Wolfgang Puck, David Chang and Roy Choi at the Hotel Bel-Air

Sweet main lobster in a Thai chili broth, curried stone fruits, citrus cilantro and fragrant curry leaves by Wolfgang Puck.   (Lawrence K. Ho / Los Angeles Times)

Chef Roy Choi instructs his staff in the kitchen.  (Lawrence K. Ho / Los Angeles Times)

Crisp Cornish game hen with kochujang, flat chive kimchi, herb salad and a fish sauce vinaigrette by Roy Choi.   (Lawrence K. Ho / Los Angeles Times)

Chef Wolfgang Puck tasting the game hen dish by chef Roy Choi.   (Lawrence K. Ho / Los Angeles Times)

Deep fried beef short rib with burnt eggplant, peach and garlic scape by David Chang.   (Lawrence K. Ho / Los Angeles Times)

Servers wait to bring the Santa Barbara spot prawn dish by Roy Choi out to diners.   (Lawrence K. Ho / Los Angeles Times)

Roy Choi shows his team how to put together his Santa Barbara spot prawn.   (Lawrence K. Ho / Los Angeles Times)

Choi adds a pungent sauce to his dish.   (Lawrence K. Ho / Los Angeles Times)

The Santa Barbara spot prawn Ggaejjang style with sea urchin, salmon roe, fried garlic crumble, pungent sauce and micro shiso.   (Lawrence K. Ho / Los Angeles Times)

Spicy pork sausage with rice cakes, Chinese broccoli and Sichuan peppercorns by David Chang.   (Lawrence K. Ho / Los Angeles Times)

Japanese blue fin “toro” tuna sashimi with Santa Rosa plum, fresh wasabi and citrus ponzu by Wolfgang Puck.   (Lawrence K. Ho / Los Angeles Times)

For dessert, Bing cherry sorbet, Matcha green tea ice cream, yuzu meringue and a black sesame crisp by Wolfgang Puck.   (Lawrence K. Ho / Los Angeles Times)