Wrong Ramen’s Arakawa Abura Soba is available until September 15 only!
Lately, I’ve been seeing netizens talking about this limited ramen online. I couldn’t stand it and went all the way to Wrong Ramen to taste and see for myself.
I came back to where I tried the craziest ramen bowls in Manila. Wrong Ramen doesn’t stop surprising their customers with new, crazy and interesting wrong ideas. They don’t settle for simplicity. From their menu alone, you could already gage how far they’d go for insane ramen.
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| Arakawa Abura Soba (Php 295) Rate: 4/5 |
Allow me to introduce you to another bold recipe Wrong Ramen ventured on, the Arakawa Abura Soba. According to Wrong Ramen, they found a way to work with one of their favorite ramen houses, Osaka’s Hanamaruken. This opportunity allowed them to work on several experiments for the glory of ramen.
As a result of several experiments, Wrong Ramen finalized the ‘right’ recipe using ramen noodles fried in their favorite ingredient, pork fat. Arakawa Abura Soba comes with Hanamaruken’s legendary pulled pork ribs, homemade seasoning, negi, nori strips, runny onsen egg, R. Lapid’s chicharon, and a cup of light shio tonkotsu. Wait, wait, wait, did I say R. Lapid’s chicharon? Yes I did! That’s for sure! An added element for a crunchier porky ramen.
As I expected, Wrong Ramen stayed out of the conservative authentic ramen and blew me to a different level of ramen experience. Onsen egg never gets rotten out of the ramen picture, always a match made for good ramen. Pulled pork ribs leaned on the salty side that’s even as you pair it with plain steamed rice. As a whole, the tandem of these ingredients took me to a new ramen road.
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| Sweet Potato Iced Tea (Php 85) Rate: 2/5 |
Nothing is ordinary at Wrong Ramen, including their beverages just like this Sweet Potato Iced Tea. Ordering this drink with my ramen was a bad idea for me. I can’t explain further. It doesn’t click with my taste.
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| Korean Rice Milk (Php 75) Rate: 4/5 |
Light Korean Rice Milk was the better option as a suitable match for my ramen.
Experiment on variety of flavors. Get the right kind of wrong at Wrong Ramen.
Time is ticking, Arakawa Aruba Soba is only available until September 15, 2014.
Before I forget, Wrong Ramen prepares only 30 bowls per day!
*Giveaway Alert*
I don’t want you to miss out on this limited ramen dish. As a treat, I’m giving away 2 vouchers for a Free Arakawa Abura Soba!
Easy right?
JOIN NOW and share me your thoughts on this limited Arakawa Abura Soba of Wrong Ramen!
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Pray, Eat and Love.
Cheers,
The Food Scout
Location: Burgos Circle, Bonifacio Global City, Taguig City, Metro Manila, Philippines
Operating Hours: 11:00am-12:00am
Contact: (+632) 823-8249
Facebook: https://www.facebook.com/WrongRamen
Twitter: https://twitter.com/wrongramen
Instagram: @wrongramen
Budget: PHP400++
Rate:
| Food | 9/10 |
| Ambiance | 8/10 |
| Service | 8/10 |
| Cost | 8/10 |
| Overall | 8.25/10 |
Well for me, I'll add anything that tastes so good even if it can be wrong! XD I wonder how it will taste with "Utak ng Baka" that they usually add on Congee. Chicharon, and itlog na maalat.
More fats, more oil, more salt, and more meat. XD The more the merrier! This idea of my crazy ramen is definitely a cheat meal but I would still love to try it! XD
Phoebe Ruth Roberto
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Twitter: @FibiRuth
Instagram Acct: fibiruth
I will make it stir fried then topped with egg and lechon.
Full Name CY Valencia
E-mail [email protected]
Twitter @cyvalcy29
Instagram Acct @allcutestuffs
My ramen will be mix between my favorite pasta,spaghetti and my favorite dessert, dried mango. Topped with chili flakes and seaweeds.. how wrong can that be?! Cant waittt to try it 🙂
Rc go-aquino
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Twitter:@aquinochee
Ig: @rcgaquino
Answer:
I would keep my ramen simple and easy to make. Will use ramen noodles with a little add-ons: spices like white pepper and chili flakes, toasted sesame oil, miso broth, a squeeze of lemon, cabbage, slices of spam and soft boiled eggs on top. Oh and to make it crazy, I'm a big fan of peanut butter, a few spoonful won't hurt. Easy-peasy. 🙂
Sherry Anne Caneso
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twitter @TWIXtedvause
IG @sherryster28
I'd take my inspiration from champorado – use a dark, bitter, thick tsokolate base (since tonkotsu tends to be thick as well, this shouldn't be too weird), springy noodles to act as a starchy counterpart with this tsokolate, and serve it with muscovado and carabao milk on the side. somewhat updated and contemporary while retaining the comforting and nostalgic essence of the humble filipino snack/dessert/breakfast item??
-Pat Baes
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twitter: @dollyspiderwebb
(apologies if this is a repost i'm not sure my first comment got through because the internet is erratic)
I'd take my inspiration from champorado – use a dark, bitter, thick tsokolate base (since tonkotsu tends to be thick as well, this shouldn't be too weird), springy noodles to act as a starchy counterpart with this tsokolate, and serve it with muscovado and carabao milk on the side. somewhat updated and contemporary while retaining the comforting and nostalgic essence of the humble filipino snack/dessert/breakfast item??
-Pat Baes
[email protected]
twitter: @dollyspiderwebb
My ramen would be made out of our local mami noodles, miso broth, raw egg, naruto, chives and for the meats: lechon and sisig!
Christina Lauder B. Advincua
[email protected]
Teitter: @tinadvincua
Instagram Acct: @pupayadvincula
My ramen would be made out of our local mami noodles, miso broth, raw egg, naruto, chives and for the meats: lechon and sisig!
Christina Lauder B. Advincua
[email protected]
Teitter: @tinadvincua
Instagram Acct: @pupayadvincula