Latest news with #ramen
South China Morning Post
7 days ago
- Entertainment
- South China Morning Post
Hong Kong's latest openings, from chicken ramen to ultra-long tteokbokki
Ginza Kagari Ginza Kagari's tori paitan ramen. Photo: courtesy Ginza Kagari This Michelin-recommended Tokyo spot has arrived in Hong Kong, bringing its viral tori paitan ramen to K11 Art Mall. The broth is the star of the show and is made by simmering chicken carcasses for several hours to create a creamy, rich base packed with collagen. Aside from the original flavour, diners can also opt for truffle, shoyu and matcha versions. Shop B232, B2/F, K11 Art Mall, 18 Hanoi Road, Tsim Sha Tsui Ramen Samurai Ramen Samurai is housed in a grade-three listed shophouse. Photo: courtesy Ramen Samurai Housed in a 90-year-old, grade-three-listed shophouse in Kowloon, this viral ramen spot draws on Japan's bushido culture (bushido, or 'way of the warrior', is the guiding principle of the samurai). Expect dishes such as aged chicken Niboshi ramen, where diners can customise the ratio of the soup base, and what's billed as the world's first chicken soup pudding, a savoury dessert made with rich chicken broth in place of milk, topped with an aged mirin-based sauce. G/F, 3 Playing Field Road, Prince Edward Young Dabang Young Dabang's ultra-long tteokbokki. Photo: Young Dabang
Malay Mail
20-07-2025
- Business
- Malay Mail
FooTori doesn't chicken out on serving excellent ‘yakitori' in Kelana Jaya
PETALING JAYA, July 20 — In the last decade, the canon of Japanese food in the Klang Valley has grown from simple sushi and ramen places to include specialist tempura, soba and yakiniku restaurants, all executed with notable attention to detail. Even ramen has taken on a new polish, with focused, tightly curated shops emerging across the city. The most dramatic shift? The explosion of small, exclusive omakase-style sushi counters in the past five years, now seemingly everywhere, each offering its own take on refined, theatrical morsels of fish and rice, all for a couple hundred ringgit a pop. But one constant has been the izakaya scene. The allure of ice-cold, crisp Japanese beer, salty snacks and cheap skewers of grilled chicken has always sat well with the Klang Valley palate, with yakitori in particular gaining a strong following. For a while, any loud, rowdy izakaya was the place to find it, aside from longstanding yakitori specialists like Sumi-Ka in SS15 Subang Jaya. But just as ramen and sushi have been given the refined, polished treatment, yakitori is now starting to get the same. FooTori from the front. — Picture by Ethan Lau FooTori, which opened in Plaza Kelana Jaya in May, may not appear to be the epitome of sophistication at first glance. The central grilling area, framed by concrete and glass, feels more like a zoo exhibit than a grand stage for chefs. The rest of the furnishing is similarly austere. Grey exposed concrete features throughout, though it leans less towards industrial chic and more towards 'unfinished' chic. Still, some aspects have clearly been thought through. The air stays remarkably clear, without a hint of smoke. When we left, our clothes didn't carry any lingering scent, and the ventilation system manages all this without a horrid din. Being located in a commercial development as stark as this one probably doesn't help that perception. Three's company: sansho pepper, salt and pepper, and 'shichimi togarashi'. — Picture by Ethan Lau But this is the second restaurant by Chef Foo, formerly of Hinoiri in Bukit Jalil, who has already made this location work for his flagship, Sushi Foo, which is located just a few doors away. Foo spent close to 30 years working in Tokyo, and though he's known mostly for a sincere yet skilled take on sushi, he now intends to bring that same approach to yakitori. FooTori offers three levels of omakase: RM98 for eight skewers, four appetisers and a dessert; RM118 for 10 skewers; and RM138 for 12. It's a helpful introduction for those unfamiliar with the many different parts of a chicken. But for those already in the know, the à la carte menu is full of gems, if you know where to look. 