{"id":43304,"date":"2024-06-20T22:11:40","date_gmt":"2024-06-20T20:11:40","guid":{"rendered":"https:\/\/scienceofthetime.com\/fc\/?p=43304"},"modified":"2026-10-08T00:13:32","modified_gmt":"2026-10-07T22:13:32","slug":"dine-and-thrive-in-the-k-showbiz","status":"publish","type":"post","link":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/","title":{"rendered":"Dine and thrive in the K-showbiz"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">What Is It?<\/h2>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1160\" height=\"812\" src=\"https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/DV-1809-restaurante-07-kIfD-U210186749910bOC-1200x840Diario-Vasco-1160x812.png\" alt=\"\" class=\"wp-image-43292\" srcset=\"https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/DV-1809-restaurante-07-kIfD-U210186749910bOC-1200x840Diario-Vasco-1160x812.png 1160w, https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/DV-1809-restaurante-07-kIfD-U210186749910bOC-1200x840Diario-Vasco-800x560.png 800w, https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/DV-1809-restaurante-07-kIfD-U210186749910bOC-1200x840Diario-Vasco-120x84.png 120w, https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/DV-1809-restaurante-07-kIfD-U210186749910bOC-1200x840Diario-Vasco-90x63.png 90w, https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/DV-1809-restaurante-07-kIfD-U210186749910bOC-1200x840Diario-Vasco-320x224.png 320w, https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/DV-1809-restaurante-07-kIfD-U210186749910bOC-1200x840Diario-Vasco-560x392.png 560w, https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/DV-1809-restaurante-07-kIfD-U210186749910bOC-1200x840Diario-Vasco.png 1200w\" sizes=\"(max-width: 1160px) 100vw, 1160px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Bantxu, a Korean <strong>pop-up restaurant<\/strong> in San Sebasti\u00e1n, is the moment&#8217;s sensation! But it&#8217;s also a <strong>reality show <\/strong>on Korean television! where diners are unaware they&#8217;re being served by the famous chef Paik Jong-won. Cameras, earpieces, and drones add <strong>excitement<\/strong>. Furthermore, Diners enjoy authentic Korean dishes at low prices in exchange for being filmed. Furthermore, The enthusiasm was so great that Bantxu closed after three days to regroup and plans to reopen in a new location. Furthermore, Journalists and food enthusiasts have experienced a <strong>very attractive and original concept<\/strong> in a city where secrets are rare.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"750\" height=\"548\" src=\"https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/image_editor_output_image252095480-16950541569931469862280228302117.png\" alt=\"\" class=\"wp-image-43296\" srcset=\"https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/image_editor_output_image252095480-16950541569931469862280228302117.png 750w, https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/image_editor_output_image252095480-16950541569931469862280228302117-120x88.png 120w, https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/image_editor_output_image252095480-16950541569931469862280228302117-90x66.png 90w, https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/image_editor_output_image252095480-16950541569931469862280228302117-320x234.png 320w, https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/image_editor_output_image252095480-16950541569931469862280228302117-560x409.png 560w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Why Is It Cool?<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>A Unique Culinary Experience<\/strong>: It could be a once-in-a-lifetime opportunity to try dishes from a Michelin-starred Korean chef.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Unprecedented Event in Donostia:<\/strong> Something like this has never been seen in a small city like Donostia.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Irresistible Mystery and Buzz: All<\/strong> the mystery and rumors surrounding Bantxu make it irresistibly attractive.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Why Does It Have Future Growth Potential?<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>The business model was so successful that they were <strong>forced to open a second location<\/strong> in three days.<\/li>\n\n\n\n<li>Weeks after the pop-up ended, there is still a huge buzz in the city and <strong>high expectations<\/strong> for when the restaurant opens permanently.<\/li>\n\n\n\n<li>This way of introducing such an <strong>unknown and foreign cuisine<\/strong> has proven successful, as it has customers and food press wanting more.<\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li>It\u2019s clear that the north of Spain is ready to <strong>embrace Asian cuisine<\/strong>.