Welcome to Flying Pig Restaurants: Pacific Rim Flavors. Local Ingredients. Heavenly Taste.
Home of the famous Pork Belly Bun and the Duck Taco! We bring a creative approach to Pacific Rim
and Asian cuisine, using fresh, locally sourced ingredients steeped with a European style, which has
Angelinos chasing our Flying Pig trucks all over town.
Our goal is to make global cuisine more approachable.
Chef and Owner, Joe Kim’s, signature “death sauce,” leaves visitors squealing with delight. His
well-honed palate melds Eastern and Western flavors into an evolving menu, featuring exciting new
specials every week. Menus are dated to demonstrate our fresh, often seasonal, approach. We also
have a Cicerone certified beer sommelier on staff to help select the best brews to pair with your meal.
We are proud to be a food truck start-up success story and are expanding through-out the region with our
next restaurant location at the dining court at FIGat7th.
Visit LA’s newest restaurant experience, as well as our original location in the heart of Little Tokyo,
at 141 S. Central Avenue, between 1st and 2nd. Also follow our food truck online with our Flying Pig Truck Tracker
on our homepage, like us on Facebook and check us out on Twitter.
Joe Kim - Owner and Chef |
Brandon Corby - Executive Chef
Joe Kim, Owner and Chef
Owner, Chef and Entrepreneur, Joe Kim’s inspiration for naming his restaurants Flying Pig was simple: he believes in making the impossible, possible. "They say when the unimaginable come true, pigs will fly” Kim is fond of saying. Well pigs haven’t flown yet, but he has created one of the hottest new restaurant brands, that has taken Los Angeles by storm. A surfer, Le Cordon Bleu Chef and food innovator, Kim enjoys the risks and rewards of a good challenge.
Kim is a natural born entrepreneur. Born in Seoul, South Korea, Kim’s father started his own gemstone mining business at the age of 17, and his ambition and success allowed the family to travel the world. Kim picked up French, an eclectic international pallet and a strong love of the epicurean lifestyle. Instead of following his father into the gem business however, Kim felt compelled to strike out on his own.
Kim lived in Seoul, New York, Paris, Johannesburg, Rio de Janeiro, Buenos Aires, Hanoi, and Maui before calling Los Angeles home in 2008. He studied at the Le Cordon Bleu College of Culinary Arts in Los Angeles and hit the streets in his first Flying Pig Food Truck in 2010.
Kim’s goal was always to open a restaurant. He found the food truck to be an incredible marketing tool and a launchpad for his ambitions as a restaurateur. He could test new concepts, discover what people liked, and find out which Asian foods Californians most appreciated. Journalists caught on and helped him garner the attention he needed to entice investors and land his dream restaurant. Now he’s opening a second location with more in the works.
His favorite Flying Pig menu item is the Pork Belly Bao Bun, but he finds it tough to decide because he likes all of Flying Pig’s food.
Brandon Corby, Executive Chef
Chef Brandon Corby is a food visionary. His culinary goal: make global foods more approachable. He wants to bring recipes that have been popular in Asia for thousands of years to American diners and help them experience something they’ve never experienced before. He believes the fast service and low price point at Flying Pig, along with a few familiar names like taco and bao bun, will encourage customers to be more adventurous.
Corby was not always destined to be a chef. His parents wanted him to take over their family owned auto mechanic business in Port Huron, Michigan. But Corby felt a calling to cook and took off for New York at the age of 18 to study at the Culinary Institute of America.
Corby began his culinary experience under Master Chef Edward Leonard at the Westchester Country Club and participated in both the regional and national Culinary Olympics. He went on to study in China, learning medicinal and traditional Chinese cooking techniques.
Corby moved to Los Angeles in 2012 and honed his craft at popular restaurants Blue Dog Beer Tavern and West 4th and Jane, where he worked under celebrity chef Kyle Schutte. He joined the team at Flying Pig in December of 2012 and is excited to launch the second restaurant at FIGat7th soon.
Chef Corby’s favorite item, that he’s added to the menu thus far, is the Sticky Ribs. Come try Chef Corby’s innovative approach to Asian favorites!