In Melbourne, the mention of KFC probably conjures fewer images of Kentucky than Korea. While the popularity of K(orean)FC has only peaked here over the past few years, the dish as we know it now was allegedly developed back in 1982.
Pelicana Chicken
This is all thanks to Pelicana, Korea’s most prominent fried chicken brand. With over 2,000 stores across Asia, the United States and recently Australia, Pelicana is a force to be reckoned with. And they claim to have invented the style of seasoned fried chicken that most venues serve today.
The Pelicana on Franklin Street in Melbourne CBD is the first and currently only outpost in the country. There, customers can choose from one of twelve different chicken seasonings or sauces including a custom “mystery sauce”.
The most popular is the Pelicana Marinated, most interesting is the Honey Butter and most spicy is the Hot Devil.
As a vegetarian, I was unsure whether I’d be left wanting but pleased with the options, some naturally meatless and others adapted to be. The large vegetable mandu are a great place to start, as is the superfood salad.
While untraditional, it’s components work wonderfully with the tomato-rich vegetarian mains. Quinoa makes a wholesome base for the kimchi stew while the olives give the dish a puttanesca-esque twist. Meanwhile, the apple slices freshen up the rich tteok-bokki while the avocado and goat cheese help cut the spice.
Pelicana’s Melbourne branch stocks a few local beers and soft drinks, but it’s advised to stick with the Korean options, which include coconut and grape juices, bottles of milky connections (some still and some sparkling) and hot, earthy corn or green teas.
If you can’t settle on any in particular, my vote goes for the Morning Rice, a sweet and nutty drink that reminds me of horchata.
In Melbourne, the mention of KFC probably conjures fewer images of Kentucky than Korea. While the popularity of K(orean)FC has only peaked here over the past few years, the dish as we know it now was allegedly developed back in 1982.
