What can diners expect from Oh Gee? 

Authentic Korean fried chicken. I wanted to show Londoners what real Korean fried chicken is all about. The unique texture of even the plain fried chicken stands out on its own, and just like in Korea, diners can choose from a variety of unique glazes and sauces. You’ll also have the chance to try the menu that won at the K-Chicken War! For side dishes, there will be pickled radishes and popular Korean street food like tteok-kkochi (rice cake skewers), along with bibim-guksu, a noodle dish that pairs perfectly with fried foods. 

What’s the pop-up’s origin story?  

The Oh Gee pop-up began with a desire to share the authentic flavours and unique charm of Korean fried chicken. The pop-up is a celebration of cultural exchange and culinary innovation, aimed at bringing a slice of Korea to London’s dynamic food scene. It’s a way to connect with the community, share a part of my heritage, and introduce novel flavours and cooking techniques to a new audience. 

What’s your one unmissable dish on the menu and why?  

The Potato Crisp Chicken. This is not just a dish; it’s my award-winning creation and the recipe that brought me to where I am today. With each bite, you’ll experience an extraordinary texture and deep flavour that appeals to everyone. What makes this dish even more special is its simplicity – it’s made from just three ingredients: potatoes, ketchup and chicken. These humble components create a universally loved taste that transcends age and preference. 

How did you first get into cooking? 

After completing my military service in Korea, I went to Australia to find what I truly wanted to do. For about two years, I travelled around the Australian countryside, taking on various jobs – from working on tomato and flower farms to a beef factory and even cleaning pub restrooms. One day, as I thought about what I enjoyed the most, I found myself drawn to cooking. With the money I had saved up, I enrolled in Le Cordon Bleu, and luckily cooking turned out to be a much better fit for me than farm work. 

You won the Netflix show K-Chicken War. Tell us about your winning dish and its inspirations?  

For the final, I initially considered making a show-stopping, never-before-seen chicken dish. However, I decided instead to create something that represented who I truly am and the people who brought me here: my family, my children and my wife. Once I decided that, the idea came to me naturally. My wife, who is Canadian, loves Lay’s crisps (Walkers in the UK), and my kids absolutely love ketchup. I thought, why not create a simple but heartfelt plate using these ingredients that everyone could enjoy? I gave it a shot and it turned out perfectly.  

How would you define your culinary philosophy and approach to cooking?  

My culinary philosophy revolves around simplicity, authenticity and a deep respect for ingredients. I believe that great dishes don’t have to be overly complex; they just need to highlight the natural flavours of quality ingredients. I strive to create food that tells a story – whether it’s honouring traditional Korean flavours or blending them with western influences to create something new and exciting.  

Having over 10 years of cooking experience in Australia – where the culture is quite similar to the UK with its mix of diverse ethnicities, cultures and cuisines – I’ve learned to extend my roots beyond Korea, blending and harmonising flavours naturally. For me, cooking is about connection – connecting people to cultures, memories and emotions through a single bite. My approach is to innovate while staying true to the essence of the ingredients, allowing the food to speak for itself.  

What’s been your proudest moment as a chef? 

I’ve had many proud moments, but if I had to pick one, it would be using my cooking skills to win over my wife. When I first met her, I wanted to impress her with something that came from my heart, so I cooked a special meal for her (I think it was a chocolate tart). It wasn’t just about how the food tasted; it was more about making a meaningful impression and letting my personality shine through what I cooked. That meal led to more conversations, more meals and, eventually, a life together.  

What’s your favourite foodie city and why?  

Sydney, Australia. It’s the city where I learned and grew as a chef. Its diversity naturally turned me into a foodie, always exploring new flavours and cuisines. My culinary journey started in a pub, moved through casual dining and fine dining, and eventually led me to the Four Seasons Hotel. Along the way, I got to experience a wide range of kitchens and work with chefs from all over the world, exchanging ideas and learning from each other. That’s why Sydney feels like my hometown – it’s where my growth as a chef truly happened, and it holds a special place in my heart. 

What ingredient could you not live without and why?  

Garlic. It’s such a fundamental ingredient in both Korean cuisine and many other culinary traditions around the world. It adds depth, aroma and a savoury kick that enhances any dish. Whether raw for a punch, roasted for sweetness or as a base in sauces and marinades, garlic brings a warmth and complexity that’s hard to replicate.  

What’s next for Byung Tae Ahn?  

I’m excited about the future possibilities for the Oh Gee. I’d love to bring the pop-up to different cities and introduce more people to the authentic and creative Korean flavours I’m passionate about. My top priority right now is expanding my existing restaurant in New York, 101 Chicken. The city has such a vibrant food scene, and there’s a great opportunity to build on the success we’ve already had: growing our presence, refining our menu and creating an even better chicken experience for our customers. The goal is to make it a flagship that represents everything I stand for – quality, innovation and heartfelt connections through food. 

The Oh Gee residency at The Hoxton Shoreditch runs until 31 December 2024, with food served daily from 5pm; book here