Now a firm fixture on 17th Avenue S.W.’s restaurant row, Anju isn’t resting on its laurels. The modern Korean restaurant continues to evolve as chef and owner Roy Oh persists in creating new takes on traditional dishes and marrying more conventional fare with the unexpected – all topped up with a kick of spice.
From his cheeky play on KFC (Korean Fried Chicken), including a new format served up as sliders or with biscuits, to beloved menu favourites his patrons won’t willingly part with – like crispy tofu and gochujang wings and the meltingly soft Bo Ssm served with all the fixings – Oh generates cravings and then immediately fills them. With the introduction of brunch and dim sum dishes for lazy weekend starts, those cravings can now be satisfied from the late morning to the wee hours.
Since Anju, by definition, means food to be eaten with alcohol, don’t overlook the well-selected wines, beers and creative cocktails getting served up from the bar.