If all goes according to plan, Ejji Ramen should be opening sometime
this month in Belvedere Square Market at
the Ikan Sushi’s former spot. I sat down
with Oscar Lee, co-owner of Chocolatea
Café and his uncle, Chef Ten Vong, partners in Ejji Ramen for insight as to
what they will be serving when Ejji Ramen opens and their native Malaysian influences.
Yes there will be ramen and assortment of noodle soups: curry laksa (Malaysian
spicy noodle soup) and Vietnamese gluten-free pho offering long simmered broths
like tonkotsu (pork). Vegetarians have choices with vegetarian miso and vegetable
noodles. Patrons can expect the added bonus of Malaysian satays, sambals along
with Japanese yakatori.
Malaysia’s populous is a majority of three ethnicities: Chinese, Malays
and Indians whose influences can be found in their melting pot cuisine along
with Thai, Indonesian and Portuguese. The pronounced flavor profiles in Malaysian
food tend to be kaffir lime leaves, belecan -fermented shrimp paste, galangal
and coconut.
At Ejji Ramen you can slurp
your noodles at their bamboo counter or take your food out into the market to
their communal tables. Don’t forget to
order a sake or beer to cool off your palate.
Chef Ten Vong, Malaysian by birth, spent a good deal of his early
culinary career here in Baltimore at Citronelle, Jennier’s and the Milton Inn
and even had his own restaurant called Profusions almost 20 years ago. Over that period of time chef has been in New
York City heading up the kitchens at Yumcha, Yourasian, Barmaché, Bread, and Meet.
Not sure about ramen, there
are numerous choices, broths, toppings – let me direct you to Serious
Eats Guide to Ramen Styles – you will be well informed.
Expect that social media will
explode once Ejji Ramen opens so follow them on Twitter @EjjiRamen or on Facebook
Ejji Ramen – Belvedere Square
Market – 529 E. Belvedere Avenue – Baltimore, MD 21212
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