Bone Daddies Ramen Bar arrived in Soho with a bang in 2012 and since a surge of imported ramen brands have populated London to cater for Londoners appetite for this popular trend.
The High Street Kensington location of Bone Daddies is the third (or fourth if you include the current pop-up Shackfuyu in Soho) venture from Ross Shonhan, chef proprietor of Bone Daddies Ramen Bar and Flesh & Buns, Covent Garden, and is located within the first floor of Whole Foods Market and encompasses its own service and dining area with a subtle urban feel to the design. It’s also the first time, Shonhan’s signature ramen and buns appear on the same menu. We went along to check this exciting venture and to see what exciting new dishes Shonhan will add to his signatures.
To our disappointment the pigs bones had been taken off the menu, (we’re hopeful they’ll return), so we stuck our old favourites, Korean chicken wings (consistently delicious), plus soft shell crab green chilli ginger sauce (crunchy and tasty), yellowtail sashimi (amazing), yellowtail and salmon tartar, broccoli and pork buns (yummy pork belly wrapped in a melt in your mouth buns which are served assembled, as opposed to DIY style as at Flesh & Buns) to start. We followed that with spicy chicken miso ramen with extra corn and soft boiled egg, which was hearty, wholesome and perfect with the extras we’d added.
The Kensington location appears to be bigger than the Soho location and incorporates a striking open kitchen and bar within a 110-cover dining area that is dressed in their signature colours of red, black and white. Designed by SODA (who currently work with Soho House Group on the 76 Dean Street project), fixtures, lighting and furniture have been kept simple, with raw finishes such as steel, bare wood, and corrugated iron that create an industrial feel.
As fans of Bone Daddies, we are always happy with the quality and innovation Shonhan puts into all of his ventures and we are happy to say this one maintains those standards. Our one plead would be to please bring back the pigs bones – we miss them!