Kuku Korean Cuisine, a Queens-based restaurant known for blending traditional Korean cooking with modern techniques, opened a new location in Roslyn Heights, expanding its presence to Long Island.
The restaurant, located at 96 Mineola Ave., is co-owned by James Chen and chef Chris Pak, who founded the brand after building a partnership rooted in years of friendship and shared restaurant experience. The new location continues their effort to introduce a broad range of authentic Korean dishes while maintaining a strong emphasis on culinary heritage.
Kuku Korean Cuisine offers a menu centered on traditional Korean staples, including bibimbap, bulgogi, spicy pork with kimchi, and a variety of chicken dishes such as wings, tenders and poppers. One featured dish is Thai chili chi-bap, which pairs fried chicken coated in Thai chili sauce with rice and toppings including spicy mayonnaise and pickled vegetables.
Chen and Pak launched their first restaurant in Long Island City in 2021 after years of familiarity that began when Chen was a frequent customer at a restaurant where Pak worked as a chef. Their collaboration grew over time into a business partnership, with Chen overseeing operations and Pak leading the kitchen.
Long Island City served as the original home of the brand, where the two developed their concept before expanding into Nassau County.
Pak, the head chef, is credited with shaping the restaurant’s culinary identity. He focuses on preserving traditional Korean cooking methods while incorporating subtle creative adjustments to classic dishes, aiming to balance authenticity with innovation. His approach emphasizes careful preparation and flavor layering, with dishes designed to highlight both familiar and evolving aspects of Korean cuisine.
Chen has said the Roslyn Heights expansion reflects his interest in bringing the restaurant’s concept to the community where he now lives. He has emphasized reinvestment in the local area and described the neighborhood as a strong fit for the brand’s growth.
He has also noted broader concerns about the decline of traditional Korean restaurants, pointing to retirements and closures that risk reducing generational culinary knowledge. The Kuku concept he has said aims to address that trend by offering a full spectrum of Korean dishes rather than focusing narrowly on barbecue or fried chicken.
The opening marks a continued step in the brand’s expansion as it seeks to introduce more diners to traditional Korean cuisine with a contemporary approach.
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Source: LI Press
