I’m Christina Hong, the founder of Seoulmates and BAP&BiRD, and I’ve dedicated over a year to perfecting the ideal balance of crispiness and flavor for our Korean fried chicken. Korean fried chicken didn’t just show up — it took over.

What started as late-night bar food in Seoul turned into a national obsession. It's double-fried, dangerously crispy, and somehow still light enough to convince yourself it's not that bad for you (it is). But that crunch? Worth it.

Somewhere in the middle of that rise, I fell into a deep, slightly unhinged spiral trying to perfect it. What started as a side project turned into two years of testing, tweaking, second guessing, and finally… crunching. And here we are.

BAP&BIRD is the result.

Crispy chicken. Hand-rolled kimbap. A little attitude. No soggy wings. No shortcuts. Just flavors that slap.. in a good way.

Oh, and we’re not exactly out in the open.
We’re secretly tucked inside Seoulmates, so if you’ve found us… congrats. You’re in the club.
Don’t tell everyone. Or do. I won’t stop you.

This isn’t your average chicken spot. It’s better.