Young & Hungry visits Toki Underground today to see firsthand the Taiwanese-style ramen joint that garnered so much buzz even before opening earlier this month. And in an interview, chef and owner Erik Bruner-Yang takes on the haters who want it to be traditional Japanese ramen, revels in the myth-making of Toki Underground and explains his method of quality control: the chef tastes 200 bowls of salty broth per day. [WCP]
Filed under:
