Each city had its own unique LAN tour.

On JTBC ‘Talk Pawon 25 Hours’ aired on the 21st, star chef Jeong Ho-young and historical storyteller Sun Kim explored Dalian, China, Iceland Part 2, Tokyo, Japan, and San Diego, USA.

First, Chef Jeong Ho-young’s unexpected charm caught the eye in the studio.He recently introduced hand-made udon through dance, and he took on the Lucifer Challenge with Jeon Hyun-moo.With his nimble movements, he showed off his dancing fairy side in the chef world, making other guests, including Lee Chan-won, laugh.

Meanwhile, the Chinese TalkPawon opened the door to online travel in the port city of Dalian.After visiting Asia’s largest Xinghai Square and the musical fountain show, they visited the Xi ‘an Road Underground Night Market to enjoy a local summer delicacy, such as cold hotpot Boboji.

He then moved to Russian Street and tasted Russian dishes such as shashlik and telyatina v gorshochke, which caught Chef Jeong Ho-yeong’s special interest.In addition, the artificial floating city of Dongbangsu-seong, which was created with the theme of Venice, caught the eye with its exotic atmosphere of European-style restaurants and waterways.

Iceland TalkPawon vividly conveyed the identity of Iceland, the country of water and fire.The journey began with a glacier hike on ice covered with volcanic ash, and the visitor personally experienced the wonders of nature, such as canyons and columnar joints.


At Reynisfjara Beach, I was amazed by the spectacular view of black sand and huge waves, and at Iceland’s first hot spring pool, I enjoyed a hot spring bath in the snow and washed away the fatigue of my trip.The steam rising quietly and the hot spring geysers erupting at regular intervals added a unique feeling.

Japanese Tokpawon attracted attention with a gourmet tour of Tokyo.From sandwich shops that opened early in the morning to Inaniwa Udon and Yabusoba restaurants, he experienced a variety of tastes and explained in detail the characteristics and eating methods of each restaurant.

The finale of the food tour was a high-class Japanese restaurant in Nishiazabu.Tokpawon, who happened to meet Chef Jeong Ho-yeong who was visiting Tokyo to watch a baseball game, was impressed as he enjoyed an authentic course including koma saba, Kinki cuisine, and seafood rice bowl according to his recommendations.

In the San Diego area of the United States, leisurely scenes unfold, from the streets of Old Town reminiscent of a folk village, to the experience of wearing the traditional Mexican costume of a poncho, to sea lions and seals at La Jolla Cove Beach.In the border city of San Ysidro, the Tokpawon caught everyone’s attention by sharing an unusual journey of crossing directly to Tijuana, Mexico.

Lastly, in the ‘Give Me, Give Me’ corner, Chef Jeong Ho-young personally cooked fried chicken in the microwave, and the dish, which was completed in 5 minutes, boasted a high level of perfection despite the simple method.The Chinese pudding Annindofu introduced next was chosen as Chef Jeong Ho-young’s pick for its subtle sweetness, stimulating curiosity.

Hong Se-young, reporter for Donga.com projecthong@donga.com

This article is automatically translated using Google AI. If you notice any inaccuracies, please let us know at allkstar@donga.com.