Thanks to social media savvy foodies on Twitter and Facebook, news of yesterdayâ€™s reopening of Ukkokei Ramen Ron, one of Makatiâ€™s favorite ramen joint, spread like wildfire. By lunchtime, instagram photos of Ukkokeiâ€™s popular ramen dishes started flooding my newsfeed.
For the benefit of non-ramen lovers, Ukkokei Ramen Ronâ€™s Makati branch was unceremoniously closed by the Makati government in early August for some minor violations like missing permits, etc., together with a couple of nearby establishments.
Unfortunately, the other restaurants reopened within a week while Ukkokei remained closed, which led to speculations that there was some truth to the rumors being circulated, that the infamous Ramen Nazi a.k.a Ukkokei Ramen Chef, had irked an influential diner, who in turn pulled strings to have the popular ramen joint closed down. Now that it had reopened however, its loyal clientele no longer cares much about the real story that led to its closure as long as they can once again enjoy a bowl of their beloved ramen.
For those who are trying out Ukkokeiâ€™s ramen for the first time, Chow Buzz recommends its Sapporo style butter and corn ramen with miso broth and its Tan Tan men, a Japanese ramen version of the dan dan mien or noodles, a very popular spicy noodle dish of Sichuan Chinese origin that is only available at Ukkokei during dinner time and at very limited quantities. So, do come early.
Taste of Asturias at Terry’s
Meanwhile, don’t miss out on this one time Gastronomic Tour of the Cuisine of Asturias that started yesterday (Sept 20) and will be available till September 30 at all three branches of Terry’s at Pasong Tamo Ext., Salcedo Village, and Podium.
It also features special discounts on new Asturian products now available at its stores.The El Maestro Chef Juan Carlos De Terry hopes that his 16 delightful Asturian dishes on the menu can give clients a vision of the marvelous ingredients and flavors that comprises the very old cuisine of the very beautiful Asturian region of Spain.
He highly recommends his version of the Rabo de Toro al Cabrales (Oxtail stew with cabrales blue cheese sauce) and Cabrales Ice Cream on Frixuellos Stuffed with Caramelized Apple Cream, embraced with raisined Pedro Ximenez Grape Syrup.
The Unique Anchovies of my Friend Beartriz Served on
Special Bread Toast spread with Almond-Afuega Cheese Cream
Suspiros de Luarca
Chorizo de Tineo on Piggy Back
Choricitos a la Sidra
Croquetas de Compango
Tortilla Rellena de Crema de Queso La Peral
Cachopitos al estilo de Casa Telva; the Asturian version of our FlamenquĂn Andaluz
Paella Asturiana. With Smoked Chorizo Morcilla LacĂłn Mejillones y Gambas
Seafood Caldereta Tineo Style
Baby Squids stuffed with Bacalao cream bathed with a Sea Urchin caviar creation
SĂşper Fabada de la TĂa Genara
JudiĂłn de La Granja con Almejas y Pulpo
Rabo de Toro al Cabrales
Flan de Arroz Con Leche al estilo de Prendes
Cabrales Ice Cream on Frixuellos Stuffed with Caramelized Apple Cream embraced with raisined Pedro Ximenez Grape Syrup
Carballones de Camilo de Blas (Oviedoâ€™s most famous pastry shop)Â served on Natillas de Las Guisanderas
â€˘Â Follow Cyrene de la Rosa @ChowBuzz on Twitter for the latest food updates, and contact her via e-mail atÂ Chowhoundmanila@gmail.comÂ t