Sean Hyun has spent a long time waiting for the right moment to enter the hospitality industry. After spending a decade working first as a kitchen apprentice and then in the commercial business sector, 2020 was the year he took the leap. In December Sean opened FryDays Bar & Kitchen, a crisp and modern eatery and drinking spot located in the street-front space underneath what was once live-music venue The Hi-Fi (more recently known as Max Watt’s House of Music). After years keeping tabs on West End’s dining scene, Sean decided to take on the space for his dream venture – the idea for which spawned out of his dissatisfaction with contemporary drinking food. After too many bowls of unsatisfactory chips, mounds of dry wedges and plates of soggy nachos, Sean figured the snacking experience could be enhanced. Taking some inspirational cues from popular Korean fried-chicken and beer halls and other Asian culinary scenes, Sean crafted a modern and multicultural offering that is both comprehensive yet casual. A sturdy central bar anchors the FryDays space, which has been given a contemporary aesthetic overhaul featuring a colour scheme of white, blonde timber, copper and brick. Airy footpath dining and ample interior seating provides space for more than 100 patrons without restrictions.

The FryDays offering has been explicitly designed to cater to all comers, be it those craving a post-work knock off, groups of hungry dinner hunters or nosh-seeking night owls. The food menu is divided into three sections – light snacks, meals and chicken (a newly introduced vegan and gluten-free section also contains a host of diet-friendly alternatives). As you can guess from the name of the venue, more than a few of the menu’s morsels have seen time in the deep fryer. The entrees list features deep-fried sushi rolls, squid rings, tofu bites, vegetables, oysters and even bars of cheese, while fried-chicken fanatics can feast on medium and large platters of boneless wings, with flavours ranging from original crispy, sweet chilli and smoky barbecue to sour and spicy, teriyaki and cream-sauce coated varieties. Don’t love a crispy exterior? Don’t panic – there’s plenty of non-fried fare to pick from. The meal section is where one can find a selection of wraps (vegetable, grilled barbecue chicken and grilled wagyu), salads, chicken cutlets and pork cutlets. What good are bar snacks without drinks to accompany? The FryDays bar dispenses craft beer from Stone & Wood, Young Henrys and Feral Brewing Co. and a tight selection of classic cocktails, while the wine list covers all the major groups with a selection of predominantly Australian drops.

FryDays Bar & Kitchen is now open until midnight seven days a week! Be sure to check the Stumble Guide for more details.