Richmond, British Columbia’s dining scene offers some of the best Chinese food in the Pacific Northwest. On a recent trip, I ate my fill of xiao long bao, har gow, spring rolls, potstickers, and more. But Richmond isn’t just about dim sum. If you’re dumplinged out after a day of dining around town, a steaming bowl of ramen may be just what you need. This Japanese noodle dish may have Chinese origins, but offers a distinct departure from the flavors and textures of the Chinese food.
At G-Men Ramen at the Nan Chuu Izakaya, just walking inside the doors offers a stark contrast from the atmosphere of some of the city’s Chinese dining spots. Located on Alexandra Road, also known as “Food Street,” Nan Chuu has a dark, woodsy decor and softer lighting, wooden tables and a low-slung bar offering stools for single diners. Larger parties grab tables in the back and everyone leans their heads down and forward as they slurp up hot noodles from bowls of steaming, sometimes spicy broth.
The rich, pork tonkotsu broth ramen is available in shoyu (soy), shio (sea salt) and miso flavors. You can augment your ramen with a number of additions: marinated egg, bamboo shoots, mushrooms, seaweed, barbecue pork and more. G-Men also offers a couple house specialties: Tan Tan Men, in a spicy sesame and peanut flavored pork bone broth, and RCMP, which stands for red chili miso pepper flavored broth, which is billed as “addictively spicy” on the menu.
Ramen isn’t the only thing on the menu, of course. Nan Chuu is an izakaya, first and foremost. These pub-style Japanese restaurants offer lots of fried food, some sashimi, rice bowls, and plenty of beer, sake or wine to wash it all down. We started with chicken karaage—deep-fried, soy marinated chicken thighs and okonomiyaki—and a cabbage pancake topped with mayonnaise, green onions and bonito flakes. I then opted for the Tan Tan Men ramen, which was rich, meaty, and had an almost creamy consistency. The nuttiness of the sesame and peanuts was also dominant. Thanks to my dining companion, wine writer Jameson Fink, we had a cool, crisp Viognier from Chile to cleanse our palates and aid our digestion.
