Kay Hwang’s résumé lists some of Sydney’s most defining fine diners including Quay,Rockpool and Aria. Now he’s bringing that commitment to excellence to his own more casual venture,with finely-calibrated,flat-out delicious Korean fried chicken.

Each piece is carefully brined for days before being triple- fried,resulting in supercharged flavour and a crunch that can probably be heard in neighbouring Central Park. You have six varieties to choose from,ranging from a complex,savoury bulgogi number to the revelatory “Sweet&Spicy” with a sticky coating thick as honey.

Fried chicken sandwich boxes come with salty chips and cooling pickled daikon,or you can throw in some “fire” sauce for an eye-watering smack of heat. The space is more functional than flash,but it hardly matters when what’s bringing you here – and inevitably bringing you back – is that glorious amber-hued chook.

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Sydney CBD

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