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Jan 1, 2011 06:47 AM

Bon Chon Chicken- Disgusting!!

Went to Bon Chon Chicken in Allston last night and it was easily the worst meal I've had in years. The new Bon Chon is where Toki use to be located.

First of all it took 30 min for the chicken to arrive and I was expecting the famous Bon Chon fried chicken. It turned out to be the worst chicken I have ever had. The crust was thick and overfried, the chicken was bone dry and tasteless. The chicken tasted days old and fried days ago. We only ate maybe 7 pieces out of the the 30 on the plate.

The place felt unprofessional and looks like it's run by students. "Sushi" chefs are wearing baseball hats in a crooked manner and the crew was wearing ragged t shirts. They have korean hip hop music running in the background and the lighting felt weird.

They need to make some serious changes starting with the food or they will go out of business in a few months.

Why did the old Toki leave?

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  1. I've never been here and don't have a dog in this hunt.

    I'm indifferent as to whether the staff had their hats on sideways/backwards/front ward or the state of their T shirts. I guess this to be a casual restaurant and it was NYE for them too. The music and lighting may have been weird to you but probably not to the people that were working...maybe a good reason to not go out on NYE

    I do question why you didn't raise the isse at the time of inedible food..7 of 30 chicken pieces...subpar. I wasn't there but I'd bet if you complained politely they'd have done something for you. Maybe recook. It does take about 30 min to cook properly. Complaining on CH is going to get you, "oh that's too bad" at best.

    Restaurant problems are better resolved in person on the spot than an internet posting after the fact.

    10 Replies
    1. re: 9lives

      I don't mind casual restaurants and actually like restaurants with a hip vibe. They way they dress at Coppa is relaxed with jeans and plaid shirts, but they look cool to me. The lighting was just weird, like the lighting you get in a cafeteria, or a in hole in the wall in Chinatown.

      I was seriously going to complain about the chicken, but it took over 30 minutes to make, and I didn't want to wait another 30 minutes for them to fix it. We had appetizers earlier which were almost equally as bad so i figured perhaps their food is just not good.

      I was really looking forward to eating some good fried chicken from reading some reviews and I was SO disappointed.

      Perhaps it was just a New Year off day for them?
      Anyone else have experiences at the new Bon Chon?

      253 Shawmut Ave, Boston, MA 02118

      1. re: Torolover

        Like I said, I've never been...and I don't question your experience, but if the food sucks, bring it to their attention when they have a better oppty to rectify...if you don't want to stay for 30 more mins, get a credit for a future meal. It sounds like it was staffed by the people they could get to work on NYE..and maybe they would have rather been out with their friends. Maybe call the owner and tell your story.

        My point is that you should give the place a chance to make things right.

        Love your screen name..:)

        #3 is the toro

        1. re: 9lives

          perhaps the OP did not feel comfortable bringing this up with the management in the middle of the meal. I believe that It is management's job to ask customers if everything is okay.

          If the waiter saw that only 7/30 wings were eaten and did not enquire "if everything was ok," well, that reflects the attitude of the restaurant.

          1. re: CambridgeFoodie

            That's reasonable. I had in issue at Ruth Chris where I didn't want to make a complaint in front of my lunch.

            I notified the mgr the next day and he gave me a generous gift cert. for next time (unused 2 years later)

            In my situation, the hostess was incredibly rude to my DC, who arrived before me.

            I've gone to dinner at the now defunct Sage and were ruuning 15 mins late. We called the restaurant. The Host told us we were "lucky" we arrived within the 15 min cuz he was going to give our table away. Nobody said anything til we wer seated but the consensus was not that we were lucky, but that the restaurant was lucky that they had a $500 ticket.

            I wrote Tony Susi the next day and he wrote back and apologized. Fair enough.

            As to the bon bon chicken, I think we've established that it was a green NYE crew...not the A team and it's a risk of dining out on NYE.

            It's still not too late to register a complaint; which will yield more or the same result as posting here.

            Sorry Torolover had a bad experience...and trying to have an intellectual conversation about an Ethnic joint in Allston and their attitude on NYE really has no bearing on anything.

            1. re: 9lives

              Call Henry at the restaurant and explain what you posted here. No promises..but I imagine he'll do something for you

              617 254 6888. he's not in right now but will be later.

          2. re: 9lives

            toro porno at its finest! where's that blowtorch?

            1. re: barleywino

              BW... pretty sure you had a fresh taste..but definitley no blow torch.

              Happy 2011!

          3. re: Torolover

            I can't speak to the quality of the food since the new opening, but the wait is not unusual for the chicken. Even in the Privus days, the server always told us that because each batch was made to order it takes at least 30 minutes before they come out.

            If you give it another try, I hope you enjoy your meal better, but I don't think the chicken will come any faster.

            1. re: kobuta

              Rule #5 Never expect exceptional food and service on NYE, Valentine's Day and Mother's Day. The name of the game on these insane restaurant days is "Burn and Turn"!

        2. had a completely different experience. Went Saturday around 5pm, and was in love with the fried chicken. Already planning on going back tomorrow for lunch,

          5 Replies
          1. re: rchudy

            I tried it this evening as well and my experience mirrors yours. Loved the chicken, crispy skin, juicy meat on the inside. Got a large order half SoyGarlic half Spicy. Not one piece left.

            1. re: Matt H

              We went opening weekend, and while it was chaotic, the chicken was perfect, crispy, juicy, and mouth numbingly hot. This sounds like a NYE problem, which as others have stated, is why I never eat out on NYE, Mother's or Valentine's Day.

              1. re: kimfair1

                Perhaps it was a NYE thing. I will try it again soon and report back. Thanks for everyone's advice!

                1. re: Torolover

                  I honestly hope it was since I love that chicken (even with the 30-45 minute wait for it), and would hate for it to have gone downhill so fast.

                  1. re: kimfair1

                    I was at Bon Chon Chicken last night, and we had a great meal. We got there about 8:30PM, and had a 20 minute wait for a table. I found the service from the foh and the waitstaff v. professional and attentive. We had the pork rolls, the avocado salad, crispy salmon salad, as well as the chicken, which comes with cole slaw and radish cubes. Everything was absolutely delicious, and fresh. The pork rolls were outstanding, v. light and fluffy. The crispy salmon salad is a beautiful presentation. It had inside the ball of crispy salmon the avocado salad. I would just get that next time. The chicken was terrific, very fresh and moist. I wouldn't recommend the sangria, but the chilled sake was v. good. The people seated adjacent had the Godzilla roll, and we're planning to include it in our next visit.

          2. Finally made it there - went at around 3:30 on Sunday, figuring it woudln't be too crowded. Definitely a good number of tables full, but we were seated immediately. We avoided the sushi, having geared ourselves up for a chicken eating marathon. We did get the obligatory Momofukoid pork buns, which were excellent (though the bread was a little tough). We also had the soy pork belly, corn with cheese, and scallops in spicy mayo with mushrooms. All very good, but not mind-blowing. The corn tasted like it came from a jolly green giant can, but the cheese/corn/"krab" combo was quite good.

            We got a wing/drum combo, half in the soy glaze, half spicy, and also tenders (also half soy half spicy). This stuff rocked my world - they were all incredibly crispy, yet tender, and the spicy glaze was VERY spicy (the waitress did remark that it was unusually hot that day). I could taste habanero in there, and sweetness, but after a while, just pain (in a good way). The soy glaze was also really good. The cole slaw that came with it was some of the best I've had in a while, with a hint of garlic. I also loved the sweet pickled daikon cubes.

            Definitely will go back, though next time maybe I'll order some dairy products to dull the sweet pain.