MariaGazari

I enjoyed the second season just as much as the first. This time, the beautiful Icelandic scenery provided a completely different atmosphere, while the menu focused on Korean home-style cooking. The dishes included kkori-gomtang, galbi-jjim, dolsot-bibimbap, dakgalbi, sundubu-jjigae, yukjeon bibim-guksu, ttukbaegi bulgogi and hotteok. Korean drinks such as maesil-cha, yuzu ade, omija beverages and soju were also featured. The contrast with the Mexican seaside setting made the two seasons feel distinct, yet both were equally enjoyable.

The production felt more polished this time, with a larger restaurant and a beautifully designed interior that combined traditional Korean and Icelandic elements with a modern touch. The building had the character of a traditional house transformed into a contemporary restaurant, and the design, atmosphere and service suited the location very well. Iceland’s cold climate also added something distinctive to the experience.

The team continued to work impressively well together, with everyone contributing something unique. Jung Yu-mi and Park Seo-joon were once again like professional chefs, preparing and serving food with remarkable skill. Despite the demanding workload, the team managed to serve so many customers, and their reactions suggested that the food was very well received.

Go Min-si, the new intern, was a wonderful addition to the team. She was genuinely precious to watch and worked incredibly hard in the kitchen, quickly proving herself to be a valuable member. Her energy and efficiency were impressive, especially given how demanding the work became.

Woo-shik also surprised me by taking on the role of chef for two days, despite his limited experience in the kitchen. He handled a challenging responsibility and showed that he could adapt under pressure. His work as a waiter was equally impressive, thanks to his warm manner, charisma and ability to communicate naturally with customers. He was a valuable member of the team both in front of the house and in the kitchen.

One of my favourite moments was Woo-shik’s birthday. With the team seemingly focused only on work, he began to think that everyone had forgotten his special day. He ended up singing “Happy Birthday” to himself, which was hilarious and endearing. When the members finally surprised him with a birthday cake, his disappointment turned into happiness. It was a lovely reminder that, beyond all the hard work, these people had a genuine friendship.

Lee Seo-jin was once again excellent as the restaurant’s owner. Always smiling, organised and attentive, he played an important role in keeping the operation running smoothly. His management and service skills were especially valuable when the restaurant became overwhelmed with orders. The team’s professionalism was remarkable, but it was also clear how exhausting the workload could be for everyone.

I also found it interesting that the clientele seemed different from that of the first season. In Mexico, we saw Mexican customers alongside visitors from the United States, Europe and elsewhere. In Iceland, there were local customers too, but I noticed a particularly large number of Asian tourists. This added another interesting dimension to seeing Korean food introduced to people in different parts of the world.

My main criticism remains the format. The repeated focus on orders, cooking, serving and customers’ reactions takes up too much of the running time. I would have loved to see more of Iceland beyond the restaurant: excursions, sightseeing, local experiences and more opportunities for the team to relax and enjoy the country. The workload was so intense that I genuinely felt sorry for the members, knowing how exhausted they must have been. The production team even had to help with the dishes. Although this created a funny moment, it also highlighted just how demanding the work had become for such a small team.

I would have preferred a better balance between running the restaurant and enjoying the travel experience. After all, the main purpose was to showcase Korean food and entertain the audience, rather than push the members to maximise profits as though they were running a permanent business. A more relaxed schedule, additional help and more opportunities to explore Iceland could have made the show even more fun without taking anything away from the quality of the food or the team’s achievements. Recipe cards with ingredients and quantities would also have been a welcome addition.

Despite these reservations, the members did an excellent job. Their professionalism, teamwork and dedication were admirable, and the combination of Korean home-style cooking, Iceland’s spectacular scenery and the team’s chemistry made this season just as enjoyable for me as the first.

9/10