Thursday, 27/10/2016 | 8:31 UTC+8
Speed Magazine

Turning Ramenese

Turning Ramenese
User Rating

Ramen is comfort food. Coming from a Chinese family like mine, liking noodle soup becomes second nature. It is a complete meal; you have carbs, protein, vegetables—and broth to drink. A good ramen consists of a good broth, perfectly al dente noodles, and good quality barbecued pork. Take one of those ingredients away and you have a ramen that doesn’t deserve to be eaten.



This place is open 24 hours but the queue is always long. Once, we arrived at 4 a.m. and got seated at 4:45 a.m. Was it worth the 45-minute wait? If it were not for the noodles, which were thin, straight, and al dente, I would have given this ramen joint two thumbs down. I chose everything extra rich but didn’t taste the richness of the soup at all. But it was worth the experience lining up for more than half an hour for a bowl of ramen with ingredients flown straight from Japan every day. Even the water!


Ukokkei Ramen Ron

“Ukokkei” means silky fowl or chicken, a medicinal chicken which is considered the best, and so it is used for royalty and nobility. Ukokkei Ramen Ron’s Miso Chashu is the bestseller and my favorite before I discovered the Tantanmen. (More on that later.) The broth is misobased. It is a bit on the oily side, but you can ask them to lessen the oil. Noodles are firm and cooked perfectly. The pork is tasty, thinly sliced, and tender.


Ramen Nagi

Here you can customize your ramen according to soup richness, special sauce, garlic, spiciness, noodles, pork (belly or shoulder), and vegetables (cabbage or green onion). The Black King’s tonkotsu broth with black squid ink for added texture and taste is very rich, murky, and delicious, and topped with a scoop of squid bits. I always have it with extra hard noodles and extra rich garlic to enhance the flavor. Add a soft boiled egg and enjoy! The pork, however, lacks flavor and at times can be tough if you are given the end cut. The Hong Kong branch has a better broth and is more consistent.


Ukokkei Ramen Ron

This ramen is limited to 10 bowls per day served starting 6 p.m. It uses a spicy broth with ground pork. The rich miso with nutty and creamy roasted sesame broth is very good! The taste alone is enough to drive you to finish the whole bowl. The downside in Ukokkei is their Aji Tamago, or perhaps they just have off days.


Hokkaido Ramen Santouka

The best ramen I’ve tried here: miso-based ramen with pork cheeks! Be sure to mix carefully because the miso tends to settle at the bottom of the bowl, causing your last slurps to be salty. But when mixed properly, the broth is perfectly balanced. The noodles are cooked al dente, too. The pork cheeks are very tender and the meat melts in your mouth. Order extra Aji Tamago, which is runny and tasty, and you get a perfect bowl altogether. You can opt to order the spicy version of this, which is called Kara Miso Tokusen Tonroniku Ramen.


Ippudo Ramen (Hong Kong)

This is my go-to ramen when in Hong Kong, even before Butao Ramen. It is best to go from 2 p.m. onwards if you don’t want to wait for a table. Extra firm noodles with thick slices of fatty pork mixed in a rich pork bone soup, and topped with spicy miso, black fungus, and green onions—perfect! Squeeze a piece of garlic or two (provided on each table) to enhance the broth.

Words Shoty Pua
First published in May 2014

Related Posts


Available on:

Address: AIRO Media International, Inc. 96-B Panay Avenue, South Triangle, Quezon City
Office hours: 9:00 a.m. - 5:00 p.m. M-F
Tel. Nos.: (02) 374-6771 to 75