Meshikou has been open less than a fortnight, but it's off to a strong start.
I dined solo for this outing, which gave me an opportunity to take in a lot of details about the restaurant, plus I had the opportunity to chat with one of the co-owners.
Immediately upon entering the restaurant, the hostess warmly greeted me. I told her I was by myself, so I was fine with sitting at the bar. Sitting at the bar worked out well--I had a panoramic view of all the kitchen activities and could watch the staff interacting with one another. Plus, I got to talk with one of the kitchen staff and see what he liked on the menu.
Shortly after I was seated, I was given a menu. I didn't know it at the time, but the gentleman who was my server was also one of the co-owners, which helped explain his strong knowledge of the menu items. He was able to point out which soups had "heavier" broths and which were more delicate in flavor. I opted for the pork belly ramen, one of the "heartier" dishes.
While I waited for my food to arrive, I studied the decor of the dining room. The restaurant had been completely transformed from the "old school" style of the previous Vietnamese establishment. This dining space is contemporary in its look--pops of a reddish-orange color throughout, interesting wall designs interspersed amongst beautiful dark wood accent walls, with a similar dark wood being carried over to the table tops. The bar itself was a concrete style with some lightly colored speckles. Bar stools with backs (thank goodness!) allowed for 8 or 9 people to sit at the bar at one time. The remaining dining space seats ~45-50 people, with table sizes ranging from 4-tops to 8-tops. Given its contemporary makeover, the space itself is warm and inviting.
In the short time I studied the room, my food was ready. A piping hot bowl, bigger than what one would get at Tensuke, with a dark golden broth sat before me. The egg was cooked perfectly--not overly dry like I've had at other places. The broth itself was rich, but not too heavy. The pork belly was thinly sliced and not too fatty. By the time I finished, I was full and satiated. A big bowl of this stuff would hit the spot when you feel a cold coming on.
As I waited for change on my bill, I had a chance to talk to one of the co-owners. Both owners are named Mike and both have grown up in Asian restaurants, helping with the family business each day after school. In my conversation with Mike, I discovered their commitment to offering a high-quality product: one in which broth simmers for 15 hours a day and the creation of a smallish menu so they can focus on doing ramen well. He also told me about how important timing is when preparing a soup--things can't just "sit" in the pot--they need to be added at specific times to achieve the right texture.
The "flow" or "energy" of the staff is good--everyone was on top of keeping tables clean, customers cared for, and paying attention to everything going on around them, especially considering what I was observing was the peak dinner hour. All the staff seemed eager to make a strong first impression, which they did. I look forward to going back and trying other items on their menu. I wish Meshikou the best of luck and hope they continue their strong focus on customer service and delivering a tasty bowl of soup. read more