Chef Boo Kim is back with an exciting new project that wants you to get dirty. Dirty Buns is a contemporary restaurant and bar where the focus is on the food. The flavours are bold, dramatic and unlike anything you’ve ever tasted. A place to experiment and go wild, Dirty Buns will features tightly edited menu of the best rolls, baos and desserts you could ask for. Come in wearing whatever you want and get your hands dirty.
Boo Kwang Kim, the Executive Chef at Dirty Buns and F&B Director at Aallia Hospitality, grew up eating the carefully cooked dishes of his mother’s Korean kitchen and uses these experiences and recipes as the backbone of everything he does in the kitchen. “While growing up, I would volunteer to help my mom, grandma and aunts in the kitchen for Sunday dinners and family get-togethers. I have learned a great deal from them, especially my grandmother. It’s my attention to detail and passion for cooking that I picked up from her”, shares Chef Boo.
He spent four years heading the kitchens at One Street Over and Bastian and has now decided to branch out to do something that he’s always dreamt of. “For me food should be fun, approachable, personal and most of all- delicious. Keeping this in mind, we came up with Dirty Buns”says Chef Boo.
The menu highlights Chef Boo’s experiences growing up in Chicago while taking inspiration from his time in India as well. Pick favourites from this diverse menu starting with Dirty Bites that include Avocado Salad (grilled romaine lettuce, iceberg lettuce, cherry tomatoes, charred corn, orange), Quinoa Falafel Salad (hummus, pickled onions, romaine lettuce), Dirty Fries (house made chili, cheese sauce, and parsley) and Crispy Calamari (soy sauce aioli, citrus, and marinara). Move on to Chef Boo’s Dirty Rolls and start off with the Mac and Cheese Roll (cheddar, parmesan, bread crumbs, truffle oil, BBQ jackfruit, apple slaw, pickles), indulge in Lobster Rolls(warm garlic butter, Giardiniera, crispy onion), theSoft Shell Crab Roll (Nashville hot sauce, pickles, arugula, herbs), and more. Next are Chef’s famous baos starting with Mushrooms Bao (pickles, truffle oil, teriyaki), Fried Pickles Bao (fried onion, Tartare sauce, scallions), Korean Fried Chicken Bao (sesame soy, bok choy, kimchi) and the Pork Tonkatsu Bao (Katsu aioli, cabbage slaw, pickled cucumber, cilantro). Dirty Buns does dessert in their signature style with their with Fried Candy Bao, The Dirty Boo (waffle, pancake, churros, dark chocolate sea salt ice cream, chocolate, donut, whipped cream) and a range of Donuts with seasonal fillings such as chocolate mousse or orange whipped cream.
Now that you’ve gotten dirty, it’s time to move to the bar where you will find all your old favourites but with a dirty twist. Sip on Dirty Cocktails like the Dirty Buns Martini (with gin, dill leaves, lime cordial and sugar), Dirty Mary (with vodka, mustard, tomato juice, tamarind, honey and celery stick), Dirty Margarita (with tequila, jalapeño, sugar, lime juice with soda) and more.
Dirty Buns is all about good vibes so expect comfort food that will blow your mind, great music, a laid-back energy and classic cocktails. The focus is on providing the best experience with high-quality produce, delicious food, perfectly poured cocktails and service with a warm smile.
Weekends are a high-energy affair with old school hip-hop flying off the decks, mood lighting and dirty cocktails to keep you going all night. All they ask is that you keep the energy electric. One Thursday a month will see Boo’s Crew come into action where Chef Boo will invite a friend from the F&B space to create a special menu for the night and to join him behind the bar where he’ll be shaking things up.
The interiors are eclectic and take inspiration from Mumbai’s Art Deco heritage, dive bars from Brooklyn, neon lit clubs from London and a little some that has origins in the imaginations of Aallia Hospitality’s in house design team.
Dirty Buns aims to serve one and all, with love! Come by for brunch, lunch, dinner or drinks on your own, with friends, colleagues, parents and even grandparents. Bring in an open mind and empty belly and be amazed by Chef Boo’s culinary skills and unique ability to blend flavours from all over the world to create dishes that will wow you time after time.
