Created by Brisbane-based design firm Clui Design, the super cute facade stars a bright yellow kombi van towing a funky retro caravan. While hidden inside is a bar, kitchen and small dining space.

Yes, it’s a little kitsch, but in the best possible way. And when the menu is almost entirely dedicated to deep-fried Korean chicken, it’s a twist that works.

But owner Sunny Lim (behind Sydney and Melbourne eateries Sushi & Nori, Marae Izakaya, Sushi Canteen and Emporium Sushi Hon) isn’t simply relying on the gimmick to draw customers in, he’s ensured some seriously good poultry is being pumped out. Diners have the choice of five types of chicken – original, soy garlic, Korean chilli, snow cheese and crazy-hot chilli – all served in either a whole or half bird portion.

The sound of the “crazy-hot” ($17 for a half portion) draws us in like a bull to a red flag, but the chef has his concerns. As I try to order at the counter, he warns me against it, saying it’s “too hot”. I tell him spicy food is not an issue, but he insists I try some first – handing over a little cup filled with the chilli sauce and a spoon.

His concern is sweet – and apparently quite common across Korea according to my guest who has just returned from the Asian country – but completely unjustified. The sauce registers a slight tingle on the tongue at most, however what it lacks in ear-steaming heat, the sticky, rose-hued, almost caramel-like mixture makes up for in finger lickin’ delight when soaked into the juicy chicken pieces.

Equally good is the original ($16/half portion) with its well-seasoned, ultra crisp coating, with a crunch that echoes in your ears with every bite.

Want to pimp up the original? Then try the snow cheese ($17/half portion), starring golden pieces of bird dusted with a super sweet, cheese-like powder, quite probably made from only about 20 per cent cheese and the rest corn starch, fat and seasonings. It’s the type of food that’s so wrong it’s right.

Another must is the rice cake skewers ($5) – traditional puffy rice balls almost like gnocchi that arrive coated in a sweet chilli sauce. They’re the perfect match to an ice cold beer from the short, Asian-focused drinks list.

As this is pretty much a gourmet takeaway, service is swift and friendly, however you won’t find anyone topping up your water glass or fluffing over your every need. But who cares? When you’re elbows deep in tasty chicken, with sauce smeared across your face, trying to make polite conversation with waitstaff is really the last thing anyone wants.

So grab the wet wipes off the table, choose your chicken and get ready to hashtag #cheatday.

This review originally appeared on couriermail.com.au.