Ramen Birthday Treat at Ramen Nagi, Greenbelt

For the third time, I was able to enjoy Ramen Nagi’s famous Butao King Ramen at half-price, thanks to its ongoing Birthday Blowout promo. Fortunately, my daughter, #ExhibitA, is also a ramen fanatic, and was game to have ramen for lunch on the last Saturday of her birthmonth. (Coincidentally, we were also able to score free admission to the Ayala Museum that same day, courtesy of its #InspireEveryDay event. In effect, our entire outing that Saturday was on the frugal side yet jampacked with fun activities.)

Butao King (regularly priced at Php390), one of Ramen Nagi’s signature variants, is its classic tonkotsu (pork bone broth) ramen. It’s soup is rich, creamy and flavorful, thanks to the pork bone marrow and aromatics simmered for hours.

After presenting #ExhibitA’s ID (to be able to avail of the birthday promo), we filled out the order form which enabled us to customize our ramen order. Here’s a tip: first-timers at Ramen Nagi (or those who don’t want the pressure of thinking about how to customize their ramen) can just opt for the Chef’s Recommendation. At level 1 in terms of spiciness, the broth has some kick but is not too spicy for me. The noodles were firm and has a good texture. In hindsight, though, I think I would have preferred the kukuni (pork belly slab) instead of the chashu (pork belly strips) as the meat in my ramen.

We also ordered some Gyoza (Php220), the famous Japanese dumplings which consist of meat and spices wrapped then steamed and pan-fried. Ramen Nagi’s gyoza are served on a bed of beans sprouts on a sizzling plate for some added crunch.

With the superb meal (and the discount!), my #Saturdate with my daughter was a very enjoyable time!

Check out my review of other Ramen Nagi branches:

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Want to make your own ramen at home? Check out these recipe books on Amazon.com.

Simply Ramen: A Complete Course in Preparing Ramen Meals at Home

Ramen: Japanese Noodles and Small Dishes

Ramen at Home: The Easy Japanese Cookbook for Classic Ramen and Bold New Flavors

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