blood)

34.    Ddeokbokki (Chewy Rice Cakes in Spicy Sauce)

35.    YukHui (Raw Beef Salad)

36.    MiyeokGuk (Seaweed Soup)

37.    Mae-eunTang (Spicy Fish Soup)

38.    Nakji Bokkeum (Stir-fried Baby Octopus)

39.    Ojingeo (Dried Cuttlefish)

40.    Beondaeggi (Silkworm Larvae)

41.    Golbaenggi (Sea Snails)

42.    Jangeo Gui (Grilled Eel)

43.    Jaratang (Turtle Soup)

44.    Bogeo (Blowfish)

45.    Sae-u Sogeum Gui (Salt Grilled Shrimp)

46.    Deodeok Root

47.    BindaeDdeok (Mung Bean Pancake)

48.    Pajeon (Green Onion Pancake)

49.    Bibimbap (Mixed Rice and Vegetables)

50.    Boribap (Mixed Barley Rice and Vegetables)

51.    Marinated Garlic

52.    Patbingsu (Shaved Ice and Red Bean Treat)

53.    Dotorimok (Acorn Jelly)

54.    Naengmyeon (Chilled Noodles)

55.    Makkoli/Dongdongju (Rice Beer)

56.    Bokbunja (Raspberry Wine)

57.    Soju (Rice Whiskey)

58.    Andong Soju (Strong Rice Whiskey from the Andong Region)

59.    Jogae Gui (Grilled Shellfish)

60.    Haepari (Jellyfish)

61.    Gyeran Jjim (Steamed Egg)

62.    Corn Ice Cream

63.    Dolsot Bibimbap (Mixed Rice and Vegetables in a Sizzling Stone Pot)

64.    Mandu (Stuffed Dumplings)

65.    Ddeokguk (Chewy Rice Cake Soup)

66.    Songpyeon (Stuffed Chewy Rice Cakes)

67.    Hot Bar (Fried Fish Batter Street Food)

68.    Shikhye (Sweet Rice Punch)

69.    Any product with Green Tea in it

70.    Gujeolpan (Nine-section Dish)

71.    Yogurt Soju Cocktail

72.    Baechu Kimchi (Cabbage Kimchi)

73.    Any Kimchi that’s over 3 years old

74.    Baek Kimchi (White Cabbage Kimchi)

75.    Shake-’em-up Dosirak

76.    Mul Kimchi (Water Kimchi)

77.    Oi Sobagi (Stuffed Cucumber Kimchi)

78.    Ggakdugi (Cubed Radish Kimchi)

79.    Sae-u Jeot (Salted Tiny Shrimp)

80.    Myeongran Jeot (Salted Pollack Roe)

81.    Changran Jeot (Salted Pollack Guts)

82.    Ssamjang (Mixed Soybean and Pepper Paste)

83.    Kalguksu (Hand-cut Noodle Soup)

84.    Ramyeon (Ramen Noodles) in a Tin Pot

85.    Entire Hui Meal (Korean style Sashimi)

86.    Gimbap (Seaweed Rice Rolls)

87.    Jokbal (Pigs Feet)

88.    Sundae (Blood and Noodle Sausage)

89.    Yeot (Traditional Korean Candy)

90.    Naengi (Shepherd’s Purse)

91.    Kimchi Jjigae (Kimchi Stew)

92.    Budae Jjigae (“Army Base” Stew, traditionally including hot dogs and Spam)

93.    Agu Jjim (Stewed Monkfish)

94.    Haemultang (Seafood Soup)

95.    Nurungji (Hot Water Mixed with Rice Scrapings in a Stone Pot)

96.    Sujebi (Rustic Dumpling Soup)

97.    Janchi Guksu (Thin Noodles in a Seaweed Broth with Condiments)

98.    BungeoBbang (Goldfish-shaped Stuffed Pastry)

99.    Raw Ginseng or anything with Ginseng in it

100.    MakHui (Chilled Sashimi Soup)

In case you’re interested, the ones I haven’t tried yet are the following:

9.    San Nakji, whole (Live Octopus)
14.    Shinseollo (Fancy Hot Pot)
70.    Gujeolpan (Nine-section Dish)

So, I guess I have a score of 97/100.

Well, according to Roy at Chicago Gluttons, San Soo Gap San is.

To this world weary food blogger… good, but, ya know.  That’s my typical lunch.

Eun Jeong’s first comment: “You need tone.  You look like a woman.”

A meme going around the food blogs right now is Very Good Taste’s highly subjective (a little curry-centric) “Omnivore’s Hundred,” or the the 100 things an omnivore must try in a lifetime.  They are not all good or fancy.  Some of them are outright bad.  But you should at least try them–if you’re an omnivore.

I’ve bolded the ones that I’ve tried.  I have a score of 73.  It’s funny some of the stuff I haven’t tried yet.

The VGT Omnivore’s Hundred:

1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. Kaolin (in Kaopectate)
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings, or andouillette
71. Gazpacho
72. Caviar and blini (not together)
73. Louche absinthe
74. Gjetost, or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang souchong
80. Bellini
81. Tom yum
82. Eggs Benedict
83. Pocky (same as Bbebbero in Korea and Japan)
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake