For Manila ramen, locals are united in choosing Mendokoro Ramenba. Their tonkotsu ramen carry a modern twist, all with heavier flavors that scream delicious.
Thick Tonkotsu Shoyu Ramen
Their trademark tonkotsu ramen includes your choice of seasoning:
Shio
Shoyu
Tantanmen
Miso
Tonkotsu Shoyu: P400
Shoyu is the way to go if it’s your first time visiting. Their tonkotsu broth is quite creamy and thick. But the shoyu slices through it with just the right amount of tang.
Rounder, medium-thick noodles
Besides a handful of delicious shredded pork, you’ll find an excellent slice of grilled pork chashu. It provides a satisfying smoky aroma to the bowl.
Nutty Tantanmen, Quality Gyoza
The tantanmen is also a wonderful option. The nutty flavor of the sesame seeds is stacked on top of that rich tonkotsu. This makes for quite an intensely creamy broth. Your doctor may prescribe this bowl for hangovers.
Tonkotsu Tantanmen: P420
As to toppings, the strongly 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 are in Tokyo the next time, why not consider a tour?
The side of gyoza are awesome. Crispy on the outside, soft and meaty on the inside – you’d think you’re eating in Japan.
Background on Ramenba
Mendokoro Ramenba is the creation of Elbert Cuenca and Ryan Cruz. These are the same ramenheads behind Ramen Yushoken. Thank you gentlemen for your hefty contributions to the Manila ramen scene.
At Ramenba, 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.