Late-Night Ramyun at Hanjan; Momofuku Rumors

FLATIRON — Danji chef Hooni Kim's newest venture Hanjan is serving ramyun (Japanese Ramen's Korean counterpart) each evening beginning at 10 p.m. Why so late? Because the broth is started each morning at 10 a.m. and takes 12 hours to fully develop. For 16 bucks you get the broth as well as noodles made by Ramen Totto, a soft boiled egg, roasted pork, bean sprouts and scallions. [EaterWire]

RUMORMONGERING — Are changes coming to the Momofuku Empire? In a year-end survey on Eater National, Eater co-founder Ben Leventhal makes a prediction for 2013: "...look out for Dave Chang to blow our minds again with a major reformatting of one of his crown jewels." [Eater National]

UNION SQUARE — On New Year's Eve, Corkbuzz will host a Champagne party where the master sommelier will offer 13 varieties of bubbly. The cost is $150 per person including the Champagne, an open bar, and canapes. [EaterWire]

LOWER EAST SIDE — Blue Ribbon Sushi Izakaya is shaking up its brunch format beginning New Year's Eve weekend. From then on $30 will get you access to an unlimited brunch buffet featuring sushi, breakfast items, and the restaurant's highly regarded fried chicken. The buffet is offered from 11:30 a.m. to 4:00 p.m. [EaterWire]
[Krieger]