For Manila ramen, locals are united in choosing Mendokoro Ramenba. The ramen is tasty and authentic.
Manila Ramen - A Cut Above the Rest
At any Mendokoro Ramenba branch in Manila you'll find delicious tonkotsu (pork bone) ramen. But there are 4 options to choose from:
Shio (Salt based)
Shoyu (Soy Sauce Based)
Shoyu (soy sauce) is the way to go if it’s your first time visiting. Their tonkotsu (pork bone) broth is thick and creamy. But the shoyu slices through it with just the right amount of tang.
Besides a mound of savory shredded pork, you’ll find smoky, grilled pork chashu. The dark colored mayu (garlic oil) adds extra depth to the soup as well.
Nutty Tantanmen, Quality Gyoza
The tantanmen is also a wonderful option. The nutty flavor of the sesame is stacked on top of the rich tonkotsu. Your doctor may prescribe this bowl for hangovers.
As for toppings, the powerfully seasoned minced pork stands out in the thick sea of broth. The clean, leafy crunch from the bok choy is also refreshing.
For when you're in Tokyo the next time, why not consider a ramen tour?
A side of gyoza (fried dumplings) are the perfect ramen companion. Crispy on the outside, soft and meaty on the inside – you’d think you’re eating in Japan.
Mendokoro Ramenba Info
Mendokoro Ramenba is the creation of Elbert Cuenca and Ryan Cruz. These are the same ramenheads behind Yushoken and Marudori in the Philippines. Thank you gentlemen for your hefty contributions to the Manila ramen scene.
At Ramenba in Makati, the 21 seats in the stylish inside are all at the counter. You’ll likely have to line up and wait to be seated. But I promise it’s worth the wait.