One of my favorite all-time guilty pleasure meals is traditional Japanese Ramen. But, I didn’t fall in love with Ramen until I moved to Los Angeles just a few years ago. LA had a much bigger Japanese culture than the previous city I had lived in, Houston. Houston seemed to have a much bigger Vietnamese influence versus Japanese, so I spent years diving into the Vietnamese savory noodle soup called Phở. But that is another story. I have always loved Japanese food, so it didn’t take long until I had discovered several tasty Ramen places in Los Angeles. It was very trendy in LA to eat Ramen, and some of the more popular joints would have lines for a block of people waiting for their bowls.
Well it wasn’t until I arrived in the Philippines that I really experienced Ramen perfection in my first bowl of Tantanmen from Ukkokei Ramen Ron. Just call it Ukokkei. It sits quite high on my list of go-to restaurants. My list of go-to restaurants are the few places I can always eat at that are consistently delicious. They are the kind of places easily recommended to a friend and serve as a fail-safe spot for those moments when you just can’t decide where or what to eat. I am not a food critic, I am only writing about Ukokkei because I love their Tantanmen. I won’t go into the history of the restaurant, the “ramen nazi” era, or even their other two locations. The San Lorenzo Ukokkei is king of Tantanmen in my book. I love Ramen of all types and there are certainly a lot of varieties of Ramen, but if I had to choose one bowl over all, Ukokkei Tantanmen is it. Not everyone agrees with me on this, and that’s ok. They are idiots. 🙂
The soup broth itself is oily, creamy, and spicy all at the same time. It’s a secret mix of chicken broth, pork broth, miso broth, and chili oil that never quite emulsifies into blended broth. The richness is crazy; crazy like it’s only served in limited quantities per day (60 bowls), after certain times of night (6 PM), and after cooking for days (2). Yea, it’s that level of crazy. It has thick, curly noodles and ground pork throughout and is topped with green onion. And that’s it. No frills, plain-as-day soup and that is why it is the best. Here are some pictures to do the rest of the talking. But heed my advise and if you crave Ramen, go to Ukokkei.
Here are the locations and contact details for Ukokkei:
You know, sometimes it can be hard to decide what to eat. I can totally forget about solid restaurants during those hungry moments. I end up trying some place new and usually disappointing, or I thankfully remember one of my Go-To places. Your Local truly feels set apart from most restaurants here in the Philippines. It is one of my favorite escapes due to its cool ambiance and great comfort food. The decor is not overly hipster and has a very New York feel to it. I stopped by for lunch today and they really delivered some great items to the table. Their ingredients are obviously some of the freshest in the city and are presented on a menu that is a lively mix of dishes that have a familiar feel but unique interpretation. Their food feels like a fusion of many of my favorite cuisines like Japanese, Chinese, American and Spanish but all prepared with local ingredients and plated in a very unpretentious fashion. For lunch today, I had my favorite: the Beef Rendang Buns, as well as the locally well known Salmon Donburi. The salmon dish is served over rice and is easily big enough for two people to share. It was actually recently featured in a Bon Appetite article. Good stuff.
I always enjoy a good sandwich, and that is exactly why the Beef Rendang Buns at Your Local is my favorite menu item. For me, it’s like an East-meets-West style mash up of a classic American barbecue sandwich with pickles and a sweet/spicy Asian sauce. It’s served on fried Mantou, which I know you have had, but perhaps not known the name. Well, Mantou, is the white fluffy bread common in Northern Chinese cuisine. It’s steamed so it is very light and delicate. It’s found all over Asia and has a multitude of names depending on the place, but possibly where you have experienced it, is as the main component of the Chinese dim-sum star, shāobāo (steamed pork bun). Well, at Your Local, they take Mantou for the rendang sandwich and fry it. That’s the bun. Yum. I really have a weakness for fried bread. The beef is super tender, juicy and flavorful with just the right amount of spiciness. The serving is two buns, perfect for sharing. If it was served as one piece only, I doubt other people at the table would get to try it. Check it out, I promise you won’t be disappointed.