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"What began as a takeaway pop-up from a nondescript Orange County kitchen quickly turned into long queues and preorders that sold out in minutes, proving demand for a focused ramen concept. The chef studied broadly to expand the ramen repertoire, producing standout bowls like a laksa ramen that drew high praise from critics, and used the pop-up phase as a proving ground before moving toward a brick-and-mortar izakaya-style offering." - Anne Marie Panoringan