‘Squid Game' creator CONFIRMS Gi-hun's fate; Teases potential spinoff
The creator of Squid Game, Hwang Dong-hyuk, is the one who is most excited about the release of the show's final season.
The writer and director of the popular show opened up in a recent interview about his relief on the show coming to an end.
"There hasn't been a single day that went by without me thinking about Squid Game,' he said to The Hollywood Reporter and admitted, 'This is something that has completely consumed me.
"
Although Squid Game's ending is not meant to set up any future stories "at this time," sources tell THR that director
David Fincher
is reportedly working on an English-language spinoff.
The story of his main character, eager hero Seong Gi-hun (Lee Jung-jae), the indebted father who won the deadly Squid Games in season one and returned to defeat them in seasons two and three, is finally concluded in the final episodes, as Hwang had promised.
But despite his heroic efforts, Gi-hun leaves this story unharmed. Rather, he gives his life to ensure the survival of Jun-hee's (Jo Yu-ri) newborn child. In the end, the infant assumes his mother's role as Player 222 and wins the games.
His mother and father, Lee Myung-gi (Yim Si-wan), also known as Player 333, both meet tragic ends during the games.
With Oscar-winning actress
Cate Blanchett
making a surprise appearance in the series' final scene as the Recruiter for an American version of the Squid Games, the combination of hope and gloom in Hwang's anti-capitalist thriller leaves viewers with a lot of thoughts.
by Taboola
by Taboola
Sponsored Links
Sponsored Links
Promoted Links
Promoted Links
You May Like
Perdagangkan CFD Emas dengan Broker Tepercaya
IC Markets
Mendaftar
Undo
With an ongoing point that the Games will continue, the scene either closes the book on the story or allows the wildly popular franchise to continue with a potential spinoff series.
While also sharing the thing he found most difficult to write in Gi-hun's ending, he said, "If season three is met with as much love as people loved season one, then I think I'm definitely going to feel less empty about saying goodbye.'
Although he is open to future spin-offs that dive deeper into the recruiters' world, Hwang Dong-hyuk affirms that this concludes Gi-hun's arc and the original Korean narrative.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Time of India
33 minutes ago
- Time of India
NYT Connections hints and answers for today (June 29, 2025)
NYT Connections hints and answers for today (June 29, 2025) NYT Connections is back with another thrilling word puzzle. If you're diving into today's New York Times Connections puzzle and find yourself stumped, you're not alone. This clever word game, updated daily, challenges players to sort 16 words into four related groups. Some connections are obvious, while others rely on wordplay, obscure references, or clever phrasing. Today's puzzle, like many before it, mixes straightforward groupings with tricky ones that might require a second glance. Whether you're playing to maintain a long streak or just want to warm up your brain, we've gathered all the hints, group themes, and full answers you need to solve the June 29 edition. What is NYT Connections Connections is a daily word game by The New York Times that tests your ability to find hidden relationships among words. The goal is to identify four groups of four words that share a common link. These links can be thematic, structural, or even more subtle, like phrases or cultural references. How to play NYT Connections by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like 5 Books Warren Buffett Wants You to Read In 2025 Blinkist: Warren Buffett's Reading List Undo You're presented with a grid of 16 words and your task is to sort them into four groups of four related words. These groups vary in difficulty, with one usually being quite easy and another relying on wordplay or obscure connections. You can shuffle the grid to help you spot connections, and you have four chances to get it right before the game ends. If you're close to a correct grouping, the game might tell you that you're one word away. Playing on the New York Times website or app, you can also share your results and track your streak over time. Today's NYT Connections hints Here are some subtle hints to guide your thinking: Yellow: Frozen treats enjoyed on hot days Green: React with a pained expression Blue: Planned movement to music Purple: Appears when the rain clears One word from the each group Here's one example from each category to help nudge your thinking: Yellow: Desserts Green: Emotions Blue: Dance Purple: Weather Today's NYT Connections answers Yellow group – FLOAT, SHAKE,SPLIT, SUNDAE Green group – BOLT, JERK, JUMP, STARTLE Blue group – CABBAGE PATCH, FLOSS, MOONWALK, ROBOT Purple group – EARTHWORM, MUD, MUSHROOM, PUDDLE That wraps up today's puzzle. Whether you solved it solo or needed a boost, check back tomorrow for new clues and answers to keep your Connections streak going strong. Also read | Wordle today #1471: Get hints and answer to today's puzzle June 29, 2025
Time of India
35 minutes ago
- Time of India
What is Skullpanda? Meet mysterious Pop Mart character that's stealing spotlight from Labubu
