For the moms, I hope you had a great day being celebrated for Mother’s Day. For the family, I hope my last minute five-step plan helped to celebrate the special mom in your life. Please save it and use it for any other day to celebrate the special people in your family, any day of the week.
Still on a high from my fabulous Thai experience at Sappesian, I was then invited to try out a new Korean fast-casual concept in midtown west last week and their limited-time collaboration (ending May 24) with bibigo, a Korean food brand. My chance encounter at Ongi and my love of Asian foods would make the answer ‘dang-yeon-hi ne’ (an absolute yes)!
I hopped on the A train to 34th Street and made my way to SOPO (463 7th Avenue). I was instantly greeted by owner, Tae Kim, and Executive Chef Dennis Hong. Kim gave me an overview of the concept of SOPO, ‘small parcel’ or ‘care package,’ and how its design aligns to their traditional Korean heritage, from the colors red (gochujang, red chili paste), white (rice), and black (hospitality), to the vaulted and textured ceiling resembling a dosirak (a Korean compartmentalized lunch box), all built to showcase their food offerings.
Chef Hong was ready for me to get to the food, and I certainly did not object. If the varied banchan (side dishes), house-made sauces, and red enameled cast-iron pots filled with warm proteins hadn’t already won me over, Kim’s mention of their in-house machine that rolls fresh kimbap (seaweed and rice wrapped around cooked proteins and pickled ingredients) did the trick. After presenting me with two traditional Korean beverages — a nutty Oksusu-cha (iced corn tea) and a sweet Bae (pear-based drink) — I was seated in what felt like the red jewel box of the 900-square-foot space.
While I waited for my meal, Kim brought out SOPO’s four signature sauces — Ssam Aioli, Fire Sauce, Perilla Princess (an homage to green goddess dressing), and Sweet Heat — plus the limited SOPO x bibigo collab: the Kimchi Perilla Verde sauce. I wouldn’t appreciate the full power of these sauces until I was home on my couch, devouring the two kimbap (beef bulgogi and spicy pork) they sent me home with along with my leftovers.
Finally, I was digging into a gorgeous ‘sopo’ (using the name in a sentence!) consisting of purple rice with fried seaweed, SOPO greens, kimchi, and the two collaboration stars: Kimchi BBQ Chicken and Sweet Piquillo Gimmari (a crispy seaweed roll filled with japchae, a sweet potato starch noodle). If this wasn’t enough, I also dove into their saucy dumplings (a must for my texture enthusiasts), cucumber kimchi, and garlic broccoli. The food is incredible; Chef Hong’s Michelin pedigree, having worked at Le Bernardin and for Jean-Georges, is present in every morsel.
SOPO is a must-visit. I will be back for more kimbap (OBSESSED!) and for their next collaboration with OMA (May 26–June 12), featuring beef and plant-based miyeok-guk (seaweed soup) — a dish traditionally served for postpartum recovery.
Kim is intentional in all things SOPO, from the design, the quality of ingredients and the authenticity of the food, to the happiness of the customers and the growth of the business. From one University of Pennsylvania, Wharton School alum to another: Tae and team, you’ve done good. Now keep going and gamsahamnida.
Thanks for reading and happy eating!
Questions, comments, requests, feedback, invitations! Email us at AmNewsFOOD@SCHOPnyc.com. Follow us on Instagram and Facebook, @NYAmNewsFOOD.
Kysha Harris is a chef, culinary producer, and food editor for the NY Amsterdam News. As a consultant and owner of SCHOP!, a personalized food service in NYC for over 23 years, she remains on the hunt for the city’s next great bite. Follow her on Instagram and on Facebook, @SCHOPnyc.