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Calling all ramen lovers! Sip, stir, and slurp your way to happiness with the flavors from Mamaroneck’s newest ramen joint.
On the other side of the spectrum from its burger-slinging sibling restaurant, Duke’s Ramen is offering authentic Japanese ramen counter service with a Westchester twist. Like a lighthouse bringing you to safe shores, let the neon ramen sign guide you to a spot at the counter. Owners Eugene Lum and Robert Marinelli (who you can find in mural-form in an anime-style illustration on the wall of the shop) are crafting a menu to write home about.
The homemade tonkotsu broth spends eight hours boiling with pork and chicken bones, vegetables, and alliums to achieve a creamy consistency with the perfect depth of flavor. The same amount of patience is poured into the pork belly, which is slow-boiled for two hours, that tops the signature bowl of ramen.
If you have an unrelenting nostalgia for Lum Yen’s “Johnnie Lum’s Chicken Wings,” Lum is paying homage to his father’s recipe, but with his own welcome twist. The Kara-Age wings are marinated in the top-secret blend, then fried to crispy perfection. The crunch on these wings can be heard from three towns over thanks to Lum’s sleeper ingredient: potato starch on the outside for an audibly satisfying bite. To round out the small plates, another can’t-miss is the harumaki: crispy pork and vegetable spring rolls, served with a spicy chili sauce on the side. For refreshments, the calpico, a yogurt water from Japan, is smooth, fruity, and thirst-quenching.
Now, for the marquee item that gives this fast-casual spot its siren song: the ramen. Dive deep into this savory and sultry fusion of Japanese and southern flavors of Duke’s Shrimp Boil while the ever-playing classic rock station croons in the background. All the best parts of ramen and a seafood boil combined, the Old Bay shrimp, Kurobuta sausage, roasted corn, scallions, house-made vegetable broth, miso tare, and homemade crunchy garlic oil may leave you forgetting to come up for air. For tonkotsu purists, it may seem out of the question to order anything else. The chicken chashu bowl is the exception. Tender sous vide cooked chicken breast acts as a sponge soaking up the flavors of the silky house-made pork and chicken broth that is paired with shio (sea salt) tare and finished with black garlic oil for a hint of sweetness.
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If you’re one of those people who refuses to believe soup is a meal (rude), there are options for you as well. The beef gyu don rice bowl lets you still partake in the fun at Duke’s Ramen. Thinly sliced beef and onions are simmered in a sweet and savory soy-based sauce and served on a pillow of white rice with scallions, red pickled ginger, and soft ramen egg.
Finally, for a vegan option — or just something different — the eggplant unagi don fits the bill. Pan-fried Chinese eggplant is simmered in a dark, sweet and sticky, soy-based unagi sauce with sesame seeds and scallions.
Lum has curated a truly bespoke experience on Mamaroneck’s main strip: an authentic gastronomic indulgence in an approachable, fun, brightly colored alcove of the town’s now-bustling culinary scene. In the same way the décor catches your eye from all angles, the menu does in tandem. And if you sneak away from the office to have a quiet moment to yourself at a ramen counter serving up simple yet strong slices of salt and spice, we’ll chalk that up as self-care.
154 Mamaroneck Ave, Mamaroneck; 914.315.6020