By MOOK Scenic Editor Team, compiled and reported
The popular New York eatery Mighty Quinn’s Barbeque’s chef/BBQ master Hugh Mangum, and another is the multiple-time winner of Japan’s TRY Ramen Awards and various ramen evaluations, Nagi Pork Bone Ramen’s 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, yet served in a quick and relaxed manner.
First-ever collaboration between the two brands, Mighty Quinn’s and Nagi Pork Bone Ramen (Photo by MOOK Scenic Gao Jiajun)
Both Mighty Quinn’s and Nagi Pork Bone Ramen operate under the philosophy of “slow food, fast enjoyment” in the new food era (Photo by MOOK Scenic Gao Jiajun)
Chefs Hugh Mangum and Ikuta Satoshi begin collaborating on the creation (Photo by MOOK Scenic Gao Jiajun)
The two brands will launch two exclusive “McQuinn Kings” for the first time. The first is a traditional soup noodle version, using Nagi Ramen’s signature broth and exclusive noodles, paired with Mighty Quinn’s smoked brisket and classic toppings, topped off with an exclusive McQuinn Red King Ball. The second is a dry noodle style, finished with a raw egg and drizzled with Mighty Quinn’s BBQ sauce. The perfect fusion of both brand flavors will be available exclusively at all Nagi Pork Bone Ramen locations across Taiwan from Friday, December 16th evening to Sunday, December 25th. It is a product sold only in Taiwan worldwide.
Chefs Hugh Mangum and Ikuta Satoshi making the ramen (Photo by MOOK Scenic Gao Jiajun)
Mighty Quinn’s and Nagi Pork Bone Ramen collaborate to launch two exclusive “McQuinn Kings” (Photo by MOOK Scenic Gao Jiajun)
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