One owner, one kitchen, and a team that runs it every night.
A personal trainer who wanted chicken that was healthy and still delicious. Built the recipe from scratch: the 24-hour marinade, the oven, the oak smoke, the sauces.
Years of experience across different restaurants. Runs the floor and the kitchen day to day.
Told in Hyun's own words.
"How do you make chicken in Sydney that's healthy and still delicious?"
Fried wasn't the answer. So the recipe was built from nothing — a 24-hour marinade, a low oven, oak smoke, sauces made in the kitchen.
Opened in October. Built from scratch, with the struggles that come with it. Worked hard for, and recognised in the community.
Oven-smoking a chicken takes a day longer than frying it. Almost nobody does it. That's the point.
Opened in September. The same kitchen and the same effort, in a newer room that reaches out toward the city.
A new place is opening soon. Same chicken, same effort.
Filmed at Smoked by Million Chicken, West Ryde.
Smoked by Million Chicken, West Ryde.
Hyun's words, not ours.
Pickup from West Ryde or Epping.