The Human Engineer and I were seated during the height of the late lunch rush, a sizzling hotpot of ribs and a mound of cheese on the table next to us, bowls of rice and BBQ meat on the other. Despite the bustle, our bei shumai appear quicklike. Cute little dumplings topped with green onions sat in a trough of hot soy. Our takoyaki weren’t drowned in mayo (a pet peeve of mine) though covered in a mysterious black powder that I managed to blow across the table twice, forgetting its presence as I tried to cool the octopus balls. Sweet, hearty, filling, but not enough cephalopod meat for my liking.
Our goliath ramyuns arrived. The Engineer’s beak jjampong was a mountain of squid, shrimp, mussels, green and red pepper slices, mushrooms, leeks, and onions. Two whole chilies lay at the summit, red flags for the wary. My bulgogi ramyun was a hill of chopped beef, seasoned sweet with Korean chilli paste and bulgogi seasoning emerging from a golden broth. Two soups for a cold day, and we plowed in with gusto only to be defeated. The Engineer carved through most of the seafood, but pushed away a bowl half full of broth noodles. I got a third into mine, realized I was in trouble, but it tasted so good, so went another third, regretted it, but it was so good, then had sense enough to get the remainder to go: my last third nearly topped the litre container provided. Curious note: their soup spoons were a pleasure to hold and use, with a sleek stem and bulbous bowl in good proportions. Good meal, great value, gods I don’t want to look at food for a few days. Or until I have the rest of my ramyun for breakfast.
Mo’Ramyun
1 Baldwin St, Toronto, ON M5T 1L1