SHOYU STAND by No Name Noodle A new ramen shop at The Commons Thonglor, where Chef Shin presents meticulous craftsmanship through playing with various temperature sensations. The standout menu item is Cappuccino Noodles, which features Awa-kei style soup. The cream soup is made by whisking until it becomes soft and smooth, offering a creamy texture and an aromatic truffle scent that fills the air. It includes Hiyashi Niboshi, a cold ramen made using frozen dashi techniques to maintain its coolness and flavor from the first bite to the last. This dish provides a unique and exciting option for ramen enthusiasts who are looking to explore beyond traditional ramen styles.
Although it is a fast-paced restaurant that follows the street food culture of Fukuoka, it still retains the delicate craftsmanship and attention to ingredients from No Name Noodle. Every inch counts, from selecting three premium types of soy sauce to create the broth, to using specially designed flat noodles that are thinner than usual to absorb the rich Thai chicken broth quickly. Combined with toppings like succulent sukiyaki pork and premium-grade bamboo shoots, this dish is a harmonious blend of flavors that the chef is proud to present to every customer.
The atmosphere inside the restaurant is inspired by Chef Shin's mother's recommendations. The desire to create a dining space suitable for the hot climate while retaining the charm of Japanese style led to the creation of Neo Yatai, an air-conditioned ramen shop that reimagines the unique essence of street food carts. Decorated with clear plastic curtains that offer both privacy and a friendly atmosphere, it provides a relaxing and accessible experience while maintaining a special feeling every time you visit.✨
