Maka Ramen

Review

Thank you, Corona!

Maka Ramen would not have existed without corona. Katrin Wondra and Maximilian Hauf come from Nuremberg, worked in London for a while, then moved to Vienna a few years ago, where Hauf cooked for Konstantin Filippou and later at the great fine food cocktail bar Birdyard. Wondra studied and worked in the kitchens of the international franchise restaurants in the Molcho family's Neni chain. About three years ago, Hauf had a crisis of purpose and sought new inspiration, which he hoped to find in Japan. He travelled the country for three months, eating ramen every day as often as he could, but had to cut the educational trip short due to the pandemic and managed to get a seat on the last plane from Japan to Vienna. Once he arrived, he spent two weeks in isolation, called Katrin Wondra and asked her to get some ramen ingredients. She did so and left 15 kilos of pig heads and pig skin on his doorstep (ramen can only be produced in large quantities). Two days later, Hauf called again to say the soup was ready: 50 liters. What to do with 50 liters of soup? Wondra posted a photo on Instagram and they were off, followed by ramen kits and ramen pop-ups from the two of them and they started looking for a restaurant. The only place that really clicked was a former tin foundry in the quiet, last corner of Wimbergergasse. Which - against pretty much everyone's advice - they turned into the colorful Maka Ramen. Well, the place has been packed for three weeks now. Every day, in three slots, yes, that's also possible in Vienna, "we wanted to see the drive that we got to know in London here too". It worked, it has to be said, the thing with the guest shift change after an hour and a half is unusual, but not unfunny. Oh yes, and the food is terrific. Spinach with tofu cream (€ 6.50), nutmeg pumpkin tempura (€ 6.20), roasted turnips with rice cream and chimichurri, wow (€ 8.20), karaage, deep-fried chicken with tonkatsu sauce, insanely good (€ 9.50) and the best prawn wontons I've had in a long time (€ 11.50). Now finally to the ramen. "We decided not to make them the way as many people might like them, but the way Max wants them," says Katrin Wondra, "so very, very, very intense." Shoyu with chicken, water spinach and "chicken oil", pure essence (€ 14), tonkotsu with pork belly and roasted cherry tomatoes takes no prisoners (€ 14.50) and even the vegetarian miso cashew is so intense that it raises the hairs on the back of your neck (€ 13.50). Super restaurant. Summary: Yes, you could call it "check-in". But everyone should have the chance to try such great soups, so pace yourself.

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