Before my Japan trip this year, I thought it best to prepare my tummy to the onslaught of Japanese food I planned to gorge on. To get my belly started, I decided it best to stuff myself full with a bowlful of hot ramen the night before my flight. Please don’t question my logic (I surmise it doesn’t really have an answer).
I heard a lot of good things about Ryu Ramen and have wanted to try it long before I found out that they recently opened shop at SM Jazz Residences (at the rate I get to write, ‘recent’ usually means a couple of months ago). And since I was already familiar with the area thanks to Hai Chix & Steaks, Ryu Ramen was penciled in right away into my list of restaurants to try next.
As soon as you are ushered to a table, a menu is handed to you and this is the first thing you read-
Ramen is a Japanese noodle dish. It consists of Chinese-style wheat noodles served in a a meat- or (occasionallly) fish-based broth, often flavored with soy sauce or miso, and uses toppings such as sliced pork (chashu), dried seaweed (nori), kamaboko, green onions, and occasionally corn. Almost every locality in Japan has its own variation of ramen, from the tonkotsu (pork bone broth) ramen of Kyushu to the miso ramen of Hokkaido. Ours is the RYU way!
Nice! Restaurants with details more than just food and the corresponding price always gets plus points in my book. That someone took the time out to personalize the menu says a lot about the care and detail that went into the planning of the restaurant and I find that this also usually translates to well-thought of nomz. I was very eager to try ramen the Ryu way.
Here’s Ryu Ramen’s Chasyu Ramen. The order came in a large bowl looking like a belly filler. And it was.
I’m guessing it was concocted with the meat lover in mind. A typical ramen would usually have one to two thin slices of meat, the Chasyu Ramen has five slices swimming in a soy based broth with noodles, soft boiled egg, nori, and green onions. It’s your typical ramen with more meat than usual. While hot and comforting, the soup isn’t anything to rave about. For the price it goes for, it felt like they scrimped on the budget a bit- the chasyu (boiled/roasted BBQ pork) was a little dry with hardly any marbling that’s expected from it.
Another bowl we tried for the night is the Ryu Ramen Curry simply because it looked interesting. The taste of delicate ramen mixed in with the harsh spice of curry? Sounds interesting. The menu said it’s a Ryu specialty, a mix of their signature dishes. That thing was spicy! Good thing we had it prepared less spicy than normal thanks to the recommendation of the staff otherwise I wouldn’t have been able to sip more than a a few spoonfuls.
It’s different, but I think I prefer my ramen simpler. The Ramen Curry tasted like Singaporean Laksa with more noodles and less meat. I like the latter better. The curry made the soup thicker and richer than I would have liked and it was too rich that I felt I should have eaten it with rice.
|2.5 out of 5 bacons! It’s probably just personal preference, but Ryu Ramen & Curry’s ramen isn’t my favorite. For the price of ther noms, I was expecting ramen that would blow me away. Theirs didn’t even ruffle my bangs. They offer pricey okay-sized ramen that tastes okay. In a different scenario, okay is a good thing, it’s good enough. But in a time and place where competition is stiff and choices are TMTM, being simply ‘okay’ isn’t exactly what you should aim for.|
Ryu Ramen & Curry
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