Ramen News
New ramen shop with standout specials debuts in downtown Plano
Ramen Belly offers four kinds of ramen.
Historic downtown Plano has landed itself a unique ramen restaurant: Called Ramen Belly, it's a quaint, fast-casual ramen concept founded in Iowa City, Iowa that features traditional Japanese cuisine such as ramen, poke bowls, and dumplings, and is now open at 1001 14th St. #100, on the first floor of the Morada building facing McCall Plaza.
Ramen Belly was founded by restaurateurs John Lieu and Andy Diep, who have more than 20 years experience operating Asian fusion restaurants and fine dining. They opened the first location in Iowa in 2021.
Diep moved to Texas in 2024 and has opened the Plano spinoff with business partner Kha Ngo, who lives in Dallas.
“Ultimately, Kha is going to be running this place,” Diep says.
The menu offers four kinds of ramen, ranging from broth to the brothless abura, with sauces like truffle, ginger garlic, and creamy garlic. One unique option is called ramen in a blanket, which features ramen tucked between two pieces of tonkotsu, Japanese fried pork cutlets.
They do pan-fried potstickers which they make in-house.
“We slow-braise our pork belly and combine that with shiitake mushroom, hand-folding each one,” Diep says. “We make sure the bottom is crispy, many people enjoy that. Plus, it comes with a little house pickle.”
Other offerings include poke bowls with tuna or salmon; rice bowls topped with pork belly and brisket; plus sashimi, tartare, and salads. Prices range from $6 for seaweed salad to $17 for a poke bowl.
Desserts include an unusual rendition of cheesecake that's not baked in the traditional manner but is instead flavored with Vietnamese coffee and steamed. Diep describes it as "deconstructed cheesecake."
"When you steam cheesecake, the consistency is even throughout and the heavy cream cheese texture is lighter,” Diep says. “Then we make our own Oreo-like cookie and strawberry jam to go on top of it.”
They also offer alcohol such as sake, beer, and seltzer. Inside, the shop is laid back and simple, with wood chairs, tables for two, and bar seating.
"I just want to keep it very casual, affordable, but the way we cook and prep is high," Diep says. "We don't buy anything pre-made from vendors, everything is made in house."
