L/5 Shangri-La Plaza East Wing
#477-8333
Ajitama Tonkotsu (P380)
I like Ramen (in fact, I grew up eating Instant Nissin's Ramen for meryenda, thanks to my yaya who's a such an expert at making a batch for me and sisters). I have tried countless ramen houses even before this obsession for ramen started and most of them already went belly up after a few months of doing business. Except for this one in Pasay Road called Ukkokei which had been doing consistently good business for a while now.
And recently, another ramen house, Ikkoryu Fukuoka Ramen, has also been doing well at the East Wing of Shangri-la Plaza which graciously invited me for lunch.
I was greeted by the Director of Public Relations, Mr. Kenji Komuro who was such a amiable host. He ordered two bestsellers, Ajitama Tonkotsu and Yuzu Tama Tonkotsu, and they were really good. Mr. Kenji revealed that there are two things that make good ramen: the broth and the noodles.
Yuzu Tama Tonkotsu (P380)
It's no exaggeration when I say that the broth bursts with different flavors. No overpowering taste. The flavors were all subtle, complementing each other.
"Enjoy Tonkotsu Ramen
in an original way"
Five Steps:
1) Once ramen is served, inhale rich aroma of tonkotsu soup wafting from the bowl. It must be most appetizing moment!
2) Gently scoop up soup with spoon and take a first sip. Pause and take a moment to enjoy truly indulgent taste of tonkotsu soup.
3) Let's start tasting noodle. Fully dip the noodles into tonkotsu soup and slurp it up! Noise of slurping "zu zu zu..." sounds are considered courteous in Japanese custom.
4) For more authentic CHIKUHO local way of eating, lightly powder grained sesame seeds and/or add a little of red ginger pickles into soup. This finely spices up a bowl to make the experience even more exquisite.
5) After finishing the noodles, put rice into soup to enjoy the last pleasurable drops of the soup!
Enjoy!
Mr. Kenji Komura
Director of Public Relations
http://youtu.be/aJ-O32XT05E
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