Customers always used to ask for ramen at Darren Chang and Travis Masar’s Taiwanese food stall, Pig and Tiger, inside Boulder’s Avanti Food and Beverage. As of this week, Peko Peko, a Japanese-inspired concept led by executive chef Scott Wilson that replaced Pig and Tiger, is answering those requests. (Don’t worry: Chang and Masar’s Taiwanese concept will hopefully reopen as a brick-and-mortar in Denver later this year.) At Peko Peko—slang for “I’m hungry” in Japanese—start with a couple temaki: hand rolls filled with rice and proteins such as miso-butter-lacquered snow crab or smoked salmon and citrus-kissed cream cheese. Then dig into a bowl of tonyu ramen: stretchy noodles, roasted mushrooms, bamboo shoots, and bean sprouts nestled in a vegan, slow-simmered dashi broth that’s fortified with soy milk. Or get the pork belly donburi, a rice bowl topped with braised protein, microgreens, and house-made pickles. For an extra punch, ask for sides of house-made chile crisp and fermented black garlic. Click to read full article.