OODLES OF NOODLES AT NOBBY

I Like Ramen has returned to its roots and Chantay Logan discovers that fans of the vegan sensation just can’t get enough

THE Gold Coast’s favourite vegan ramen is back where it belongs.

After a stint in Brisbane following the closure of Miami’s The LC, I Like Ramen has reopened in Nobby Beach.

Locals were missing their Japanese comfort food fix and it didn’t hurt that the close-knit beachside retail strip is a much easier commute for owners Bobby Douglas (above right) and Dominic Benjamin.

“We had a line out the door the other night, probably like three people deep,” Dominic says.

“Nobbys is where we started out. We used to have a bit of a crew who’d come to our original Tuesday takeover at Bine, so a lot of people were looking forward to us coming back to the Coast.”

I Like Ramen is sharing a “rad pad” with Surfboard Empire, a symbiosis that will see them host surf-themed events and other functions in the expanded 85-seat eatery.

“It’s a really unique space with an industrial look, really high ceilings,” Dominic says.

“We have outside dining for 25 people and the windowseat dining is cool – you almost feel like you’re outside while you’re inside.”

Table service and a refined refreshment list promise to raise the bar for ramen fans.

“It’s not fine dining in any sense though, we still want to stick to the prices we’re known for,” Dominic says.

“A lot of people might think all we do is ramen, but people fell in love with the whole offering in Brisbane so we’re trying to bring that concept down here.

“We’re really pushing our Japanese-style cocktails and we have a big Japanese whisky selection. All of our wines are plant-based too.

“It’s creating that full package with great staff, great customer service ready to turn your average weekday night into a great time.”

While regulars will find all of their favourites still on the menu, Dominic says their remit doesn’t stop at ramen.

“We’ve expanded it to become more seasonal and we’re working on some really cool dishes to throw on weekly – salads, cold noodle dishes,” he says.

Dominic sees the restaurant’s plant-based mandate as opportunity rather than obstacle.

“It’s easy just to chuck bones in (to the broth) but you can get a more layered flavour by experimenting with ingredients like shiitake mushrooms,” he says.

“All of our five ramen bases are completely unique with completely different toppings, so you have so many options here.

“We put a modern twist on it with different types of noodles – yellow, spinach, charcoal, gluten-free. Traditional ramen is actually quite limited and really basic in how it looks, but after going to Japan we realised that even in the birthplace of ramen people are differing from tradition to make their own idea of it.

“There are so many things we can do.”

I Like Ramen is open for lunch and dinner Wednesday to Sunday at 2251 Gold Coast Highway

TABLE SERVICE AND A REFINED REFRESHMENT LIST PROMISE TO RAISE THE BAR