Actor Jo Hyun-jae transformed into a source of vitality on Wednesday.
Jo Hyun-jae appeared on tvN STORY's 'What's the Point of Leaving?' (hereafter 'What's the Point of Leaving?'), showcasing a wide range of charm. He displayed his unchanged captivating talk, along with a sweetness that subtly shines through and the multifaceted skills of an all-rounder.
On the 16th, the 8th episode of 'What's the Point of Leaving?' aired, featuring a culinary tour titled 'The Kings' Banquet' in the city of Buyeo, renowned for its history and flavors, and Jo Hyun-jae teamed up with MC Park Se-ri as a taste friend, bringing laughter and warmth to the show. He rushed to Buyeo and made quite the impression from his first appearance. Even in the scorching heat above 33 degrees, he wore traditional royal attire from the Baekje period and maintained a dignified posture, introducing himself in a historical drama tone that exuded gravitas, injecting a touch of humor.
Jo Hyun-jae's performance officially began. True to the theme of the culinary tour, he deliciously tasted various dishes, including the unique lotus leaf rice from Buyeo, stimulating the viewers' appetites. Additionally, he showcased a playful chemistry with Lee Young-ja while engaging in a good-humored back-and-forth, and a strong vibe with Park Se-ri, enriching the episode.
Jo Hyun-jae's distinctive presence stood out afterwards as well. He added warmth by showing thoughtfulness toward his fellow taste friends, and participated in the entire process of preparing the second course with Chef Oh Se-duk, completing a heartfelt meal. From food preparation to exquisite plating, his exceptional cooking skills impressed everyone.
Demonstrating a prime example of a person with multifaceted charm, Jo Hyun-jae successfully completed another foray into entertainment. He made a strong impact with special appearances last year on Netflix's 'Chicken Gangjeong' and STUDIO X+U's 'Tarot - Going Home.' Anticipation is growing for Jo Hyun-jae's next steps that encompass acting and variety shows.
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