Ramen Lab 2.0
A playground built on the open concept of Ramen, with influences flying in from all over the world
Irasshai!!
What makes a good bowl of ramen? Outside of the usual comfort food options, are there room for experiments? We hope you will agree that the answer is a resounding YES!
Booking: For a booking of up to 6 people, the party can pick up to 3 options from the list below. How many of each option is completely up to you. For example, you can get 2x Mushroom Tantan, 2x Taiwanese Beef, 2x Tokushima; OR, it could be 4x Mushroom Tantan, 1x beef, 1x Tokushima.
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Mushroom Tantan
A staple option in most ramen shops, the tan tan men has its origin, much like ramen itself, in China. In lieu of the usual pork mince, we have opted for a vegan option using umami rich shiitake mushrooms, sauteed in the same spicy and pungent doubanjiang that gives tan tan men its signature kick. The broth is made with mushroom dashi and almond milk
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Miso Butter Corn MX
Also a popular option, miso butter corn (originaly hailing from the northern Japanese province of Hokkaido) undergoes a Mexican makeover. The signature slab of butter is “upgraded” to a lime and ancho chilli flavoured butter, whilst the broth is infused with a smoky chipotle chilli kick
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Tokushima
A regional favourite, hailing from the Tokushima prefecture in Shikoku island, the style is known for its sweet glazed thin slices of pork and the all-important raw egg yolk. The broth is a chicken paitan made with predominantly wings
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Taiwanese Beef
Pork reigns supreme in Japanese ramen shops but in Taiwan, beef is King. A ramen-ified version of the uber-popular Taiwanese red-brased beef noodles, the broth is made with gently simmered oxtail in a concoction of herbs, plus a significant kick coming from fresh chillies and doubanjiang
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Tom Yum
Probably THE most well-known soup from Thailand, we’ve made some slight adjustments to tom yum goong, reducing its sweetness and acidity, to fit in better in its new home of a ramen bowl. Toppings include shrimps of course, straw mushrooms, a kakiage (a type of tempura) made with salicornia and bacalhau, and a marinated egg made with fish sauce instead of the usual soy
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Ash Reshteh
A beloved fixture for the Persian new year feast, the original Ash Reshteh is a hearty soup with bits of noodles in it. The ramen version flips the narrative around but definitely retains the generous amount of herbs (coriander, mint, dill) in the broth. The Green Goddess of ramen