by Matthew Lu
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Some stories don’t make it onto the menu.
For the first Side Work feature, we sit down with Ramen Beast, a man who has spent years eating, documenting, and breaking down what makes ramen truly great. From broth to tare, from Tokyo to beyond, we talk about the obsession, the craft, and the bowls that stay with you.
Handmade noodles. Chewy, fun, and a breeze to whip up. Nail this recipe, and store-bought noodles are history. Toss them in soups, stir-fries, or just dip away!
The Elvis Presley Sandwich, reimagined with a twist. Banana, peanut butter, crispy bacon, and a touch of banana ketchup for a sweet, tangy, and savory bite that’s totally unexpected.
Crispy on the outside, fluffy on the inside. Khai Jiao is Thailand’s take on the perfect omelette. Deep-fried for that signature golden crunch, it’s simple, fast, and packed with umami.
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