Ramen Thukpa: Where Japanese, Tibetan, and Hong Kong Flavors Collide
Discover Ramen Thukpa, NYC’s hotspot for Japanese, Tibetan, and Hong Kong-inspired ramen. Learn about their signature dishes, customer favorites, and unique culinary journey.
Ever wondered what happens when you mix the bold flavors of Japanese ramen with the comforting touch of Tibetan and Hong Kong culinary traditions? At Ramen Thukpa, you don’t have to wonder. This exciting spot in New York City is the brainchild of Thupten Pema, who’s bringing a fresh twist to the ramen scene.
“We wanted to do something different,” Thupten says. “Why stick to one style of ramen when you can combine the best of all worlds?” And that’s exactly what Ramen Thukpa delivers—a fusion of flavors that’ll keep you coming back for more.
A Family Legacy of Flavor
Thupten and his brother are no strangers to the restaurant world. With three previous locations under their belt, Ramen Thukpa is the latest chapter in their journey. “My brother trained at a Japanese ramen shop in California, and I worked in other restaurants,” Thupten shared. “When ramen started to take off in New York, we wanted to create something different—something that brought together the diverse ramen styles from Japan, Tibet, and Hong Kong into one place.”
This unique approach sets Ramen Thukpa apart. The menu pays homage to traditional ramen while introducing creative twists inspired by the Pema brothers’ cultural roots and culinary expertise.
What to Order: Signature Dishes
If you’re unsure where to start, Thupten recommends these crowd favorites:
Tantan Ramen: A rich, bold broth layered with complex flavors, perfect for warming up on a cold day.
Pork Dumplings: Juicy, savory, and expertly crafted, these are a must-try side dish.
Pork & Crab Soup Dumplings: Packed with flavorful fillings, these dumplings offer a perfect balance of textures and a taste of tradition.
For those seeking lighter options, the Chicken Shio Ramen has quickly become a standout. “It’s light but still packed with flavor,” Thupten explained. “We’re always experimenting to refine our dishes and create new ones based on customer feedback.”
Behind the Scenes: Challenges and Triumphs
Opening Ramen Thukpa wasn’t without its challenges. Despite years of experience, Thupten faced a steep learning curve with this ambitious project. “This is the biggest restaurant we’ve ever opened,” he revealed. Construction alone took seven months due to navigating city permits and designing the space themselves.
The effort has paid off. The restaurant’s interior is as inviting as its menu, with thoughtful details that reflect the Pema brothers’ vision. “We’ve been lucky to get everything up and running in just seven months. It’s not easy, especially in New York!”
Always Innovating
While Ramen Thukpa’s menu already boasts an impressive selection, Thupten is committed to keeping it fresh. “We’re constantly updating the menu, adding new flavors, and experimenting with toppings and broths,” he said. Customer feedback is a crucial part of this process, guiding the evolution of their dishes.
To spread the word, Thupten has embraced modern tools like QR codes for easy review collection. “We’ve received all five-star reviews so far,” he noted. “It’s helped us grow organically and connect with more customers.”
What’s Next for Ramen Thukpa?
With a successful first month under their belt, Thupten is focused on perfecting the Ramen Thukpa experience. While expansion plans are on hold for now, opportunities for future locations are already emerging. “We’ve had people approach us about partnerships,” he said. “But for now, we’re dedicated to making this location the best it can be.”
A Word of Advice
For aspiring restaurateurs, Thupten offered this wisdom: “If you have experience, go for it. Build your menu, listen to your customers, and keep improving. It’s easier now than it used to be, thanks to modern resources.”