Orochon Ramen — The Spiciest Ramen in LA..

Interesting stuff….  I’ve heard of the spiciest curries, both Japanese and Indian or maybe the hottest chilli contest but the spiciest ramen?  My best cuz in LA took me to this shop which was featured on Man vs Food, again coming from asia the portions are HUGE!  I chose the 3rd level spicy ramen in Shio broth while my two peeps chose the 4th level with miso broth.  The eggs weren’t properly cooked tho, it was hard boiled which is rare to see in Japanese ramen shops since they almost always featured onsen eggs or soft boiled eggs.  The shio broth was easy to eat i must say, not too thick while the miso was rather rich and salty.  I mixed the two soups together and found it perfect. The pork was cooked right, although i would prefer more Japanese scallions in my ramen.  The spiciness was more heat like peppery heat rather than the chilli heat us thais are used too.  I loved the experience hanging out with my cuz… It was great fun…  If you eat like an asian, well not american born asian, the portions are huge so sharing is fine.

Orochon Menu
Drinks Selection
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Ambience & Hall of Fame

Servers are nice, but i think drinks are a bit pricy.  If you order drinks it comes in a can, i guess i’m used to those refillable teas, but the fun comfy shop makes up for it.  It was crowded when we ate, but the tables were nicely spaced apart.  Simply you weren’t too squished together.  There’s both indoor and outdoor seating, if i remember correctly about 20 people outside and maybe 30 people inside?

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Calpico – Yogurty Soda…
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Green Tea – Non Sweetened
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A slight disappointment… Should be soft boiled or at least a really runny yolk…
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Shio Ramen – 3rd Level Spicy
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Miso Ramen – 4th Spiciness Level
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Delicious Level —- Empty Bowls… Go Figure…

All in all, a great experience.  Go look at the walls, it’s funny!  The small sized people are the ones who win pretty often!!  If i ever fly back to USA i’d definitely go back and try the spiciest level.  Might bring my own soft boiled eggs tho…

Ma Peche – NYC

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Menu Board

It’s true, sometimes the simplest things are the most impressive.  I asked the server at Ma Peche, which of the “Small Plates”  i should order as an appetizer in addition to his famous pork buns and he said “Try the Broccoli”. The broccoli came in a small bowl cooked three ways, boiled, the outer leaves fried crispy and i’m guessing the flowerheads chopped and  freeze dried with smoked raisin, and a seaweed mayo smeared on the side of the bowl.  The textures was interesting, i felt the raisin just got in the way but what made me exclaim with delight was the mayo. It looked dark and grainy but had a wonderful savory taste.  I’m guessing maybe seaweed with a hint of dashi?  It was yum yum yum, i would prefer omit everything just give me a huge plate of the fried outer leaves and a side dish of the dressing.

 

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 The pork buns i must say is probably more “Chinese” than anything.  I grew up eating roast piglets with crispy skin and chinese bread “Mun Tao” with a hoisin sauce, spring onions and cucumbers at special occasions, or a peking duck served the same way.  So i gather David Chang must have been inspired here since i dont see any resemblance in japanese or korean cuisines.  I must applaud the amazingly cooked pork belly served with the crispy thin cucumber slices and a bottle of their take on the siracha (Thai Chilli Sauce).  A bit more spicier than the “Siracha” available in the USA.  Great combination but my companion preferred his without.  The pork was sweet having been marinated in a form of hoisin sauce ingredients and the soft flat mun tao soaked up all the juices.  Not really a chef’s own creation but a spin on a traditional  dish very well executed.

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For the mains of course we needed to try the famous “ramen”.  Our server suggested in addition to the beef ramen that we ordered, there was a special pork ramen not on the menu.  I must say the most important component in a ramen bowl is the broth itself.  Although both of the broths was hearty i personally preferred a more creamy broth tonkotsu styled, but it was above average for both bowls.  The onsen eggs was well cooked and the pork and beef was tender and delicious.  Good job i must say.  The only thing we ordered that wasn’t really worth the price was the in house “Soda”.  I liked the ginger ale personally, the ginger hit was powerful and yummy, however the coke tasted weird.  Like something was out of place, it tasted medicinal .  I must admit though, all in all it was a great experience.  The ambiance was friendly, the servers nice, although the menu needed explaining in order to make a decision.

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