RAMEN WANG take away - Restaurant Ramen Paris 14

Half-moon shaped Japanese dumplings, stuffed with minced chicken and vegetables. They are pan-fried to be crispy on one side and soft on the other. To be enjoyed hot, dipped in a soy-vinegar sauce.

Vegetarian version of the famous Japanese dumplings, filled with a mixture of finely chopped vegetables. The dough is pan-fried and steamed. Tasty and light, perfect for starting the meal.

Large shrimp coated in Panko breadcrumbs and fried until golden brown. They offer a very crispy exterior and tender interior. Often served with tartar or tonkatsu sauce.

Pieces of chicken fillet marinated and fried in the Japanese style (karaage). The coating is light and crispy, the meat remains juicy. A classic of Japanese street food.

Taiwanese sandwich made of a very soft, steamed white bun, folded in half. Filled with tender chicken and savory toppings. A unique cloud-like texture that contrasts with the filling.

Fluffy Taiwanese steamed bun filled with shrimp (often breaded). The combination of the bun's softness and the shrimp's crispiness. Easy to eat with your hands.

Vegan version of the Taiwanese burger, topped with melted gratinéed eggplant. The steamed bun provides a sweetness that balances the rich flavor of the cooked eggplant.

Japanese savory dough balls cooked in a special mold, containing a piece of octopus. Served hot, drizzled with brown sauce, mayonnaise, and dried bonito flakes. Melts in your mouth.

Immature soybeans served whole in their pods, simply boiled or steamed and salted. You squeeze the pod with your teeth to extract the beans. A healthy and addictive appetizer.

Spicy version of classic soybeans, seasoned with chili or a spicy sauce. Adds a kick to the natural sweetness of the soybeans.

Noodle soup served in a long-simmered pork bone broth, making it rich, white, and creamy. Accompanied by slices of pork, egg, and vegetables. A comforting and very flavorful dish.

Rich pork broth ramen (Pai Tan) enhanced with a spicy red sauce or oil ('Aka'). Combines the creaminess of the broth with a spicy heat.

Rich pork broth ramen enhanced with black garlic oil ('Kuro'). This oil provides a roasted, deep, and slightly bitter flavor that pairs perfectly with the pork.

Chicken broth ramen seasoned with soy sauce ('Shoyu'). The taste is deep, salty, and umami, lighter than pork broths. A Tokyo classic.

Chicken broth ramen seasoned with sea salt ('Shio'). This is the lightest and clearest broth style, highlighting the natural flavor of the ingredients.

Animal-free ramen, using a soy milk-based broth to mimic the richness of traditional broths. Topped with assorted vegetables and tofu. Creamy and satisfying.

Chicken broth ramen served with grilled teriyaki chicken and a drizzle of black garlic oil. A gourmet blend of sweet and savory with roasted garlic aromas.

Chicken broth ramen with teriyaki chicken, enhanced by a spicy red sauce. The combination of glazed meat and spicy broth is rich in flavor.

Dense and creamy cheesecake flavored with yuzu, a Japanese citrus fruit between lemon and mandarin. Offers a perfect balance between sweetness and refreshing acidity.

Round Japanese confection made of glutinous rice flour (mochi) filled with a sweet, flavored paste. The texture is very elastic and chewy (Q-texture). To be enjoyed with tea.

Likely a Dorayaki, consisting of two soft, small pancakes sandwiching a sweet filling. Soft and spongy, it's a beloved traditional snack.

Skewers of three rice cake (mochi) balls in spring colors (pink, white, green). The texture is dense and chewy, the taste is mild and slightly sweet.