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Tasting Menu at Botanist
Foodie Experiences
Seoul-Street Fried Chicken at Pelicana
The chain that helped invent Korean fried chicken, now on Robson Street, with yangnyeom, soy-garlic, and tteokbokki tucked right in.
Foodie Experiences
The chain that helped invent Korean fried chicken, now on Robson Street, with yangnyeom, soy-garlic, and tteokbokki tucked right in.
Pelicana is not a small idea: over two thousand stores worldwide, beginning in 1980s Korea, built on a very specific promise that the chicken will shatter when you bite it and the sauce will be exactly as sticky as advertised. Both promises hold on Robson Street. The yangnyeom, sweet-and-spicy and glossy in a way that photographs without being asked, and the soy-garlic version are the main characters; the tteokbokki rice cakes tucked right into the order mean you're getting two textures in one box without having to plan around it. The whole operation is casual, the kind of place where getting messy is the experience, not the problem. Eat in, or carry the box down to English Bay and pretend you planned this al fresco move all along. At 4.3 stars on a busy downtown street, it also survives the late-night craving test handily.
