Meet the Ramenrrito — ramen plus burrito at Press Tea in the West Village equals a new hybrid classic
It's no Cronut, but ramen is better than rice in a high-end burrito. Seventh Ave. South shop also has amazing cookies!
That’s using the old noodle - in a new way.
George Kuan, founder of Press Tea in the West Village, has expanded the ramen empire to include his new “Ramenrrito,” a Mexican style burrito filled with noodles instead of rice.
“It’s going down!” Kuan cheers like a ramen rapper. “This isn’t your Cup o’ Noodles.”
Allison DeVane and George Kuan show off the Press Tea Ramenrrito, a burrito filled with ramen instead of rice. Barry Williams/for New York Daily News Allison DeVane and George Kuan show off the Press Tea Ramenrrito, a burrito filled with ramen instead of rice.
The bipolar burrito merged Kuan’s grandmother’s Taiwanese ramen with Kuan’s love of Mexican food — and the result is like a bowl of Asian noodle soup minus the broth and easy to hold.
Fillings include chicken, pulled pork or steak — all rolled with a proprietary blend of Monetary jack, sharp cheddar and Gruyere, and Vietnamese pickles, caramelized onions, corn salsa and romaine lettuce.
New York Daily News reporter Jeanette Settembre samples a Ramenrrito and calls it the best hybrid food since the Cronut. Barry Williams/for New York Daily News New York Daily News reporter Jeanette Settembre samples a Ramenrrito and calls it the best hybrid food since the Cronut.
Delicious? Certainly. But is it ramen-lutionary? Well, it’s no earth-shattering frankenfood like a Cronut (which elevated the humble donut to something vaguely Frenchy) or KFC’s Double-Down Chicken Sandwich (which ingeniously swapped out the bun for chicken filets).
After all, there’s already rice in the typical burrito. But Kuan said he resisted the urge to make the tortilla wrapper out of ramen itself, a la the ramen burger that was a Smorgasburg hit.
NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpi Barry Williams/for New York Daily News Press Tea is on Seventh Ave. South in the Village.
“Ramen should be contained,” he says, dismissing the gimmick.
Customers have shown their support for Kuan’s wrap — with lines that wrap around the block. Unfortunately, he’s only able to make 500 Ramenrritos a day, citing “not enough man power.”
“It’s a labor of love,” says Kuan, who gets three hours of sleep some nights.
“Ramen is here to stay.”
jsettembre@nydailynews.com
Read more: http://www.nydailynews.com/life-style/eats/meet-ramenrrito-article-1.1827544#ixzz34j1ztzYH
It's no Cronut, but ramen is better than rice in a high-end burrito. Seventh Ave. South shop also has amazing cookies!
That’s using the old noodle - in a new way.
George Kuan, founder of Press Tea in the West Village, has expanded the ramen empire to include his new “Ramenrrito,” a Mexican style burrito filled with noodles instead of rice.
“It’s going down!” Kuan cheers like a ramen rapper. “This isn’t your Cup o’ Noodles.”
Allison DeVane and George Kuan show off the Press Tea Ramenrrito, a burrito filled with ramen instead of rice. Barry Williams/for New York Daily News Allison DeVane and George Kuan show off the Press Tea Ramenrrito, a burrito filled with ramen instead of rice.
The bipolar burrito merged Kuan’s grandmother’s Taiwanese ramen with Kuan’s love of Mexican food — and the result is like a bowl of Asian noodle soup minus the broth and easy to hold.
Fillings include chicken, pulled pork or steak — all rolled with a proprietary blend of Monetary jack, sharp cheddar and Gruyere, and Vietnamese pickles, caramelized onions, corn salsa and romaine lettuce.
New York Daily News reporter Jeanette Settembre samples a Ramenrrito and calls it the best hybrid food since the Cronut. Barry Williams/for New York Daily News New York Daily News reporter Jeanette Settembre samples a Ramenrrito and calls it the best hybrid food since the Cronut.
Delicious? Certainly. But is it ramen-lutionary? Well, it’s no earth-shattering frankenfood like a Cronut (which elevated the humble donut to something vaguely Frenchy) or KFC’s Double-Down Chicken Sandwich (which ingeniously swapped out the bun for chicken filets).
After all, there’s already rice in the typical burrito. But Kuan said he resisted the urge to make the tortilla wrapper out of ramen itself, a la the ramen burger that was a Smorgasburg hit.
NYC PAPERS OUT. Social media use restricted to low res file max 184 x 128 pixels and 72 dpi Barry Williams/for New York Daily News Press Tea is on Seventh Ave. South in the Village.
“Ramen should be contained,” he says, dismissing the gimmick.
Customers have shown their support for Kuan’s wrap — with lines that wrap around the block. Unfortunately, he’s only able to make 500 Ramenrritos a day, citing “not enough man power.”
“It’s a labor of love,” says Kuan, who gets three hours of sleep some nights.
“Ramen is here to stay.”
jsettembre@nydailynews.com
Read more: http://www.nydailynews.com/life-style/eats/meet-ramenrrito-article-1.1827544#ixzz34j1ztzYH
