Capital Bites: Ra-ra-ra-ramen, Manzo Reboot and Scalloped Days

Little Korea gets a slice of Japan with the opening of the long-awaited Ramen Street in Wangjing. We counted five ramen stalls open already, but there are supposed to be six in total, plus a few smaller stalls and Asahi bar. For the anti-udon (if such a sect exists,) there’s also okonomiyaki, sukiyaki and all manner of other-yakis. At least a few of these are associated with big-name restaurants in Japan, so we’ll be looking to check it out in more detail soon. It’ll only be open until the end of the year, so go get your noodle on already!

Speaking of Japanese, ex-Anjialou favorite Sake Manzo has soft-opened in Tuanjiehu. Inconspicuous from the outside, the new location adopts lots of light woods and a more uniform décor. I hear service and food are still generally spot-on, with only the odd soft-opening hiccough. Fingers crossed the miso katsu will still be just as good when I try it out later this month.

Blu Lobster is running a dish retrospective on August 27th before making way for S.T.A.Y. by Yannick Alleno. Six dishes will be served, covering Blu Lobster’s four-year history, with this year’s Valhrona caramel chocolate tart to finish. No bad ever came of the marriage of caramel and chocolate.

Brasserie Flo is set to open a new location next month – in Tianjin. Better Tianjin than Haidian?

New frozen yogurt joint YoGood in Fulllink Plaza (Chaoyangmenwai Dajie) is offering 20 percent off everything all week for customers who present a “corporate ID” – take your business cards down with you. If you were thinking of heading down, they also do a healthy lunch menu.

Finally, we got a glimpse into the kitchen of Capital M last night (Aug 11). Their new head chef is Phoebe Cleveland, who replaces Robert Cunningham (Cunningham is now working for the Swire group on their upcoming East hotel, part of the enormous Indigo project nearby 798). Cleveland served up some mind-meltingly tender scallops that for me almost eclipsed M’s famous pavlova. One day, reader, we will develop technology that will let you eat things through a screen. Until then, have a picture.

Photo: Carlly Chun & Susan Sheng