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.

Red Hot-Octopus
Slow cooked & blow torched Octopus smothered with a spicy in-house gochujang sauce, a spicy fermented pepper paste – served with bibimbab slaw
$8

Veggie Baos
Chinese eggplant & shiitake mushroom baos
$6
#Veggie

Korean Fried Chicken with Bubble Waffles
Crispy crunchy Korean fried chicken with sweet chilli sauce served on sweet bubble waffle.
$14

Braised Galbi with Rice
Braised korean beef with rice served with carrots garnished with kimchi & a lotus chip
$14

Bird Nest Funnel cake
Funnel cake with rice vermicelli straws topped with a powder sugar & nutella coating
$5

Prix Fixe Menu
App + Main + Dessert $25

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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.

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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.