<\/li>\n<\/ul>\n\n\n\n<p class=\"has-text-align-right wp-block-paragraph\"><strong>Author: Luis Enrique Mercado Olivares (Mexico)<br>Editor: Andr\u00e9s Felipe Velasco (Colombia)<\/strong><\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Resourced Links:<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/www.huffingtonpost.es\/virales\/la-historia-restaurante-coreano-cerrado-excesivo-exito.html\">https:\/\/www.huffingtonpost.es\/virales\/la-historia-restaurante-coreano-cerrado-excesivo-exito.html<\/a><\/li>\n<\/ul>\n\n\n\n<ul class=\"wp-block-list\">\n<li><a href=\"https:\/\/donosshopping.com\/2023\/09\/08\/el-restaurante-pop-up-bantxu-ha-abierto-en-gros-para-grabar-un-reality-coreano\">https:\/\/donosshopping.com\/2023\/09\/08\/el-restaurante-pop-up-bantxu-ha-abierto-en-gros-para-grabar-un-reality-coreano<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>What Is It? Bantxu, a Korean pop-up restaurant in San Sebasti\u00e1n, is the moment&#8217;s sensation! But it&#8217;s also a reality show on Korean television! where diners are unaware they&#8217;re being&hellip;<\/p>\n","protected":false},"author":877,"featured_media":43294,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_ppma_block_editor_authors":""},"categories":[4145,880,123,4733,3843,3047,3815,59],"tags":[],"powerkit_post_featured":[],"ppma_author":[3924,3862],"class_list":["post-43304","post","type-post","status-publish","format-standard","has-post-thumbnail","category-all-generations","category-give-me-narratives","category-experience-economy","category-experiential-retail","category-restaurants","category-touch-points","category-europe-south","category-design"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v28.6 (Yoast SEO v28.6) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Dine Thrive K-Showbiz: And Thrive In The K-Showbiz<\/title>\n<meta name=\"description\" content=\"Discover how Dine Thrive K-Showbiz is redefining experiential hospitality, sustainable luxury, and forward-thinking consumer culture worldwide.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dine and thrive in the K-showbiz\" \/>\n<meta property=\"og:description\" content=\"Discover how Dine Thrive K-Showbiz is redefining experiential hospitality, sustainable luxury, and forward-thinking consumer culture worldwide.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/\" \/>\n<meta property=\"og:site_name\" content=\"Science of the Time\" \/>\n<meta property=\"article:published_time\" content=\"2024-06-20T20:11:40+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-07T22:13:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/7oSUGrG4ZaRDZwVODTPXF7Ko4PH.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1280\" \/>\n\t<meta property=\"og:image:height\" content=\"721\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Luis Enrique Mercado Olivares, Hospitality Concept Feasibility &amp; Design Hunter, Mexico City, Mexico, Guilherme Dantas, Editorial Director &amp; Senior Trend Researcher, S\u00c3\u00a3o Paulo, Brazil\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Guilherme Dantas\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/2024\\\/06\\\/20\\\/dine-and-thrive-in-the-k-showbiz\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/2024\\\/06\\\/20\\\/dine-and-thrive-in-the-k-showbiz\\\/\"},\"author\":{\"name\":\"Guilherme Dantas\",\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/#\\\/schema\\\/person\\\/570e48cbd5da20e4025e0ec709e12549\"},\"headline\":\"Dine and thrive in the K-showbiz\",\"datePublished\":\"2024-06-20T20:11:40+00:00\",\"dateModified\":\"2026-10-07T22:13:32+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/2024\\\/06\\\/20\\\/dine-and-thrive-in-the-k-showbiz\\\/\"},\"wordCount\":272,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/2024\\\/06\\\/20\\\/dine-and-thrive-in-the-k-showbiz\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/wp-content\\\/uploads\\\/2024\\\/06\\\/7oSUGrG4ZaRDZwVODTPXF7Ko4PH.jpg\",\"articleSection\":[\"All Generations \\\/ Universal Design\",\"Deep Lore, Narrative &amp; Heritage\",\"Experience Economy &amp; Immersion\",\"Experiential Retail &amp; Concept Spaces\",\"Food, Beverage &amp; Gastronomy\",\"Sensory Architecture &amp; Phygital Touch\",\"Southern Europe &amp; Mediterranean\",\"Spatial Design &amp; Biophilic Architecture\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/2024\\\/06\\\/20\\\/dine-and-thrive-in-the-k-showbiz\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/2024\\\/06\\\/20\\\/dine-and-thrive-in-the-k-showbiz\\\/\",\"url\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/2024\\\/06\\\/20\\\/dine-and-thrive-in-the-k-showbiz\\\/\",\"name\":\"Dine Thrive K-Showbiz: And Thrive In The K-Showbiz\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/2024\\\/06\\\/20\\\/dine-and-thrive-in-the-k-showbiz\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/2024\\\/06\\\/20\\\/dine-and-thrive-in-the-k-showbiz\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/wp-content\\\/uploads\\\/2024\\\/06\\\/7oSUGrG4ZaRDZwVODTPXF7Ko4PH.jpg\",\"datePublished\":\"2024-06-20T20:11:40+00:00\",\"dateModified\":\"2026-10-07T22:13:32+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/#\\\/schema\\\/person\\\/570e48cbd5da20e4025e0ec709e12549\"},\"description\":\"Discover how Dine Thrive K-Showbiz is redefining experiential hospitality, sustainable luxury, and forward-thinking consumer culture worldwide.