Ramen Ron’s Batchoy Ramen: A Collab by Ramen Ron and Margarita Forés (Late Post)
Batchoy a Filipino noodle soup made composed of egg noodles (usually), pork, and pig innards (usually liver), then topped with chicharon (deep-fried pork rinds) bits, spring onions, and toasted garlic. It originated in the La Paz district of Iloilo City, a city in Central Philippines.
Recently, Ramen Ron made a fusion of batchoy and ramen. This a collaboration of the ramen shop’s Chef Hiroyuki Tamura with Margarita Forés, who is one of the top female Filipino chefs and the restaurateur behind Cibo, Grace Park, and Lusso. It was available from May 9 to June 17, 2024.
At Ramen Ron Rockwell
Ramen Ron x Margarita Forés
So how did I find the Batchoy Ramen? Let’s start with the broth, which is salty and has a natural sweetness. It really reminds me of the batchoys in Iloilo City!
Batchoy Ramen
The noodles are crinkly and could be firmer (but it took me some time to take photos so that’s on me LOL). The toppings are bone marrow (creamy and yummy), chashu (tender and super smoky), chicharon (crunchy, but eat it right away if you don’t like soggy chicharon), liver, slices of beef (tasty), and soft-boiled egg (oddly sweet).
Crinkly Noodles
The ramen is sold per set (priced at P750) and comes with RR Soft Shell Crab Bun, which has taba ng talangka (crab fat) mayo. Unfortunately, I’m allergic to it so I gave it to my friend instead. He said that it’s good!
Here’s my conclusion: The Batchoy Ramen is not the perfect ramen but it’s still satisfying. It did a good job of fusing batchoy and ramen. I recommend that you try it the next time Ramen Ron offers it, especially if you love batchoy and ramen, like me!
Have you tried the Batchoy Ramen of Ramen Ron? How did you find it? Comment below!
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