Mister Tiger, a Korean restaurant in West Town, Chicago, was established in May 2025. It pays tribute to traditional home cooking and is a pivotal stage in Chef Min Lee’s culinary journey. Co-owned by Min Lee, her brother Charlie Park, and her husband Brian Lee, each brings a unique skill to the endeavor. Charlie Park, a product manager, oversees the bar and front operations, while Brian Lee, an attorney, manages the business operations.
The Inspiration Behind Mister Tiger
The restaurant honors Min Lee’s grandmother, Bong Kim, who cooked for the family after emigrating from Busan, South Korea. Min Lee, formerly a structural engineer, was motivated by her grandmother’s culinary legacy. She aimed to introduce this heritage to Chicago.
The menu includes dishes such as a contemporary woodae galbi. This dish features beef short ribs sliced into grill-ready pieces, presented along a large bone for visual impact. “We aim to offer traditional food,” said Min Lee. “But we also incorporate popular trends from Korea.”
Her signature dish, a meaty dino rib, involves deboning rib meat, marinating it overnight, cooking sous vide, and grilling it. The slices are crisped to reveal their umami flavors, accompanied by wasabi onion relish and roasted vegetables.
A Culinary Experience at Mister Tiger
During a visit, a sample of their offerings presented a striking array of flavors. The jeon pancakes, either kimchi or chive, reflect home-style cuisine. They stand out for their generosity in using ingredients, derived from Min Lee’s grandmother’s tradition.
The kimchi jeon is favored for its intense flavor, integrating house-fermented vegetables. The recipe insists on generous portions of kimchi, exemplifying its cultural roots.
A notable dish, the uni rice, combines buttery sea urchin roe with tobiko roe rice, kimchi, and vibrant pickles. It creates a satisfying mix over a heated bowl.
Desserts and Drinks
Dessert options include a yuja tiramisu and banana chocolate cannoli. The tiramisu substitutes espresso with yuzu marmalade tea, offering a tangy twist. The cannoli incorporates Korean Banana Flavored Milk for an indulgent filling.
A standout dessert is the sweet corn ice cream with soybean paste custard, complemented by caramel corn kernels. Chef Lee aimed for diversity in textures, achieved with Chef Esteban Nunez.
The bar offers innovative drinks. The nonalcoholic Home Remedy mixes Seedlip Grove 42 with yuja and candied ginger. Meanwhile, the Faithful Sue cocktail combines pisco with hints of the traditional Korean hwachae.
Traditional and Contemporary Korean Dishes
Among main dishes, glazed baby back ribs and Korean fried chicken nuggets delight guests, though the latter lost texture in sauce. The spicy soft tofu stew was unexpectedly mild, but the seasonal cold bibim noodles impressed with their perfect temperature and flavor, complemented by traditional garnishes.
The restaurant also encourages trying ssam platters with meals, though the recent cyclospora outbreak deterred some choices. Complimentary rice and banchan, including radish and cucumber kimchi, are available.
The Atmosphere and Culture
The restaurant features a dark minimalist interior and a neon art piece of a Korean tiger in a traditional hat, conveying the blend of tradition and innovation Mister Tiger embodies. “We embraced many ideas,” said Min Lee. “The tiger is a notable symbol in Korean culture that we wanted to present.”
Mister Tiger is located at 1132 W. Grand Ave., Chicago. It’s open Tuesday to Saturday from the afternoon to evening. For reservations or more information, visit mistertigerchicago.com.