With the number of ramen houses sprouting all over Metro Manila, it’s easy to eventually have a favorite. Although I like Santouka, there’s another ramen house that is my go-to-place when a ramen craving hits. Menya Genki Tonkotsu Ramen. Found along Macapagal Blvd. in Pasay City, this restaurant is among a number you find just across the Philippine National Bank’s headquarters.
Nice, simple, surroundings. The star of the show is the food – Tonkotsu Ramen. To the uninitiated Tonkotsu (not the more commonly known TonKATsu – fried pork cutlet) is a soup base for ramen. The cooking method boils pork bones for several hours (8 hours is not unheard of…) until a creamy milky pork soup base is produced. It’s a totally different taste from regular shoyu (soy sauce) based ramen or other quick-to-make versions.
One of the things I like about Menya is the price for the ramen. I think they have the correct pricing compared to Santouka, Ramen Nagi, etc.
The best way to experience Tonkotsu ramen is to try the most basic flavor – salted. Or Shio. Then graduate to Shoyu (soy sauce), etc. This is the Shio Special (P280). Notice the “milkiness” of the broth? That’s Tonkotsu broth. A MUST TRY! Enjoy!
Inside a compound along Malingap Street in Teachers Village, Quezon City, just a stone’s throw away from Pino and Donday restaurants, is a group of food stalls run by young entrepreneurs. One of which is Meshwe which touts itself as having Authentic Lebanese Shawarma.
The compound has a nice relaxed unassuming feel. Like you’ll bump to a neighbor anytime. The second time I went the place was more packed with a lot of college-age 20-somethings and families with kids in tow.
This is the stall of Meshwe inside the compound. There’s sitting available in front of the stall but you can generally sit anywhere inside the compound. Tip: Just buy something from the food stall. Get a beer from BBQ Zone or get fried mushrooms from Ping Gu.
This is the Chicken Lebanese Shawarma (P85). Enjoyed this one a lot. You know when you go to other shawarma places and the meat on the shawarma roaster looks too dried already since its been sitting there for so long? Not this one. The meat in the roaster looked great – probably since the turn around of customers was fast – it doesn’t have time to dry out. The difference with the Persian type shawarma? I can’t recall biting in to lettuce. I heard what goes inside is french fries! Plus I think there’s a hint of parsley in it. And the sauce is inside the shawarma already. You don’t need to add it on.
[I think I need to go back and reverse engineer one. Good excuse.]
Visited Leona Art Restaurant in Quezon City a few weeks back during the Christmas break. It’s a nice cozy place tucked at the corner of Magiting Street and Matimtiman Street in Teacher’s Village.
Sausage and Mushroom Grilled Pizza. This is the 10 inch version at P300. With shittake, button and oyster mushrooms, Italian sausage, mozzarella and basil. Enjoyed this one!
Had the chance to visit Ramen Nagi at SM Aura on its opening day. I was expecting the typical “soft-opening” snafus you’d associate with a newly opened restaurant but Ramen Nagi was fully operational on Day 1.
Ramen Nagi’s selection is famous for its Black, Red and Original ramen versions. Being a Tonkotsu fanatic, I thought it would be best to stick to the basic original ramen for a first visit. Price-wise I find Ramen Nagi to be a bit pricier compared to the other ramen houses. P390 for a tonkotsu-based ramen – what they call the Original King.
This is the Original King (Butao) P390. The tonkotsu broth, for me, is the main distinguishing mark between ramen houses – next to the ramen noodle itself. I find Ramen Nagi’s to be excellent but I think at par with Santouka’s.
If you want the traditional soft-boiled egg, you’ll have to order for it separately.
Overall a very good ramen experience except for the price. I can think of other ramen places in Metro Manila where you can enjoy excellent ramen at a much lower cost. Still, worth a visit.