The new aligi ramen of Uma Uma |
The
Japanese noodle soup, ramen, has become a popular item in Metro Manila dining
landscape in recent years, catching the fancy of many Filipino food lovers. It
paved a way for ramen restaurants, boasting to be authentic and having culinary
heritage, to open branches in the Philippines. Ramen has actually been enjoyed
in many parts of the world that it is now an international dish. Inevitably, it
is going to have many versions, but still retaining the qualities of its
Japanese roots and why it has become so well-loved.
If
ramen has a Philippine version, what will it be? For young Japanese chef
Satoshi Nakamura, a Philippines-inspired ramen is flavored with aligi, which is
well-loved by many Filipinos. Aligi
particularly refers to the roe of the talangka or oceanic
paddler crab (Varuna litterata) but many people now
just call the “fat” and roe of any crab aligi.
Nakamura
is now making aligi ramen for
international ramen chain Uma Uma, which is one of the latest ramen restaurants
to open a branch in the Philippines, indicating that the ramen has not died
down yet.
Uma-Uma
itself is an international restaurant with Japanese roots. It traces its origin
to Fukuoka, Japan. Wu Maru, a ramen shop, was established in 1953. The
founder’s son Masahiko Teshima took over the business in 1994 and renamed it
Uma Uma Ramen, a play on the original name of the restaurant as well as a pun
on the Japanese word for “tasty.” The restaurant features dishes from old
family recipes as well as dishes found in most izakayas in Japan.
Singapore-based food-and-beverage company Iki Concepts became involved with Uma
Uma, opening branches in the Philippines
Currently,
Uma Uma has ten outlets spread across Asia: five in Japan, two in Singapore,
one in Thailand and two in the Philippines. Uma Uma’s first Philippine branch
opened in July 2015 at the S Maison at the Conrad Manila Hotel in Pasay City.
When a second one opened at the Bonifacio Global City in Taguig City in
December 2016, they introduced the aligi ramen with
other new items.
The
original menu consists of six kinds of ramen—the signature Uma Uma Ramen (chasiu, spring onions, black
fungus, spicy miso and egg); the dry Tan Tan Men (sesame base, minced pork,
chilli oil, white onion and egg); spicy chasiu ramen (chasiu with spicy marinade,
chilli oil, spring onions, black fungus and egg); tonkotsu ramen (chasiu bits, spring onion,
sesame seeds and egg); garlic ramen (chasiu, garlic
oil, white onion, bean sprouts, fried shallots and egg); and Mazesoba (spring
onion, bamboo shoots, chilli oil, bean sprouts, sesame seeds and onsen egg). It also offers
several side dishes or appetizers.
The
noodles are said to be made according to the family recipe and complemented
with a robust and aromatic tonkotsu stock.
“Our
broth is made from a rich mixture of pork bones, slow cooked to achieve the umami rich and robust flavor Uma Uma has
come to be known for. We’re also very proud of the fact our ramen is
100-percent MSG-free, with natural flavors and proper cooking methods being
adhered to in order to ensure our customers enjoy the very best that can be
offered,” said Russell Yu, director of Iki Concepts Singapore.
Yu
revealed that they had to tweak the flavors of their dishes for the Filipinos
who like them rich, in contrast to Singaporeans who want the flavors a little
toned down. He also said that all ingredients are sourced locally.
The
new aligi ramen is a
dry ramen dish, sweet and having an unmistakable taste of the sea. It is topped
with chopped spring onions, a couple of crab cakes, egg and fried battered
prawn.
“It
was in our plans to release a ramen inspired by local flavors,” Yu explained.
“We have been wanting to have a seafood-based ramen dish. Aligi was one of the
ingredients that caught our chef’s attention. He first did a ramen broth
flavored with aligi, which was
pretty good but still did not convince him as a chef. He then experimented
making it as a dry ramen—which turned out to be one of the best experiments
that has come out of Uma Uma Philippines’ kitchen.”
Yu
said that another Uma Uma original is the Mazesoba, which was created for the
Singapore restaurants but is also offered in the Philippines. Actually, it was
a such hit that it has been offered also in Japan.
Along
with the aligi ramen, Uma
Uma also introduced new side dishes or appetizers— gyoza chips
(deep-fried gyoza wrapper)
with two kinds of dips, wasabi and mentai (fish roe);
buttered nori corn; takoyaki; and mentai cheese
balls. The extended menu also includes yakitori, which has
beef, chicken thigh, tsukune (chicken
balls), butabara (pork
belly), cherry tomatoes and shiitake mushroom.
The new branch at the second floor of Uptown Parade, a
strip of restaurants, can seat about 60 people and exudes a casual ambiance.
Actually, half of the restaurant is a bar, the Horse’s Mouth, harking back to
ramen’s origin as an accompaniment to drinks.
Uma
Uma Ramen’s new branch is at the second floor of Uptown Parade, 8th Avenue corner 38th Street, Bonifacio Global City. It is open from
11 A.M. to 11 P.M. from Sunday to Thursday, and 11 A.M. to 2 A.M. on Fridays
and Saturdays. For more information, visit http://www.umauma.com.ph. You
can also visit Uma Uma Ramen (@umaumaph) on Facebook and Instagram.
The newly-opened Uma Uma Ramen branch at the Uptown Parade of BGC |
Uma Uma Ramen's new side dishes |
Gyoza chips and buttered nori corn |
Gyoza chips with wasabi and mentai dips |
Takoyaki |
Uma Uma Ramen's Tan Tan Men |
The signature Uma Uma Ramen |
Yakitori |
Uma Uma Ramen's chef Satoshi Nakamura and Russell Yu, director of Iki Concepts Singapore |
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