Published on October 15, 2014
My husband and I found ourselves back in the South once again when I got an invite to try out a new vegan café in Alabang. Not wanting our gas and toll expenses to go to waste, we then grabbed the chance to have another unplanned and spontaneous staycation in one of the hotels in Alabang. I’ll reserve both stories on separate posts, but for now, allow me to tell you about our recent gastronomic discovery.
I first learned of Ramen Yushoken through two of my readers – Erika and Edel. I said in one of my previous blog posts that Ramen Nagi is on top of my list of the ramen places I had already visited. Both of them suggested that I should give Ramen Yushoken a try. They were so confident that Ramen Yushoken could upstage Ramen Nagi and kick it out of the top spot!
I read from Edel’s blog that they had to wait for 30 minutes to be seated. My husband and I arrived around 2:30 PM. I was thinking that it would be easy for us to score a table given that it was already way beyond the hectic lunch time, but I was wrong. The restaurant is packed when we arrived. There were only two available seats in the bar area. Meant to be! =))
We were immediately attended by one of the servers. She was very helpful, and she gladly accommodated all our questions regarding their menu. It took us a while to decide what to get because we kept on smelling the ramen of our seatmates. The aroma was just so inviting, it made the decision-making so difficult for us. Haha!
My husband settled with Shoyu Ramen which is soy sauce-based. I read from their menu slash place mat that they boil the pork-bone soup for 12 hours! That’s probably why their stock tastes so rich. I had a few sips and bites of hubby’s ramen. It smells good. It looks good. And it definitely tastes so good! It has that distinct nutty flavor which I am guessing is from the sesame seeds. The meat is very tasty, too. Hayyyy! I died and went to ramen heaven!
Because I love anything spicy, I went ahead and settled with the Tantan-Men Ramen. It has sesame paste, ground pork and lots of chili oil. I noticed that the noodles they use for their ramen are thicker. Because of this, the pungent flavors of my ramen got to stick with every strand of noodle. Thicker noodles mean bigger surface area for the flavors to permeate. I have to agree with how the menu described this ramen. “It is quite delicate, yet bold and spicy at the same time.”