The TABASCO X Seoul Bird Collaboration | Limited edition dishes


  • The TABASCO X Seoul Bird Collaboration
  • The TABASCO X Seoul Bird Collaboration

Recently opened Seoul Bird, West London’s Korean fried chicken specialists, are pleased to announce their exclusive eight-week collaboration with TABASCO® Brand from the 1st October, called The TABASCO X Seoul Bird Collaboration.  Korean-American founder, Judy Joo, has created three limited edition dishes that will join the menu, for a short time only, featuring her ‘Chilli Chicken & Wicked Waffles’, ‘Burnin’ Bird Burger’ and ‘Tater Tots with TABASCO® Sriracha Sauce’.

A great example of working together during the COVID-19 pandemic. This initiative in London shows a supplier supporting a restaurant but it might as well be a local supermarket creating a collaboration with a local restaurant. Especially during the rapidly changing (stricter) measurements by the government a collaboration with either suppliers or supermarkets might be the reason a restaurant can survive.

The limited dishes of The TABASCO X Seoul Bird Collaboration

Located in the heart of Westfield Shepherd’s Bush, Seoul Bird will welcome dishes featuring the rich, sweet and garlicky flavour of TABASCO® Sriracha Sauce, including the indulgent ‘Burnin’ Bird Burger’ of crispy Korean fried chicken thighs tossed in TABASCO® Sriracha Sauce filled with smashed tater tots (mini hash brown potatoes), topped with crisp iceberg lettuce, pickled cucumbers, red onion & kewpie mayo. Elsewhere on the menu, there will be a side of Tater Tots with cheese sauce, drizzled with TABASCO® Sriracha Sauce and finished with kimchi pico de gallo, sour cream & coriander. Fried chicken and hot-sauce lovers alike will be able to enjoy these new dishes everyday accompanied by a bespoke Seoul Bird TABASCO® Sauce mini bottle on the side, ideal for those yearning to add a further kick.

Weekends at Seoul Bird will see another special collaboration dish take centre stage as the ‘Chilli Chicken and Wicked Waffles’, a nod to Judy’s dual heritage, joins the menu. The weekend plate will see Seoul Bird’s double-fried Korean chicken thighs generously drizzled with TABASCO® Sriracha Sauce and served on homemade cheesy waffles, available throughout the day and ideal for a decadent brunch or lunch. For the first 50 diners, they will be able to take away full-sized TABASCO® Sriracha Sauce bottle for a long-lasting taste at home.

To drink, there are bottles of Jinro Chamisul Fresh Soju, Korea’s favourite spirit, as well as Soju Apple Passion Fruit Cooler and Freedom Pale Ale. Korean Iced Teas are also served in biodegradable see-through pouches, available in two varieties – yuzu green and green plum with ginger.

Website: Seoul Bird and TABASCO®

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