When in Manila, the search for a heaping bowl of “not your Mama’s ramen” will lead you to Nomama Artisanal Ramen.
Nomama Artisanal Ramen
Nomama has created a name in the world of ramen long before the explosion on this Japanese dish has become a trend in the metro. Nomama is Chef Him Uy de Baron’s realization of a mission in providing simple but bold flavors on its menu using only the freshest ingredients combined with an Asian twist. Every dish at Nomama is crafted with only the best in mind. As recognition of its efforts, it was named one of Esquire’s Best New Restaurants in 2012.
Now, ramen restaurants are popping here and there but Nomama, albeit popular for ramen, offers more than that.
We began our gastronomic journey at Nomama with various starters. We wanted to try the Soft Shell Crab Salad but unfortunately it was not available so they offered as a substitute for it, which is the Prawn Salad. This salad offers a bed of greens, and seated on top are two large and succulent prawns.
Something new on the palate is the Seafood Kilawin ala Japonaise. Japonaise probably means the dish was given a touch of Japan. Seafood kilawin sounds very Pinoy and a special twist was given to it by Nomama. It is quite surprising to see food that is commonly eaten as pulutan (kicker) while drinking alcohol served gourmet style.
Seafood Kilawin ala Japonaise
Korokke, or Japanese croquettes, is a refreshing play on this Portuguese dish. Nomama’s Yasai Korokke Salad with Yuzu & Chili Aioli gives a surprise on every bite. The chili on the dressing makes the dish more interesting than it already is.
Yasai Korokke Salad with Yuzu & Chili Aioli
After tickling our taste buds with the appetizers, we set on to try what Nomama is known for – ramen. Though it was a hot afternoon, it was no reason to pass on a hearty bowl of ramen. With a large spoon and chopsticks, we went for a dive onto these bowls.