IMAGE Jericho San Miguel

Uma Uma Ramen at Uptown Parade serves a sinfully delicious Aligue Ramen

They added new yakitori options, too!

Uma Uma Ramen
2/F Uptown Parade, Uptown Bonifacio
Contact: 800-1729
Open from 11 a.m. to 11 p.m. (Sunday to Thursday) and 11 a.m. to 2 a.m. (Friday to Saturday)

 

 


 

(SPOT.ph) Japan's Uma Uma Ramen just opened their Uptown Parade branch in December 2016—their second in the Philippines—and they aim to please their new clientele with a number of fresh dishes, plus a different ambience.

 


 

"The menu will be a little more drink-friendly. We've increased the number of side dishes and made the bar more accessible. Another difference is we're going to be open late here on the weekends to cater to an after-drinks crowd," says Russell Yu, Director of Iki Concepts Singapore.

 


 

The BGC outlet is more volume-friendly compared to the S Maison branch, Yu shares. The interior is neat and straightforward with its red and brown hues, and the overall vibe says casual. The combined dining and bar area can comfortably seat up to 64 people. As for the menu, it's been extended to include two new ramen bowls and more sides.

 

Aligue Ramen

 

Uma Uma at Uptown Parade highlights local flavors in the Aligue Ramen, a dry ramen with thin noodles and indulgent crab fat. It's generously topped with crab cakes, ebi tempura, and egg. Chef Satoshi Nakamura's experimentation revealed that keeping the ramen dry allowed the seafood profile to stand out and was therefore the best choice.

 

"We felt that in order to relate more to the local market, we should localize our flavors. So when we opened here, we wanted to find the ramen that we could say is localized and could appeal to the market here, and maybe even to Singapore and Japan," explains Yu.

 

Tan Tan Men

 

If you fancy spicy fare, they now offer the Tan Tan Men (P390) with its thicker noodles that have the right balance of softness and firmness. It is also served dry, with a sesame base, some chili oil, and minced pork, white onion, and egg on top. The heat is tolerable, meant not to overwhelm the Filipino palate.

 

Yakitori

 

For the sides, new yakitori options have been added. They're best enjoyed with Uma Uma's selection of drinks, which includes cocktails borrowed from Iki Concepts' original Singapore bar, Horse's Mouth. The Beef Yakitori (P150) has a subtle smoky flavor, while the Butabara (P75) or pork belly falls on the salty side. The winner in this selection is the Chicken Thigh (P75) with its sweet glaze and juicy meat.

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Takoyaki

 

 

Gyoza Chips & Dip

 

 

Chicken Karaage

 

The Mentai Cheese Balls are also new. They’re gorgeously golden brown and crunchy on the outside, while warm and creamy on the inside. Other recommended sides are the tried and tested Gyoza Chips & Dips with either wasabi mayo (P100) or mentaiko mayo (P130), Takoyaki (P200), Buttered Nori Corn (P120), and Chicken Karaage (P160).

 

Asked what the vision is for the new branch, Yu shares, "This branch could be an interesting place for people to come and not only meet their meal needs but their late-night hunger pangs as well. The hope would be for this place to be a lively spot where people know they can always have a good time."

 

Photos by Jericho San Miguel

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