Chef Chin Opens in Legacy Hall For Some Hot Ramen Action

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Chef Chin’s Hibachi & Ramen will open its first location on February 18th in Legacy Hall, located at 7800 Windrose Ave. in Plano. The hibachi and ramen kitchen will offer a unique twist on both Japanese traditions, blending the best of both art forms to create a craveable dining destination in a fast-casual setting. 

This will be the second concept for Chef Chin Liang who opened Hōru Sushi Kitchen at Legacy Hall in September 2019 to much success. Liang’s culinary beginnings were as a hibachi chef, before eventually transitioning to the world of ramen and ultimately landing a position as Executive Ramen Chef at Ajisen Ramen. While he trained to become a sushi chef, he maintained a respect for hibachi and ramen.

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“I want to show people that hibachi and ramen can be just as thoughtful and delicious in a casual setting,” said Liang. “Everything we serve will be fresh, top quality, and sourced from the best markets around the world. Our ramen broth base will take 24 hours to prepare, and even our miso soup will be homemade. There is going to be a great attention to detail in everything we serve.”

The menu features hibachi, hibachi fried rice, stir-fry yakisoba noodles, ramen, sides and desserts. The hibachi entrees are prepared with soy or teriyaki and come with a choice of veggie, chicken, NY strip steak, shrimp, salmon, filet mignon, and lobster, and are served with mixed vegetables and steamed rice. Signature menu items include hibachi fried rice with garlic butter and filet mignon with egg, onion, mushroom, and shoga ginger; grilled salmon ramen with miso broth, hibachi salmon, egg, bean sprouts, scallions; fried chicken ramen with shoyu broth, karaage chicken, egg, bamboo shoot, seaweed, scallions; and sides including soft shell crab served with a ponzu sauce; and beef tenderloin tataki served with jalapeño, onion, cilantro, and a spicy garlic sauce.

“Chef Chin’s sushi concept has been hugely popular at Legacy Hall and we have continued to notice a growing desire for Asian cuisine in the market,” said Kulsoom Klavon, VP of Curation at Food Hall Co. She continues, “We knew we wanted to offer another style of Asian cuisine, and with his extensive culinary background Chef Chin was the obvious partner to test this new concept.”

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Filed under Crave, Steven Doyle

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