Chick-In

Chick-In is a copper and wood Korean restaurant that serves fried chicken, jugs of Brunswick Bitter, and Kenny G's greatest hits. You can get them as lightly battered wings slathered in a sweet soy glaze, and you'll want to come back for the Korean schnitzel. A heap of spicy potato wedges, juicy nuggets of Korean fried chicken breast and thigh, and fat chewy rice noodles are all encased in a sticky sweet chilli sauce. Except for the large heap of mirin-dressed coleslaw, piquant pickled daikon cubes, and salted cucumber rounds to defibrillate your tastebuds, it's like the genius invention of a stoned teenager.

They serve bitter-sweet peach iced tea, grilled chicken or tofu on mixed lettuce salads, and a vegan version of bibimbap (Korea's phonetically pleasing dish of steamed rice topped with neat piles of pickled vegetables, meat, and egg for mixing together) with your rice crowned with a neatly fanned avocado, pickled ginger, and a galactic streak of black and white sesame seeds and crushed nori. The service is fast and furious enough to get you in and out in your lunch break, and friendly enough to make it worth a post-work visit with pals. They also do take away if you want to be king of the office.

Location: 620 Collins Street, Melbourne Victoria 3000

Website: chick-in.com.au