Monique is happiest eating in Ramen Nagi. At the moment, it occupies the top spot in her list of favorite ramen shops. No wonder; years ago, Anita raved eating at the Butao restaurant in Hong Kong, which apparently, is the progenitor of the Ramen Nagi chain. We trooped to the SM MOA branch with the entire Callar family, and found ourselves wondering what to order. Everything is made to your specs, and you have to choose noodle consistency, soup richness, spice levels by accomplishing a checklist, which to us beginners, looked so intricate to decipher! Which one was better?
We wound up starting off with some gyoza, since not all of us were prepared to order. It wasn't bad, but before I started to complain, the girls mentioned that the food was focused on the ramen, and everything else was just decor.
The basic broth was based on slow-cooked pork, which was delightful, sweet to the palate, even. I ordered the black broth which was based on squid-ink, and this was very powerful indeed. So rich, so full of flavor to the point that my senses were overpowered. Yaya Rufina was bold and chose the spicy broth (mere level 1 out of 10 levels), while Vicky and Becca took the pesto ramen. Yes, this was a touch of Italian cooking done with Japanese noodles, very different from what you may have encountered in traditional ramen places, even had parmesan cheese sprinkled on top!
We ate with a budget of around P450 per head. Tummies were so full! I've had too much ramen these past few weeks and it seems that I'll wait for another month before walking into a ramen shop. Well, the kids don't have that mindset and will repeat the Ramen Nagi visit next week. That's how well-loved this is; it's not a mere craze, it's gonna be their fave joint for the next couple of years!
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