Ryong
Prenzlauer Berg
Asian fusion restaurant crafting house-made specialties from spelt noodles to tempura bao buns. Technical innovation meets traditional techniques through items like the Dragon Egg - a tempura-fried avocado - and house-fermented ingredients.
Concept
Asian fusion restaurant focused on technical innovation in plant-based cuisine. The kitchen produces all components in-house, from spelt noodles to condensed milk, applying contemporary techniques to traditional Vietnamese and Japanese preparations.
Technical Innovations
- House-developed tempura batter for bao buns
- Custom fermentation processes for condiments
- Specialized spelt noodle production
- Technical variations on classics like the Dragon Egg - tempura-fried avocado
Signature Elements
House Production
- Scratch-made spelt noodles
- House-fermented sauces
- Custom seitan preparation
- Artisanal condensed milk
Notable Techniques
- Tempura-fried bao buns
- Pandan integration in beverages
- Technical plating with architectural elements
Space
Minimalist Asian-influenced design featuring contemporary dining setup and gender-neutral facilities. Located in a bustling section near Rosenthaler Platz.
Service Format
Structured around lunch specials and evening service. Reservations advised during peak hours. Card payments accepted.
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torstraße 59, berlin
