Went to Mu Ramen LIC on Monday (first day open). Decor is markedly different from the old bagel shop, very modern, organic shapes, large communal table in the center of the room. Really lovely. Restaurant looks like it seats about 25-30.
Huge wait, got there at 6PM on a cold rainy day, waited an hour before I was seated.
Ordered spicy ramen with pork belly, pancake and stuffed wings.
Pancake is light/fluffy, great texture, sweet with maple, smoky, pleasantly fishy. The trout could be a little more moist and tender, tobiko adds subtle pops of texture. Execution has improved.
Wing pops (deboned to the tip) are generously sized, meat is stuffed with foie and brioche, while technique is very good, fried well, I find the foie superfluous, might just be tiring of things stuffed with foie. It adds a richness and smoothness to the crunchy coated wings but I would have enjoyed the wings even without the foie. The wings come with a plum sauce that tastes like Chinese suan mei. Tangy (Mu tempers the sourness with sweet), a flavor that's familiar, but may be an acquired taste for some.
The ramen is simply the best I've had in NYC (prefer it to both Ippudo, Totto, etc.) The noodles are springy and are exactly like the noodles in Tuome's peanut noodle dish.
Broth is full flavored, heat seems a little less than in their earlier bagel store incarnation. Pork belly melts in mouth, nothing is overly salty or sweet. Well-balanced, whereas I find other places overshoot with salt and (natural) msg in the attempt to make a flavor explosion.
The cooking is even more proficient than at the already excellent, old bagel pop-up. It's great to see what they're doing with a real kitchen.
Service was surprisingly efficient for the number of servers/guests and the kitchen is very well run.
Lovely addition to Queens, a must for ramen lovers. Total came to $50 before tip