Doesn’t matter what time of the year it is, a part of me would always crave for ramen in Vancouver. Of course, winter is the ideal time to have a bowl of ramen but occasionally, I would have it during the summer. Ramen Butcher opened a few years back and I haven’t had the chance to check the place out till now.
Near the street where Ramen Butcher is located, you’ll find other local favourites such as Crackle Creme, Phnom Penh and Matchstick Coffee Roasters. Since I’ve had been to all of those places before, I decided that I should finally try Ramen Butcher. I assume that this place is more of a sit, eat and go restaurant because there were high tables everywhere. Once we sat down, servers came and took our orders. Within a few minutes, all of our food arrived.
Mini Chashu Don – Marinated Pork Chashu Rice Bowl
We weren’t too satisfied with their ramen portions so we ordered a mini chashu don on the side. Needless to say, this was quite mini.
Despite the size, their chashu marinade was quite savoury and sweet. It isn’t the usual BBQ cha siu pork served at Chinese restaurants since the sweet soy gives it a bit more Japanese taste to it.
Black Tonkotsu – Tonkotsu (Pork) Broth with Roasted Garlic Oil, Freshly Made Noodles with Aburi Pork Chashu and a Medium Boiled Egg.
By far, Ramen Butcher has the thickest ramen broth I have ever had in Vancouver. It’s so thick and heavy that it wasn’t too enjoyable because I felt too full. I would end up eating the ramen without a spoonful of soup and drain out the soup before eating anything else.
The noodles were mediocre but it definitely had a certain toothsome bounce to it. The roasted garlic oil was quite fragrant but everything was pretty much covered in the thick soup.