Giwa: A Charming Korean Eatery on Wellington Street

Since March 14, Giwa has opened its doors in the Verdun neighborhood, bringing a unique touch to the local culinary scene. This spot stands out for its refined and modern Korean cuisine, blending authenticity with creativity under the leadership of chef Alex Woo. Formerly of Nora Gray, Woo combines his culinary expertise and deep love for Korean food to deliver a fresh and exciting experience in Montreal.

Alex Woo embarked on this adventure to launch Giwa, drawing inspiration from his Korean roots and professional journey. “My goal is to modernize traditional Korean cuisine while preserving its authenticity. By merging classic flavors with international influences, I aim to create dishes that appeal to all palates. I want to share Korea’s rich culinary heritage with the world in a new and innovative way,” he explains.

The decor is simple yet charming, with a soothing ambiance. The space seats around forty guests, making it ideal for a family dinner, a night out with friends, or even a casual business meal.

The menu, crafted by Woo, showcases traditional Korean flavors with a contemporary twist. It’s divided into two categories: starters and Sot-Bap. Highlights among the starters include Gochu Twigim — green peppers stuffed with pork, tofu, and noodles — and Mulhew, a refreshing seafood salad. The house specialty is the Sot-Bap, a hearty “pot rice” dish served with your choice of seasonal fish or beef, vegetables, and an array of flavorful side dishes. Prices range from $10 to $20, making Giwa both affordable and high in quality.

To complement the food, Giwa offers a reasonably priced wine list focused mainly on Canadian labels, a few draft and bottled beers, soju, and Asian-inspired cocktails — including Somaek, made with fresh soju and lager.

Open Wednesday through Sunday from 5 PM, Giwa invites diners to explore bold new Korean flavors in a warm and welcoming setting.

Happy discovering!

Written by Jean-Philippe Tastet
Photography by Giwa

Last update: April 23, 2025

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