If you're searching for an intimate dining experience that offers a fusion of unconventional flavors in New York's bustling Chinatown, you might want to try snagging a seat at Sunn's, a cozy 24-seat Korean eatery that's been making waves since its opening in late 2024.
Described as tiny but mighty, the restaurant located at 139 Division Street, demands nimbleness from its patrons, where space is at a premium and the menu, while concise, is packed with robust, meticulously crafted dishes, according to a recent article by Eater New York. Chef and owner Sunny Lee, former Blue Hill staffer, thrives in this minuscule environment and brings her patrons a uniquely personal dining experience, closely interacting with customers, whether at the chef's counter or zipping around the small space to drop off a treat or share a friendly greeting.
Getting a seat at Sunn's requires a bit of effort—required effort that's well worth it, walk-ins are a possibility if you time your visit right, but reservations are hard to come by given the restaurant's growing reputation and limited seating; their chef's counter in the back serving as a cozy, if not slightly cramped, culinary observation deck for solo diners seeking that hands-on connection with the kitchen's output.
The dishes, influenced by Lee's father and interpreted through Lee’s culinary lens, include flavors that push the boundaries of traditional Korean cuisine, an example is the tteokbokki "baked nonna-style" which Lee herself describes as "my tribute to Mario Carbone," as reported by Eater New York; this dish along with Sunn's salad, mayak kimbap, and dak mandu guk are just a few items that make up the perfectly curated order for any dining situation.
As ABC7 New York reveals, the restaurant's ethos, inspired by Lee's father who taught her to "break the rules", reflects in a menu peppered with unique offerings like kimchi stew with divergent ingredients such as baby corn and soppressata; it's all part of her quest to introduce more heat and exhilarating spice into her dishes, "I want more spice, sometimes I crave the chili heat of Szechuan food," Lee describes her drive for creating a menu that stands apart.
Sunn's success is a testament to Lee's passion and dedication to her craft—"This is the happiest I’ve ever been in my life," she told Eater New York—and for visitors fortunate enough to dine there, it offers not just a meal, but a harmonious blend of homely comfort and culinary adventurism.
