Japanese ramen and noodles in St. Paul's Cathedral Hill. Chef Lina Goh's bowls are deeply personal — each broth is simmered for 18+ hours and the noodles are made in-house.
18-hour pork bone broth with chashu, soft egg, black garlic oil, and house noodles. Rich, unctuous, and worth every calorie.
Pan-fried pork and cabbage dumplings with crispy bottoms and a ginger-soy dipping sauce. The perfect ramen companion.