Korr Jee Chicken

Overview

The humble roast chook has plenty of fans across the country, but if you consider yourself a die-hard chicken aficionado, you'll feel like a winner (winner) when ordering your chicken dinner at this St Kilda eatery.

Korr Jee Chicken is a casual dining venture from Will Tang (Vue de Monde, Bar Lourinha), a chef formerly specialising in fine dining fare. But at his lively and brightly coloured spot, Tang has set out to transform the picture conjured with the words "chicken shop" — instead showing that casual, quick dining doesn't have to compromise on freshness or care.

Actually, the chickens whipped up here may have undergone as much prep than some of the world's finest steaks. According to the restaurant, every roast chicken goes through a 26-hour preparation process where it's brined in a selection of species, before being dry-aged and finally slow-roasted. The end result is a juicy, succulent chook — a far cry from the supermarket bagged chickens mum used to serve at home (which still have their place, of course). You can get your chicken in half ($18) or quarter ($11) servings, or share a whole one ($30) among a group. Or, sure, tackle it yourself. We're not here to judge.

Alongside this crowning jewel of the table, diners can order a number of elevated sides, including a coleslaw constructed from freshly sliced cabbage, sauerkraut and charred corn in a house-made dressing ($11), oven-baked crusty garlic loaf ($8) or triple cooked hand-cut chips with house-made aioli ($9). They've even got their own peri peri sauce — a delicious twist on a well-known classic.

The eatery may be casual but there's still an extensive beer and wine list, or you can opt for one of their speciality cocktails ($20) like their suze negroni, peach margarita, or a hot toddy to protect from winter's chill. Wednesdays see them slinging $1 wings, and on Fridays, $25 cocktail jugs see in the weekend in style.