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Guy Wong's recently opened hot spot offers savory bowls of elevated noodles
"Hakata Tonkotsu Classic" features a silky broth accented with pork belly chunks, wood-ear mushrooms, scallions, and butter garlic corn.
Nestled between bustling takeout food stalls in Ponce City Market’s Central Food Hall, chef Guy Wong’s new urban space restaurant Ton Ton offers a relatively intimate space in which to slurp up some seriously delicious, flavorful ramen.
I had a lot of ramen in New York, in hole-in-the-wall authentic joints in Midtown East (Hide-Chan) and more lauded landmarks (Ippudo), so my expectations were somewhat low, but Ton Ton was absolutely exceptional.
The menu is simple and straightforward. I recommend starting with pork gyoza and tebasaki chicken wings. The wings are crisply and perfectly fried, slightly sweet, and sprinkled with scallions and sesame seeds. Not your typical chicken wing, but juicy nonetheless.
Next, try the "Hakata Tonkotsu Classic." Chef Wong's mainstay features sultry, silky broth accented with pork belly chunks, wood-ear mushrooms, scallions, and butter garlic corn (a nice touch!), and is topped with a soft-boiled egg. Order extra noodles — you won't regret it! The noodles are a perfect complement to the rich, salty broth. I spooned up every last drop.
Grab a table in the surprisingly intimidate seating space or sit at the wood bar and watch as the chefs speedily prepare the colorful bowls. Your ramen will come within minutes of ordering and you'll be draining the bowl within just a few more. Chef Wong, you have done it again!