Chef Heaven Kim (ex-Paramount Coffee Project) reckons everyone loves chicken, no matter the culture or country. True to form, her restaurant serves chicken five ways and, as the menu states, each one is damn good.
Easy-to-eat boneless thigh fillets are the secret to Chicken Institute’s succulent pieces of chicken. Coated in a light batter with a mix of Mexican and American spices, choose from traditional fried, sticky, garlic or peri peri, all available with, a side of latex gloves for those who struggle with chopsticks. Or, you could just get your hands dirty.
Other Korean-inspired options include bibimbap; rice served with shredded vegetables and a fried egg on top (the mixing part is up to you). Alternatively, you can order ssam barbeque Wagyu or pork belly, cold noodles, burgers or eggplant steamed buns.
Sides include the mandatory kimchi, offered on its own or smothered over fries in kimchi poutine. If you ask nicely, food is available takeaway, too.
On drinks there's fruit sodas and milkshakes. But really, fried chicken demands a good beer, such as Little Creatures Pale, Stone & Wood Pacific or Ice Point, by Korean brewery Hite. Wine is BYO.
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