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Judy Joo to open Seoul Bird in Westfield Shepherd’s Bush

Judy Joo, the world-renowned Korean-American Londoner chef, has today announced that she will open the doors of Seoul Bird, a new restaurant specialising in crispy, double-fried, Korean-style chicken, officially on 6 August.

Originally scheduled to open in April, Joo will be bringing the bold, adventurous flavours and considered cooking for which she is known to the heart of Westfield Shepherd’s Bush.

Every day during opening week, diners at Seoul Bird will be able to enjoy a ‘Power Hour’ where the signature Korean Fried Chicken will be £1 only from 12pm-1pm. All proceeds from this will be donated to Only A Pavement Away, a charity who support the homeless, ex-offenders and vulnerable veterans into jobs within the hospitality industry.

Joo has teamed up with long-time friend and collaborator, chef Andrew Hales to create the menu inspired by her Korean-American heritage, guests will be able to enjoy their unique take on ‘Korean Seoul Food’.

Made to Joo’s secret recipe, the Korean Fried Chicks are brined for 24 hours before being double fried for extra crunch, and served with an Asian slaw of red cabbage, daikon, onion and carrot, tossed in a citrus soy dressing.

Under a neon red sign and hanging pendant lamps, visitors can take their pick from whole thighs, whole wings or tenders, accompanied by sauces such as spicy Korean BBQ, ranch, honey mustard, and sweet soy ginger.

For those who prefer their chicken chargrilled, there are Korean Flame Grilled Chicks— smoky thighs and wings that have been marinated in soy, sesame and Korean aromatics before being grilled over charcoal.

Joo and head chef and business partner, Andy Hales have devised a Signature Seoul Burger, a freshly toasted, fluffy potato bun with golden crispy Korean fried chicken, drizzled with signature soy and gochujang glaze, and topped with kewpie mayo, red onion, and iceberg lettuce.

Also featured on the menu will be the Portobello Mushroom Seoul Burger, topped with a crispy Korean fried onion ring, pickled cucumber, gochujang mayo and blue cheese ranch.

Harking back to the flavours of traditional Korea, Seoul Bird also offers Seoul Bowls; freshly steamed rice (or cauliflower rice) piled with crunchy fresh vegetables, and pickled daikon. These can then be finished with the likes of soy grilled chicken thighs, ginger marinated portobello mushrooms or crispy Korean fried chicken.

There’s also an indulgent selection of side dishes, such as the signature truffle loaded Tater Tots (mini hash brown potatoes) with seaweed mayo, creamy Kimchi Mac & Cheese, and Korean Fried Cauliflower in a gochujang and soy glaze.

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

Joo said, “The Korean way of cooking is so generous and hospitable, something that we all need right now. Seoul Bird is my interpretation of true Korean comfort food - we won’t hug you but our food will! I can’t wait to bring my favourite flavours and a big taste of Korea, from shatteringly crunchy fried chicken to warming, spicy gochujang sauces to Westfield!”