Rising from the embers of the now-defunct Korean restaurant Moon Park, Sydney chef-couple Ben Sears and Eun Hee An have opened their next restaurant venture Paper Bird, much to the delight of Asian cuisine lovers throughout Sydney.
The pair met while working together at the now defunct Sydney restaurant Claude’s, where Ben was a head chef under Chui Lee Luk. With his professional culinary history extending down to Melbourne at Cutler & Co and Three One Two, and as far afield as L’Enclume in northern England, Ben’s latest venture is sure to be one inspired by his diverse food odyssey.
Learning her love for Korean food from her grandmother, Eun’s childhood in Gyeong-ju and Ulsan inspired her to seek further training in the art of tasty food.
With a resume which includes the kitchens of Izakaya Fujiyama and Glass in Sydney, Eun is perfectly qualified for her and Ben’s latest restaurant venture.
Running with their desire to expand their Korean menu offering to include culinary influences from China, Japan and Taiwan, Ben and Eun’s Paper Bird will also offer a breakfast menu, complete with ham and egg bao, and toasted muesli with dried persimmon.
Looking to explore the food that excites them when they go out, Ben and Eun’s latest restaurant venture is sure to be a huge hit.
After their three years operating Moon Park, Ben and Eun’s newest venture will serve brekky, lunch and dinner from Monday to Saturday, while Sundays will focus more on an ever-changing brunch menu.
Set within the old premises of the former Bourke Street Bakery on Crick Avenue, make sure you get down to Paper Bird for the latest in modern Korean and southeast Asian cuisine.