This small, casual diner channels the ubiquitous chimaek (a portmanteau of “chicken” and the Korean word for beer, “maekju”) shops found in South Korea. It’s serving the tried and tested union of fried chicken and cold beer.
A whole South Australian-grown bird is the minimum serve, so order accordingly. Expect 14 piping hot pieces piled up and dripping in your sauce(s) of choice: hot and crunchy, “secret”, sweet and spicy, or soy-garlic.
In Korea you usually get at least two sauces with your crunchy chicken. Follow suit by marking ban ban – the diner’s namesake style – on your order form. It translates to “half and half” in Korean.
More controversial are the Panko-crumbed, deep-fried Spam (yes, canned cooked meat) fries with Sriracha mayonnaise. The ultra-crisp coating and slightly spicy mayonnaise actually marry well if you forget what you’re eating. Umami fries with teriyaki sauce and bonito flakes are a non-canned (and bestselling, Song says) alternative.
There is Coopers pale and session ales on tap, and Korean beers Hite and Cass. Korean liquors such as soju and makgeolli (a lightly sparkling traditional rice wine) feature in spin-offs of traditional cocktails. The Sokult blends Yakult and soju in a rare opportunity to get a buzz and maintain gut health simultaneously.
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