Pochawa Grill had been using a photo-led menu alongside ordering machines at each table. During the redevelopment, the restaurant was also moving towards a more staff-led service model, with staff expected to introduce dishes directly to customers rather than leaving them to navigate the ordering process alone.
A new Head Chef also introduced a different philosophy for how the menu should work. Rather than showing every dish, he wanted customers to imagine the food. Photography would move to posters and other promotional materials, while the menu itself would become something people read instead of something they scanned visually.
At the same time, the team wanted to keep Korean dish names rather than replacing them with familiar English equivalents. The ambition was for customers to become familiar with those names over time, just as words like sushi, ramen, kimchi and matcha have become part of everyday English.