California native Drew Kim and his partners, chefs Danny Lee and Scott Drewno, bring to the shores of California their East Coast-born restaurant that mixes Chinese and Korean (get it, Chi-Ko?) flavors with modern cooking techniques. Start with wok-blistered Chinese broccoli or Korean fried chicken wings then turn to the orange-ish chicken or Korean sweet potato noodles for the main dishes of the night. For a uniquely SoCal dish, the Encinitas location has The San Diego Spice Bag complete with crispy shrimp, tater tots and chili miso aioli — a nod to nearby DB Hacker’s Seafood Café. For an interactive experience, groups of two or four people can sit at one of only a few available counter seats and watch the action in the kitchen.