Moon Pocha
Korean restaurant · Kerns ·
Korean tapas, soju highballs, fried chicken, great vibes
Korean tapas, soju highballs, fried chicken, great vibes
"Once the late-night rolls around, it’s hard to beat suites of dae-pos — like soju highballs — and plate after plate of spicy tteokbokki and kimchi pancakes. That’s the gap Moon Pocha is set to fill, debuting what restaurateur Tommy Shin calls his “Korean tapas” spot in mid-March. Eating here ranges from $9 to $25, and certainly pound for pound, especially in this economy, that’s an unstoppable deal." - Zoe Baillargeon
"A group-friendly Korean spot on NE 28th Avenue offering sharable, convivial dishes geared toward groups and a lively dining experience." - Dianne de Guzman
"Restaurateur Tommy Shin, mostly known for his ramen restaurants in Portland, is debuting a new Korean restaurant alongside chef Sun Moon on Tuesday, March 11. Shin previously opened a Korean ramyun stall at Sariat in NE Sandy's food hall in 2019 with a business partner—where Moon once worked—though that stall eventually closed. Explaining the concept, Shin says, "Pocha in Korea, it's like, 'let's meet up,' or, 'let's grab a meal,'" and adds that, "Then usually [groups] go to pocha, and it's very casual; they go there to celebrate good news, or talk through problems with friends, or just hang out." For relatable terms, Shin likens the menu to "Korean tapas," indicating smaller, snacky, shareable bites rather than the "big casserole" portions typically associated with Korean restaurants; pocha is short for pojangmacha, Korea's tented street pubs. Menu pricing will typically be between $9 and $25, with items such as spicy tteokbokki (Korean rice cakes), kimchi pancakes, and corn cheese, plus Korean fried chicken, soups and stews, and gochujang samgyupsal (pan-roasted spicy pork belly). On the drinks side, the standout is a list of dae-pos—likened to soju highballs—rooted in Shin's family tradition where his dad and uncles would share soju in dae-po, or big cups. The dae-pos mix soju with tonic water or ginger ale and are dressed with syrups made from dried fruits: for example, a grape syrup for the Itaewon dae-po mixed with soju, ginger ale, and dried grapefruit; another incorporates quince; the Joseon dae-po mixes in plum syrup; soju will also be folded into more classic cocktails such as an Old Fashioned. There will be soju available by the bottle, Korean wines by glass or bottle, and three nonalcoholic mixed drinks. Reflecting on neighborhood late-night culture, Shin recalls that when he worked at Samurai Blue Sushi the team would often go to the now-closed izakaya Biwa for late-night drinks and snacks, and says he wants to recreate that atmosphere: "I want to bring that kind of vibe, like casual, lively, drinking culture," adding with a chuckle, "I want to bring that close to my house." The restaurant opens March 11 and will be open 4:30 p.m. to midnight, Tuesday to Saturday." - Dianne de Guzman
Hailey L.
Robert W.
T F
Dianne N.
N R
Nam N.
Lexi H.
Kara H.
Jeremy S.