My first attempt at making ramen happened in 2018, for a weeknight meal. I had little idea at the time that it would spark an outright obsession. Through trial and error, hosting dinners, and assembling take-home kits for friends, I’ve learned firsthand just how much work goes into a proper bowl. My passion for making ramen stems from the same forces that drive my work as an artist and musician: creativity and curiosity. They drew me into the kitchen, and something about the pursuit of perfection, the details, and possible combinations kept me coming back.
What continues to inspire me is the path to good plant-based ramen. So much of what is served in restaurants features chicken, pork, or seafood; these variations have satisfied ramen lovers for decades. Vegan ramen seems to be less explored and I find it far more interesting. Knowing that this genre of food has a habit of bending its own rules challenges me to incorporate new techniques and local ingredients while staying true to the dish’s principles. I was excited to share my craft with diners in 2024, hosting a pop-up ramen shop at Rice Market.
Pop-up announcement
Take home ramen kit