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/2024\\\/06\\\/20\\\/dine-and-thrive-in-the-k-showbiz\\\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/2024\\\/06\\\/20\\\/dine-and-thrive-in-the-k-showbiz\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/2024\\\/06\\\/20\\\/dine-and-thrive-in-the-k-showbiz\\\/#primaryimage\",\"url\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/wp-content\\\/uploads\\\/2024\\\/06\\\/7oSUGrG4ZaRDZwVODTPXF7Ko4PH.jpg\",\"contentUrl\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/wp-content\\\/uploads\\\/2024\\\/06\\\/7oSUGrG4ZaRDZwVODTPXF7Ko4PH.jpg\",\"width\":1280,\"height\":721},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/2024\\\/06\\\/20\\\/dine-and-thrive-in-the-k-showbiz\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Dine and thrive in the K-showbiz\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/#website\",\"url\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/\",\"name\":\"Science of the Time\",\"description\":\"Science of Cool\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/#\\\/schema\\\/person\\\/570e48cbd5da20e4025e0ec709e12549\",\"name\":\"Guilherme Dantas\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/38315e0ebbd237840f85bddf6a2ffebd1b4ea3cb20473a96f6c2c96cfdcea0f7?s=96&r=ga27dd7f7dbbad8283351058c94211f34\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/38315e0ebbd237840f85bddf6a2ffebd1b4ea3cb20473a96f6c2c96cfdcea0f7?s=96&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/38315e0ebbd237840f85bddf6a2ffebd1b4ea3cb20473a96f6c2c96cfdcea0f7?s=96&r=g\",\"caption\":\"Guilherme Dantas\"},\"sameAs\":[\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/explore\"],\"url\":\"https:\\\/\\\/scienceofthetime.com\\\/fc\\\/author\\\/fcscienceofthetime-com\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Dine Thrive K-Showbiz: And Thrive In The K-Showbiz","description":"Discover how Dine Thrive K-Showbiz is redefining experiential hospitality, sustainable luxury, and forward-thinking consumer culture worldwide.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/","og_locale":"en_US","og_type":"article","og_title":"Dine and thrive in the K-showbiz","og_description":"Discover how Dine Thrive K-Showbiz is redefining experiential hospitality, sustainable luxury, and forward-thinking consumer culture worldwide.","og_url":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/","og_site_name":"Science of the Time","article_published_time":"2024-06-20T20:11:40+00:00","article_modified_time":"2026-10-07T22:13:32+00:00","og_image":[{"width":1280,"height":721,"url":"https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/7oSUGrG4ZaRDZwVODTPXF7Ko4PH.jpg","type":"image\/jpeg"}],"author":"Luis Enrique Mercado Olivares, Hospitality Concept Feasibility &amp; Design Hunter, Mexico City, Mexico, Guilherme Dantas, Editorial Director &amp; Senior Trend Researcher, S\u00c3\u00a3o Paulo, Brazil","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Guilherme Dantas","Est. reading time":"2 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/#article","isPartOf":{"@id":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/"},"author":{"name":"Guilherme Dantas","@id":"https:\/\/scienceofthetime.com\/fc\/#\/schema\/person\/570e48cbd5da20e4025e0ec709e12549"},"headline":"Dine and thrive in the K-showbiz","datePublished":"2024-06-20T20:11:40+00:00","dateModified":"2026-10-07T22:13:32+00:00","mainEntityOfPage":{"@id":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/"},"wordCount":272,"commentCount":0,"image":{"@id":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/#primaryimage"},"thumbnailUrl":"https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/7oSUGrG4ZaRDZwVODTPXF7Ko4PH.jpg","articleSection":["All Generations \/ Universal Design","Deep Lore, Narrative &amp; Heritage","Experience Economy &amp; Immersion","Experiential Retail &amp; Concept Spaces","Food, Beverage &amp; Gastronomy","Sensory Architecture &amp; Phygital Touch","Southern Europe &amp; Mediterranean","Spatial Design &amp; Biophilic