Chefs and co-owners Ben Sears and Eun Hee An developed a cult following at their former venture, Moon Park. Once it closed, travels beckoned, and the pair found new inspiration in the flavours of China and Japan.
This modern, sleek, seductive diner is all modern lines, green walls and banquettes, with a bar up front and wines lining the ceiling, many of them natural and with a funky bent.
Start with their signature chewy ddeokbokki, or Korean rice cakes, coated in chilli and crushed peanuts, or dainty menbosha, perhaps the most tricked-out fried prawn toast you’ll encounter, and see how the flavours here just explode from the outset. A warming broth of twice-boiled chicken stock with fresh tofu, broad beans and edamame strips things right back, with its sweet richness an exercise in restraint. And don’t miss their famed shrimp-brined fried chicken, cooked twice at different temperatures for a superior crunch, then dressed in soy, maple syrup and a tumble of crunchy pickled radish cubes.
PSST! BYO wine is available from Monday to Wednesday nights, with a corkage charge of $10 per bottle.