'Kawa' or chicken skin, and 'sasami' or filet. — Picture by Ethan Lau Kawa, or chicken skin (RM6), is a delightful bite, shatteringly crisp and gleefully greasy. But it's the sasami, or filet (RM8), that shows there is more to the cooking here than meets the eye. When a cook places the stick in front of me, he explains that each piece of ghostly white meat is deliberately cooked to 'just done'. The centre is slightly pink, and it is undeniably on the rare side for chicken. He stresses the freshness of the bird being used, though he's happy to cook it further if I prefer. The chicken is still pink on the inside of the 'sasami'. — Picture by Ethan Lau On top of each piece is a daub of wasabi. It's a meaty, tender mouthful, and simply unlike any piece of white meat you will ever experience. I put my trust in the kitchen that night, just as I did nearly a decade ago at Yakitori Masakichi in Tokyo, which had been featured on Netflix's Ugly Delicious. That was the first time I encountered chicken prepared this way, down to the same presentation with the dabs of wasabi and the chicken grilled to medium rare. It was monumental for me then, and it is deeply satisfying for me now to see this becoming more common in the Klang Valley. Hopefully, it points to a shift in how diners approach and appreciate yakitori. Other parts may not require quite the same amount of guts to tackle, but they are no less impressive. 'Momo' or thigh, a second order of 'kawa', and 'obi' or inner thigh. — Picture by Ethan Lau Fans of dark meat will enjoy the momo, or thigh (RM6), and obi, or inner thigh (RM10), each offering a different expression of chicken at its most juicy and bouncy. Bonjiri, or tail (RM8), is essentially the butt, and while it has the potential to taste off, it's been prepared well here, retaining just enough fat for flavour and cartilage for crunch. On the topic of cartilage, the nankotsu or soft bone (RM6) is the ultimate stick for texture. 'Nankotsu' or soft bone and 'leba' or liver. — Picture by Ethan Lau Crunchy, snappy and perfect for dipping into the sansho pepper, salt or shichimi togarashi mix, cuts like this are what make yakitori such a good match for guzzling down pints of cold beer. It would be remiss not to mention the lush leba, or liver (RM8). Grilled with just a small hint of sweet tare, it avoids the unpleasant metallic notes of iron and leaves only a rich, creamy texture to enjoy. A calling card for any 'yakitori' place is the 'tsukune' or meatball. — Picture by Ethan Lau And finally, no yakitori place can be taken seriously without considering its tsukune, or meatball (RM6). FooTori's is tightly packed, with a slight crust from the caramelisation of the tare on the outside, and is a dream to dip and swirl through the raw egg yolk and sweet, salty tare mixture. At a glance, FooTori probably looks unassuming as all get out. A closer look reveals an attention to detail that belies its decor, and a mastery of preparation and technique that can only come from experience, something Foo, an older man who's done his time, wears plainly. But that's the whole idea: a simple, unpretentious set-up, from which he serves excellence. At a time when yakitori is starting to stretch beyond cheap, by-the-numbers izakaya food, FooTori arrives to stake its claim, particularly by not chickening out from serving 'rare' chicken. If this is where things are headed, I'm all for it. FooTori ぷ鸟 B-08-1, Plaza Kelana Jaya, Jalan SS 7/13A, Petaling Jaya, Selangor. Open Tuesday to Sunday, 5pm-12am Tel: 010-256 2279 Instagram: @foo_tori * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems. * Follow Ethan Lau on Instagram @eatenlau for more musings on food and mildly self-deprecating attempts at humour.
