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| Feast at Hanamaruken |
There are always very long lines at Hanamaruken, especially at the TriNoma branch. But usually, not a single frown is to be seen amongst those waiting, because they know that heir waiting will bring them to good things.
To bowls of happiness, to be exact.
It was a lazy Saturday night, but we were like 10th in line because Hanamaruken is the best and everyone wants to eat there. Thankfully, the line always moves quickly, and I feel that there is a general sense of courtesy amongst diners to not overstay beyond what seems reasonable.
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| Hanamaruken |
Immediately, our hungry souls were healed by the appearance of their Gyoza (Php240). Php240 doesn't sound bad for 8 pieces!!! I felt that the vale for money is very good.
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| Hanamaruken Gyoza |
For me, the most notable part is how fresh and authentic it tastes. I feel that gyozas in restaurants these days all come off as commissary produced--they all taste the same, look the same, and are way too perfect that it's a bit eerie already. I love how Hanamaruken's take has their mildly seasoned pork partnered with a little bit more ginger than the usual, for a refreshing result. I appreciate the irregularities, because it just shows that each one is handmade with love.
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| Hanamaruken Gyoza |
And hands down, this is the best oyakodon you'll ever find in Manila. No doubt about that. Hanamaruken's Double Egg Oyakodon (Php290) isn't just about double the egg, but also double the happiness. Traditionally, oyakodon just involves beaten egg cooked over freshly cooked chicken and rice, and should sound simple, eh? NOPE. Getting the exact consistency is extremely difficult. In all the oyakodons I've tried in Manila, some sauces were too salty, some had chicken that was too overpoweringly oily, and some had beaten egg that had come off drier than a desert.
But Hanamaruken's? Ah, perfection. Oyakodon for the gods, if you ask me.
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| Hanamaruken Double Egg Oyakodon |
When it's zoomed in, you can appreciate the beauty of the beaten egg at its perfect state of being gooey but already partly cooked. And then there's the jiggly and perfectly done poached egg. The spring onion also adds in a good balance to the unami-rich sauce.
When I tried making my own oyakodon for a family dinner, this is the exact style I tried to copy that it really just left a strong and good impression on me.
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| Hanamaruken Double Egg Oyakodon |
Today, I can only look at this Chicken Karaage (Php380) from afar, as I have to calculate my fried foods consumption very carefully now that my cholesterol is high. But boy were these good memories! I find it hard to put the exact description of its taste into words, but Hanamaruken's breading/seasoning is unique and irresistible. The dip is also addicting.
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| Hanamaruken Chicken Karaage |
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| Hanamaruken Chicken Karaage |
And for those who come here for a good time, the Ebi Ramen (Php580) would be the epitome of that. With fat prawns laid all over, an aji tamago spilling out its yolk, and a broth that emulates the marriage of laksa and tonkotsu, it's definitely decadent.
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| Hanamaruken Ebi Ramen |
Last but definitely not the least is their Happiness Ramen (Php580), which is among the most generous bowls of ramen in town when it comes to amount of meat given. With a generous helping of chashu, every weary soul who comes to partake of this is sure to be recharged.
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| Hanamaruken Signature Happiness Ramen |
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| Hanamaruken Signature Happiness Ramen |
Till the next fambam feast here!
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