Ramen Wang, the 14th arrondissement ramen restaurant that awakens the taste buds

The 14th arrondissement of Paris is the place to discover Ramen Wang, a restaurant that smells of homemade noodles and long-simmered broths. At the helm of this gourmet spot are Chinese chef Weijun Wang and his wife Shu Yan. So, we see you coming with your big hoof, "oh sacrilege, ramen isn't Chinese" and patati et patata. Well, think again: ramen has its origins in China, where the noodle was born over 4,000 years ago.

For the record,this dish of noodles served in a savory broth , said to have originated in the Tang dynasty, was introduced to Japan in the early 20th century by Chinese immigrants . Originally referred to as "shina soba" (Chinese soba ), before the word"ramen" came into use. Over time , the Japanese adapted the recipe to their tastes , varying the broths (shoyu, miso, tonkotsu...) and toppings. Today, although deeply rooted in Japanese culinary culture , ramen retains this discreet but fundamentalChinese heritage .

Anyway, after this little historical aside, let's get back to business. Weijun Wang is not originally a chef. But he had a passion for cooking, and in particular for French cuisine, and decided to retrain in order to indulge his passion. Through his ramen, he aims to marry his origins with the French cuisine he loves.

That said, their restaurant retains the codes of Japanese decor, both welcoming and uncluttered. There are several areas to choose from: the counter where you can admire the cuisine, the classic tables and the floor tables where you have to take off your shoes to sit down Japanese-style.

For his ramen, the chef imagines broths that simmer for 10 hours to reveal all their subtleties. The result is unique bowls of simmered pork with red or black garlic, simmered chicken with teryaki chicken or intense vegetarian with vegetables and tomago egg. We're all for less fat and less salt. We like the texture of the fresh noodles, the well-balanced broth spiced up with smoky black garlic, and the sometimes unusual accompaniments.

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But the menu doesn't stop at ramen. In fact, the starters are not to be outdone. Let yourself be seduced by the excellent beef tataki, well seasoned with ponzu and miso sauce, the elegantHamachi carpaccio with yuzu sauce that we adore, and the breaded shrimps with spicy mayonnaise.

When you go for ramen, you often end up with mochi. At Ramen Wang, we think outside the box. Yuzu soufflé, green tea crème brûlée, apple gyozas or yuzu cheese cake are a pleasant end to the meal.

At Ramen Wang on rue des Plantes, the chef has opted not to sell takeaways, so that he can devote himself exclusively to his customers, with no untimely comings and goings or urgent orders for delivery drivers. This gives customers greater peace of mind. In response to strong demand, however, he has opened a second location on rue Ernest Cresson, dedicated exclusively to takeaway and delivery. For this purpose, he has designed a range of isothermal packaging to keep everything at ideal temperature until tasting.

This ramen restaurant appeals to the curious in search of something new and refined, and a little out of the ordinary. Purists may find it disconcerting. That said, to try it is often to adopt it. If you're the type who's not very flexible, we'd advise against floor seating, which may not be suitable for people who aren't used to sitting cross-legged. Why don't you try it out and see for yourself?