My First Time at Moyang Ramen
Moyang Ramen: storefront photos and the details you need
Moyang Ramen on Google Maps: https://goo.gl/maps/pgbzYaUA9SH1yEcf9
This was my first time eating at Moyang Ramen. I got in line at 18:57 and didn’t get my food until 19:58 — yep, another one of those wait-a-whole-hour famous spots. That said, this place does something a little different: you grab a number ticket, then check their website for live updates so you can roughly tell how many people are still ahead of you.
The broth and toppings of the shellfish dashi ramen
Moyang Ramen is shellfish-style ramen — basically, they simmer the broth from shellfish, so every bowl is packed with umami and just enough gout-inducing potential to keep things interesting! Ding ding~ after the long, long wait, the ramen finally landed in front of me.
I ordered the yuzu shellfish dashi ramen with a soft-boiled egg added on. Let me start with the broth, haha — it tastes a bit like clam soup brewed 10 times stronger, and that rich, sweet shellfish flavor is its signature. The pork bone meat is super tender, yet still carries that distinct porky taste. Honestly, though, I couldn’t quite decide whether to praise the chef’s skill or call it cost-cutting: the chashu was sliced so thin I genuinely felt that if you held it up to a lamp, the light would shine right through it.
I thought the soft-boiled egg was really special too! It’s the first time I’ve had an egg like this — on the outside it looks fully cooked, but the moment you bite in you realize it’s not your usual softness; it practically melts in your mouth. The yolk has a faint sweetness to it, which adds an extra little layer of flavor.
The scallop had those telltale searing marks on it, and the moment you bite down, its freshness explodes in your mouth… and unlike your typical scallop that’s a chore to chew, this one was incredibly tender — paired with the salty broth, it was simply sublime. Personally, I think Moyang Ramen is a shop where every single component is handled spot-on; every topping was sitting at a perfect 100. That said, after sipping the broth for a while, the saltiness keeps building and building until it eventually drowns out all the other flavors — that’s the one small letdown. Other than that, the overall experience was unlike anything I’d had before. Really one of a kind.