Terry S.
Google
I visited this restaurant after hearing it had become one of the most talked-about new spots in Fullerton, and I brought my family with high expectations. Unfortunately, the experience was disappointing from the moment we were seated.
The most immediate issue was service. Despite a long wait on a cold, rainy day, there was no visible effort to acknowledge or care for waiting guests. Once inside, the female staff appeared undertrained, responding to questions with short, irritated answers and showing little in the way of basic hospitality. What should have been a relaxed family meal quickly turned uncomfortable.
Inventory management was another major concern. For a restaurant centered around chicken, being told that chicken tenders were completely sold out reflects poor planning and raises questions about operational readiness.
The food itself was uneven at best. The tteokbokki featured a well-seasoned, flavorful broth, but the rice cakes were overcooked and lacked the essential chewy texture that defines the dish. The anchovy French fries were poorly executed—the sauce was poured directly over the fries, destroying any crispness and leaving them soggy.
The most disappointing dish was the popcorn chicken. The coating was excessively thick, overwhelming the chicken itself. Rather than enjoying tender, juicy meat, it felt as though I was eating mostly fried batter. The imbalance between chicken and breading made the dish heavy and unsatisfying, missing the light, crispy appeal that popcorn chicken should deliver.
While the interior design is modern and visually appealing, atmosphere alone cannot compensate for weak service and inconsistent food execution.
This restaurant clearly has potential, but significant improvements in service training, inventory management, and culinary balance are necessary before it can justify its current popularity and high ratings.