Richly flavoured broth ooz­ing with umami good­ness, ten­der noo­dles, and a de­lec­ta­ble as­sort­ment of top­pings are the marks of a proper bowl of ra­men as seen in this month’s picks

Philippine Tatler - - CONTENTS -

With the rains com­ing in, five ra­men houses of­fer warmth, com­fort, and se­ri­ous umami good­ness

1 Hana­maruken

aLaBanG toWn cen­tre, muntinLupa Hana­maruken is for those who want a car­niv­o­rous spin on their ra­men. This ra­menya banks on the good­ness of its tonkotsu (pork bone broth) and its ten­der, melt-in-your-mouth chashu (soy-roasted pork belly). The Sig­na­ture Hap­pi­ness Ra­men is its big­gest draw with ten­der noo­dles in a rich soy sauce tonkotsu topped with slow-braised pork rib. face­book.com/hana­marukenph

2 ip­pudo

sm meGa­maLL, or­tiGas Ip­pudo prides it­self on both in­no­va­tion and a com­mit­ment to ex­cel­lent taste and qual­ity. Its Karaka-men has nu­mer­ous fans thanks to the ad­di­tion of spicy miso pork. Its new­est of­fer­ing, the Clam Chow­der Ra­men, com­bines meaty tonkotsu with creamy béchamel sauce and truf­fle oil; fresh clams, pota­toes, and ba­con add a de­li­cious Yan­kee nu­ance to a Ja­panese favourite. ip­pu­doph.com

3 kicHi­tora

GLori­etta 5, makati Pai­tan, a white broth made with pork and chicken, is Kichi­tora’s main stock in trade. The Pai­tan Ra­men Zenbu-no-Se fea­tures this rich broth and comes topped with pork or chicken, sea­weed, and a runny-yolked egg. A driz­zle of gar­lic oil adds ex­tra savour. kichi­tora.com

4 men­dokoro

V cor­po­rate cen­tre, makati Men­dokoro gives off a Tokyo vibe with its ur­ban in­te­ri­ors and ba­sic menu with de­lec­ta­ble riffs on clas­sic broths. The off-the-menu Gar­lic Miso Ra­men rules with the fra­grant gar­lic play­ing well with the earthy soy­bean paste. face­book.com/men­doko­ro­ra­men

5 ra­men yusHo­ken

moLito com­mer­ciaL com­pLeX, aLaBanG The brain­child of Ryan Cruz and El­bert Cuenca has con­sis­tently re­ceived four-star rat­ings. Its tonkotsu is lush, the fiery tan­ta­n­men has the right heat, and its tsuke­men (noo­dles dipped into thick, savoury broths) has a loyal fol­low­ing. The

Gyokai Tsuke­men with its seafood-in­fused dip, in par­tic­u­lar, is a favourite among fans. face­book.com/Ra­menYushoken

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