FEBRUARY 2017 I BOROMAG.COM 11 TREND Poke is a raw fish salad that originated in Hawaii. It has become popular nationwide, partly because of the recent pivot by Americans to eat healthier food, Katie Kim said. PokeLICious’ menu is strongly inspired by the duo’s love of traveling. Each bowl is named after a city they have visited and includes ingredients that are popular in each country’s dishes. For example, the Tokyo poke bowl includes ginger and eel sauce while the Mexico City poke bowl includes pico de gallo, mango and pineapple. “Other poke places, they offer spicy tuna, which is classic poke but we're different from the other places in that our signature bowl is based off of the countries that have famous seasoning and food,” Katie Kim said. Patrons will also be able to create their own bowls and choose from different bases like green tea white rice and from a plethora of seasonings, toppings, sauces and garnishes. In the spring, PokeLICious will also offer fresh juices. Sam Kim will still keep his day job as a real estate broker and Katie Kim will work on PokeLICious full time. She said that she has always wanted to work in the food industry and encourages others who are interested to pursue it. “We’ve been always wanting to go into the food industry,” Katie Kim said. “We’re really young and we don’t have a lot of money, but that’s how we started with Bricktown Bagels. If you’re really interested in the food industry, there’s always an option even if you don’t have that much money. People think that if you want to operate a restaurants it costs a lot of money but there’s always a way.” PokeLICious is open from 11:30 a.m. to 8 p.m., but that will change when KSFC begins to operate. Photos: Angela Matua
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