It has been a longtime dream of renowned caterer to the A-listers, Chef Him Uy de Baron, to open his own ramen bar. He discovered his love for cooking when he took up Hotel and Restaurant Institution Management (HRIM) in St. Benilde. He then furthered his passion for food and studied in Australia. His dream to have his own diner has reached its fruition with Nomama, which focuses on artisanal ramen, with noodles and broth all made from scratch. Guided by his love for ramen, every dish in Nomama is distinctly produced by work of art. Chef Him is a !rm believer in slow cooking and practices it in his establishment, using only local products as much as possible. Nomama in Japanese means “That’s it”, but this restaurant got its name from a play on words, and that their product is “not your mama’s ramen”. Among the Japanese treats that are taking J-pop fans by storm are, of course, the gyoza and ramen selections, which are given Chef Him’s magic touch. The ramen comes in three choices, the house Nomama, Thai Green Curry, and the Ox Tongue and Chili Tofu. Of the three, the umami-rich Nomama Ramen is the kiddie choice because of its milder "avor compared to the other two options. The more adventurous eater would do well to try the appealing combination of Ox Tongue and Chili. Since this is a Japanese restaurant, there’s the requisite tempura, teriyaki and teppanyaki. One signature Him dish, the inventive squash blossom tempura is a must-try, as the playful "avors of pork and prawn mousse are stuffed in a fresh squash blossom and seasoned with lime salt. But however polished Nomama’s dishes may be, the look and feel of the place is decidedly industrial chic, with its cement "ooring, un!nished ceiling, and light bulbs dangling from wires, designed by Carlo Calma. With this ambience, diners can feel right at home while slurping up their noodle soup with no pretentions.
G/F FSS Bldg 2, Scout Tuason cor. Scout Castor St., Quezon City
921 4913 0916 5504373
Mon to Sun: 12nn to 2pm; 6pm to 10pm
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