Hong Kong – Crustaceans do not run short of admirers in the culinary world, but to prepare and enjoy shellfish, the exoskeleton must be removed from the meat – and it’s this neglected element that the design world is looking to for structural inspiration. At the new ramen restaurant in Hong Kong, design collective did just that, leaving the kitchen to focus solely on the animal’s edible features.
Ramen itself exists due to the emulsion of Japanese and Chinese culture: although the broth-noodle combination as we know it today is indisputably Japanese, ramen noodles were first imported to the country from China. At its locations in Japan, Sapporo-based Ebisoba Ichigen has oft been praised for its unique take on the classic dish since opening in 2009. Their most beloved menu item is made with shrimp broth – hence the architectural homage.
The walls emulate the form of Ebisoba Ichigen’s star ingredient and leave diners in the belly of the beast