The limited-time release of the award-winning New York BBQ × ramen champion's super pork bone ramen is taking the city by storm
By MOOK Scenic Spots Editorial Team, compiled and reported
The renowned New York eatery Mighty Quinn’s Barbeque is led by chef/BBQ master Hugh Mangum, while the other is Nagi pork bone ramen, winner of multiple Japan TRY Ramen Awards and top rankings in various ramen evaluations, headed by Chef Ikuta Satoshi. Both brands operate under the philosophy of "slow food, fast enjoyment" in the new food era, emphasizing ingredients and cooking processes to ensure richly flavored dishes, all served quickly and easily.
The first-ever collaboration between the two brands, Mighty Quinn’s and Nagi pork bone ramen (Photo by MOOK Scenic Spots Gao Jiajun)
Both Mighty Quinn’s and Nagi pork bone ramen adhere to the philosophy of "slow food, fast enjoyment" in the new food era (Photo by MOOK Scenic Spots Gao Jiajun)
Chefs Hugh Mangum and Ikuta Satoshi begin their collaboration (Photo by MOOK Scenic Spots Gao Jiajun)
The two brands will jointly launch two exclusive "McDuke Kings" for the first time. The first is a traditional soup noodle version, featuring Nagi Ramen King broth and exclusive noodles, paired with Mighty Quinn’s smoked brisket and classic toppings, finished with an exclusive McDuke Red King ball. The second comes in a dry noodle style, topped with a raw egg and drizzled with Mighty Quinn’s BBQ sauce. These two brand flavors are perfectly combined and will be available exclusively at all Nagi pork bone ramen locations across Taiwan from the evening of December 16 (Friday) to December 25 (Sunday). This is a global exclusive product available only in Taiwan.
The ramen-making process by chefs Hugh Mangum and Ikuta Satoshi (Photo by MOOK Scenic Spots Gao Jiajun)
Mighty Quinn’s and Nagi pork bone ramen jointly launch two exclusive "McDuke Kings" (Photo by MOOK Scenic Spots Gao Jiajun)
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