Edible Americana meets Japanese culinary tradition.
Those unfamiliar with Keizo Shimamoto, the man behind the Smorgasburg sensation known as the Ramen Burger—which sandwiches a beef patty between two noodly buns—might think the Japanese chef is no ramen purist. Anyone who’s been to Ramen Shack, his modest restaurant hard by the Queensbridge, Houses can attest to Shimamoto’s ramen reverence though.
Shimamoto serves what he calls “ramen inspired ramen,” and the other day I came really close to having a steaming bowl of his classic shoyu. With spring somewhat in the air though, I flipped the menu over to the B side where I spied Burger Ramen ($12), a soupless bowl I’ve been meaning to try for some time.(more…)
Winter’s cold and the attendant coughing and sniffling always call for a good bowl of spicy soup, and Thai noodle soup always fits the bill. Today a look at two of my new favorites: one a Japanese take on Thai green curry and the other an everything but the kitchen sink Thai pork soup.
First up the Queensmatic Green Curry ($17) from Keizo Shimamoto’s Ramen Shack, which is an ajitama’s throw away from where Nas came up in the Queensbridge houses. Shimamoto learned to make a similar green curry ramen while working at Tokyo’s Bassanova Ramen. His curry paste hums with the flavors of lemongrass, galangal, kaffir lime and bird’s eye chilies. At first I considered adding some chili oil, but as the heat pleasantly mounted I decided against it. (more…)
Keizo Shimamoto’s Ramen Shack, a spinoff of a stand that debuted at Smorgasburg Queens, sits down the block from the Queensbridge Houses. The ramen obsessive who eats hundreds of bowls of the Japanese comfort food a year offers seven classical varieties, including shio and tonkatsu, and four specialty bowls. It’s on the specialty list that I found Metta World Paitan ($13). (more…)
Savor Ejen’s Korean noodles at the Mid-Autumn Asian Feastival.
Queens has long been home to New York City’s real Chinatown. In addition to tons of top-notch regional Chinese food the borough boasts some of the best Asian food in New York City. That’s why C+M is proud to partner with LIC Flea & Food for the first-ever Mid-Autumn Asian Feastival being held all this weekend from 11 a.m. to 6 p.m. Join us to experience the flavors of Korea, Taiwan, India, Indonesia, Japan, and Thailand at this very special festival. There’s only one place this weekend to enjoy Indian dosa, Taiwanese fried chicken, Korean noodles, Indonesian satay, and Japanese ramen and that’s the Feastival! (more…)
Esther Choi’s grandmother taught her to love cooking and eating Korean food. She’s been in the restaurant business since she was 14. She also loves Korean food in Queens whether Geo Si Gi’s pork stew or Sik Gaek’s live octopus as you can see in the above video from our friends at Find. Eat. Drink.As chef and owner of Mokbar, a bustling noodle shop in Chelsea Market, Choi is one busy lady, so I’m grateful she took the time to answer 7 Questions.
What inspired you to open Mokbar? What does the name mean? I felt the need to speak for Korean food. It can be more than just Korean BBQ like most Americans think. There are so many different special flavors and dishes in Korean cuisine. I wanted to show Korean flavors in a different light, which is why I decided to go with Korean ramen. The name was inspired from a term ‘mokbang’ which is a famous phenomena in Korea where people watch other people eat food. I actually thought it was hilarious and love watching it myself as well. Mok means to eat, so it made sense to me: “Eat Bar.”
What’s in your fridge at home right now?
A lot of kimchi. A lot of gochujang and doenjang. And a lot of beer. These are staples in my fridge and I feel really bad when it’s not filled with these items. (more…)
Butter makes everything better, including miso ramen.
“Oh, wow you guys have food now!?” I said to Takashi Ikezawa owner of Resobox a Japanese cafe, gallery, and cultural center in Long Island City, as I glanced at the ramen roster. I was glad to see Resobox, which offers classes in everything from flower arranging and Samurai sword to manga drawing for kids, finally serving ramen, itself an integral part of Japanese culture. I grabbed my coffee and made a mental note to return for some ramen. (more…)
Keizo Shimamoto’s Ramen Shack, one of my Smorgasburg Queens favorites.
Curating Smorgasburg Queens with its melting pot of international vendors ranging from The Arepa Lady and Celebes Bakar Indonesian Grill to luxe offerings like the lobster rolls from Brine by Danny Brown has been a real hoot. What’s even more fun for me though is eating there.
One Saturday I went full on Andrew Zimmern: balut from Papa’s Kitchen for starters, papaya salad with black crab from Qi, Snowy Durian from my friends at KULU Desserts. While I’m partial to the hallacas—sweet and savory Ecuadorean tamales—from Son Foods, my favorite eating experience at Smorgasburg Queens has to be Keizo Shimamoto’s Ramen Shack.
To step behind the curtain and take a seat at Keizo’s counter is to enter another world, somewhat more serene than the rest of the market, but no less delicious. Both of the hot soups I have tried have been most excellent, but my top pick might be the seafood broth based cold noodles. So, tell me, what’s your favorite thing to eat at Smorgasburg Queens?
Smorgasburg Queens, 43-29 Crescent St., Long Island City
Joshua Smookler the man behind Pete Wells’ favorite ramen has been a busy man of late. In between the birth of his daughter and the run-up to Mu Ramen,which is set to open mid to late October, he was kind enough answer Seven Questions.
Will you be unveiling any new ramen? Yes, we will have four types of ramen that will be seasonal. Three of the ramens will always be on the menu; Mu Ramen, Spicy Miso, and the Tonkotsu 2.0. I have not decided which four we will open with but we will always have five ramens on the menu and one rotating on a weekly basis.
What types of ramen could they be? It could be anything from Tsukemen, Foie, Duck, Pata Negra, Parmesan, Seafood, Shoyu, Yuzu, Paitan, Kimchi…basically these ramens I have mentioned I have already made.
They are all very delicious, but I want to keep it fresh. So we will see which are popular and which are not. It really depends on the guests, how I feel, and what inspires me. (more…)
An extra spicy bowl of Koji Hagihara’s tonkotsu chashu ramen.
Last year when I tasted Koji Hagihara’s tonkotsu chashu ramen at LIC Flea & Food I liked it so much I told him I hoped he’d bring it to Queens year round. Hagihara is the chef at Hakata Tonton, a West Village eatery specializing in Japanese dishes made from pig’s feet. His tonkotsu ramen is nowhere to be found on Hakata Tonton’s menu. I am glad to report that he has started serving the fortifying noodle soup at the Flea every Saturday. (more…)
I’m a big fan of naeng myun, the Korean cold noodles that I like to call edible air conditioning. Thus far the summer hasn’t been hot enough to truly enjoy a bowl of the cool, slippery arrowroot noodles. That’s why I’m glad I discovered Harmony, a new chipotle flavored noodle from Nongshim that can be eaten either hot or cold.
Nongshim’s graphic for Harmony makes the point with a blue and red bowl leaping with flames. They’re not far off in describing the heat. The first package I made I ate cold, shocking the noodles under running water, then stirring in the chipotle paste, and lastly putting it in the freezer for five minutes. The noodles were springy and spicy enough to make my nose run. (more…)