Unfortunately Bi Bim Bap is now permanently closed. The building has been sold and our lease has expired. Thank you for the wonderful 13 years. Our customers has made this journey fun and memorable.
We will not be opening another Bi Bim Bap. In 2024 we will be opening a new concept dedicated to the pursuit of chasing perfection in food offered to the public.
WHAT ARE WE DOING NEXT?
Imagine what happens if a Chef that cooks 30 different items every night is put in an environment where they concentrate on only one item for the entire evening. The quality will be amazing! Give them complete freedom to cook anything they want and the level of creativity will be limitless.
Our next concept will be a restaurant that offers this environment to a rotation of international chefs that are interested in sharing their skills and imagination to do exactly this. The price and complexity of the meal will vary depending on what the chef wants to make that day. Instant noodles taken to the next level? Imported fish from Japan’s Tsukiji Market? Gourmet Vegan Meal filled with all the exotic local ingredients a chef can find? All I know is that it’s going to be the best quality food possible and that it changes every day.
Here is an example of something we are working on. A Korean Kobe/Wagyu/Black Angus comparison meal to taste the difference between the three cuts of beef. Why is Kobe and Wagyu so expensive? Is it worth it? If you don’t want to pay $2000 for a full Kobe Steak this is a less expensive way to find out. Three courses comprised of 2oz Kobe, 2oz Wagyu and 2oz AAA Black Angus. The first course starts with a simple grilling with a variety of seasoned salts. Second course of lightly seasoned Korean BBQ beef. The third course a beef enoki roll. All served with Korean side dishes and lettuce wraps. Still working on the details and will most likely change before it hits the table but this is just one idea from us.
I don’t know what the other Chefs are going to come up with but I can’t wait to try everything.
Pricing? That will depend on what the chef is cooking. We will be charging a fair market value.
Conditions from the chefs are reservations only. (2 weeks to 1 month ahead) No requests or alterations to the food. This is to minimize distractions so that each meal is timed and made the way the Chef has intended. Don’t worry, we will have nights where the meal will be gluten free, garlic/onion free, nut free, seafood free etc.
We are already getting requests and I’m sure all the Chefs will do their best to make a meal to fulfil the requests.
Location has not bee decided yet but we are actively looking in areas close to the GTA.
