Tag Archives: Wabi House

Colder Weather Means Warmer Food: A Soup Exposé

kingsby Steven Doyle

We have made plenty of lists in the past, and certainly soup has been a big draw for the cold, wintery months such as we are experiencing. One of our favorite soups comes from King’s Noodles (read about that place here). There are plenty of mainstays in Dallas such as the mushroom soup at The Grape, a recipe that will not, and should not ever leave that menu. Other perennials include the marshmallow soup at Rise No. 1 which is actually a rich tomato soup with pillows of roasted goat cheese.

Make a better soup and the world will beat down your door, especially when it is 25 degrees in Dallas.

Today we offer a list of some recent favorites. You will want to check these out in your travels about town this week.    Continue reading

1 Comment

Filed under Steven Doyle

First Look: Slurp Your Noodle at Wabi House

DSC08048by Steven Doyle

Wabi House was built on Wabi House chef-owner Dien Nguyen’s love for Japanese food and obsession for ramen, inspired by his foodie experiences and culinary training in major cities like NYC, Toronto, Vancouver, Los Angeles, San Francisco, Seattle. For the past decade, Chef Nguyen has worked with Piranha Killer Sushi and currently holds the Corporate Head Chef position for Piranha Killer Sushi. He’s lead the opening of the new locations and oversees the seven Piranha locations in Texas.

Wabi comes from the word Wabi-Sabi. Wabi-Sabi is a Japanese world view embracing and accepting the beauty in the imperfection (Wabi) & the beauty that comes with age (Sabi). This Japanese view best describes what to expect of Chef Dien Nguyen’s restaurant location choice, concept and style of cooking.  Continue reading

Leave a comment

Filed under Steven Doyle

Wabi House Ramen Opens June 27

Wabi House, Ramen

by Steven Doyle

Look for a new ramen hot spot opening 11 am on Saturday, June 27, 2015 at 1802 Greenville Avenue. Wabi House will have a  menu curated with several types of ramen including a vegetarian option and tonkatsu ramen where Chef Nguyen braises the chashu pork for four hours, and cooks his broth for a total of 18 hours. The soup is studded with corn, wood-ear mushrooms, marinated egg, black garlic oil and sliced scallions. Wabi House will also serve a variety of small plates.    Continue reading

Leave a comment

Filed under Steven Doyle