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A really rich life
Bruce Rutledge
August 22, 2020

We are launching an environmental imprint
Bruce Rutledge
August 3, 2020

Announcing our autobiographical novel writing contest
Bruce Rutledge
July 24, 2020

Discover Nikkei reviews Persimmon and Frog
Bruce Rutledge
May 13, 2020

For Ellis
David Rutledge
April 9, 2020

A Review of The Italian Barrel, 1240 Decatur
David Rutledge
March 30, 2020

Report from the French Quarter
David Rutledge
March 25, 2020

A Vida Count of Our Very Own
Tracy Wang
October 25, 2017

Bookshelves: the Ideal, the DIY, and the Real Life
Emmaline Cotter
June 5, 2017

Eggnog, Hot Cider, Mulled Wine, and What Else?
Jin Chang
December 15, 2016

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NEWS

Ramen Revisited: Tips from Ken Taya aka Enfu
Cali Kopczick
September 2, 2014

Our recent post on rāmen got the staff talking - where were our favorite noodle places in Seattle? While we bounced around talk of some of the typical lists (and U:Don, where one of our interns works), we wanted the personal opinions of an expert. So we reached out to artist Ken Taya, who you may know as Enfu, author of our soon-to-be-released art book Cute Grit. Ken is a longtime rāmen aficionado, and he gave us some great tips for PNW eateries.

enfu ramen

Bellevue: Ken: "I like Kukai's broth, Santouka's Chashu, and Jinya's noodles."

Seattle: KT: "If we're talking noodles not just specifically rāmen King Noodle in the ID is my current pan Asian favorite noodle place. Their wonton noodle is a great egg noodle, right thickness (super thin), and great texture."

Vancouver, BC: KT: "I tried Kintaro Rāmen's Spicy Garlic Tonkotsu, it was great! The mound of garlic added spice to the spice!"

Bonus lightning round: "For instant rāmen I love Shin Rāmen, I usually eat it to deal with a hangover."

Thanks, Ken!


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