close

follow us on

Margarita Forés Teams Up With Ramen Ron, Magic Happens

Batchoy ramen, anyone?

Just when you thought ramen couldn’t get any better, here comes multi-awarded chef Margarita Forés and her Ilongga magic.


Just in time for Mother’s Day weekend, Ramen Ron’s very own executive chef Hiroyuki Tamura is teaming up with Chef Margarita Forés to give a new meaning to collaboration. 




540x540
Batchoy Ramen and Soft Shell Crab Bun | Ramen Ron / AF Hospitality

“This is their first collaboration and we’re very excited to share these two creations with everyone… They worked together to combine my Mom’s love for Batchoy and Talangka Crab Fat and Tamura-san’s expertise in Japanese cuisine,” shares Amado Forés, Ramen Ron founder and Chef Gaita’s only son.


The idea for the collaboration began when 2016 Asia's Best Female Chef Margarita Forés and Executive Chef Hiroyuki Tamura — fondly called Chef Gaita and Tamura-san, respectively — shared a meal at a local Filipino restaurant, indulging in the hearty flavors of batchoy. Inspired by the similarities between the iconic Ilonggo dish and Japanese ramen, they decided to merge the two traditions for an exclusive, limited-time-only offer at Ramen Ron.


540x540
Margarita Forés and Ramen Ron's Hiroyuki Tamura | Ramen Ron / AF Hospitality
LOOK: Margarita Forés Launches Her Newest Restaurant

RELATED STORY:

LOOK: Margarita Forés Launches Her Newest Restaurant

Chef Gaita was full of emotions at the launch of their colloboration, beaming with pride when asked how it feels to be working with her son, Amado.


“For me, it’s always been super heartwarming to see Amado really blossom and do the exact same thing I’ve been doing for the past 36 years but doing it better, which to me is actually more important,” the proud mom and chef shared on the sidelines of the collaboration launch on May 7th. “I always say, the next generation should always be better than you and I think Amado is that.”


“Seeing what he (Amado) has done with Ramen Ron, [a mano, and Steak & Frice], it’s the best evidence that I can actually ask him to help me when it’s time for me to slow down,” she adds. “As a mother, it’s what makes me the happiest and it allows me to say to myself that I did well because my son is doing better than me.”


540x540
Chef Gaita, Tamura-san and Amado Forés | Ramen Ron / AF Hospitality

The Forés family’s Ilonggo roots helped inspire these dishes. Chef Gaita shared that the two dishes were Amado’s ideas and she used her expertise to bring these ideas to life. The team also brought award-winning author and chef Rafael ‘Tibong’ Jardeleza, Jr. from Iloilo to Metro Manila to help develop the dishes — giving it further flavor, heart, and authenticity.


“Amado knows Batchoy is my most favorite dish, so he’s the one who did the research [for the dishes]. He’s the one who brought Chef Tibong to come and work with Tamura-san so they could strike the perfect balance for the Batchoy-style ramen,” Chef Gaita explains.


The limited-time menu features the Batchoy Ramen with an Ukokkei Batchoy-based broth that’s light and satisfying at the same time. The ramen noodles were chewy, giving a nice contrast to the crunch chicharon topping. To give it the full batchoy treatment, they also topped it with a giant piece of torched bone marrow (that you can scrape and mix with the broth for even more umami), house-made chashu, slices of pork liver, a perfect shio tamago with a jammy yolk, and of course some toasted garlic and chopped green onions to complete the batchoy experience. 


540x540
The Batchoy Ramen | Ramen Ron / AF Hospitality

Chef Gaita continues, “For the bun, Amado also knows taba ng talangka is my most favorite thing, so he thought of the whole concept and he told me ‘Mom, we need your atchara’.”


The set also comes with a Soft Shell Crab Bun, a celebration of Chef Gaita’s favorite ingredient of all time. It’s a delightful combination of a whole soft shell crab — fried until golden and crisp — slathered with talangka fat mayo made from the best aligue sourced all the way from Pampanga. To balance the richness of the crab fat, they add Atchara-inspired Japanese pickles made of carrots, papaya, daikon radish, and onions. Make sure to eat it right away to enjoy the contrast between the crispy crab, creamy crab fat mayo, and the tangy atchara.

540x540
The Soft Shell Crab Bun | Ramen Ron / AF Hospitality

And don’t you dare leave Ramen Ron without first having their mochi (chewy mochi filled with frozen cream that’s just the right amount of sweet to end your meal) and frothy iced tea (perfect on a hot day).


If you’re already drooling, here’s an important reminder. Amado points out, “We’re only serving 20 sets per day to ensure the quality of the product, since we all know batchoy is a lengthy labor of love.” 


540x540
Only 20 sets a day will be available! | Ramen Ron / AF Hospitality

Available exclusively for dine-in from May 9th to June 9th at Ramen Ron's Rockwell and BGC branches, this culinary collaboration promises an unforgettable experience for anyone who’s looking for something deliciously unique. Make sure you come early because they only serve 20 sets per day on a first-come, first-served basis — and no, they do not accept reservations.


540x540

Ramen Ron has branches at Edades Tower, Rockwell Center, Makati City, and Central Square Mall in Bonifacio Global City. Follow Ramen Ron on Instagram (@ramenron.ph) and Facebook (@ramenron.ph). For more information, visit www.afhospitality.com. 


The Best Limited Edition Cakes For Mother's Day Joy

RELATED STORY:

The Best Limited Edition Cakes For Mother's Day Joy

Photos courtesy of Ramen Ron / AF Hospitality