There's a new ramen house in town and the team behind The Ramenman is a force to be reckoned with. They're tucked away in the west end in a little corner between Robson and Bidwell and possibly the smallest ramen shop in town.
But size doesn't really matter because The Ramenman serves up bold and delicious bowls of chicken broth ramen with house made noodles and other modern techniques in their kitchen.
They also don't mess around when it comes to serving their customers with a perfectly cooked 63 Degree Egg - where the egg whites is set but the yolk is still runny.
The edge behind The Ramenman is that they specialize in chicken broth ramen and their chicken and pork is cooked sous vide,which is a method of cooking where food is cooked in a temperature controlled environment either through steaming or in a water bath. The reason behind cooking via sous vide is the meat retains its moisture and also less oily.
The team at The Ramenman maintains a minimalist menu which consists of three different chicken broth ramen varieties - Chicken and Clams with Truffle Oil, Chicken Stew with Burdock and Oil, and Regular Chicken Broth, but don't worry they also have a very delicious Vegetarian Miso Broth made with Shiitake Mushrooms and Smoked Kombu.
Their menu also has a few other items to fill you up if you aren't already full from drinking all the chicken broth. You could snack on a plate of Gyozas or munch on an Appetizer Plate which has - Char-siu, Ramen Egg, Bamboo Shoot, Japanese Leek and Spinach. My personal favourite is the crispy Chicken Karaage - juicy on the inside and super crispy on the outside.
If you're really not full yet and still have more room in your belly than another must-try is their Staff Meal Curry with the 63 Degree Egg. The curry they serve is not your typical "Japanese curry" which tends to be on the sweeter side. Their curry is much more bold with savoury flavours and has a bit of a kick to it which I really enjoyed.
The Ramenman might be the new kid on the block, but they definitely do not disappoint when it comes to cooking techniques and flavour profiles.
So if you're in the area and it happens to be raining (which happens often enough in Vancouver) then make a pit stop at The Ramenman say hello to the team and enjoy a delicious bowl of chicken broth ramen!
It's a geometric puzzle consisting of a square cut into seven pieces that can be arranged to make various shapes.
What is Tangram Creamery?
Well, it's a gourmet creamery that pieces together fresh and unique ingredients and arranges it into delicious gourmet ice creams.
The tastefully decorated Tangram Creamery opened its doors just after the holidays in the Arbutus Ridge neighbourhood serving gourmet ice creams and coffees. The owners of this quaint little creamery has an eye for detail. Their beautifully decorated interior contains elements of wood and metal craftsmanship pieces created from scratch by the two owners making it one of the coolest must-visit ice cream parlours in Vancouver!
Their ice creams and sorbets are made fresh daily and they usually feature some unique flavours such as their Hoji Cha, Very Earl Grey London Fog and Black Sesame all served in a cup or their famous "cookie" cone - all made and baked in house!
My personal favourite is their Matcha and Lychee Sorbet. The Matcha had a wonderful texture and a very aromatic flavour. Their Lychee Sorbet was tangy and very refreshing - a great choice after a heavy meal. I also had a taste of their Hoji Cha, and for those of you who don't know what that is - it's a roasted Japanese Green Tea and definitely a must-try!
For their flavour profiles and updates check out their Instagram @tangramcreamery
So remember, if you need to satisfy a sweet tooth craving visit Tangram Creamery and say hello to these two passionate owners. They will tell you how to best pair your ice creams and other delicious treats with their artisan coffees!