Manila has seen an explosion of ramen restaurants in the last few years but there is more to Japanese noodles. I’m happy that we’re finally be exposed to udon and soba specialists like Oudon Restaurant in The Forum BGC. I first became exposed to the thick noodle when I watched a Japanese film of the same name.
I’ve been here once with Irene and Lauren and really enjoyed our bowls of udon so when another opportunity came about, I immediately agreed.
We started the meal with some interesting appetizers among the Gobo Chips (P120), deep fried slivers of Burdock root that delivers on texture but is extremely healthy. The Ika Daikon (P320) is hearty bowl of umami. Lastly the Potato Cheese Mochi (P320) are little globules of chewiness that packs a surprising cheese filling. I’d skip the Goma Tofu (P200) and the Kabocha Manju (P200).
Oudon might specialize in udon but they also serve other Japanese dishes more familiar to diners like Salmon Sashimi (P290).
Last time we were in Oudon, I had the basic udon in hot broth while Irene had the Kitsune udon so we decided to try something else.
Irene’s choice was the Nabeyaki Udon (P550). This is a variation of the classic udon but with two pieces of prawn tempura and an egg. It’s served with a bowl of fried rice too.
I suggest adding a touch of Togarashi pepper to your udon to give a little more kick. They make the udon themselves and with just a taste you’ll know it’s not the commercially available one you can find in Japanese groceries. The udon noodles are thicker than normal and posses a more chewy texture, something that I really enjoy in udon.
I decided to go for something different with the Ebi Cream Udon (P520). This has the taste profile of cream sauce pasta but saucier. It’s good but I prefer the classic ones which I’ll order on my next visit.
Restaurants in The Forum BGC
My other choice for udon that day was a curry one which Jane order, the Ebi Fry Curry Udon (P520).
The craziest things on the Oudon menu was their line of pasta udon. The Creamy Ebiko Pasta (P520) is inspired by the ebiko pasta from Tokyo Cafe, whose founder is also one of the partners in Oudon Restaurant. This one is much much better in terms of flavor and presentation compared to my creamy udon.
Get exposed to more than just ramen at Oudon Restaurant where they make udon right. I prefer the classic bowls but you can go crazy and try the more unique ones.