FoodNews

MayMay’s Cravings, a New Asian Snackbar, Opens in Walnut Creek

WALNUT CREEK, CALIFORNIA – Walnut Creek just got a brand new place to stop by and grab some strawberry matcha, spam musubi, chia pudding, and other Asian specialties.

The city’s newest snack stop also has something that many locals have never seen before — an instant ramen bar!

Credit: MayMay’s Cravings

MayMay’s Cravings recently opened in downtown Walnut Creek at 1349 Locust St. The store is open every day and features a clean, minimalist white interior with all kinds of Asian snacks on offer.

That includes things like protein milk teas and other tea lattes. Interestingly, it also includes everyday comfort food snacks you might find in Korea, Japan, or China.

Credit: MayMay’s Cravings

To that end, they’ve got the instant ramen bar. You choose your ramen from a big shelf covered in instant ramen packets from around the world.

Then choose your toppings, cook your ramen in the special machine, and add everything together. The instant ramen bar starts at only five dollars per bowl, making it quite an economical lunch!

Credit: MayMay’s Cravings

MayMay’s Cravings also features items like Korean instant coffee, similarly discount-priced at two dollars.

Trendy items like Dubai chocolate and strawberry desserts round out the menu, and MayMay’s Cravings seems to always be introducing new things.

Credit: MayMay’s Cravings

It’s a cool concept, and locals already seem to be enjoying the informal nature of this new place.

We’ll make sure to stop by and test it out for a full review. Make sure to join our free 925 News newsletter so we can keep you in the loop.

Thomas Smith

Thomas Smith is a food and travel photographer and writer based in the San Francisco Bay Area. His photographic work routinely appears in publications including Food and Wine, Conde Nast Traveler, and the New York Times and his writing appears in IEEE Spectrum, SFGate, the Bold Italic and more. Smith holds a degree in Cognitive Science (Neuroscience) and Anthropology from the Johns Hopkins University.

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