When choosing dining-out options, my primary focus is avoiding the accumulation of 'internal residue.' In TKM, the state where waste products accumulate and obstruct the circulation of Qi and Blood is called 'Dam-eum' (痰飮). Highly stimulating restaurant foods often increase Dam-eum, which can slow down weight loss. Here are some practical tips for your choices: First, check the cooking method. Steamed or boiled dishes are far superior to fried or stir-fried options. Menus like Suyuk (boiled pork slices) or Shabu-shabu are much more effective in reducing the formation of Dam-eum. Second, balance protein and dietary fiber. I recommend grilled fish, Ssambap (leaf wraps with rice), or Bibimbap with minimal Gochujang. However, those with 'Bi-heo' (脾虛)—a deficiency in the Spleen function leading to poor digestion—should choose lightly blanched vegetables over raw greens to reduce the digestive burden. Third, manage your seasoning. Spicy and salty flavors can lead to the formation of 'Eo-hyeol' (瘀血, blood stasis), which causes waste to build up in the blood. I suggest requesting sauces on the side and dipping lightly. Finally, change your eating order. Consuming vegetables first, then proteins, and lastly carbohydrates can prevent blood sugar spikes and delay the conversion of nutrients into body fat. Having navigated the challenges of corporate dining myself, I've learned that 'how you digest' is just as important as 'what you eat.' If you need a customized dietary guide tailored to your digestive state and constitution, please feel free to visit the clinic for a consultation.