Monster Ramen operates in Chicago's Logan Square and specializes in beef-centric ramen bowls topped with Wagyu and house-made noodles steeped in beef stock. Katie Dong, a self-described "noodle nerd," blends flavors from her Nanjing childhood with Japanese ramen techniques to create a unique beef ramen. Dong immigrated to the U.S. at 14 and has been making and eating ramen in Chicago for more than a decade. The restaurant emphasizes slurpable, handmade noodles and rich beef broth. Dong credits her parents and staff for supporting the restaurant and calls opening Monster Ramen her purpose.
CHICAGO -- At Monster Ramen in Chicago's Logan Square neighborhood, the sound of slurping noodles is a sign of satisfied customers. Led by self proclaimed "noodle nerd" Katie Dong, the ramen shop specializes in bowls topped with Wagyu beef and house-made noodles steeped in beef stock, a unique version of the Japanese staple. "When we provide the bowl on the table, we always tell people to 'slurp on," said Dong. "Our noodles give some great slurps."
Dong has been making (and eating) ramen in Chicago for more than a decade. Immigrating to the U.S. from China with her parents at age 14, she fell in love with ramen but missed the beef flavors of noodle soups in her hometown of Nanjing. "Our flavor here is my childhood infused in Japanese ramen," said Dong. "All I ate when I was a little girl, pretty much was beef noodle soup."
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