"Innovative cuisine and a bright and trendy atmosphere that makes you feel as if you've fallen into a new world.
One wondered two years ago whether it was wise to entrust such a young chef with the SM Group's newest flagship restaurant, but this humble critic can confidently say that despite his age, Chef Kris Wu is anything but unseasoned, both in his cuisine and his management. With unique flavours that entrance your tongue, delightfully refreshing drinks to suit any dish, and desserts that shine as brightly as the lights of the city skyline viewable from their upper dining room, Saranghaja has truly become a jewel of the Seoul food scene."

— Park Joonhyung, food critic, iHQ magazine

Oh Sehun is a first-year pastry student at the Institute of Royal Korean Cuisine. As part of his curriculum, he was accepted at Saranghaja to work on externship, to learn the ropes of working in the industry-- after all, transitioning from the controlled, fairly placid environment of the school kitchens to the fast-paced, unpredictable world of a restaurant kitchen is often difficult and disorienting. On top of being thrown into a professional kitchen, Sehun happens to be working under Chef Do Kyungsoo, famed through the Seoul food world equally for his temper and his confection.

...Honestly, though, as far as Sehun is concerned, the real hard- in the kitchen is Kim Jongdae, the junior sous chef who steals his garniture, asks him stupid questions, and is always watching him for no explicable reason. 

Saranghaja

Kris Wu Yifan, Chef de Cuisine
Park Chanyeol, Executive Sous Chef
Kim Jongdae, Junior Sous Chef
Kim Minseok, Sommelier
Kim Junmyeon, General Manager
Do Kyungsoo, Executive Pastry Chef