Date 88: Nomama Artisanal Ramen

88 Nomama Artisanal Ramen

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    There are truly some days when you want something good and something new, but you don’t want to travel too far to get your fix. You don’t want the hassle of going to a different city because you’re stressed, tired and you’re just looking for a place to unwind. But you don’t want a boring place; you want a place that’s fresh, new and exciting.

     Enter Nomama Artisanal Ramen. It was the most logical choice for Douglas and I to go here because it’s near, convenient, and yet it’s somewhere we’ve never been to. Even the concept for Nomama spells its freshness: its name is a play on the peg, “Not your mama’s ramen.” In Nomama, you can’t simply expect dishes that we’ve all seen or heard of somewhere before, because it dares to do more. (But be prepared to pay more, too. :p)

     The interiors are clean and simple. Just solid black and white colors over unfinished concrete as well as wooden furniture.

      For starters, we got this serving of Beef Curry Rib Gyoza (P170). The concept itself seemed promising, but the thing that arrived on our table was a bit underwhelming. I think the chef could have done more, presentation-wise. You can probably agree, based on the picture.

I found the amount of meat inside each gyoza lacking, and the sauce a tad bitter. To give this dish some merit though, for some odd reason, Douglas said he enjoyed it.

     But thankfully this serving of Fresh Tuna Spring Rolls (P290) landed on our table at the same time that the gyoza did. Fresh, sushi-grade tuna and alfalfa sprouts wrapped in translucent wrapper, surrounded by dollops of chili ponzu dressing, with some bits of arugula and pureed avocado… this dish is everything that an appetizer should be: light, delicious, and makes one eager for what is to come.

      For my ramen dish, I got this bowl of Ox Tongue and Chili Tofu (P290) ramen. I particularly liked the broth: it was rich and perfectly spiced. The slices of ox tongue were a delight to eat. The noodles, however, were too soft and lacked character altogether.

      As for Douglas, he got this bowl of Nomama Ramen (P290), which, I assume, is Nomama’s take on a classic Japanese ramen. The flavors of the broth are decidedly more accessible, with its miso-sesame flair. However, the noodles, yet again, fail to impress. The chashu on the side is tender and delicious, but still pales in comparison to the chashu from Ramen Bar.

       Most people enjoy this ramen for the egg. I won’t go through the trouble of describing it, for I fear my words will just ruin the experience. Just try it for yourself.

Overall Verdict: Go to Nomama for out-of-the-box dishes that still cater to the not-so-adventurous (like me). With classic flavors presented in original styles, you’re sure to find something to love. We’ll be back to try their rice meals and other offerings.

Nomama by Chef Him Uy de Baron
G/F FSS Bldg 2, Scout Tuason cor Scout Castor St., 
Quezon City, Philippines
Email: nomama.ramen@gmail.com
Mobile: +63 917 522-8272/ 
Phone: +632 5422558
Facebook: Nomama

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With and For Love,

Rina Caparras and Douglas Chong

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