By hand
Made in the kitchen
Kimchi, tofu, dumplings and foundational sauces are prepared with recipes that honour Korean tradition.
Our story
Good food starts with motherly love.
A family-owned Korean kitchen, built in Johannesburg and guided by Mama Choi’s hands since 2016.
Since 2016
A Korean home, far from home.
Banchan began with a simple belief: food carries memory. The recipes, the table rituals and the instinct to feed people generously all travel together.
Kimchi, tofu and the majority of sauces and marinades are made in-house. Korean-imported settings and built-in grills complete an experience that feels recognisably Korean without losing its Johannesburg neighbourhood warmth.
2016Family-owned since
3Dining table styles
1Korean home in Parkmore
The Banchan difference
The small dishes say everything.
Banchan are the shared side dishes that gather around the main meal. They are variety, care and welcome made visible.
At the table
Cook, wrap, pass
The grill turns dinner into something everyone participates in—one piece, one lettuce wrap, one story at a time.
In the room
Warmly informal
Calling “jeo-gi-yo”, “imo” or “unni” across a busy room is part of the cosy, family-like rhythm of Korean dining.
Korea to Parkmore
Heritage carried to Johannesburg.
The flag is more than decoration here. Korean table culture shapes how Banchan cooks, serves and welcomes: many dishes at once, shared generously, with the meal unfolding together.
That spirit now lives in a red-brick corner of Parkmore, where the main dining hall centres the grills, the courtyard opens to greenery and the first-floor Tea Room holds the bigger celebrations.
Find Banchan in ParkmoreCome hungry
Pull up a chair.
The story makes more sense around the table—with a grill going, side dishes within reach and someone insisting you have another bite.