Chicken Tortilla Ramen ($8)
Dashi made from bacon is enriched with tom yum paste, shrimp paste, and chicken thigh. The resulting soup is a savory Mexican and Thai fusion garnished with tortilla strips, corn, and generous slices of avocado. The additions of jalapeño, pickled yellow onion, and lime brighten the salty broth.
Squid Ink Curry Ramen ($8)
A touch of squid ink turns this ramen a rich black color without overpowering it. The fukujinzuke garnish adds tartness to the fish sauce broth, while Japanese curry contributes some depth. This deceptively light ramen is garnished with large squid rings, tomato, potato, and Italian parsley.
Sapporo Beer Bacon Miso Ramen ($8)
Smoky bacon dashi is flavored with white miso, Sapporo beer, bacon purée, chashu, and beni shoga (a Japanese pickle). Generous strips of pork belly hide beneath the noodles in this buttery orange-hued broth.
Thai Chicken Kara-age ($8)
Japanese style deep-fried chicken tossed with Thai-inspired herbs like basil, cilantro, and mint. These chicken thigh nuggets are coated in a thin batter flavored with fish sauce and fried until perfectly crispy.
Beet Home Fries ($7)
Bite-sized cubed beets maintain their crunchy integrity when deep fried. They're absolutely addictive when dipped in the Kewpie mayo dusted with delicately tart shichimi togarashi.
Veggie Meshi ($7)
Fried brussels sprouts are cooked just long enough to coax out their sweetness. Tossed with a sweet-spicy sauce, shredded cabbage, basil, cilantro, mint, this salad is incredibly balanced despite the strong flavors. It's served on a bed of steamed jasmine rice gently flavored with ginger and garlic oil.
Poor Qui's Buns ($7)
The pork buns at East Side King are never ever disappointing. The pork belly is cooked to jiggly perfection without compromising its structure. The meat is cradled in Chinese-style steamed buns with hoisin sauce, cucumber kimchi, and green onion.