The Korean food landscape in 麻豆传媒映画has been expanding in recent years, with the addition of more restaurants honing in on specific branches of the cuisine.
While Korean BBQ and casual spots featuring items like bibimbap are popular and familiar, newer ventures, like the West End's Jinmi, which specializes in Korean whole marinated raw crab, have helped push the boundaries in Vancouver, giving us more - and more nuanced - options for getting to know Korean food.
Now, an experienced local chef is nearly ready to open the doors to his first restaurant venture, called , which will soft open on March 11.
New Korean restaurant takes over former Autostrada location
Nui is located at 4811 Main St, which was previously home to the first location of Autostrada. The local Italian osteria closed its doors there on Dec. 14, 2024.
A representative for Nui tells V.I.A. in an email interview that they had been working on the project for over a year when they came across the listing for Autostrada.
"From the start, we knew the space would be just as important as the food we serve," they explain.
Among the features of the space, the Nui team particularly had the right blend of offering an intimate dining room with high ceilings that "lend a sense of openness the moment you walk in."
The Nui team has been hard at work on a "complete interior transformation." The finished renovation will include "sleek stainless steel walls on the kitchen side for a modern, polished feel, complemented by warm maple wall panels, custom tables, and chairs to create a balanced, inviting atmosphere."
What's on the menu at Nui
For the Nui team, the menu is as important as the atmosphere. The restaurant reflects a "Korean-inspired concept with a modern and refined approach, balancing traditional flavours with contemporary techniques."
Ultimately, the goal is to appeal to both those who are familiar with Korean cuisine and wish to try something new and anyone new to Korean food altogether.
Behind Nui's menu of refined but approachable fare is chef-owner JJ Hwang.
Born in Korea and raised in Canada, Hwang fell in love with the culinary world by watching Anthony Bourdain eat his way around the globe on television.
In Vancouver, Hwang has worked at Maenam, Bufala, and Wildebeest, and, most recently, at Aritzia's employees-only A-OK Commissary at the clothing company's head office.
Though he is well-versed in various cuisines, Hwang felt Korean food could be more represented in Vancouver.
Compelled to "reconnect with those roots," he created Nui, where he looks forward to sharing "the depth and richness of Korean cuisine through his lens."
Chef's signature dish a family favourite soup
Hwang's signature dish at Nui - considered the heart of the menu - is gukbap, which the restaurant team describes as "a humble yet deeply comforting dish of rice and hot soup that holds a special place in Korean cuisine."
The dish was a favourite of Hwang's father and became a favourite for the chef, too.
"With Nui, he hopes to bring that same warmth and nostalgia to the table, blending tradition with a fresh and approachable perspective," explains the restaurant. "Nui is all about bringing people together over food that is comforting, meaningful, and rich with history."
Overall, Nui aims to focus on dishes made with high-quality and seasonally-driven ingredients that represent "a lighter take on traditional Korean dishes," served in an environment that is causal but sophisticated.
'We want people to feel welcomed, comfortable, and genuinely cared for'
The Nui team is incredibly passionate about what they are bringing to the table for 麻豆传媒映画diners.
"It’s more than just a restaurant to us—it’s a place where we want people to feel welcomed, comfortable, and genuinely cared for," they explain. "We’re not trying to be anything we’re not, just creating something we’re proud of and we hope you can feel that when you walk through our doors."
Once the doors open on March 11, Nui will be open Tuesday through Sunday from 11 a.m. to 3:30 p.m. and from 5 to 10 p.m. Tuesday through Thursday and Sundays and from 5 to 11 p.m. on Friday through Saturday.
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