Chef Happy’s earliest memories are of his grandmother waking him with Doenjang Jjigae — a simple dish filled with warmth, care, and connection. Those moments stayed with him and gradually shaped his approach to cooking. For him, food has always been more than flavour or technique; it is about the feeling it creates and the people it brings together. In this series, we share the stories behind the people who make Mudo what it is today — where the story begins.

The making of Happy Talk.

Inspired by a childhood memory of sliced tomatoes sprinkled with sugar, Whale revisits the flavours of summer through a more composed lens.

He walks through each stage of the process, from clarifying tomato water to preparing yuzu cordial, before bringing it together with whisky and finishing with dehydrated tomato powder.

A cocktail shaped by memory, refined for the table at Mudo.

The making of our signature dish; Kingfish Crudo.

Chef Happy walks through the process behind the plate, drawing inspiration from chamoe, a Korean fruit reinterpreted here through melon and cucumber to preserve its clarity and freshness. Almond cream adds a subtle lift, bringing balance to the fish and fruit.

One of Chef Happy’s personal favourites at Mudo.

A closer look at the precision behind Mudo’s signature dish. From tempering the Wagyu Flap Meat (MS 9+) to the house-made smoke oil and charred eggplant puree, every element is crafted with intention.

We captured the rhythm of the kitchen and the focus that goes into every plate. Experience the process behind the flavor.