While Pop Mart's more popular figures like Labubu first grabbed the spotlight, it's Skullpanda's quiet charm and deeper meaning that are now drawing collectors in. With its mysterious design and thoughtful themes, many are wondering, what exactly is Skullpanda? According to media reports, Skullpanda was created by Chinese designer Xiong Miao, who has a background in film, architecture, and gaming concept art. In 2014, she founded her own creative studio, Beizhai, and later established North Studio, which became the home of Skullpanda. The character was introduced in 2018, with the goal of expressing the concept of 'non-absoluteness', embracing uncertainty without fixed labels. With its skull-shaped helmet, soft braids, and dreamy appearance, Skullpanda reflects ideas of balance, mystery, and transformation. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Play War Thunder now for free War Thunder Play Now Undo — brianajpeg (@brianajpeg) Why collectors are obsessed Each Skullpanda series explores a new mood or concept, making every release feel like a fresh piece of art. From traditional Chinese elements to themes like music, dreams, and everyday life, there's a version of Skullpanda to match every collector's taste. Live Events — POPMARTGlobal (@POPMARTGlobal) The blind-box format has added even more excitement. Fans never know exactly which figure they'll get, turning each unboxing into a small adventure, and making rare finds feel even more rewarding. — POPMARTGlobal (@POPMARTGlobal) A figure with meaning As per reports, unlike many toys created just for fun or display, Skullpanda often stirs emotions. It represents more than a cute collectible, it tells stories about identity, creativity, and sometimes even loneliness or hope. Online, Skullpanda fans have built communities where they trade figures, share personal interpretations of the character, and even create original art inspired by it. — darjelinn (@darjelinn) As new series continue to launch, Skullpanda proves that even in a crowded collectibles market, there's still space for thoughtful design and quiet beauty. Inputs from agencies
Indian Express
36 minutes ago
- Indian Express
Inside Marine Drive's new restaurant SoBo 20, serving bold Franco-American plates
In the early 18th century, the French landed on the Mississippi coast and founded New Orleans. Over centuries, it evolved into a major port and commercial hub, the birthplace of jazz, and a cultural gumbo of French, African, Spanish, and Caribbean influences. Among its most distinctive offerings is its bold, soulful Creole and Cajun cuisine, a delicious reflection of the city's layered history. Now, halfway across the world, that unmistakable NOLA (New Orleans, Louisiana) flavour has landed in Mumbai—courtesy of SoBo 20. Designed by Sarah Sham's Essajees Atelier, the newly opened 50-seater restaurant on the ground floor of InterContinental Marine Drive exudes retro-glam sophistication—think clean lines, curated lighting, and bold contrasts. One side features a chic no-reservations bar; on the other, plush seating with marble-topped tables and leather upholstery, anchored by a striking trumpet sculpture on the far wall. It's an easygoing spot, ideal for post-work drinks, laid-back dinners set to '80s and '90s tunes, or a leisurely Sunday brunch. SoBo 20 is named after the area and its pincode. 'We wanted the name to feel familiar and accessible,' said Panchali Mahendra, CEO of Dubai-based Atelier House Hospitality, the group behind New Delhi's award-winning INJA. 'When people hear 'French-American,' they often expect something uptight or formal. But we wanted to celebrate the fun of French flavours and the boldness of American ones.' She added that Creole and Cajun cuisine is ideal for the Indian palate, thanks to its spice levels, stews, and textures. The menu, curated by chef Sudeep Kashikar, is compact yet versatile, offering around 48 dishes, including bar bites, wafer-thin pizzettes, small and large plates, sides, and desserts. Every dish is technique-driven, artfully plated, and designed to surprise — even a humble salad like the Verde. This green salad arrives with a striking top layer: a delicate mousse-gelee hybrid made with spinach, citrus, and serrano pepper. It rests over a tartare of vegetables like onion, cucumber, edamame, kale, and baby spinach. Studded with candied walnuts, smoked cashew salsa, and sour cream, and crowned with a tiara of microgreens, it's a sensory delight. A spoonful of everything melts in your mouth, bringing together freshness, flavours, and crunch in a single bite. Other highlights include house-made focaccia glazed with honey and chilli, served with mascarpone white butter and fried sage; a sun-dried tomato and basil pizzette slicked with arrabbiata sauce and tapenade; and the Potato Mille Feuille — finely layered, crisped potatoes with Cajun seasoning, served with potato foam, rice crackers, and coriander-chive oil on the side. The cocktail menu, crafted by Supradeep Dey, blends French and American classics in inventive ways. Take the Sidecar Smoke, for instance, a clever fusion of the Old Fashioned and Sidecar. We tried the Night Cap, which arrives in two parts: a quick shot of Alexander No.1 with white chocolate, gin, and cream, followed by a citrusy Blood and Sand. Considering the culinary influences, the menu leans heavily toward non-vegetarian options. Think smoked prawns on crispy chicken skin (Gambas), soft shell crab linguine, salmon carpaccio, and crowd-favourite chicken paillard with caviar. 'What has surprisingly been a huge favourite is the Louisiana fried chicken burger,' said Mahendra. 'Not many people can do justice to the flavours and get a burger right.' Desserts, given the French influence, were much anticipated—and they didn't disappoint. The Burrata Ice Cream, for instance, is a mildly sweet, almost salad-like dessert featuring cheese turned into ice cream, topped with an olive oil vinaigrette with orange and honey, and toasted almonds. Chef Kashikar's favourite is the SoBo Chocolate Pate—inspired by the classic liver pate—but reimagined with 70 per cent dark Valrhona chocolate and bourbon whiskey, finished with frozen grated chilli and a sprinkle of salt for heat and contrast. Our top pick? The fried beignets with a ginger creme brulee centre, served with caviar for non-vegetarians and without for vegetarians. 'It's a classic New Orleans pastry—just fried dough with powdered sugar on top. But I wanted to bring in a French touch with creme brulee,' said Kashikar. 'We baked the creme, churned and froze it into bonbon moulds, then stuffed it into the beignet batter and fried it. Of course, creme brulee isn't complete without a sugar crust, so we torch the whole beignet.' The result is magical: a crisp shell that gives way to a warm, custardy centre with hints of ginger and caramelised sugar.
