[SPONSORED REPORTS] Nongshim’s Shin Ramyun Black praised in U.S. press
In June, New York Times’ subsidiary Wirecutter named Shin Ramyun Black the best instant noodles in the world, awarding it the No. 1 spot in a list of 11 instant noodle products.
The Travel, a website focusing on leisure and lifestyle activities such as foods, hotels and travel information, followed suit.
With its millions of followers and subscribers, The Travel’s decision to place Shin Ramyun Black in the top four instant noodles in the world speaks volumes. Shin Ramyun Black, Singapore’s Prima Taste Laksa La Mian noodles, MAMA noodles from Thailand and Ichiban Ramen from Japan made the list.
Lauding Shin Ramyun Black as “the top competitor to beat in the diverse world of ramen,” The Travel pointed out that Shin Ramyun Black stands out in “The Best In Flavor, Texture, And Boldness” categories. The Travel said that as an Amazon bestseller, Shin Ramyun Black’s consistent and rich noodle and its vegetable broth makes it an enjoyable experience even if you do not fancy a spicy dish.
In “The Best In Luxury And Mild Flavor” category, Prima Taste Laksa La Mian noodles from Singapore took the prize. With a coconut milk-enriched broth as its distinctive characteristic, The Travel found nothing wrong with it being consecutively voted the best in the business for years.
MAMA Ramen from Thailand was chosen for “The Best In Balanced Flavor And Comfort” category. Described as one of the most famous products in the Asian market, the noodles’ satisfying taste was said to be the reason for the recognition. The website also encouraged readers to try out MAMA Ramen’s curry flavor, as well as its famous chicken flavor.
Last but not least, Japan’s Ichiban Ramen was chosen in “The Best Traditional” category.
“We can say that our Shin Ramyun product line is proving its palatable, quality value in a worldwide market,” said a Nongshim representative. “With this momentum, Nongshim’s next goal is to leave a mark in the global food industry as a representative of Korean food culture.”