Many of us think of ramen as something you buy in convenience stores and eat in large quantities as a college student. But you’ve got to figure that something that can be tasty under those circumstances has to be quite stellar when there’s actually some skill and fresh ingredients put into it.
It took us awhile to get to the recently opened and much anticipated Ken’s Ramen in Downcity. There was a long line, or we couldn’t find parking. One time, our three-year-old refused to stay because she thought the music was too loud. So finally, on a weeknight date night, Geoff and I made it over to Ken’s Ramen. I opted for the what they call “the soupless ramen” or Tan-Tan Mazmen, a spicy sesame purée mixed into their special ramen topped with bamboo shoots, kikurage mushrooms, nori and scallions. Geoff opted for the more traditional Paitan Ramen, a chicken broth simmered for over 30 hours, also featuring ramen, bamboo shoots, kikurage mushrooms, nori and scallions. Don’t forget to order some of their homemade pork buns (Cha-Siu Pork Belly).
And don’t let anyone convince you that ramen is not a summer food. In Singapore, everyone eats it all year long, so I don’t see why we can’t too…
69 Washington Street