‘KIMCHEE to go’, named after its flagship restaurant on High Holborn, will open a 1,951 sq ft site on the Strand on the 2nd April, closely followed on 22nd April with a 2,235 sq ft site on New Oxford Street.
Open all day, seven days a week, the affordable menu will introduce a range quick and healthy Korean dishes. All dishes will be available to eat-in or take-away with an average spend of £6 per head.
The signature namesake Kimchee, a traditional pickled cabbage dish, and a variety of mix-your-own Bibimbaps (£6.45) such as Bulgogi beef or marinated chicken.
Korean ‘sushi’ Kimbap rolls (£3.95) with spicy chicken, beef or sweet tofu fillings; bento-style Dosirak boxes filled with a choice of meat or tofu, kimchee, a crispy vegetable pancake, omelette and wholesome mixed grain rice (£6.95); delicious salads (£5.95) and freshly-made noodle soups (£5.95) complete the menu.
Breakfast dishes, served between 7.30am-10.30am daily, include one of Korea’s oldest dishes; Misugaru, a smooth porridge made from roasted beans, rice, barley and topped with fruit as well as Korean Toast, an individual take on a breakfast staple.
KIMCHEE to go will be offering a range of teas, coffees and chilled beverages. These include Plum Tea (£1.65) served hot or cold, and a range of citron and herbal teas (from £1.45), reinforcing the healthy, well-balanced ethos behind the brand.
The creative approach to the menu is also reflected in the packaging. A two layer Bibimbap box allows cold ingredients to be separated from the hot rice leaving the consumer to mix them together. Part spoon, part fork: the KIMCHEE Spork, made from 100% bamboo, is encouraged to be reused, echoing the rest of the eco-friendly and recyclable packaging used throughout the stores.
Founder Dong Hyun Kim said: “The opening of KIMCHEE restaurant and winning the award for best new scalable concept in 2011 has shown there’s a strong appetite for healthy Korean cuisine. Our aim with the development of KIMCHEE to go, is to promote Korean culture and authenticity, put Korean food firmly on the culinary map and make it affordable and accessible to all.”