There’s a story behind every dish.
Sarah Cai and Arturo Leighton are the culinary force behind Good Fortune Co.
Inspired by their heritage and shared experiences they blend scratch-made techniques, bold flavor combinations, and a deep respect for sustainability to create extraordinary, mouthwatering dishes.
Big City Ramen
(醤油ラーメン)
Every single component is made in house. No shortcuts, no compromises.
When Sarah and I decided everything at Good Fortune had to be made from scratch, this was our first test. We wanted to create something authentic, soulful, and worthy of being called our flagship bowl.
A legit Tokyo style Shoyu Ramen built on a soy sauce base steeped with glutamate rich ingredients for maximum umami. Scratch made noodles, clear chicken broth (tori chintan), house Shoyu tare, poached corn, soy marinated egg (ajitsuke tamago), scallions, marinated bamboo (menma), and a brined and fried chicken thigh.
Guests call it the best ramen in Memphis, and we just keep making it that way.
Coco Curry
(カレーラーメン)
Most people buy their curry mix. We don’t.
Our Coco Curry is built on a blend of spices we roast and grind in house, galangal, kaffir lime, fenugreek, coriander, white pepper, lemongrass, paprika, turmeric, and more.
Finished with blanched bok choy, Thai basil, fried tofu, crispy shallots, lemongrass oil, and a fresh lime wedge for acidity.The result is bold, layered, and unlike any curry ramen you’ve tasted before.
By the time we finished developing the recipe, it was just one ingredient away from being vegan. So we removed the fish sauce and boosted the funk with mushroom concentrate, creating a plant-based curry that’s deeply complex.
This bowl draws inspiration from the curry laksa of Southeast Asia while also borrowing some sweeter spices often found in Japanese curry. It’s a reflection of Chef Sarah’s heritage, with half her family rooted in Indonesia, and a celebration of the flavors that bridge cultures.
Tan Tan Ramen
(坦々麺)
This bowl is more than just ramen. It’s family, grit, and purpose in one.
Our original ramen queen, Arturo’s sister Fernanda Leighton, spent over a year hand crafting every noodle for Good Fortune on two low budget machines that required pure finesse to operate. Her precision and attention to detail became the foundation of who we are.
Fernanda and her husband Maz Racette not only helped us get Good Fortune on its feet, but also inspired this dish. As lifelong vegans, their commitment to an ethical lifestyle pushed us to create a ramen that respects their values without sacrificing flavor. To this day we keep their legacy alive by having an abundance of vegan options on our menu. I love them very much and I’m so thankful for their hard work.
They now live in Japan and are following their dreams.
This rich sesame broth layered with depth, scratch made vegan soboro, and our fiery house chili crisp is a bowl built to honor them, and a nod to every guest who chooses compassion without compromise.
Classic Mane
(塩ラーメン)
One of our simplest creations, but one of the hardest to perfect.
With Shio style ramen, there’s nowhere to hide, the broth, noodles, and pork have to carry the spotlight.
A delicate Shio style ramen featuring light chicken broth (tori chintan), house made noodles, Shio tare, BBQ chashu pork with a Memphis-inspired Sichuan dry rub, scallion, and soy marinated egg (ajitsuke tamago).
Shio means salt so this broth is very simple and good for those looking to dip their toes in the ramen pool! Unlike punchier broths, Shio ramen keeps things restrained, allowing the true quality of each ingredient to shine.
The pork is seasoned with our own Sichuan dry rub as a tribute to this city we love. This bowl is clean, focused, and soulful, letting each element shine without heavy seasoning.
As Seen On
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Diners, Drive-Ins and Dives
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The Great Food Truck Race