Judy Joo’s Seoul Bird launching in Canary Wharf

07 May 2021

Seoul Bird, the restaurant specialising in crispy, double-fried Korean-style chicken headed by Judy Joo, the Korean-American, London-based chef, will open the doors to their Canary Wharf restaurant this June. Diners can enjoy some much-loved favourites alongside new menu additions that Judy and chef Andrew Hales have been developing throughout lockdown.

Making their debut on the menu and ideal for those looking to roll up their sleeves and get stuck in, will be mixed buckets overflowing with double-fried tenders, wings and thighs, as well as the tender bucket filled with tenders and the grilled bucket with thighs and wings cooked over charcoal, all served with a choice of Seoul Bird’s signature sauces for dipping.

Inspired by Judy’s Korean-American heritage, guests will once more be able to get their hands on Korean chargrilled marinated chicks cooked over charcoal and fried chicks that have been brined for 24 hours before being double fried for extra crunch. For burger fans, there’s the cult favourite Seoul Burger with a freshly toasted, fluffy potato bun with golden crispy Korean fried chicken, drizzled with signature soy and gochujang glaze, topped with kewpie mayo, red onion and iceberg lettuce.

The side dishes feature a Korean-American hybrid of signature K-Tots (mini hash brown potatoes) arriving topped with melted cheese, kimchi, hot sauce, sour cream and a choice between fried or grilled chicken. Elsewhere, noodle lovers will be able to indulge in Japchae the popular stir-fried, sweet potato glass noodles topped with fresh vegetables and omelette. Desserts will finish the line up at Seoul Bird Canary Wharf, with decadent frozen Seoul Shakes joining the menu, available in Chocolate, Caramel & Praline, Mixed Summer Berry Mess and Vanilla & Coconut served for the first time.

To drink, for those looking for the full Korean experience can order bottles of flavoured Soju, Korea’s favourite spirit, as well as Soju Apple Passion Fruit Coolers and Freedom Pale Ales. Korean Iced Teas will be served in biodegradable see-through pouches in two varieties – yuzu green and green plum with ginger.

The interiors, designed by Tibbatts Abel, the award-winning design studio, draw inspiration from Seoul’s street food culture, with spacious tables set under custom designed neon lights influenced by industrial New York aesthetics and traditional Korean design.

Judy says, “Andy and I have spent a lot of time developing some really exciting dishes that we can’t wait to bring to Canary Wharf. Growing up in America, buckets of chicken were a special treat that I looked forward to. I wanted to recreate that sense of sharing and abundance at Seoul Bird – who isn’t happy when indulging a bucket of crispy Korean fried chicken?”

Seoul Bird Canary Wharf will open late June 2021 at Unit 24 Jubilee Place E14 5NY