Mamstech Launches Three New Menu Items in Collaboration with Chinese Chef Hoo Deok-juk

Mamstech has released three new menu items created in partnership with Chinese chef Hoo Deok-juk, featuring sauces inspired by Chinese cuisine. These items—Whole Shrimp Burger, Saebyeogi Burger, and Big Saebyeogi Chicken Breast—represent a fresh reinterpretation of Chinese dishes through the format of burgers and chicken products. Mamstech’s strategy behind this collaboration is to appeal to both its existing customers and the tastes of younger generations.

The Hoo Deok-juk Whole Shrimp Burger is a reimagined version of the Chinese dish Cream Shrimp in burger form. It combines a whole shrimp patty with a lemon-enhanced cream sauce, emphasizing a balance between smooth flavors and a tangy taste.

The Hoo Deok-juk Saebyeogi Burger integrates Sichuan-style chili sauce into Mamstech’s signature Saebyeogi Burger. A chicken thigh patty is coated with a Chinese-style chili sauce made using chili oil and doobanjang, and crisp gongchae is used instead of regular pickles to add texture.

The chicken-based Hoo Deok-juk Big Saebyeogi Chicken Breast is a Chinese-inspired chicken dish featuring chicken breast strips with a fish-flavored sauce. This sauce, which offers a spicy yet sweet and sour taste, is paired with celery, bell peppers, and wood ear mushrooms to enhance the depth of Chinese culinary flavors.

Chef Hoo Deok-juk is a master of Chinese cuisine who appeared on Netflix’s program “Chef in Black and White 2.” With 58 years of experience, his recipes and cooking methods were directly applied to the items in this collaboration. Mamstech previously launched the “Edward Lee Chef Collection” through a partnership with chef Edward Lee, and this collaboration with Chef Hoo Deok-juk follows the same series-based strategy.

A Mamstech official stated, “We expect to offer a new culinary experience to a wide range of customers, from middle-aged adults to MZ generations, through menu items that incorporate Chef Hoo Deok-juk’s recipes and cooking techniques as a true expert in Chinese cuisine.”