Shizusan introduces the Ramen Diaries

August 1, 2016

Shizusan, the pop Asian bistro by Bellona Hospitality which resides on the ground floor of Phoenix Market City, continues to tease the palates of Puneites with its innovative monthly festivals. After ‘Around the World with Nine Sushi’, the Ramen Diaries was launched on July 27. Shizusan, the fictional character that poses as the mascot, welcomes guests to get cosy and slurp on a comforting bowl of ramen with 10 different variations to choose from. The inspiration behind the Ramen Diaries comes from Shizusan’s travel to East Asia, on a quest to unravel some authentic Asian flavours.

The Kimchi Ramen is made with rice noodles submerged in a broth of gochujang stock and is topped with beans, roasted corn and kimchi. From Malaysia comes the Malaysian Laksa Ramen – a bowl of creamy laksa broth with al dente eggless noodles, topped with mushrooms, mustard cress, tofu, red radish, crushed peanuts and crunchy fried noodles. Inspired by the aromatic spices of Thailand is the Tom Yum Ramen bowl and for those who enjoy ‘Chindian’ fare, there’s the Shanghai Chilli Chicken Ramen – a bowl full of hakka noodles in a spicy garlic chilli chicken broth topped with cubes of chicken, peppers, bok choy and cilantro. Peking Duck Ramen is a ramen version of the popular Peking Duck and has a sweet and salty hoisin broth with egg noodles topped with crispy sliced Peking duck, fried wonton noodles and spinach.

Also featured on the menu is a Seafood Ramen with generous portions of squid, prawns, fish and udon noodles. The Classic Ramen with udon noodles in a velvety, fatty, umami tonkotsu broth topped with sliced pork belly, crispy bacon bits and nori squares. One can choose to add an ajitsuke tamago or marinated soft boiled egg to their bowl at no additional cost. These wholesome ramen bowls start at Rs 445.

The spread that has been prepared by Executive Chef Paul Kinny, who continues to surprise the city with his spin on Asian food. “The essence of a good Ramen are the noodles, broth and the toppings. We’ve not tried to Indianise the flavours but kept it as authentic as possible. Also, we have an equal number of vegetarian and non-vegetarian options to choose from,” adds Kinny.