There are some especially assertive Vietnamese bowls to try, plus one spot serving Lao and Thai specialties, fragrant and flavorful, some downright funky.
They’re taking rice and turning it into fresh-made noodles that form the foundation of the menu.
Three self-described "frenemies" who individually own ramen shops in Nagoya have joined forces to—they mutually say—"bring authentic ramen to the world." Expect bold flavors.
True ramen fans will slurp soup even on a hot summer day. But if you're looking for a cooler alternative, Hokkaido Ramen Santouka is serving up seasonal noodles that will satisfy.
Noodles have special meaning in so many Asian cultures, ranging from longevity to general health to luck to fortune. Here are some of the best in the Seattle area.
Embrace the quirky experience, and you're in for a delicious bargain and some of the best Thai food in town.
Little Ting's serves my favorite noodles two ways: you po mian and "in ribs and seaweed soup."
Seattle's soba maker starts making ramen. And sets the bar high in the process.
After a tonkotsu ramen immersion in Fukuoka (and Tokyo), I return to Seattle to try three new restaurants serving the same style of ramen here. One is great, one is good...and one is a flop.
If you’re trying to make authentic Japanese ramen, continue to call it by its original name: ramen. But if you’re not trying to be authentic, then let’s call your creation something new: Wramen.
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