Saturday, September 20, 2014
Inquirer Daily News

Ramen Boy: Noodling now

The crew from Yakatori Boy is behind this spiffy Chinatown storefront.

Ramen Boy: Noodling now

The noodle soups are steaming and the gyoza are sizzling at Ramen Boy (204 N. Ninth St., 267-687-1355), now in its soft-opening phase on the Chinatown block that's home to Sang Kee. It's owned by the team from Yakitori Boy, the karaoke bar a few blocks away.

The decor - heavy on the wood, down to the stools - will remind you of Zama in Rittenhouse.

Chef Ben Watanabe, a native of Yokohama (which makes this Yokahaman Ramen), offers four soups ($10-$13): a classic tonkotsu with pork; a miso with chicken, vegetable, and egg; a spicy ramen with beef; and a vegan-friendly vegetable ramen whose broth is soy milk and miso.

Gyoza ($5 and $6 for a six-piece order) are whipped up to order on a cool imported grill that gets the dumplings crispy on the bottom while subjecting them to a steam bath. Varieties: pork; chicken and garlic; spicy shrimp; and cheddar and shredded beef.

Beef and cheese? Wait. Yes, this is Watanabe's contribution to Philadelphia culture - a Philly cheesesteak gyoza.

Tastes great with the wasabi dipping sauce.

Initially, Ramen Boy open for lunch and dinner every day except for Monday.

Michael Klein Philly.com
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About this blog
Michael Klein, the editor/producer of philly.com/Food, writes about the local restaurant scene in his Inquirer column "Table Talk." Have a question? Email it! See his Inquirer work here. Reach Michael at mklein@philly.com.

Michael Klein Philly.com
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