#ramen

#ramen

Supa Ya Ramen left a big, noodle-shaped hole in the London culinary landscape when its Peckham and Dalston restaurants closed, but this month the brand has made a Lazarus-like return. Chef Luke Findlay's Supa Ya relaunches this week at Arcade in Tottenham Court Road, with the central London foodhall serving up their signature roast chicken and corn ramen, as well as a maple-glazed pumpkin and chilli crunch bowl,

The best hole-in-the-wall restaurants act as a delicious secret in your city. They're also a great way to learn how locals really eat whenever you're traveling. They're often cheap with no frills, instead offering a unique ambiance and irresistible food. This is especially key in a food destination like New York where you can get distracted by over-hyped and pricey spots or by tourist-trap eateries.

Kirimachi Ramen feels like it was tailor-made for workday lunches or dinners. Small tables are almost always free, so you and your most trusted colleague can gossip in private, and picnic-style benches are also available for manager-sponsored team outings. Add in the fact that it's open later than most Embarcadero Center spots (until 6:30pm), and all the conditions are right for an efficient escape from the office.

Beneath the Brattle Theater, you'll find this hip, subterranean New American restaurant that's perfect for a night out. While you're browsing the menu, think of ordering the basil pasta served with carrot bolognese, the Secret Burger on a house-made roll, or the Loch Duart salmon served with ratatouille. Don't miss out on dessert - the smoked chocolate bread pudding is a winner in our book.

This viral Kewpie mayo ramen hack transforms basic instant ramen into a rich, velvety gourmet soup with minimal effort, using Kewpie mayonnaise and a six-minute egg.

Mensho Ramen in Culver City offers a rich chicken-based broth with innovative toppings, showcasing a standout ramen experience that rivals Japan's best.

With so many possible combinations of broth, noodles, and toppings, ramen is almost limitless. Chefs may also choose based on what they want the final product to be.

At ramen restaurants, soy sauce, rice vinegar, and chili oil aren't meant for ramen; they're designed for gyoza, a popular dipping dish.