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Kay Hwang’s résumé lists some of Sydney’s most defining fine diners including Quay, Rockpool and Aria. Now he’s bringing that commitment to excellence to his own more casual venture, with finely-calibrated, flat-out delicious Korean fried chicken.

Each piece is carefully brined for days before being triple- fried, resulting in supercharged flavour and a crunch that can probably be heard in neighbouring Central Park. You have six varieties to choose from, ranging from a complex, savoury bulgogi number to the revelatory “Sweet & Spicy” with a sticky coating thick as honey.

Fried chicken sandwich boxes come with salty chips and cooling pickled daikon, or you can throw in some “fire” sauce for an eye-watering smack of heat. The space is more functional than flash, but it hardly matters when what’s bringing you here – and inevitably bringing you back – is that glorious amber-hued chook.