Chef's Noodle

As funny as it sounds, there was a time when a lot of Filipinos' idea of Korean noodles only came from the Jjampong variant of local instant cup noodles. Korean noodles was instantly equated to this spicy, red, seafood soup. Sadly though, most people (myself included) didn’t really know how real Jjampong tastes like. Now, Korean cuisine is quickly making its presence felt in the Philippine restaurant scene, and we can finally have easy access to Korean noodles that does not come from a plastic cup.

Chef's Noodle is a franchise of the Chef's Noodle brand from South Korea. It serves Korean food, specializing in noodles, sushi and rice bowls created by award-winning chef, Choi In Sun.

I loved the interior design of the place especially the light fixtures and the focal wall. The wall reminds me so much of the airport boards where you can read flight schedules. I initially thought what were written were Korean cities, but they were actually Korean dishes.

I ordered their signature dish -- the Chef's Noodle. Noodle dishes are literally served bubbling hot so you have to let it cool down a bit first before eating.

The Chef’s Noodle has a beef and anchovy broth, topped with leaks, bean sprouts, fried tofu, spring onion, red pepper, egg roll and bulgogi. The broth is very light which is why the dish has a mild flavor. I like how this dish feels like a bowl of Korean food staples transformed into a noodle dish because of the beef (bulgogi), vegetables and egg.

However, the star of the night definitely has to be the Jjampong. The sight of boiling, fiery red soup may seem like this spicy hot broth is going to burn your tongue out but it actually just has a pleasurable amount of spiciness that lingers in your mouth. And while with the instant noodles you only get bits of dehydrated crab meat and seafood flavor powder, with this, you’ll find a big serving of seafood happily swimming in the broth. 

If you've ever felt frustrated trying to get the attention of waiters, and not even one manages to make eye contact with you, I assure you, you'll never experience it here. A unique feature about the restaurant are the service buttons per table which you can press to call the staff's attention. It also efficiently already tells them whether you need service or if you're billing out.

I’m so happy I finally got to try real Jjampong, and from a restaurant that really specializes in Korean noodles, nonetheless.

Chef's Noodle

Lower Ground Floor, 

Robinsons Magnolia

Doña M. Hemady Ave., Quezon City

Noodle Boss

Colder days have arrived and there's nothing like a hot bowl of noodles to warm you up. The idea of slurping some hot ramen seemed appealing one rainy lunch time so I found myself in the Japanese restaurant, Moshi Koshi Noodle Boss.

Aside from the typical array of Japanese favorites that you'll find there, their specialty is their ramen. If Italians like their pasta al dente, the Japanese also have their own version of that called koshi wherein the noodles are firm and chewy, and not soggy. Moshi Koshi is so passionate about koshi that their make their noodles fresh everyday. 

I ordered one of their best sellers, the Shio Butter Corn which has a salt-based broth -- perfect for those who like their food simple. I also ordered additional Aji Tamago which is Japanese soft boiled egg.

 I liked how there was a contrast of textures between the chewy noodles, crunchy corn, tender pork and melt-in-your-mouth soft egg. The butter adds a subtle saltiness that is different from the salt flavor in the broth. 

Though I've had better ramen, this one was not bad at all. I can say that they really live up to their name when it comes to their koshi noodles. They definitely know how to make noodles... like a bawse!