Eating food that's too hot has never been a problem
In case you’re new to this blog, my favorite Ramen Place in Metro Manila is Ramen Yushoken. That’s in the Sprawling Molito Complex, Ayala Alabang, Muntinlupa City. Although I have […]
In case you’re new to this blog, my favorite Ramen Place in Metro Manila is Ramen Yushoken. That’s in the Sprawling Molito Complex, Ayala Alabang, Muntinlupa City. Although I have a legit reason to be in Alabang (I work there some days), I still have to schedule a visit to Ramen Yushoken because it’s still technically far from the office. What I mean by this is my favorite Ramen Place is not easily accessible for most of Metro Manila.
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Imagine my delight when Mendokoro Ramenba opened in Makati. This meant Yushoken Ramen was available to me without needing to travel a distance akin to going to the province, just to eat Ramen. I have only eaten there once. It’s deep inside Salcedo Village, again not easy to get to. Then it opened in BGC, and I am finally happy (until it opens one in like Ortigas or Cubao).
I have always been biased with the Shoyu Ramen, since it’s actually one of the most affordable ones, but now I go straight for the Tokusei Tsukemen.
Now this isn’t really fact-checked, aside from a couple of YouTube videos that proclaim it, but the mother restaurant of Ramen Yushoken (and of course Mendokoro Ramenba) – Taishoken in Tokyo – invented Tsukemen. So Yushoken (and of course Mendokoro) being ‘related’ to Taishoken has to have amazing Tsukemen.
Tsukemen is essentially a deconstructed Ramen. The noodles and broth are separated. The noodles are chilled and thicker than normal Ramen noodles and the broth is thicker so that it clings on to the noodles when you dip them. Tokusei, to be different from other types of Tsukemen, has about a spoonful (or more) of savory ground pork added to the dipping broth. There is a Karai Tokusei version, the most expensive of the Tsukemen menu here, which is a spicy version. The chilled noodles, in their own right, taste already good by themselves. Rounding everything out are the usual Menma (in the broth), Tamago, and a slice of Chashu.
The same ‘ramen eating rules’ apply to Tsukemen: Slurp and Eat fast. I prefer taking a chopsticks helping of the noodle first, soaking those in the broth, and while that’s happening I’ll sip some of the broth (with bits of the ground pork) using the soup spoon. I’ll then take turns slurping the noodles and ‘eating’ the soup (that ground pork man). This is an absolutely filling dish and one helping of the noodles will be more than enough for most. I, on the other hand, always order an extra serving of noodles.
What I’ve always loved about the Yushoken’s Ramen is that they always have a great balance between the two main components, the broth and the noodles, but they also don’t hold back with the toppings. And even with their Tsukemen, everything is still well balanced. Like you would think the broth will be salty, but it’s not. The flavor is just stronger, but it’s still absolutely delicious. The noodles, which are supposed to be thicker, are not soggy they are still cooked perfectly. Plating still looks beautiful, I especially love the slices of seaweed on top of the noodles touch, and the seared piece of Chashu still looks as sexy as ever.
There is limited seating in every Mendokoro Ramenba location (fun fact: there is actually one near Yushoken itself) and everything is a bar seat. If you are a group of more than 2, there is little chance all of you will be seated next to each other. You are also expected to finish your dishes immediately and to clear your seats ASAP. If you know the secret menu of Yushoken, they’re also available in Mendokoro. If you want quality, no fuss Ramen, then Mendokoro is the place for you.
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