“Self-Made Chef” 철가방 요리사 Chef Lim Tae-hoon must be one of the most well-liked chefs on Netflix’s hit series Culinary Class Wars.
What sets Lim apart is his cooking skills, humble demeanour, and ability to connect with his audience.
His restaurant Doryang 도량, located near Gyeongbokgung Station in Seoul’s Jongno District, has naturally garnered significant attention.
The restaurant’s popularity has led to high demand for reservations.
Reports indicate that when Doryang joined the CatchTable reservation service, 65,000 people attempted to secure a seat, with an entire month’s reservations being fully booked in just one second.
I must be one of the lucky ones, as I’ve heard that those unable to secure a reservation often queue up in the wee hours of the morning.
Before becoming a household name, Chef Lim honed his craft in various esteemed kitchens, both in Korea and abroad.
His expertise is not confined to one type of Chinese cuisine; instead, he draws inspiration from different regional styles, such as Sichuan, Cantonese, and Huizhou.
The three main dishes to order include the Fried Lamb with Cumin (30,000 Won), Dongpo Pork (40,000 Won), and Fried Eggplant with Yuxiang Sauce (35,000 Won).
Other options include Guobaorou (25,000 Won), Sweet and Spicy Chicken (30,000 Won), Chicken with Soy Sauce (30,000 Won), Cream Mayo Prawn (35,000 Won), Sweet Chilli Prawn (35,000 Won), Fried Pork Bits (28,000 Won), and Fried Mushroom with Yuxiang Sauce (40,000 Won).
Some diners may find it slightly on the pricier side.
One of the most featured dishes on the Culinary Class Wars was the Dongpo Pork, and every table was seen ordering it.
Note that there is a limit (I hear 15 plates) per meal service
The Huizhou-style dish features slow-cooked pork belly infused with spices. The meat is tender, breaking apart easily with a spoon, and is complemented by a rich, savoury soy-based sauce.
However, while the dish is enjoyable, it fell slightly short of the high expectations I had going in.
The flavours, although well-executed, lacked the extra layer of complexity I had hoped for, making it feel a bit more predictable than impressive.
My preferred dish was the Fried Eggplant with Yuxiang Sauce (35,000 Won).
The eggplant is expertly fried to achieve a crispy exterior while maintaining a tender interior filled with shrimp.
The pieces are resting on a bed of minced meat with Yuxiang sauce, a classic Sichuan mixture known for its sweet, sour, and spicy profile.
The Pal Bo Chae (45,000 Won) is another dish which made an ‘appearance’ on the show, but Doryang’s version comes without the meat ball covering.
You get a sautéed mixed seafood chop suey that combines an assortment of fresh seafood and crisp vegetables in a harmonious stir-fry.
I liked this dish. It boasts a medley of textures, with tender shrimp, scallops, and other seafood elements balanced by the crunch of lightly cooked vegetables. The sauce ties everything together.
Chef Lim Tae-hoon’s friendly and approachable demeanour added a personal touch to the dining experience at Doryang.
He made a point to visit every table, graciously stopping for photos and chatting briefly with diners, which made the atmosphere feel warm and welcoming.
Despite his interactions, it was evident that he appeared slightly tired, perhaps reflecting the demands of running a popular restaurant and maintaining such a hands-on presence.
His willingness to engage with every guest, however, spoke volumes about his dedication to creating good food and making it a personable experience for all who visit.
Doryang 도량
6 Jahamun-ro 6-gil, Jongno District, Seoul
서울 종로구 자하문로6길 6 2, 3층
Opening Hours: 11:30am – 9:30pm (Mon – Sun)
Naver Maps – Doryang 도량
Other Related Entries
Andongjip Son Kalguksi 안동집 손칼국시 (Gyeongdong Market, Seoul)
Manjok Ohyang Jokbal 만족 오향족발 (Seosomun-ro, Jung-gu, Seoul)
Jin Jin 진진 (Mapo-gu, Seoul)
Hwanggeum Kongbat 황금콩밭 (Mapo-daero, Seoul)
Piyang Kong Halmoni 피양콩할마니 (Gangnam-gu, Seoul)
Click HERE for more SEOUL Food Entries
* Follow @DanielFoodDiary on Facebook, Instagram, Youtube and Telegram for more food news, food videos and travel highlights. DFD paid for food reviewed unless otherwise stated.
