Asian fusion pop-up Bok Choy Boy will transform West Ashley restaurant Spanglish into a ramen shop from Jan. 3-4, serving bowls featuring house-made broths and ingredients from local purveyors like Peculiar Pig Farm and Fili-West Farms.
“Charleston has asked for ramen, and we want to do them right,” Bok Choy Boy owner Set Sison said. “We want those big city ramen shop vibes where you come in, have your bowl and carry on with your day while practicing proper social distancing and sanitizing.”
Making a return to Spanglish, where he was once a line cook, Sison says the event is Bok Choy Boy’s comeback, after he took the month of December off following the birth of his newborn baby boy. (Baby Bok Choy Boy, for those of you who follow on IG.)
The chef said he draws inspiration from renowned ramen shops like Daikaya in Washington, D.C., and Ippudo in New York City.
“My wife and I are ramen fanatics, and I told her I would never do ramen unless it was on par with other places we’ve had it in the U.S.,” he said.
Bok Choy Boy will offer three types of ramen for dine-in and takeout customers during his two-night takeover: chicken, beef and veggie. For the chicken and beef ramens, Peculiar Pig pork products will form the base of the broth, which Sison will simmer for a full 24 hours prior to the event.
“Making the broth alone, it takes some patience to do it,” he said. “It’s one of my favorite things to eat. It’s an art, and it takes time.”
Bok Choy Boy’s Spanglish kitchen takeover will take place from 12-8 p.m. on Sunday, Jan. 3 and from 4-8 p.m. on Monday, Jan. 4. For more information, follow @bokchoyboy on Instagram.
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