About Us
From Hawai'i roots to Downtown Los Angeles, BROKEN MOUTH carries a story shaped by family, home, and food that speaks for itself.
About Us
BROKEN MOUTH brings Korean homestyle food of Hawai'i to Downtown Los Angeles with the belief that food is a universal language. This page shares the meaning behind the name, the inspiration behind the concept, and the story that shaped it.
Behind The Name
In Hawai'i, locals use the phrase "Broke Da Mout" to describe food so good, one hardly has time to chew. The saying evolves on our journey from the Korean-Hawaii home to BROKEN MOUTH in Los Angeles.
That name carries the same energy our food is meant to deliver: bold, memorable, deeply satisfying, and impossible to forget after the first bite.
About Us
BROKEN MOUTH is an original food concept founded and operated by local Hawai'i boy, Tim Lee. From the fondest memories of childhood spent around the dinner table, we bring Korean homestyle food of Hawai'i to Downtown Los Angeles, in efforts to share Tim's love for food and family.
Our guests dining with us are invited to catch a glimpse into our home with the belief that food is a universal language, breaking boundaries across all cultures.
Our Story
Our local Kaimuki boy, Chef Lee, was born and raised on the island of Oahu. In a leap of faith, Tim relocated to the Mainland. After years in corporate restaurant management, he decided to throw caution to the wind and gave life to an eatery of his own.
We bring a little Los Angeles swagger to the charming local vibes represented at BROKEN MOUTH while staying true in paying homage to the roots of Hawai'i.
What It Means
BROKEN MOUTH is where Tim Lee's roots, memories, and love for the table come together in a way that feels welcoming, soulful, and personal.
The goal is not just to serve food. It is to share a piece of home and remind people that great meals can connect cultures without losing what makes them special.
What Makes It Different
BROKEN MOUTH is not built around a long list of disconnected dishes. The menu is tied together by a clear idea: Korean-Hawaiian food should feel generous, flavorful, and rooted in memory. Purple rice, plate lunches, musubi, sides, sauces, and homestyle proteins all point back to that same feeling.
That focus matters for guests because it makes the restaurant easier to understand. If you enjoy one dish, the rest of the menu gives you natural next steps instead of feeling random. Garlic shrimp leads toward plate lunches, musubi introduces purple rice, and the sides show how freshness and comfort can sit on the same tray.
For First-Time Guests
Start with the full menu if you already know what kind of meal you want. Use the food guide if you want help choosing between Original LA Meat Jun, garlic shrimp, tofu, teri chicken, musubi, sauces, and sides.
For practical planning, the visit page includes the address, map, hours, phone number, and Downtown Los Angeles notes. For deeper context, the blog explains the dishes one by one.