Ace has been favoring Taiwanese braised beef noodles for the longest time but I have somehow converted him to liking ramen more. We’ve visited a handful of ramen places and even went as far as Marikina to check out Tamagoya – a hole in the wall ramen place that gets quite long queues too. Last January 2, we decided to grab dinner and earlier in the day, Angelo suggested to try Ramen Daisho along Shaw Boulevard.
There was a short queue outside the restaurant but we only had to wait 10 minutes max before getting a table so it wasn’t such a long wait. For a Thursday night, the restaurant was bustling with a dinner crowd.
On the Table
Gyoza P115
5 pieces of pork potstickers
Pan fried dumplings made from seasoned cabbage, chives and pork, wrapped in Ramen Daisho’s special dough made with sticky rice and flour. I don’t know why but I always enjoy having a side of gyoza with my ramen bowls.
Haka Tonkotsu Chasu-men P380
This is Ramen Daisho’s Hakata-style ramen with straight noodles in rich, milky, pork bone broth soup. The Chasu-men version is just the Hakata Tonkotsu Ramen with “generous” amount of chasu. Generous is always relative but their serving is quite filling.
Recent Table Guest