Alright! So I’m super late to the game but I finally got to try Ramen Nagi specifically the shop at Robinsons Magnolia. I wasn’t sure what to expect because I’ve heard very mixed reviews from many many people. So I steeled myself to sit through an already hot afternoon to slurp a piping hot bowl of potentially delicious ramen.
What caught my attention with Ramen Nagi was the ability for me to customize my own ramen. While that does sound like a logistical nightmare for the kitchen, it gives the diner some sort of connection to their food. It also reminded me of Shinsengumi Hakata Ramen, one of the ramen places that I enjoy in California.
So as you can see, I ended up ordering the Red King (Akao). The Original King (Butao) Ramen sounded like very standard tonkotsu broth that every other ramen shop has been offering. The Black King’s (Kuroo) squid ink broth didn’t really interest me because I prefer my squid ink in paella and the Green King (Midorio) had cheese. The Red King’s broth had garlic, chili oil, and cayenne peppers infused into it. Spicy and garlic, that’s how you reel me in. Aside from the things I specified on my order, my ramen came with fungus mushrooms and a ball of ground pork covered with chili powder.
I was pretty excited as they set down my bowl of ramen in front of me because the broth was really so red. That meant spicy! I could just imagine the deliciousness of broth as I took a quick photo. As I was about to dig in to taste my soup, I noticed that a film had already formed over the top on the soup. Hmmmm… Fat or collagen? Kinda looked more like fat to me. Anyway, the soup underneath was pretty decent and I had luckily not picked anything spicier because I think would’ve hurt. I had to add extra garlic though because I didn’t really taste too much garlic even though I had already asked for extra. Ramen Nagi gives you fresh garlic cloves and a garlic press so you can do it yourself!
The noodles were pretty al dente considering the normal firmness I chose. I think it was just right for the broth that I chose because it caught the flavor as I slurped them up. Any firmer or softer wouldn’t have gone well with the soup in my opinion. I added a soft boiled egg to my order because I am spoiled and enjoy my ramen with any way, shape, or form of chicken egg. The egg yolk was perfectly runny and the egg white was just cooked. Yum. The pork belly was surprising because it came in a big hunk instead of thin slices. The pork belly was really soft and broke from the fat at my first bite so that was easy to separate. Fairly soft but almost half of the pork belly was fat because it was after all pork belly. Will probably get the shoulder next time!
We also ordered a side dish of pan fried gyoza (餃子/Japanese dumplings) to share. The gyoza were pan fried and came on a sizzling hot skillet sitting atop a bed of bean sprouts and topped with green onions. First of all the gyoza didn’t fall apart when I picked it up, that’s definitely something I look for when I order dumplings. Second, it was perfectly pan fried on one side there was a crispy aspect while the other sides stayed soft. However, the taste was pretty bland for me. I tasted the green onions inside but I didn’t taste the pork at all. Possibly because I tried it after I already had the spicy broth. What do you think?
I thought that the prices at Ramen Nagi bordered on the more expensive side but they do make it up with the size of the servings. I just find it unfortunate that the broth is so fatty and oily because it can get nauseating but there is a lot of flavor. It’s just whether or not you can manage to eat through the aftertaste. To be honest, I wasn’t able to finish my ramen because it was a little too much. Perhaps I’ll split it with someone else next time.
G/F Robinsons Magnolia
Doña Hemady Ave, New Manila
Quezon City, Metro Manila
+632 246 9069 x856
Monday to Thursday 1100H – 2200H
Friday to Sunday 1000H – 2200H