Pork Ramen
A few weeks ago I had the chance to check out Ejay Rin in the Corrugated Box Building in Manchester (just the block down from Legends). The establishment is the brainchild of my friends, Bill Foster (Zed Café) and Andy Howell (Café Rustica). Between my conflict of interest and the fact that I know very little about the cuisine, you will have to take my musings with a grain of salt. Then again, I wouldn’t ever intentionally point you somewhere that I didn’t like.
Enough with that disclosure crap…… Check this place out!
I was there as part of a soft opening so I only got to try a few different items. They included the House made pickle plate, the Tuna Sashimi with Kombu salad, Pulled pork and kimchi steamed bun, Pork Belly steamed bun (pickled cucumber and radish, hoisin sauce) , and the Pork Ramen (Pulled pork, pork belly, poached egg, fishball, nori, scallion, pickled vegetables).
The flavors challenged my palate, and yet I still enjoyed them immensely. Foster is doing some really good work, and it should only improve over time.
I consider the prices extremely reasonable. Nothing on the menu is over $12, and according to @shedrivesajimmy there is champagne for $34 a bottle. There is no reason that two can’t comfortably dine for under $35 (alcohol not included).
I was there as well, and having eaten at places on the West Coast that do similar dishes, I found it to be a tad too subtle. The stock for the noodles was on the bland side. Some ginger or galangal might give it a bit more ooomph.
I am assuming you are talking about the ramen?
The buns were far from subtle.
I didn’t stay that long. Didn’t want to appear to be too much of a freeloader. Anyway, the foofoo was getting thick with all of the socialite young women showing up and my asthma was starting to act up.
Just had lunch there again. The broth is definitely saltier and more pungent. Foster says that he is still working on the final recipe.
i had dinner there today, and were extremely disappointed. I know he is trying to work out the final recipe. Just a note.
soy sauce is suppose to help with flavoring, not be the flavor. the ramen soup base was nothing more than soysauce. i rather have clear broth. I would also like my noodles IN the soup base, not be on top and look precooked. the steam bums, need to be reworked.
went there again today, the broth has definitely improved! I did mention that the type of bowl might be a problem with the noodles not having enough room to move and getting stuck together but it was less of a problem today so hurray!
DK- I think Ejay rin’s ramen is shoyu ramen which is a broth flavored with tare – a soy-sauce based sauce. I could be wrong but I really think this is the ramen style that he is making.