With the advent of Toronto’s seeming obsession with “chicken & waffles”, Richard Lee and Chris Stevens look to impress with their own Korean twist serving crispy fried chicken with sweet chili sauce on a savoury Korean street food favourite, bubble waffle. If you’re feeling more like beef, don’t miss out on your chance to try their braised galbi — the Korean version of a marinated grilled steak. Their menu also features two unique apps and an aesthetically pleasing dessert sure to please your eyes as much as your stomach.
Slow cooked & blow torched Octopus smothered with a spicy in-house gochujang sauce, a spicy fermented pepper paste – served with bibimbab slaw
Chinese eggplant & shiitake mushroom baos
Korean Fried Chicken with Bubble Waffles
Crispy crunchy Korean fried chicken with sweet chilli sauce served on sweet bubble waffle.
Braised Galbi with Rice
Braised korean beef with rice served with carrots garnished with kimchi & a lotus chip
Bird Nest Funnel cake
Funnel cake with rice vermicelli straws topped with a powder sugar & nutella coating
Prix Fixe Menu
App + Main + Dessert $25
KABOOM Chicken is a pop-up eatery that combines a fusion concept of the Korean culture with western food practices. Although our 2 brother in-law cooks, Chris Stevens— a wannabe rock star and bass player — and Richard Lee — a wannabe geek and computer programmer — have no professional culinary experience, they have a strong passion for bringing you Korean fusion flavors.
Every Friday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.