Judy Joo to launch a second Seoul Bird
Expected to launch in late June, the new site will offer the same fast casual experience and Korean fried-chicken focused menu as Joo's original Seoul Bird in Westfield London, which launched last summer.
The menu is a fusion of Korea and America, offering tater tots served with gochujang mayonnaise and mac ‘n’ cheese spiked with kimchi.
The chicken is served up in a similar way to most chicken shops with a selection of boneless thighs, wings and tenders. The poultry is brined in soy for 24-hours before being double-fried in rapeseed oil for a glass-like crunch.
Seoul Bird also offers chargrilled chicken marinated in soy, sesame and Korean spices. There are also burgers and more health-conscious ‘Seoul bowls’ that come with a base of either steamed white rice or Cauliflower rice, mixed with broccoli and quinoa that can be topped with fried or grilled chicken or soy-ginger marinated mushrooms.
Unlike Joo’s West London Seoul Bird, the Canary Wharf site will offer desserts, including frozen 'Seoul Shakes', available in chocolate, caramel and praline, mixed summer berry mess and vanilla and coconut.
The Korean-American but now London-based chef is best known for her five year stint running Korean street food and sharing plate restaurant Jinjuu.
She left the Soho restaurant in 2019 to pursue other projects, including the release of a cookbook.
Seoul Bird is a joint project with Joo, former Jinjuu head chef Andrew Hales and restaurant consultant Jeremy Simmons.
