Auntie Omakase Took Over Picaro For An Offbeat Dining Collaboration
This collaboration marked Picaro’s first of many, with more to follow in the future.
South Korea’s global influence has been on the rise ever since the first breakout of its pop culture. With Netflix’s launch of Culinary Class Wars—a reality cooking show—South Korea’s gastronomic appeal has only grown stronger, stretching past staples such as bibimbap and kimchi-jjigae.
Among the contestants from the show’s first season, chef Lee Mi-Ryeong—better recognised as Auntie Omakase—captured hearts not through fine knife skills or haute cuisine, but through the soulful essence of her home cooking. From there, her journey eventually carried her beyond South Korea, leading to her first international collaboration with Malaysia’s own Picaro.
Known for its party-in-the-kitchen atmosphere, Picaro is made for thrill-seekers, with flame theatrics, live DJ performances, and tableside shots. Accompanying this spectacle were Lee’s creations, including sesame-grilled shiitake, slow-braised beef shank, and jeyuk-style red snapper. Rich with sesame and perilla oil, these dishes evoke what many South Koreans recall as the smell and taste of hometown family meals.
Back in Seoul, Lee got her start in a basement food alley—a hidden gem that can only be discovered through patient exploration. Today, a taste of her cooking typically requires an hour-long queue, all for her signature cabbage pancakes and knife-cut noodles.
During this special occasion in Kuala Lumpur, diners were offered a rare chance to experience these standout dishes, personally prepared and presented by Lee and her son. For the especially lucky, there was even the possibility of being spoon-fed by Auntie Omakase herself.
To seal the moment, the chef presented a sweet platter featuring dried persimmon rolls, grilled rice cakes, and a refreshing iced sikhye—a humble spread that may not typically appear on a traveller’s list when visiting South Korea, but is exactly what makes it feel like a secret gem. And despite chef Lee’s gentle personality, she knew how to turn up the energy at Picaro, especially through her soju-infused sangria.
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