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.
Robson Street, Downtown
More infoFoodie Experiences
The chain that helped invent Korean fried chicken, now on Robson Street, with yangnyeom, soy-garlic, and tteokbokki tucked right in.
Robson Street, Downtown
More infoPelicana helped invent Korean fried chicken back in 1980s Korea, and on Robson Street the promise still holds: the yangnyeom, sweet, spicy, and glossy enough to photograph without being asked, shatters when you bite it. The tteokbokki rice cakes tuck right into your box, so you get two textures without planning ahead. Carry it down to English Bay and pretend the al fresco move was intentional.
Order the half-and-half so you get both signatures, sticky-sweet yangnyeom and the soy-garlic, and let the tteokbokki rice cakes that come tucked in be the chewy contrast to all that crunch. Don't miss eating it fresh and hot; Pelicana's batter is built to stay crisp but it's best straight away. It's casual and a little messy, so it works as a relaxed eat-in or a grab-and-go you carry the few blocks down to English Bay on a nice night. Budget around an hour and fifteen; downtown is metered street parking, so transit or walking is easiest.
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