Arab News
18-07-2025
- Entertainment
- Arab News
Recipes for success: Chef Ross Shonhan offers advice and a tasty spaghetti mentaiko recipe
DUBAI: Raised on a cattle farm in rural Queensland, Australia, and starting his working life in a butcher's shop, Ross Shonhan is a man who knows his meat. For the latest updates, follow us on Instagram @ After honing his cooking skills in Australia, Shonhan moved to the UK, working at Asia de Cuba and The Dorchester, before moving to the US, where he helped launch Nobu Dallas as executive chef. But it was his return to London — and a shift towards modern Japanese cuisine — that was a defining point in his career, Shonhan says. As executive chef at ZUMA London, he deepened his understanding of Japanese technique, and eventually founded the Bone Daddies Group in 2011, which quickly gained a following for its ramen bars and creative approach to Japanese comfort food. More recently, Shonhan brought his fire-driven cooking style to the UAE, founding Netsu in Dubai and Strawfire in Abu Dhabi's Emirates Palace Mandarin Oriental — a restaurant that blends Japanese technique with bold, open-flame cooking. When you started out, what was the most common mistake you made? Trying to overcomplicate things. When you are young and eager, you want to impress, so you layer flavors, technique or garnishes, and often forget that restraint is just as powerful. Over time, I've learned to trust great ingredients. What's your top tip for amateur chefs? Taste everything as you go. It sounds basic, but it's amazing how many people season once at the end and hope for the best. Some slow-cooked foods, for example, taste better when they've been seasoned throughout the process. What one ingredient can instantly improve any dish? Acid — like citrus juice or a good vinegar. Whether it's a splash of rice vinegar in a salad or a bit of aged balsamic, acid lifts everything. It balances richness, sharpens flavors, and gives a dish structure. It's a critical part of the seasoning process. When you go out to eat, do you find yourself critiquing the food? Not consciously, but when you've been in kitchens and restaurants your whole life, it's hard not to notice the details. What's the most-common issue that you find in other restaurants? The biggest issue is inconsistency. What's your favorite cuisine to eat? I tend to gravitate towards simple places that execute well. I have some great Iranian restaurants near where I live and some brilliant Thai restaurants too. So, just family-run restaurants that have been going for years. What's your go-to dish if you have to cook something quickly at home? Rice noodles with courgette, chili and fish sauce. It's light and heathy but very tasty. It's actually my wife's recipe. It's a mid-week staple. What customer request or behavior most annoys you? I don't mind requests. Food is personal. But I find it tough when people don't respect the team. We work hard to create an experience, and hospitality is a two-way street. A bit of kindness costs nothing and I think you can judge a person on how they treat their waiter. What's your favorite dish to cook? Anything cooked over fire. It connects me to my childhood in the Australian outback. There's something timeless about cooking with flame; it strips things back to instinct and makes food taste more alive. What's the most difficult dish for you to get right? Creating a well-made broth requires patience, balance and discipline. It takes time and skill to develop the layers of flavor. That's also applicable to making sauces. As a head chef, what are you like? I'd say I'm direct, but not constantly shouting. Firm but fair, maybe. Kitchens are intense enough without unnecessary drama. I want my team to feel supported and clear about expectations. I value honesty, effort and curiosity, and I try to create an environment where people want to grow. Chef Ross' spaghetti mentaiko recipe For the Mentaiko mixture: 100g mentaiko 30g grapeseed oil 2g smoked sweet paprika powder For the spaghetti: 132g mentaiko mixture 200g butter 320g spaghetti (dry) 40g parmigiana (grated) 160g cream 35% 8g salt Juice from a half lemon Zest from a half lemon 20g chives (finely chopped) 8g kizami nori 60g pasta water Step 1 Place a pot with water without salt on the stove and bring it to a boil. Then cook the pasta according to the package directions or preferences. Step 2 While the spaghetti cooks, start with the mentaiko mixture. The whole mentaiko comes in the roe sack which has a tough outer skin. Cut the skin in, and scrape the roe with a spoon from the skin, then add it into a mixing bowl. Add the smocked paprika powder, grapeseed oil and grated parmigiana in and mix everything gently with a spatula and keep it on the side. Step 3 Place a pan on the stove and add the cream, salt and butter, then heat it up slowly until the butter has melted. Step 4 Add the cooked spaghetti to the pan with the cream and butter mixture. Stir until the sauce is nice and creamy. If the sauce starts to curdle or thickens too much, add a little bit from the pasta water until the sauce reaches a smooth consistency again. Step 5 Add the spaghetti and sauce to the mixing bowl containing the mentaiko mixture, add the juice of half a lemon, and mix gently. (Chopsticks or a meat fork work well for mixing this). You can add a little more pasta water If the sauce becomes too thick again. Step 6 For serving, we recommend using a meat fork and a large spoon and twist the spaghetti into a nest then place it in the center of your plate. Distribute the chives and kizami nori over the spaghetti and grate a little lemon zest over it.
