Mendokoro’s off-menu items

No one can stop Mendokoro. The restaurant has a dedicated following, and its meteoric rise means that the hype is warranted. Until now, long lines outside the place are the norm, and it might be the only place in Manila where people are willing to wait two hours until they are seated. Even the strict rules they abide by don’t deter their clients; it only means they are confident in their product, and that they will deliver.

Everyone has their go-to bowl at the famed spot, but if you peep around enough on Instagram, you’d see that they bend some of their rules for their off-menu items true gems that are only available to those who ask. You can get garlic oil on your mazesoba, or have a giant portion of chashu on your ramen. We’ve enumerated all the ramen on Mendokoro’s secret menu, so you can change up your order and try something new.

This ramen may look similar to the regular shoyu bowl, with a thick, rich broth, but there are many tiny details that make it markedly different. There’s chopped chili to add heat to the broth, but the most important change is really the chashu. Instead of a tiny slab, this super chashu has a beautiful, burnt and golden disc of fatty pork that sits atop the bowl like a crown jewel.

Probably my favorite Mendokoro offer ever, this tsukemen is intense and can be divisive because of its fishiness. A concentrated broth serves as a dip of sorts for the cold, thick noodles, but instead of pure pork, chunks of smoked bonito enhance the bowl. If you’re not into tuna or fish, this thing will definitely not be your cup of tea, but the unique, deep and smoky richness of this tsukemen should be tasted at least once.

If you love how spicy Mendokoro’s tantanmen is, then this mazesoba is for you. It eliminates the broth, but keeps the nuttiness and heat intact. Ground pork decorates the entire bowl, while barely-cooked beansprouts add freshness and texture. A wedge of lemon may seem misplaced, but citrus ensures the whole thing never stays too heavy.

Katsu curry and ramen become bedfellows here. A thinner version of Japanese curry serves as the vehicle for this dish’s ramen noodles and is perfect for anyone who loves the Japanese staple. What’s interesting about this is that lightly-battered vegetables come on top of the noodles, which are just as good when dipped.

Seafood fans should rejoice in this bowl of ramen which introduces a thick bisque into porky broth. This tastes as if prawn heads have been reduced to truly reveal their fattiness and intensity, just like a distilled prawn bisque, then poured into a typical ramen serving.

There is absolutely no chashu or tamago to be found here; instead, tiny, succulent prawns, ovals of fresh squid and scallops and fingers of crabsticks decorate the dish.