Elevating Street Food: A Michelin-Starred Take on Korean Fried Chicken
If you’ve ever craved the refined culinary precision of a Michelin-starred chef but wanted to skip the formal, multi-course cooking experience, there is now a much more casual solution. Woongchul Park, the visionary behind the acclaimed restaurant Sollip, is proving that high-end expertise translates perfectly to the world of fried chicken.
From Fine Dining to Flat Iron Square
Located near London Bridge, Park’s latest venture, Papa Dak, brings a sophisticated edge to the Korean street food scene. By stripping away the white tablecloths and heavy silverware, Park focuses on his cultural roots and a personal passion for the ultimate comfort food. This isn’t just fast food; it is a masterclass in texture and flavor profile, reimagined for a bustling, informal setting.
The Art of the Crunch
The signature chicken at Papa Dak undergoes a rigorous double-frying process, ensuring a shatteringly crisp exterior. To elevate the texture further, each piece is dusted with crispy rice bits, providing a unique, audible crunch that sets it apart from standard offerings.
The flavor profiles are equally deliberate:
* Korean Red (£12): A vibrant homage to traditional yangnyeom chicken, balancing a glossy, sticky sweetness with a bold, lingering heat.
* Guinness Black (£13): A clever fusion dish that coats the poultry in a rich, dark stout reduction. It serves as a culinary bridge between Park’s Korean heritage and the local British palate, proving that the deep, malty notes of a classic pint work wonders as a savory glaze.
Beyond the Bird: Curated Sides
The menu is intentionally streamlined, focusing on quality over quantity. Diners can complement their meal with so-tok so-tok (£5)-a popular street snack featuring alternating skewers of smoky sausage and chewy tteok (rice cakes).
To cut through the richness of the fried chicken, the kitchen offers a reimagined coleslaw (£4) that swaps traditional mayo for a punchy blend of carrot, sesame, chili, and aekjeot (fish sauce). For those who prefer a sharper palate cleanser, the pickled kohlrabi infused with ginger and garlic (£2.50) is an essential addition.
The Ultimate Tasting Experience
For those who find it impossible to settle on just one flavor, the £36 “Korean Feast” provides a comprehensive sampling of the menu’s highlights. As the global demand for Korean cuisine continues to rise-with market reports suggesting a significant uptick in interest for fermented and spicy Asian flavors-Papa Dak stands out as a prime example of how traditional techniques can be successfully adapted for a modern, fast-casual audience.
