Pork Buns at Oiistar

Ever since Oiistar opened at the end of 2012, the regulars have been talking about owner Sunny Yim’s ramen: the imported Japanese noodle machine, the crazy amount of time (18 hours) it takes to make his pork stock, the abnormally potent level of heat each bowl brings. But just as interesting – and perhaps, more telling of his influence here – are the pork buns, which bear an uncanny resemblance to another ramen-and-pork-bun joint in New York City’s East Village. K-Chang.

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