Exceeded all expectations for an all you can eat chicken place. Each batch of chicken was freshly cooked, crispy skin and juicy meat. Including an unlimited iced tea selection, the whole meal was incredible value.

TL;DR: Just the whole idea behind this buffet brings me back to the book "The Birth of Korean Cool". In that book, from their entrance onto the world stage Korea just had to know how to make an impression and it was by being them, and careful planning. This fried chicken buffet rings true from those pages, taking an idea that already draws people in and putting it to the next level. Cooking everything very fresh, having a good, tempting variety, and supplanting it in a setting that feels like a secret hideout. Kai Kai lives up to its reputation for sure.

Often when it comes to my turn with picking the meals out, I have the next several choices lined up going possibly into the new year at any time. Things can change, mostly from circumstances that happen. With my friend, I was asking where about she worked and finding out it was in the old stomping grounds of St. Lucia, it only went from there. For so long I have so much good stuff about Kai Kai Chicken, and that Korean fried chicken is always a treat with so many choices around town - each of them pretty damn good. What I knew for so long was this might as well be on the back burner for a long time, maybe even having it beyond a hope to reach it. That situation was not to be anymore, and one night I met her on the other side of town for what would be a great night out.

After going down the stairs from the busy street just outside, the world completely transforms. While overall it may have a slightly crude outlay, the design is enough to have it feel like some sort of hangout to come after-hours - that in many ways is the case with all the university students just down the road. They have the added benefit of having additional space to spread out the tables, and the lighting is at just the right level to feel either calm or lively. For getting refreshments, plus cutlery and the needed serviettes (they will definitely be needed, that is no exaggeration), the bar is just off to the side and it will be enough to get anyone in the mood for some good chowing down.

Love them or lump them, one of the biggest problems with buffets can be the lines and trying to get where you want to grab what you want. It is one of the closest instances of foot traffic coming into a jam. Plus, much of the food has been sweating in those baine maires for a long time. Both of these aspects are remedied with a unique mode of customer service. Every table is given a laminated slip which has the selection of the different flavours of fried chicken, the different modes of loaded fries, plus all of the sides. This allows the clients to take their time deciding, and each table comes with a couple of textas to mark what items look good. After that, they give the slip to one of the waitstaff, who then takes it to the kitchen.

This mode works out pretty well all-round if it were from a personal perspective. Counter service may be all the rage in these parts, but the preference is always going to lean towards the table service. In addition to that, some folks can do well with deciding quickly but I am one that will always be jumping back and forth with what looks the best. Hence, novel methods including pressing the button, or the touch screen menu are greatly appreciated. Lastly,  it is a nice little nudge to the order slip that is given to restaurant kitchens. The food is done in a timely manner. Most fried chicken places, and Korean ones at that, appear to get the plates out as quickly as possible. Right here, the pace is more relaxed which allows clients to digest their recent meals and take it easy - that I especially like.

The star of the show at Kai Kai is their specialty fried chicken buffet. On it, there is a dozen different flavours, and half a dozen versions of loaded fries to compliment the chicken. That is the starting option, with the deluxe one only requiring a couple of dollars a pop more where they offer a motley crew of side dishes. With those side dishes, they could almost have a whole buffet just for them - it could easily work. For the drinks section - which is another addition to make to the buffet - they have several kinds of cold tea, and the usual sodas plus fruit juices, along with some Korean liquors, several beers, and all sorts of spirits.

Well, what other reason would I have made an effort to come all this way other than get that fried chicken buffet? It was the next tier option to order it, that was replete with the drinks bar that including all sorts of iced teas, an option for some milkshakes if that so appealed. The world was out oyster for the next couple of hours.

From the drinks bar, I went once and got some taro milk tea. Even after having it several times, I know the taste of taro but can't necessarily describe it. Personally, I reckon they could make milkshake flavours from it. The taste is mild, and pretty pleasant. Next to it were some jellies to add into the drink and make it a bubble tea. This wasn't so bad, as it skipped the prospect of going for bubble tea afterwards and finished the business straight away. That went down a treat.

