It’s no secret that New Yorkers love ramen, and with the winter months creeping up, there’s no time like now to add a newcomer to your list of favorite ramen spots!
Rāsheeda Purdie is a New York City stylist turned chef who has been planting deep roots in the culinary haven of NYC since 2015. Before becoming the self-proclaimed Ramen Queen, she worked with the top ranks around the city, including Betsy Johnson, Bloomingdales, and Henri Bendel, where she styled the likes of Beyonce and Michelle Obama!
After conquering the fashion industry, Rasheeda attended culinary school, and eventually set out to combine her love for artistry with a newfound love for cooking.
In 2015, Rāsheeda completed her culinary degree at the Institute of Culinary Education. She sharpened her knowledge and continued to gain experience while working at Duane Park & Untitled Restaurant, at the Whitney Museum. In 2021, she launched ramenbyra.com, where she offered rāmen kits for customers to indulge in the comfort of their homes. That Fall, she began offering exclusive rāmen experiences through restaurant partnerships & collaborations.
In the next two years, Rāsheeda would continue to make her presence known in the ramen industry, launching a chef residency with SOMMWHERE in the Lower East Side; offering her Rise + Dine ramen brunch experience. In early 2023, Rāsheeda took the crown at the first Ramen vs Pho’ Battle at Essex Pearl in Essex Market, and later, in May, the “ramen queen” made her national TV debut on the Food Network’s Beat Bobby Flay.
Photo: Rashida Zagon
All of those moves led to Rāsheeda’s biggest accomplishment yet – her very own space at the Bowery Market. This new Black-Owned ramen concept will warm your soul from the inside out!
The term “Asa-ra” harmonizes the Japanese words for morning (asa / 朝) and ramen (ラーメン) (“morning ramen“), tracing its roots back to the early 1900s in the Shida District of Fujieda City, Shizuoka, Japan.
The menu seamlessly blends classic ramen elements with American brunch concepts, drawing inspiration from traditional ramen toppings. To honor tradition, each ramen creation begins with a timeless Shoyu broth as the foundation. This base is then elevated with infused oils and pastes, ensuring that every bowl boasts a distinct flavor profile. The result is a harmonious blend of familiarity and innovation, with exclusive ramen varieties such as bacon-egg-cheese, BLT, everything egg drop, gravlax, and steak with soy egg.
Photo: Rashida Zagon
The RAMEN BY RA “Asa ramen” experience pays homage to the past, acknowledges the present, and propels itself into the future under the expert curation of Chef Rasheeda Purdie.