Bloomberg
17-07-2025
- Business
- Bloomberg
Buldak Ramen's $8 Billion Success Story
Opinion Samyang Foods, the Korean company behind Buldak ramen, went from bankruptcy in the '90s to an $8 billion valuation now. Bloomberg Opinion Columnist Shuli Ren explains what investors sees in the viral noodles. (Source: Bloomberg)
CNA
16-07-2025
- Business
- CNA
Mensho Tokyo opens cheaper, fast-casual outlet in CBD serving ramen in lighter broth
When Mensho Tokyo first opened at Raffles City in 2024, it made waves – not just for its rich, creamy chicken soup (called tori paitan) and luxe toppings like A5 wagyu and truffle sauce, but also for its steep prices, with ramen bowls going as high as S$41 (US$30.90). That prompted plenty of chatter, but just a week after opening, the restaurant quietly revised its prices, lowering some items by up to S$10 to make the experience more accessible. The move worked – business picked up, and ramen fans were happy to enjoy the artisanal noodles at friendlier prices. Now, Mensho is taking things a step further with the launch of an even more affordable version of its ramen concept. Enter Mensho X, the first-ever fast-casual spin-off by Japanese ramen master, chef Tomoharu Shono. WORLD'S FIRST MENSHO X OUTLET IN SINGAPORE Singapore gets the world's first outlet, which opened on Monday (Jul 14) at 6 Battery Road, in the heart of Raffles Place. The space was previously occupied by Surrey Hills Deli (Mensho Singapore is brought in by the same parent company). While it's positioned as a fast-casual brand, Mensho X is not fully self-service. Guests place their orders by scanning a QR code at the table, but all food and drinks are still brought to them by staff. For the uninitiated, Mensho is a cult Japanese ramen chain with 18 outlets worldwide, including a Michelin Guide-approved one in San Francisco. It was founded in 2005 by ramen maestro Tomoharu Shono, 45. His restaurants have earned top honours in Japan, including the prestigious Tokyo Ramen of the Year award for Menya Shono in Shinjuku City (2014 to 2017) and the Ramen Walker Grand Prix in 2024 for Mensho Tokyo in Japan. The chef is known for pushing boundaries with his ramen – from incorporating foie gras to serving matcha-laced broths with whipped cream. For his first fast-casual ramen brand, Shono-san says he wanted something that 'reflects the rhythm of today's world – fast, bold and full of energy'. Mensho X is designed as a ramen pitstop for CBD folks who want something satisfying, but quick. To celebrate the official debut, Mensho X is treating diners to a complimentary smoked ajitama egg with every ramen purchase – but only for the first 100 customers each day from now until Jul 18, with one redemption per customer. WHAT'S DIFFERENT FROM MENSHO TOKYO? While Mensho Tokyo at Raffles City is sleek and more upmarket with a stone flour mill that grinds buckwheat flour in a room where noodles are made onsite, complete with 90 seats, glittering city views, and a million-dollar decor – Mensho X takes a decidedly different approach. The 46-seater ramen bar has a minimalist, cosy aesthetic that's more suitable for lunch breaks than long slurping sessions over cocktails. There is a mix of counter and table seating, though the team declined to reveal how much was spent on renovations here. RAMEN HERE MADE WITH MOCHI FLOUR Instead of Mensho Tokyo's signature wholewheat noodles made with stone-milled grains, Mensho X uses a unique flour blend specially developed for this new concept. The menu features three styles of noodles – ramen, tsukemen and mazemen – each crafted with a slightly different flour mix to complement the specific broth or