Head chef Min Hui Lee and restaurant manager Adam Gibson want to stir things up in Kensington, hoping the suburb will become a destination for a night out. With a strong set of cafes already nearby, the pair’s idea for a fun Korean eatery makes great sense.
Frying Colours presents authentic, traditional Korean cuisine, with a few deviations here and there. Meat-eaters can make a beeline for the FC fried chicken (in original, spicy or sweet soy) or the bulgogi burger. There are a handful of options for vegetarians including an eggplant salad and classic bibimbap. The homemade kimchi, which goes through a three-month fermentation process, is something Frying Colours is proud of.
Frying Colours has a great selection of booze covered too. Lee has selected a wine list with local wines, and for soju lovers, the Korean distilled white spirit is served straight, or in Frying Colours’ take on a gin and tonic. With a happy, buzzing atmosphere, Frying Colours is already proving a popular resident to the neighbourhood.