Sheng Ramen ... or why fusion?

Yes, why.

As in why use ramen noodles in non-traditional ramen bases.

What do I mean, you ask?

Well, this is what I mean. So they have ramen in tomato broth, which to me tasted too much like the noodle dish I made when I was a college student by topping spaghetti noodles with canned minestrone soup. It’s ok, I suppose. But if I wanted bastardized spaghetti I could just go to my local Denny’s.

They also have zha jiang mian, or what the restaurant calls “Ja Jang Ramen” (clever!). If you ever wanted your zha jiang mian with a hard boiled egg (and I mean hard) then you found your bowl of noodles. As to the dish itself, somehow I feel like ramen noodles are not toothsome, nor sturdy, enough to really body up to the thick zha jiang sauce, which by the way had a rather overly sweet aftertaste to it.

They’ve been open for 2 days. Many days ahead to improve, I suppose.

Sheng Ramen
Vermont and 7th

While we’re on the topic, what’s currently the most solid bowl of K-style JJM in that part of town?

I dunno, maybe Young King?