The Most Thunder Bay Night Out: The Shag
Amanda Bay
April 8, 2026
If winter had an official dish, we think it should be ramen. Steamy, savoury, soul warming ramen. So with that, we made it our mission to track down the best ramen in Thunder Bay — and let’s just say, the competition is real.
But first, as a whole, we need to respectfully say farewell to the $0.99 plastic wrapped instant noodle brick. Yes, it carried us through college, it’s still elite at 2 am, but real, slow simmered ramen? Different universe. Different galaxy. Different personality.
Authentic ramen is layered, complex, and deeply intentional. It’s hours of simmering bones, charring aromatics, balancing tare (that’s the seasoning base, ramen besties), and crafting noodles that hold their own in a rich broth.
The broth is the soul, the noodles are the backbone, and the toppings? The star of the show. Let’s get into it!
Ngan’s Tonkotsu is THE comfort bowl. The broth is simmered from pork bones for hours (sometimes a full day) to create that milky, rich, umami bomb situation. It’s velvety and coats every noodle. They spend over 10 hours rendering fat from pork bones and chicken, while charring onions, ginger, and garlic to build an unctuous, layered broth. The noodles? Specially sourced and chosen to hold their chew without going soft. Inside A generously sized bowl (it’s gigantic), you’ll find:
And we have to talk about the add-ons. The homemade hot sauce? AMAZING. But fair warning: she brings the heat. Proceed with bravery.
Beyond the food, Ngan’s is rooted in cultural principles like Kodawari (the relentless pursuit of perfection) and Omotenashi (wholehearted hospitality), and it shows. Ngan’s stands for being present, steadfast, and bringing light, and honestly, you feel that in every bowl (and visit).
Owned and operated by a Vietnamese family, Coco Bay brings authentic Vietnamese and Asian flavours to Thunder Bay, and their ramen game is strong.
When we asked what makes great ramen, they kept it simple saying “rich broth, fresh ingredients, well-marinated eggs (perfectly boiled to enhance flavours).”
Owner Duyen explains that Coco Bay ramen is homemade and constantly evolving. “We’re always tweaking, refining, and upgrading the broth”. The team’s current fave? Chicken ramen. The longstanding customer favourite? Pork Belly Ramen. It’s decadent in the best way: creamy pork bone broth, springy wheat noodles, slow marinated chashu pork, green onions, and that iconic soft-boiled egg. They also offer on their menu:
It’s the perfect balance of comfort and adventure. Fun fact, the previous owner of Golden Wok is one of the cooks at this location.
Inside Goods & Co, Creative Cooking is serving ramen that looks like art and it’s super delicious. Chef Aakash Rathod treats ramen like a canvas, and it shows.
One recent bowl featured:
Chef’s kiss doesn’t even cover it. The ramen at Creative Cooking changes every Friday. Once it’s gone, it’s gone… and it will never be the same again. Aakash prides himself on constantly switching up proteins and flavour profiles.
Originally from India, Aakash came to Thunder Bay in 2016 for school and fell in love with the culinary scene. His food reflects that global meets northern vibe. He works with local farmers and producers whenever possible, blending spice, creativity, and regional ingredients into something uniquely Thunder Bay.
The spice levels? Adjustable. The flavour? Bold.
At The Foundry, ramen night (hello, Thursday special) is so yum (and a must!) Led by Chef Adam Scarcello, also the creator behind Humble Fish — this is where comfort food meets pub culture and live music.
The broth is a seasoned chicken bone base, made from an all-day process of roasting bones and building depth. But the real star? The noodles. They’re Alkaline noodles (Jian Shui Mian) made in-house. The dough is stiff and it’s a labour intensive process! It takes energy and a pasta roller to bring them to life. But that stiffness is intentional, as it keeps the noodles from getting soft too quickly in the broth. Translation: you get more time to enjoy your bowl without racing against soggy noodles.
Rotating bowls can feature:
Protein:
Usually paired with:
With its English and Irish pub inspiration, complete with handcrafted oak details and live music, the Foundry has winter comfort perfected.
So, what actually makes a great bowl of ramen? After this extremely serious, highly scientific taste testing tour, here’s the consensus:
(Pulling in air enhances the noodles’ flavour and cools them slightly. Don’t bite them in half as you’ll regret the noodle stubs. Just go for it…napkin ready and no shame).
Thunder Bay’s ramen scene proves there’s no single “best” — only the one that hits just right for you. While some chase that perfect jammy egg, others crave deep, layered broth, and some live for the special of the week. We recommend finding the bowl that makes you pause, and close your eyes on the very first bite (and we can promise you, it’ll be at one of the spots listed above).
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CEDC © 2025. All rights reserved.