The Cold Lobster Ramyun at NYC's Oiji Mi Is a Standout Summer Dish | Bon Appétit
"A Manhattan restaurant from chef-owner Brian Kim that reimagines Korean cold-noodle traditions, the standout is a chili lobster ramyun that marries springy, chilled ramyun with a velvety sesame sauce (tahini, scallion oil, and pickling liquid), poached lobster tossed in a gochugaru- and garlic-forward chili oil, and bright garnishes of julienned cucumber and microgreens. The noodles are cooked, shocked in ice water to preserve bounce, and thoroughly dressed so the creamy, savory sesame mixture—buoyed by scallion oil and finished with an umami seaweed powder—becomes the real star despite the lobster’s initial glamour. Available on both prix fixe and a la carte menus and carried over from Kim’s earlier, more casual project, the dish traces its roots to traditional chilled Korean noodles while firmly asserting a wholly unique identity aimed at expanding diners’ perceptions of Korean cuisine. The dining room, designed by AvroKO, features lush, clubby Flatiron-era interiors with colorful wooden accents referencing hanok architecture, reinforcing a menu that pairs visual beauty with an ambition to introduce wider varieties of Korean food to American audiences." - ByHana Asbrink
