Craving Seattle’s best ramen? Look no further than Ooink Ramen. Owned by chef Chong Boon Ooi and his wife Jiaxin Wang, Ooink offers a unique and delicious ramen experience.
Ooink’s original location sits above a QFC store. It is at the intersection of Broadway and East Pike Street. This is where Capitol Hill meets First Hill. A second location opened in Fremont in 2022. The restaurant’s logo is a pig which shows the owner’s love for the rich pork flavor.
But what makes Ooink so special? According to The Infatuation, Ooink’s sliced pork is the most tender in town. Their gyoza dumplings are also pretty massive. Space is limited. So, it is best to visit alone or with one other person. Then you can enjoy a hot bowl of broth when you need to steam your face.
Seattle Magazine also recognized Ooink. It was included in their 2018 list of the city’s five best new ramen restaurants. Seattle Weekly also featured Ooink in their list of “The 9 Best Soups for Surviving Winter in Seattle”.
Chong Boon Ooi is passionate about ramen. You can see that in how he prepares it and talks about it. He believes that you can’t just add a couple of ingredients and get umami. This is a process. Ooink is celebrating five years at its location above QFC on Broadway and Pike. He calls it an interesting place. Chong loves the location, the people, and the nightlife. It’s a unique place.
Ooink focuses on refinement, not change. Chong likes to do what he does and make it better. There have been additions. Miso soup and Beefy Shoyu were added in the first year. Malaysian Chicken and Shanghai Style Shoyu were added during the pandemic. The Shanghai Style was influenced by Chong’s snowboarding trip. It’s lighter. The oil on top is goose fat cooked in shallots.
Chong discovered that water from Mt. Rainier was much different from the tap water in Seattle. The noodle will be more fluffy and will float. The natural spring water contains more alkaline and is softer. Now Chong has a secret source for the spring water in Lynnwood. He uses it to make his noodles.
Ooink’s chicken sandwich was put on the menu as a more affordable option during the pandemic. It’s not fancy but you’re going to be full. Chong doesn’t want people to come to his shop, pay money, and come out hungry. People have to eat and be full.
Born in Malaysia, Chong has cooked and learned around the world. He started in L.A. He moved to Paris, Vegas, NYC, and Hawaii. Now he is in Seattle. He wants to raise his family here. Chong is grateful for the neighbors, customers, and other ramen restaurant owners. Without the support of the community, he wouldn’t be where he is today.
Chong expects to be in the ramen business for a while. He just wants to cook ramen before he dies. That’s how he eats it and that’s how he’s going to serve it.
So, whether you’re craving a classic ramen or something a little more adventurous, Ooink has something for everyone. Stop by Ooink and taste the passion in every bowl.