sauce it's paired with. We're told that the Mochi Mochi Mazemen is made with a blend that includes wholewheat and mochi flour, which contributes to its extra chewy, bouncy texture. LOWER PRICES VS RAFFLES CITY OUTLET Prices are noticeably lower. Ramen here starts from S$17 for a tori paitan ramen, which comes with sake kasu marinated kurobuta pork rib-eye chashu, which has been marinated for 24 hours in sake lees (a by-product of sake production), then slow-cooked for 12 hours. And most bowls at Mensho X are priced under S$22. Compare that to Mensho Tokyo, where their classic tori paitan ramen costs S$19, and the fancier A5 wagyu shoyu aburasoba goes up to S$41. THE MENU Mensho X uses the same signature tori paitan soup as Mensho Tokyo, but the recipe has been tweaked for this more affordable offshoot. While both broths share the same chicken-based foundation, the version at Mensho Tokyo is richer and more full-bodied, made with a higher proportion of tori paitan stock and added vegetable broth for depth. In contrast, the version at Mensho X is lighter, infused with kelp, shiitake mushrooms and porcini, designed to suit the thinner, springier noodles used here. We're told that the lighter stock was a deliberate move – chef Shono felt that a delicate broth is more suitable for the CBD lunch crowd, who may not want something too heavy in the middle of a workday. FREE SERVING OF EXTRA CARBS IF YOU DESIRE Diners can also enjoy a complimentary first serving of kaedama – the Japanese term for an extra portion of noodles to enjoy with your remaining broth. A second top-up is available at S$3 (only applicable to regular ramen, not tsukemen or mazemen dishes.) FIREBIRD RAMEN, S$19 A spice-laden bowl of noodles made from a fiery blend of two chilli powders: Sichuan pepper and black garlic oil, steeped in hearty chicken soup and finished with kurobuta pork rib-eye chashu, king oyster mushroom menma (mushroom prepared to mimic bamboo shoots), red and green onions, fried garlic and spicy minced pork. MOCHI MOCHI MAZEMEN, S$18 Dry ramen made with Mensho X's signature bouncy noodles, dressed in a housemade mazemen sauce – a blend of tare sauce, lard and vegetable broth. It's topped with kurobuta pork rib-eye chashu, king oyster mushroom menma, red and green onions, marinated lard and nori. Served with a side of vegetable broth. TORI PAITAN TSUKEMEN, S$19 Featuring thin noodles served separately with a thicker tori paitan dipping soup infused with zesty yuzu juice on the side, topped with kurobuta chashu, king oyster mushroom menma, red and green onions, a wedge of lime and dusted with porcini powder. TORI PAITAN RAMEN WITH EGG YOLK, S$19 Thin noodles bathed in creamy chicken soup, topped with sake kasu-marinated kurobuta pork rib-eye chashu, king oyster mushroom menma, red and green onions and a silky pastuerised egg yolk for a silky finish. NORI IKURA RICE BOWL, S$12 Beyond ramen, Mensho X also offers a small selection of petite rice bowls designed for pairing with your bowl of noodles. This one features glossy salmon roe and shredded nori atop rice, finished with a soya-based tare for a burst of umami. SENTOSA OUTLET OPENING LATER THIS YEAR The Mensho Singapore folks have a third outlet in the pipeline, opening at Resorts World Sentosa sometime between September and October 2025. We hear that chef Shono will be returning to Singapore for the opening. While it'll still follow Mensho X's fast-casual format, a spokesperson tells us the Sentosa branch will have a more refined vibe compared to the Battery Road location. Expect store-exclusive dishes and seasonal specials at each outlet – so it's not a carbon copy experience.
