Celebrity chef's Metro Vancouver restaurant has been selling out daily, and here's why
Those in Metro Vancouver know that one of the best places to grab a bite is none other than Burnaby’s Crystal Mall.
The mall has long been a culinary hub for all sorts of different cuisines, and it’s not just the locals who get the hype. Even Hollywood celebs like Jimmy O. Yang have shouted out the dining destination. So it’s no surprise that one of the hottest restaurants in the Lower Mainland has opened its doors there, and that it’s selling out of dishes daily.
Introducing Korea Noodle House, the new Korean restaurant brought to us by celebrity chef Wonil Lee and his brother Wonseok Johann Lee.
We had the chance to chat with Johann about this new restaurant, his brother Wonil’s rise to fame, and the secret to how the restaurant has been drawing lines and selling out daily.
All-star food from an all-star team
Wonil first gained attention when he was one of 12 challengers on the Korean cooking competition show Yes, Chef, hosted by renowned chef Edward Kwon. This opportunity later led him to work at multiple of Kwon’s fine dining restaurants, including Eddy’s Cafe and The Spice.
But that was just the beginning for Wonil, who later became a regular cast member on Please Take Care of the Refrigerator, which was one of Korea’s most popular cooking shows at the time.
From there, Wonil went on to open his signature restaurant, 211 Table, and has expanded to open multiple other culinary ventures under the company Papas, which currently operates different dining concepts like Papa Donas and Be:meal Bakery.
Fast forward to today, and Wonil has risen to YouTube stardom, actively posting on multiple YouTube channels with hundreds of thousands of subscribers. Korea Noodle House is also the first Canadian restaurant for Wonil.
But Wonil is not the only powerhouse working in the kitchen at Korea Noodle House. He’s also joined by many chefs who have experience in fine dining in Korea, including head chef Hansoo Jeong.
In addition to many years of experience serving as head chef at renowned Korean restaurants across Southeast Asia, Jeong played a significant role in helping Akira Back’s Dosa earn its Michelin one-star rating and represented Korea at the prestigious Davos Forum in Switzerland, where he cooked alongside renowned chefs from across the globe.
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What is Korea Noodle House
“The idea came from a simple thought: we wanted to introduce authentic Korean food â the kind of dishes Korean people actually eat at home,” explained Johann. For both Johann and Wonil, the best way to do that was to serve what is now Korea Noodle House’s specialty: kalguksu.
For those who have never had the pleasure of enjoying kalguksu, the word translates literally to “knife-cut noodles” and is an iconic Korean comfort food.
Noodles are freshly made, hand-cut, and served in a rich savoury broth. Johann also explained that, for Koreans, it’s their version of Vietnamese pho or Japanese ramen, a warm, hearty bowl you turn to when you need comfort.
“In many ways, kalguksu is soul food for Korean people,” he said. “We felt it was the perfect dish to share with Vancouver, because it’s not just about food â it’s about giving people a taste of the warmth and tradition that Koreans grow up with.”
And while Wonil does operate multiple restaurants, this is an entirely new venture for him and the team.
“This is a new concept and brand we created specifically for North America,” said Johann. “Rather than simply bringing over an existing menu, we wanted to localize â to find dishes that people here would really enjoy, made with ingredients we can source fresh and locally.”
The secret to success
This taste of warm Korean comfort food is a major reason why Korea Noodle House has been selling out almost daily.
“There have been instances where [some items have] sold out as early as dinner time,” Johann said. “Weâre actively increasing our kitchen capacity to make sure these favourites are always available.”
But while Korea Noodle House aims to offer that authentic flavour of Korean cuisine, that doesn’t mean the restaurant isn’t innovating with its menu. An example of this includes its Chicky Chicky Ginseng (also known as Ginseng Chicken Noodle), which enhances the traditional ingredients in the dish, like garlic and ginseng, with flavourful chicken stock to create a balanced flavour.
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“In this way, we combine Korean identity with contemporary sensibilities, offering a new style of noodles that can be enjoyed by everyone,” said Johann.
It’s easy to get wowed by Korea Noodle House’s kalguksu, but there’s plenty more to the menu. Examples include its Kimchi Chew Chew (a chewy, savoury kimchi pancake), Seoul Cheese Has (a crispy potato pancake with melted cheese), Soy Drunken Seafood (a soy-marinated seafood platter) and Galbi Me Tender (tender beef rib steak glazed with soy sauce).
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Johann added that during its soft opening, the team has been experimenting with different local ingredients and listening closely to customers’ feedback to perfect its dishes.
“This allows us to refine flavours, ensure consistent quality, and even explore new dishes. By the time we officially grand open, our goal is to offer a menu that feels both authentically Korean and perfectly suited to our local community â a mix of comfort, flavour, and a few surprises.”
Korea Noodle House is currently soft open, with a grand opening expected to be announced soon.
Korea Noodle House
Address:Â 4500 Kingsway #1812, Burnaby
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