*The owners wished to keep their last names anonymous.
Warm, wooden walls, numerous booths and tables already set with cutlery, and an atmosphere that feels oddly comforting. This is Breton Road’s newest establishment: a Korean restaurant named Haludam, owned by husband and wife Mike and Jen, along with Jen’s mother.
“[Haludam] essentially means ‘Where you can feel the warmth of a mother’s touch in every meal, day by day’ in Korean,” Mike said. “So, the whole concept and idea behind the restaurant is you’re coming and having a meal that your mom would make in Korea. The building is all designed as an older-style Korean home would be, with all the wood. We want you to walk in the doors and feel like you’re at home, feel warmed and welcomed, and then you’re going to get a nice, delicious meal, as if it were made for you by your mom.”
In the mid-1990s, Jen’s family immigrated from Korea to Grand Rapids. In Korea, the family owned a restaurant, similar to Haludam today. After they sold their previous business in Grand Rapids last year, Jen’s mother revealed a longtime dream held ever since immigrating to the United States—opening a Korean restaurant to bring the cuisine’s flavors and life to the local community.
However, the idea didn’t come without its challenges. When a catering/takeout business attempt fell short, the owners felt discouraged. Looking at food truck and lot availability, they were pleasantly surprised to find the convenient location on Breton Road. Sushi Kuni, a Japanese/Korean fusion restaurant, shut its doors in June after 15 years, leaving an open lease with the perfect amount of space for Haludam.
Then, the design process began. Inspired by the classic style of a Korean home, the owners worked diligently to create an environment that was reminiscent of their childhood in Korea. Not only that, but the menu also had an intense planning stage. In the end, the dishes that comprise the menu are some of the most meaningful to the owners’ family and to Korean culture.
“The LA Beef Short Ribs, pronounced ‘galbi,’ is a really meaningful dish in Korea,” Mike said. “Typically, when you serve it, it’s at a special family occasion. So, that’s one thing we wanted to make sure was on the menu. Then, the seolleongtang is an oxtail bone broth soup that we have to cook for about 12 hours, just to get the broth right. That’s another special we wanted to have, because it’s not something that a lot of [Korean] restaurants serve. We have some Korean staples as well: bulgogi, spicy stir-fried pork, and spicy stir-fried squid and octopus. Those are more of your traditional Korean protein entrees.”
Since their soft opening on Sept. 5, Haludam has found massive success. With a current average rating of five stars on Google reviews and many happy customers, Mike and Jen are pleased with their present stage of business. Although a grand opening date is yet to be determined, they hope it will be sometime in September.
The main conveyor of Haludam’s success is their Instagram account. With near-daily updates about new dishes, opening stages, and private events, they’ve amassed a following of almost 700 followers since June. Through their page, they’re able to connect with the community, especially the younger generation, and encourage them to experience what Haludam is all about: kindness.
“The one thing we really want to do is to inject kindness and positivity back into the surrounding areas,” Mike said. “We are both of a younger generation, and through our Instagram page, we want to create a following of like-minded, good-hearted people who want to spread kindness and love. So, we’re going to try to start doing that through our Instagram page once we fully open. [Our goal] is to have a nice family atmosphere and bring a positive nature back to the area around our restaurant.”
As their popularity expands, Haludam is planning to participate in local food shows and events in the near future. However, expansion brings unprecedented hardship. Along with rising costs of operation for small businesses, negative feedback from customers and critics can also weigh down a restaurant’s potential. Even so, the owners at Haludam remain strong, knowing that criticism can be taken with a grain of salt.
“There is always negative reception both at our restaurant and in life,” Jen said. “We handle it the same way by staying true to ourselves and understanding that negative feedback is important to help us improve and get better. Mistakes are a normal part of life and are going to happen, so we look at everything as a learning opportunity. We always tell [our] customers that we appreciate their feedback, both good or bad.”
Through overcoming the hurdles that challenge any small independent business, the owners of Haludam believe that the risk of operating their independent business was well worth it. Even though they are only in their first couple of weeks of enterprise, the community that has already been built around the restaurant is incredibly supportive. For any aspiring entrepreneur, passion is the most important component.
“The advice that we would give anyone [looking to start a business] is to pour your heart into your passion, never turn away any opportunity, and never be afraid to fail or to make a mistake,” Jen said.
With a welcoming environment, staple Korean dishes infused with love, and a staff that cares deeply about its customers, Haludam is a restaurant well worth visiting. Not only will customers experience a meal that is delicious, but they will also leave with a comforting feeling in their chest, warm with the knowledge that community thrives inside Haludam.
“At Haludam, we believe food is more than just a meal,” Jen said. “It’s a way to share kindness one plate at a time.”
