"The specialty at Mogu Mogu is mazemen, a brothless ramen that (here at least) comes with extremely specific eating instructions. To create their signature sauce, you mix the noodles with a variety of toppings (like poached eggs, green onions, and spicy minced pork) for “about 30 seconds,” add their “umami vinegar” midway through. Is it a lot of work, bordering on meticulous? Sure. But when you’re working your way through a bowl of thick noodles, each evenly coated with sauce, you’ll have no one to thank but yourself. Well, and the chef who actually, you know, made it. It’s a collaboration." - brant cox, sylvio martins, arden shore
@TheInfatuation