GC: The idea behind Alkaline, name, origin.
KO: I named my restaurant Alkaline because they are the type of noodles that we were making in house. Alkaline refers to the pH level of the noodles. These types of noodles were ideal for ramen because the alkalinity helps the noodle stay strong and bouncy and hold up while sitting in a extremely hot broth.
GC: Are the recipes a joint venture or do you come up with them all?
KO: I cannot take credit for all the recipes we use at Alkaline. At the same time, there isn't one recipe that we simply just rip from somewhere whether its online or from books. What I'm saying is, I didn't invent ramen. I didn't invent this technique of boiling the pork bones to get a creamy white color. I didn't invent the noodles. But at the same time, I don't get our recipes from anywhere either. It might sound confusing but over the years, I've learned how to cook. I learned how flavors work together to create new flavors. I've learned how to visualize food and how it tastes before I even physically make the dish. The recipes and techniques we use at Alkaline were created centuries ago but we just adapt them to our style and what we think tastes good. A lot of times, some recipes don't turn out the same at Alkaline because usually, its just me making things without recipes. I usually just eyeball things without measuring it or reading it from somewhere. Like I said, I've been cooking for many years and I understand how to develop flavor. However, we're in the process of standardizing all our recipes now so my cooks can do it the same every time even when Im not around. I've found that writing things down is a very hard thing for me to do.
GC: Where is the new space going to be located and why?
KO: I am considering a couple different options for Alkaline's home. I really like Ghent and I'm warming up to Park Place. I think Ghent already has a great look and feel. There are a lot of people who enjoy walking up and down Colley to frequent all the local restaurants in the area. Ghent has a lot of character and I feel that Alkaline could really help add to it. I like the idea of setting up in Park Place because of timing. Right now, Park Place is on the brink of coming up. With Handsome Biscuit heading the charge, and other restaurant/bars soon to follow, Park Place will be a great, safe place to enjoy the eats that Norfolk has to offer. That's a few years down the line but I have the opportunity to change a neighborhood for the better. What better motivation is that?! I get to do what I love and also help develop an area of the city that some may consider "ghetto".
GC: Will the pop-ups continue or will the the brick-and-mortar be the place to be.
KO: When Alkaline is finally ready it will definitely be the place to be. In the mean time, we're gonna keep bringing ramen as a pop-up. Currently, we are hosted by Pendulum Fine Meats off of Shirley Ave. Its a really great butcher shop/retail market/ restaurant. They have fantastic product and really go to great lengths to know where the product is coming from. I feel very lucky to be in this position. We get to use all this great product as part of our deal for doing a long-term pop up at Pendulum. We will be there every Friday-Monday night for at least 3 months.