I can't even remember which rounds were with which flavours of chicken, yet from memory it was two rounds of it and each round you can have up to three different flavours of chicken. Each time the chicken was nothing short of excellent. When the Koreans fry their chicken, it gets cooked twice which gives it an extra crispy coating, and a delicious glean. Even the original flavour is delicious, with plenty of salt going around. It is when the chicken if flavoured that the real fun begins. From the night, the flavours picked were Honey Soy (the sweet and sour, a common favourite for a reason), Soy Wasabi (a delightfully bitey delight that will set your mouth on fire), Goroumaru (a delicious, complex mixture of flavours, done in a Japanese style), Cajun (spicy and fiery, just how I like it), Zesty Lemon (and boy does the lemon come out), Yangnyum (a real spicy number, those Koreans know what they are doing). Half down, half to go, a great reason to return.

The sides are definitely tempting to get, and many of them are delicious. If you are here for the chicken, the big recommendation is to simply skip them in favour of getting more flavours of chicken into you - the loaded fries being an exception to the rule, those are definitely worth your while. Nevertheless, the range of sides they got on offer is eclectic and a bit international. The first round I snatched some up, getting the chicken nuggets, the duo of samosas and spring rolls, some macaroni cheese with three varieties of cheese, and onion rings.

A run down of each side goes as follows:
Chicken nuggets - a guilty pleasure that still remains from childhood, you know what they are. Inoffensive white meat that goes down a treat when in the right mood.
Samosas/spring rolls - these are fantastic when they are done right, but this lot was definitely the freezer aisle variety.
Onion rings - delicious. Good crumb, with sweet, juicy onion in the middle. When they are available, onion rings are the unsung hero companion to a burger - sorry fries.
Three cheese macaroni cheese - I could have easily had a whole bowl of this, with a strong, distinct mixture of cheeses thrown in, and the pasta was still hot. I would not have been surprised if butter was within the mix as well. The Dixie folks apparently like to pair fried chicken with macaroni cheese (among some other sides), and I can say it is a fantastic combination.

Both rounds of the chicken also came with a side of loaded fries, because it just couldn't be otherwise. First time around, it had to be the takoyaki fries. This had the distinctive flakes and sauce poured over, plus a good squirt of mayonaise. Just why I have been to all these western-fusion Japanese places, and not seen something like this is beyond me. They were delicious, and they could go down a real treat. If there is anything I know from pub and bar food, it is that loaded fries of any kind go down a treat each and every time. Second round was honey butter fries, putting the sweet with the savoury

Throwing just lone last hat into the ring, it made sense to end it on a sweet note by getting an order of the dessert. This varies by the day, and could well be anything. The lucky dip this night turned well in my favour, as it was chocolate mousse - basically, if it is chocolate I am happy with it. This was essentially the pudding cup variety, so it was what it was. It at least finished everything off on a good note.

Without mincing words of any kind, this was absolutely awesome. There is no joshing about in any way with this buffet, all that reputation that Kai Kai had built up with their buffet and their product was absolutely earned. It is like nothing else in town, has that vibe that it would be right in its element somewhere downtown, but being in the quiet suburbia is like that hideaway merely for club members. Plus, with the method of ordering it promises that every piece of food is piping hot and fresh straight from the cooker. This is me slowly turning into an old fossil, but this kind of stuff was not around in my salad days - if it were, I absolutely would have planted myself right in here on more than one occasion.

I don't often consider these days whether or not I would return somewhere again, but this is an absolute exception to that rule. Without a doubt. if someone were to suggest going here for whatever reason I would be absolutely 100% for it. Not only because the food is delicious, but the real draw for Kai Kai is that it has that "good time" atmosphere that leans well in its favour. For such a long time, Brisbane has lacked that niche where it balances a good night out, with one suited to either introverts or less party-focused people. Kai Kai has come onto the scene, proven to be that place, and all with an ingenuous spirit taking how Korean can distinguish itself in the cuisine market.