Tantanmen is a remarkable restaurant that’s the brainchild of a group of passionate individuals – Le Cordon Bleu alumni, skilled chefs, tech enthusiasts, and enterprising minds, all united by their love for one thing: ramen. This restaurant isn’t just about serving mouthwatering dishes; it’s on a mission to shine a light on the Chinese origins of this beloved comfort food while upholding the highest standards of contemporary East Asian cuisine.
Their menu is a flavor-packed adventure, showcasing bold and exciting tastes. They take pride in using locally-sourced meats and a selection of over 30 unique ingredients imported from Japan and China, transforming them into delectable stocks, seasonings, and spice blends that elevate every dish. Think katsuobushi, kombu seaweed, shiitake mushrooms, dried fish, and Sichuan peppercorns, always at the ready in their kitchen.
Their journey began with six months of dedicated recipe development, but soon enough, they recognized the need for authenticity. In 2019, they embarked on a culinary pilgrimage to Japan, diving headfirst into the world of ramen, guided by a seasoned 25-year veteran. What they discovered was that the Chinese roots of ramen often go unsung.
Their signature dish, Tantan Men, is the true superstar of their menu. It’s a fusion of Japanese ramen and the classic Sichuan Dandan Mien, crafted with the guidance of their Sensei and traditional methods. Their quest for authenticity didn’t end there; they jetted off to Chengdu, China, in 2019 to source the finest Sichuan ingredients.
This London eatery is more than a restaurant; it’s a culinary journey, celebrating ramen’s Chinese origins and adding its own unique flavor to the world of East Asian cuisine in the West.
