Judy Joo, the world-renowned Korean-American Londoner chef,has opened the doors of Seoul Bird, a new restaurant specialising in crispy, double-fried, Korean-style chicken.

mcith_Seoul_899.jpgOriginally scheduled to open in April, Judy has brought the bold, adventurous flavours and considered cooking for which she is known to the heart of Westfield Shepherd’s Bush.

Judy 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 Judy’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.

Judy and Andy 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.

Seoul Bird,

Food Hall,

Westfield Shepherd’s Bush,


W12 7GF

Opening times:

Monday – Saturday 11:30am – 22:00

Sunday:  12:00pm – 19:00

@seoulbirduk / www.seoul-bird.com