Exquisite Korean food and delicious potations are mere starters at JAN CHI, where all the cool kids hang out for a great time.

JAN CHI is the culmination of the efforts of Restaurateur SJ Min and Head Chef Steven JH Ryu, powerhouse duo with more than 30 years of experience working in top culinary institutions across New York and Melbourne. A graduate of the famed Le Cordon Bleu, SJ Min took on lead roles in Melbourne’s finest restaurants, starting her career at Gordon Ramsay’s famed Maze restaurant before stints at highly acclaimed Lucas Restaurants flagship outlets Chin Chin and Kisume. Chef Steven graduated at the highly regarded Culinary Institute of America before being casted into the deep end, navigating the kitchens of New York’s famous Momofuku SSAM and 3-Michelin-starred MASA. His culinary journey eventually took him down under, where his culinary pedigree landed him lead roles in Melbourne’s top venues Lucy Liu Kitchen and Bar, and Spice Temple.

Image: Chef Steven & Restaurant Manager SJ

JAN CHI is the duo’s take on authentic Korean cuisine, reinvented. With a focus on sharing plates served tapas style, the menu is geared towards medium to large groups looking for great food, yummy drinks and an unforgettable night out.

JAN CHI’s décor is cool, dark and intimate, with warm muted lighting, snazzy neon lights and a wet bar stretching across the entirety of the interior. Handsome steel barstools run alongside the bar, while tall bar-style tables offers ample seatings in the indoor dining area. Brushed concrete walls, whimsical illustrated artworks and austere black ceiling rounds off the décor. There are no-frills dining tables outdoors for families looking for a more casual dining experience.

Image: JAN CHI, exterior

JAN CHI’s signature taste is authentically Korean with a delightfully contemporary twist. Chef Steven sources quality ingredients from trusted local growers and boutique artisanal suppliers, from the freshest seasonal fruits and vegetables to luscious, premium grade pork ribs. A blend of traditional Korean recipes, contemporary Asian cooking techniques and exquisite ingredients makes the perfect marriage for JAN CHI’s sophisticated cuisine.

Visitors will be well-served to pair JAN CHI’s top notch cuisine with bewitching libations from the bar. The house signature cocktails incorporates Hwayo, traditionally-made distilled Korean rice spirit which is an entirely different beast to your typical diluted, mass-produced Soju. Try the Shiso leaves mojito, a seductively unique blend of Hwayo 41, syrup, zesty lime juice, soda water and refreshing Shiso leaves. We’ve been advised that the Yuja martini, too, is a strong contender amongst frequent patrons.

Image: Shiso leaves mojito, Hwayo 17/25/41/53

Food-wise, the Hwayo-cured salmon is an exemplary inspired Korean dish perfect to start off your meal. Slices of fatty Tasmanian salmon delightfully slow-cured in Hwayo is paired with traditional Chojang sauce, drizzled with lemon-lime Yuja vinaigrette, pickled cucumber, freeze-dried mandarin and little morsels of oven-popped rice.

Image: Hwayo-cured salmon

Another scrumptious starter that first-time visitors ought to go for is the Jeju green tea smoked duck. Duck breast is smoke-infused to tender perfection with Jeju green tea leaves and cinnamon, served with a side of house made Ssamjang sauce, beetroot-daikon-carrot pickle slaw and black sesame dressing.

Image: Jeju green tea smoked duck

The pan fried rice cake is inspired by deep-fried gnocchi, topped with generous mound of melted mozzarella cheese, hot gochujang sauce, kale and crispy shallots.

For the grand finale, the braised beef short ribs is the dish to order. A 450g bone-in prime Angus beef short ribs luxuriates in a traditional Korean marinade of Fuji apple, nashi pear and soy sauce, braised for 12 hours in a sous vide and grilled to tender finale in an oven. Accompanied by a side of Fuji apple coleslaw.

Image: braised beef short ribs


JAN CHI Korean Feast

362 Bridge Rd, Richmond

VIC 3121

T: (+61) 490  118 144


Prices $$ (fair)

Cuisine Contemporary Korean

Verdict The K.F.C. (Korean Fried Chicken) Bao Bun is as delish as it sounds, best paired with an icy pint (or two!) of Cass

Categories: Food Melbourne