Mister Tiger: A Culinary Tribute to Korean Roots

Mister Tiger, a Korean eatery, opened as a tribute to a grandmother’s culinary heritage, now serving as a testament to a chef’s growth. Min Lee co-owns the restaurant with her brother Charlie Park and her husband, Brian Lee. The trio launched the establishment in West Town, Chicago, in May 2025. Park, previously a product manager, manages the bar and customer service, while attorney Brian Lee handles operations. Min Lee, once a structural engineer, now leads the kitchen.

“I grew up with my grandmother, eating her food,” Min Lee shared, referring to Bong Kim, who cooked for the family when they emigrated from Busan, South Korea. The chef aimed to bring that culinary experience to Chicago. Her meaty dino rib dish may not be her grandmother’s traditional galbi, as it reflects both tradition and modern Korean trends. Her version of woodae galbi presents grilled slices of beef short ribs on a dramatic, large bone.

Min Lee stated, “We want to share good food with good people.” The preparation of this signature dish is rigorous, involving marinating rib meat overnight, cooking it sous vide, and then grilling it. Each slice, crispy on the outside, reveals sweet soy flavors and tender meat inside. Paired with wasabi onion relish and roasted vegetables, the dish displays culinary skill.

The restaurant also offers jeon, a savory pancake made with kimchi or chives, honoring a tradition among Korean women. Min Lee’s kimchi jeon is a standout, thin and crispy, loaded with spicy fermented vegetables. She remarked, “It’s home style,” emphasizing quality ingredients akin to home-cooked meals. The dish serves as a tribute to her grandmother, who frequently made jeon for the family.

Another dish, uni rice, elevates Korean albap with sea urchin roe and pickled vegetables in a sizzling bowl. The dolsot bibimbap comes with tofu and assorted vegetables, under a sunny fried egg, served in a hot stone bowl.

Desserts include yuja tiramisu and banana chocolate cannoli, incorporating nostalgic Korean flavors. The sweet corn ice cream, with soybean paste custard and caramel corn, reflects respect for local Chicago tastes.

The drink menu features a Home Remedy drink, combining Seedlip Grove 42 with yuja and candied ginger, and the Faithful Sue cocktail, hinting at Korean hwachae punch.

Menu options also include glazed baby back ribs with gochujang and mozzarella, Korean fried chicken with tteokbokki, and seasonal cold bibim noodles in spicy sauce. The restaurant offers unlimited ssam platter refills, white rice, and banchan on request.

Min Lee acknowledges, “I’m not a trained chef,” yet her drive to share quality food is apparent. She appreciates her staff and ensures they contribute to a welcoming atmosphere. The restaurant space, with a dark interior and neon art of a Korean tiger, adds to the charm.

Mister Tiger’s address is 1132 W. Grand Ave., Chicago. It operates from Tuesday to Saturday with varied hours. The menu offers dishes at competitive prices, making for a noteworthy dining experience.