Architecture"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/","url":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/","name":"Dine Thrive K-Showbiz: And Thrive In The K-Showbiz","isPartOf":{"@id":"https:\/\/scienceofthetime.com\/fc\/#website"},"primaryImageOfPage":{"@id":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/#primaryimage"},"image":{"@id":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/#primaryimage"},"thumbnailUrl":"https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/7oSUGrG4ZaRDZwVODTPXF7Ko4PH.jpg","datePublished":"2024-06-20T20:11:40+00:00","dateModified":"2026-10-07T22:13:32+00:00","author":{"@id":"https:\/\/scienceofthetime.com\/fc\/#\/schema\/person\/570e48cbd5da20e4025e0ec709e12549"},"description":"Discover how Dine Thrive K-Showbiz is redefining experiential hospitality, sustainable luxury, and forward-thinking consumer culture worldwide.","breadcrumb":{"@id":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/#primaryimage","url":"https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/7oSUGrG4ZaRDZwVODTPXF7Ko4PH.jpg","contentUrl":"https:\/\/scienceofthetime.com\/fc\/wp-content\/uploads\/2024\/06\/7oSUGrG4ZaRDZwVODTPXF7Ko4PH.jpg","width":1280,"height":721},{"@type":"BreadcrumbList","@id":"https:\/\/scienceofthetime.com\/fc\/2024\/06\/20\/dine-and-thrive-in-the-k-showbiz\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/scienceofthetime.com\/fc\/"},{"@type":"ListItem","position":2,"name":"Dine and thrive in the K-showbiz"}]},{"@type":"WebSite","@id":"https:\/\/scienceofthetime.com\/fc\/#website","url":"https:\/\/scienceofthetime.com\/fc\/","name":"Science of the Time","description":"Science of Cool","potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/scienceofthetime.com\/fc\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Person","@id":"https:\/\/scienceofthetime.com\/fc\/#\/schema\/person\/570e48cbd5da20e4025e0ec709e12549","name":"Guilherme Dantas","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/38315e0ebbd237840f85bddf6a2ffebd1b4ea3cb20473a96f6c2c96cfdcea0f7?s=96&r=ga27dd7f7dbbad8283351058c94211f34","url":"https:\/\/secure.gravatar.com\/avatar\/38315e0ebbd237840f85bddf6a2ffebd1b4ea3cb20473a96f6c2c96cfdcea0f7?s=96&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/38315e0ebbd237840f85bddf6a2ffebd1b4ea3cb20473a96f6c2c96cfdcea0f7?s=96&r=g","caption":"Guilherme Dantas"},"sameAs":["https:\/\/scienceofthetime.com\/fc\/explore"],"url":"https:\/\/scienceofthetime.com\/fc\/author\/fcscienceofthetime-com\/"}]}},"authors":[{"term_id":3924,"user_id":0,"is_guest":1,"slug":"luisenriquemercadoolivares","display_name":"Luis Enrique Mercado Olivares, Hospitality Concept Feasibility &amp; Design Hunter, Mexico City, Mexico","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/?s=96&r=g","author_category":"1","last_name":"","first_name":"","job_title":"","user_url":"","description":""},{"term_id":3862,"user_id":0,"is_guest":1,"slug":"fcscienceofthetime-com","display_name":"Guilherme Dantas, Editorial Director &amp; Senior Trend Researcher, S\u00c3\u00a3o Paulo, Brazil","avatar_url":"https:\/\/secure.gravatar.com\/avatar\/38315e0ebbd237840f85bddf6a2ffebd1b4ea3cb20473a96f6c2c96cfdcea0f7?s=96&r=g","author_category":"1","last_name":"Dantas","first_name":"Guilherme","job_title":"","user_url":"https:\/\/scienceofthetime.com\/fc\/explore","description":""}],"_links":{"self":[{"href":"https:\/\/scienceofthetime.com\/fc\/wp-json\/wp\/v2\/posts\/43304","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/scienceofthetime.com\/fc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scienceofthetime.com\/fc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scienceofthetime.com\/fc\/wp-json\/wp\/v2\/users\/877"}],"replies":[{"embeddable":true,"href":"https:\/\/scienceofthetime.com\/fc\/wp-json\/wp\/v2\/comments?post=43304"}],"version-history":[{"count":6,"href":"https:\/\/scienceofthetime.com\/fc\/wp-json\/wp\/v2\/posts\/43304\/revisions"}],"predecessor-version":[{"id":45223,"href":"https:\/\/scienceofthetime.com\/fc\/wp-json\/wp\/v2\/posts\/43304\/revisions\/45223"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/scienceofthetime.com\/fc\/wp-json\/wp\/v2\/media\/43294"}],"wp:attachment":[{"href":"https:\/\/scienceofthetime.com\/fc\/wp-json\/wp\/v2\/media?parent=43304"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scienceofthetime.com\/fc\/wp-json\/wp\/v2\/categories?post=43304"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scienceofthetime.com\/fc\/wp-json\/wp\/v2\/tags?post=43304"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/scienceofthetime.com\/fc\/wp-json\/wp\/v2\/powerkit_post_featured?post=43304"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/scienceofthetime.com\/fc\/wp-json\/wp\/v2\/ppma_author?post=43304"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}