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Fresh recipes, great destinations and inspiring people to transport you.

Instant ramen is its own kind of perfection, but chefs know how to make it next level. Five Sails executive chef Robbie Robinson cracks in two eggs and whisks in a dollop of miso and a knob of butter, while Bar Susu’s chef de cuisine Ashley Kurtz makes a beurre monte (emulsified finishing sauce) with butter and the ramen spice mix. Torafuku’s chef Baker Hsu swears by adding in white pepper, green onion and a poached egg, while chef Gus Stieffenhofer-Brandson , of Published on Main, happily adds the whole kitchen sink to his noodles: a knob of butter, a Kraft single, spice packs, leftover meat, scallion and a scrambled egg.

“ Add a poached egg, enoki mushrooms, leafy green vegetables, tofu puffs or frozen dumplings and sprinkle with thinly sliced green onions, and voilà!

Have leftover BBQ duck or roast chicken? Throw it in too! ”