#Tom Ryu

Shanghai Korean BBQ Ditches Beer for Champagne—Hanro Rewrites the Rules with Dry-Aged Beef

Hanro Shanghai, opened by NABI chef Tom Ryu and dry-aging expert Chef Choi, swaps out the usual cuts for Shandong wagyu and Zhejiang black pork—and trades beer for champagne as the go-to KBBQ pairing.