Contestants Battle for Top Ramen Honors

Sunny Bang, Craft veteran and ramen enthusiast, lends his expertise to the judges’ table.

Before we knew the joys of Ippudo and Momofuku and Setagaya, we were but young Feedbaglings, nursing our way towards liberal arts degrees with the aid of Top Ramen. On Sunday, The Brooklyn Kitchen sponsored a competitive Ramen-Off at Union Pool in which contestants had to use the standard Nissin Top Ramen packets (much inferior to my personal favorite, the Myojo Chukazanmai instant noodles) to create culinary masterpieces. All dishes had to arrive ready to serve and there was no requirement to use the MSG-laden spice packet.

Whose instant cuisine reigned supreme? In the words of the creepy patron saint of competitive cooking Takeshi Kaga, “Allez cuisine!” which I assume means pics and results after the jump.

This chocolate ramen cluster tasted better than it looked.

Scott Gold, author of The Shameless Carnivore, explains the intricacies of the Hangtown Fry, an old gold miner’s dish consisting of oysters, eggs and bacon.

Cathy Erway, of Not Eating Out in NY, and Peter Erkkinen, father of Brooklyn Kitchen owner Taylor Erkkinen, dole out judgment on the ramen contestants’ entries.

Kathryn Greenberg won the “Sweet” category with her acronym-happy B.E.S.P.P. Ramen, a dessert made of butter, eggs, sugar, pears, peaches and bourbon cream anglaise.

John Goodwin’s Vietnamese beef and ramen salad won first place in the “Savory” category and, also, our hearts.

Ramen desserts were everywhere. Amelia Coulter, the talented confectionery artiste, impressed the crowd with her ginger lemon sugar cookies. Notice the Williamsburg-appropriate can of PBR in the corner.