Sun Chong

"This French Quarter hotspot with a high-touch design and great vibes has introduced brunch — bulgogi and grits, anyone? Brunch offerings follow the same flavorful mashup formula as the regular menu — Asian-American and Korean-centric, but with a good dose of New Orleans flair. The breakfast potatoes are outrageous, a great side to pair with crawfish and grits or the baco breakfast tacos and extravagant cocktails. Served Saturday and Sunday from 11 a.m. to 4 p.m." - Eater Staff

"Sun Chong is New Orleans entrepreneur Larry Morrow’s third restaurant, a vibey, beautiful, and intimate spot playing classic hip-hop music and serving decadent, flavorful Korean fusion food. Happy hour, newly introduced in July 2024, is a good one — it runs from 4 to 7 p.m., Monday through Friday. Try one of the extravagant house cocktails, and don’t forget an order of gumbo dumplings for the table." - Eater Staff

"Korean restaurant Sun Chong is a certified fun dinner spot in the Quarter. There’s hip-hop and R&B playing that keeps you dancing in your seat and paintings of red hibiscus all over the walls and ceiling. Since it’s Korean fusion, you’ll find things like chicken wings tossed in gochujang and sprinkled with crushed peanuts, kimchi dumplings, and matcha cheesecake. It’s all good, including the cocktails that mix in ingredients like soju, green tea, and lychee." - megan braden perry

"Korean restaurant Sun Chong is a certified fun dinner spot in the Quarter. There’s hip-hop and R&B playing that keeps you dancing in your seat and paintings of red hibiscus all over the walls and ceiling. Since it’s Korean fusion, you’ll find things like chicken wings tossed in gochujang and sprinkled with crushed peanuts, kimchi dumplings, and matcha cheesecake. It’s all good, including the cocktails that mix in ingredients like soju, green tea, and lychee." - Megan Braden-Perry

"Sun Chong is a French Quarter stunner known for gumbo dumplings and seafood ramen pasta, dedicated to Morrow's grandmother, who helps lead the kitchen and developed many of its Asian ingredient-influenced recipes." - Clair Lorell