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<p style="text-align: center;"><span style="font-size: 12px;"><strong>The Cho </strong>proto type 1-2</span></p>

<p class="mt100"><strong>&#39;The Cho&#39; as an Art-Device : &#39;The Cho&rsquo; becomes a bridge between Form and Formlessness.</strong></p>

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<p><strong>Trans-Artist expresses the formless essence of Awakening (mindless state of consciousness)</strong> which is already there in you, by using his special tasting art device <strong>&lsquo;The Cho&rsquo;</strong>,<br />
in the <strong>Canvas of the perceiver&rsquo;s mind</strong>.</p>

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<div class="p2_1 mt100"><img src="http://www.transart.co/images/sub/part2_7_1.jpg" /> <img src="http://www.transart.co/images/sub/part2_7_2.jpg" /> <img src="http://www.transart.co/images/sub/part2_7_3.jpg" /> <img src="http://www.transart.co/images/sub/part2_7_4.jpg" /> <img src="http://www.transart.co/images/sub/part2_7_5.jpg" /></div>

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<p style="text-align: center;"><strong>* Undisclosed Receipe (Revealed 2017,8) : Chateau D&#39;yquem 1996, 2002 + The Cho</strong></p>

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<p class="mt100"><strong>+ You can experience &lsquo; The Cho&rsquo; Opus 1 and 2 at the mobile Gallery Hermitage.</strong></p>

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<p><strong>&lsquo;The Cho&rsquo; Opus 1 and 2 cannot be explained in words except by directly tasting them; Thus, we will focus on the &lsquo;Opus 3 : Naeng Myeon-Just Once&rsquo; which the method of experiencing it is explainable.</strong></p>

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<div class="part2_stbox3 mt200">How the Opus 3 &lsquo;The Cho: Just Once&rsquo; Exhibition Works</div>

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<p>The Artist provides <strong>&lsquo;The Cho&rsquo; </strong>to the audience who apply for the exhibition (through the web-site).</p>

<p>The participants can choose among the restaurants that are recommended, and visit by themselves.</p>

<p>And then, use <strong>&lsquo;The Cho&rsquo; </strong>to mix it up with the special dish, and enjoy it &nbsp;&larr; <strong>This is it</strong></p>

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<p><u><strong>For Special Requests</strong>: For those who are visiting Korea especially for the <strong>Tasting-Art </strong>experience, please send the artist an e-mail directly.</u></p>

<p><u>When your request is granted, you can visit the &lsquo;mobile gallery <strong>Hermitage</strong>&#39; at UE (Seoul Samsung-dong 02-549-0744)&rsquo; to experience <strong>Opus 1</strong> and <strong>2</strong>, or pick up <strong>&#39;The Cho&#39; </strong>directly for the <strong>Opus 3</strong>.</u></p>

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<div><a href="javascript:ViewPop('window','http://www.transart.co/web/en/toartist.php','630','520')"><img src="http://www.transart.co/images/sub/request_btn.jpg" /></a></div>

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<p><span style="font-size: 12px;"><strong>&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; The Cho </strong>proto type 1-3</span></p>

<p class="mt100">The recommended restaurants are specialize in <strong>Pyeong-Yang-Naeng-Myeon</strong> (<strong>평양냉면</strong>-an authentic Korean cold noodle dish in the Pyeong Yang style) and they are carefully selected according to their performance with <strong>&#39;The Cho&#39;</strong>, and their consistency in quality.</p>

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<p>The <strong>gallery is the restaurant.</strong></p>

<p>The<strong> admission</strong> <strong>fee is the price of the noodles.</strong></p>

<p><strong>&#39;The Cho&#39;</strong> is priceless and provided for free, <strong>Just for the &lsquo;Once&rsquo;</strong> : the experiencer cannot have a second chance.</p>

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<p>+ According to Korean culture, it is customary to add vinegar to <strong>Naeng Myeon </strong>at restaurant, which is more natural than adding salt and pepper at a Western restaurant.</p>

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<p>+ For the Opus 3, <strong>&#39;The Cho&#39; </strong>is specially customized for the <strong>Tasting-Art </strong>dish, and is produced in a limited amount solely for the <strong>Tasting-Art</strong> exhibition purpose: <strong>&#39;The Cho&#39; </strong>is not a selling-product. Thus, it is impossible to purchase them for a more use.</p>

<p class="mt200"><strong>&#39;(Pyeong Yang) Naeng Myeon&#39; </strong>is a <strong>classic Pyeong-yang style </strong>(Northern Korea) <strong>cold buckwheat noodle in cold consomm&eacute; soup</strong>, which can be regarded as a quintessence of authentic Korean cultural cuisine in a single dish.</p>

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<p>● <strong>Why Pyeong Yang Naeng Myeon</strong>? Because its flavor is simply the best when it is combined with <strong>&#39;The Cho&#39; </strong>: This dish was chosen among many candidates which the artist had experimented with for years, because it was simply the best that the artist ever had, especially when combined with &lsquo;<strong>The Cho&rsquo;</strong>.</p>

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<p>The combination of <strong>&#39;The Cho&#39; </strong>and <strong>Naeng Myeon </strong>transforms its taste into unconventional level.</p>

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<p>The determination to sincerely treat a guest with the &#39;best I&#39;ve got&#39;, shares the Tao spirit from Japanese tea ceremony Zen (다도의 선).</p>

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<p class="mt100"><strong>Recommended Restaurants Specializing in </strong><strong>평양냉면 (Pyeong-Yang-Naeng-Myeon) &nbsp;</strong></p>

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<p><strong>우래옥 본점 Woo Rae Oak (Euljiro Main Restaurant)</strong></p>

<p><strong>우래옥 강남점 Woo Rae Oak (Kangnam Branch) </strong></p>

<p><strong>을지면옥 Eulji Myeon Oak (Euljiro Main Restaurant)</strong></p>

<p><strong>평양면옥 논현점 Pyeong Yang Myeon Oak (Nonhyun-dong Kang Nam)</strong></p>

<p><strong>한우리 본점 Han Woo Ri (Non-Hyun Main restaurant)</strong></p>

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<p>The exact location, phone-number and other specific guidance will be provided individually when a participant picks up <strong>&lsquo;The Cho&rsquo;</strong>.</p>

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<div class="a_c1 mt100"><img src="http://www.transart.co/images/sub/part2_48.jpg" />
<p style="text-align: center; font-size: 12px;"><strong>The Cho </strong>proto types</p>
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