The ramen craze has hit our country. And just like with lechon manok, Zagu and inasal before it, many places will bid goodbye to the food business, while a few others will experience box-office lines—and battles with the BIR.

 

My early experience was that anything that had a good-tasting broth with noodles was called ramen. Having had no exposure to this Japanese specialty, I found the so-called authentic Japanese versions okay but nothing to do cartwheels over. Boy, was I mistaken.

 

New experience

 

When we lived in the North Shore in Vancouver, friends Mikey and Ria de Guzman introduced us to Hokkaido Ramen Santouka, an authentic Japanese ramen place along Robson in the downtown area. There were lines every time of the day.

 

Here, I ordered the bestseller, which was Spicy Miso Ramen. As soon as that huge ramen spoon hits your lips, you will know you are in for a whole new experience. The broth is very rich, extremely tasty, a bit spicy and hot, and just about delicious. The noodles are al dente, smooth and perfectly cooked.

 

On top of the noodles are green onions, mushrooms and bamboo shoots. The killer is the thin, melt-in-your-mouth tender slices of pork cheeks. I was told by the waiter that these slices were simmered very slowly for three days.

 

Large pots of broth also simmered for days to create that to-die-for rich and fantastic consistency, which is the life of an excellent ramen. This is the type of place you dream about.

 

In Manila, the best ramen place for me is Ukokkei Ramen Ron on Pasay Road. There, I always order the dry hot noodles. One afternoon at 5 p.m., we walked in and had the usual fare. But since I had heard of their Tantanmen, the spicy ramen served only by 5:30 p.m., I slowly ate my noodles and waited for 30 minutes so I could order this ramen,  which I had heard many friends talk about.

 

It was a winner, indeed. I am told only 30 bowls are made everyday. But the rich broth is outstanding.

 

To me, this place makes the best textured noodles in the country. Simply the best. That Tantanmen is so worth braving the Makati traffic for.

 

Inexpensive

 

Last Friday was Chilean wine night at Enderun. One bottle I enjoyed that was surprisingly inexpensive was from Wine Warehouse: Veramonte Cabernet Sauvignon (call 0917-5990029, look for Gerald).

 

There were different wine companies in attendance, all carrying Chilean wines. I met up with my foodie buddies Margaux Salcedo and Cyrene de la Rosa. After a few glasses, we decided to throw dining ideas at each other, until we settled on one thing—ramen. So off we went to the top floor of SM Aura.

 

The place was Ramen Nagi, and it was packed, so we got seated beside three lovely ladies who turned out to be true-blue foodies like us.

 

As soon as we sat down, we were given an omotenashi sheet. You encircle the type of ramen you want; the richness of the broth; how much special sauce you want put in; how heavy the garlic you want; your choice of either pork belly or pork shoulder; green onion or cabbage; a range of 1-10 in spiciness; and the hardness of the noodles.

 

This is what I had. I suggest you start with the Butao King, which has normal richness, heavy sauce, light garlic, pork shoulder, green onions, No. 4 spiciness and hard noodles. I also ordered the tamago, or an undercooked hard-boiled egg.

 

Best-tasting

 

When I took a first sip of that broth, I died. It was so tasty, very rich, very hot and spicy that it made my nose and the area around the eyes perspire. The pork was very tender, with a little fat clinging to it. This is  simply the best-tasting broth I have ever come across in my entire life.

 

I have been to many new ramen places, but this is the best! I hear the one in Alabang is also very good. Margaux and I had the same ramen, but hers was not as spicy. I was so tempted to finish my neighbor’s leftover noodles.

 

I plan to return to have what Cyrene got—Black King, which had broth made with dark squid ink.

 

What a dining revelation and experience. Although I must say, the noodles were good, but I still prefer the noodle quality of Ukokkei.

 

My father-in-law, architect Toti Mendoza, will certainly love it here. If you’re a ramen follower, I’m sure you would, too. Calling Alex the Ramen Master and Bogi Santos, another ramen fanatic.

 

I will be in Osaka next month and would just love to find a place that will dethrone this place from my palate.

 

Happy eating!

 

Ramen Nagi is at the 5/L, SM Aura, Unit 544546; Ukokkei is at 822 Tesoro Bldg., Arnaiz or Pasay Rd., Makati City.

 

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