The executive wing, usually a place of sterile precision and hushed conversations, had been transformed into a makeshift banquet hall. The large conference table, which had hours earlier been covered in stressful reports and dry corporate spreadsheets, was now a landscape of gluttony. Plates of steaming fried chicken, golden-brown and aromatic, sat alongside boxes of pizza with cheese pulling in long, glistening strings. Tubs of spicy tteokbokki, their deep red sauce shimmering under the office lights, added a pungent, savory scent that filled the air, masking the sterile smell of the air conditioning.
