The making of Kong

Kong fried wings. Photo supplied.


I’ve been following the Lucas Group’s endeavours to open a new restaurant for almost a year. Although it turned out to be something quite different from what was originally planned it’s been fascinating to witness the process, warts and all. Kong had a ‘soft opening’ with Epicure readers last night and tonight Broadsheet readers get a chance to sample Kong’s Korean/Japanese BBQ-style offerings and bright, buzzy atmosphere. Read my story in last Tuesday’s Epicure section here.