Part 4/9:
When I arrived about 17 minutes before opening, I was pleased to see a crowd also waiting to enter. Time passed quickly as staff distributed welcome drinks of chai tea—an unexpected yet delightful gesture. The ambiance of the restaurant was grand and modern, with a unique feature that allowed guests to wash their hands at the entrance—a thoughtful detail, considering the nature of eating fried chicken.
After a short wait, I was finally seated at the bar where I could soak in the restaurant's stylish decor, which Simon Kim referred to as a "Cathedral of Fried Chicken." The focus was evidently on creating not just a meal, but an experience.