There’s a new ramen restaurant in Festival Mall Alabang. It’s called Bangaichi!  Now I’ve been into a sort of ramen fit ever since I tried out Yushoken’s Godly Ramen around two years ago.  I’ll be honest — nothing is as good as Yushoken. But I’ve sort of developed a taste for the good ramen… and I blast into smithereens the crappy ramen I’ve had.

I was thus interested in trying out Bangaichi, which follows the Asahikawa Ramen tradition. Apparently in Asahikawa Japan, there’s a street lined with eight ramen shops side by side and it’s become a sort of mecca for ramen in that area. It’s called Asahikawa Ramen Village. And this ramen style used here is basically a tonkotsu broth with different seafoods, and the noodles are a more al-dente style spongy type that really absorbs the broth well.


So with that in mind, I tried Bangaichi on two separate occasions to give it a fair shake.  On my first visit I asked what their bestselling dish is; I was advised it was the Miso Ramen and the Shoyu.  So I went ahead and tried the Shoyu, so it would be a good baseline to compare to other Shoyu I have tried at other places.

The Shoyu

Unfortunately, the shoyu was horrible. It was watery, it just looked like water with some Knorr broth cubes melted in. It had some green onions chopped in, and a brownish hue from the soy sauce added in. Some salt was added as well to taste, I suppose, all in all it was a horrible broth. It was a struggle to finish eating it.  It was about the same quality (or lack of quality) as the broth you get from Kenji Tei ramen. It was so bad that I couldn’t finish my bowl.

The noodles though were pretty good. As noted from the Asahikawa style, the noodles got soggy quickly but they absorbed the taste of the broth quite well…. even though the broth didn’t taste good at all. Unfortunately.

I quickly took a swig of my glass, asked for the bill, and left before I started cursing expletives at the chef.

A few days later, though, I thought I’d give them a fair shake and try their “other” bestseller. Just to be fair. So I went back, against my better judgement, for Great Science in order to discover more of the secrets of the universe. And I got…

The Spicy Miso


Well, it wasn’t the bestseller, but close enough. I like things spicy and the spicy miso looks exactly like the regular miso bestseller, except it has some chili powder or oil added in, giving it the red cast as you see above.  This would also make it more comparable to my Yushoken favorite, which is Tantanmen.

Anyhow, was this one worth it? YES!!~~~

Unlike the watery shoyu that tasted like Knorr soup, the miso had a much more delicate, yet sophisticated flavor that tasted like what I imagine good ramen tastes like. You can taste the miso flavor and the soy flavor along with all the other greenery added in. And the added chili powder gave it a pleasant zing. Not too spicy (for my tastes anyway), but enough warmth for people sensitive to spicy food to give it a pass.

The miso flavor they have I actually prefer to Yushoken’s Miso, which tastes a little too strongly of ginger for my liking. It’s still a far cry from the excellent flavor of my favorite Yushoken dishes (Tantan, Shoyu and Karai Tokubetsu — which is the one that tastes the most like this one) but it’ll do, especially since it’s about 100 pesos cheaper than what you get at Yushoken.


Overall, Bangaichi is an okay Ramen restaurant from the two bowls I tried. Not great, but nothing I would really recommend or go back to. It’s nowhere near the quality of Yushoken or Mitsuyado, but it’s okay.  The price range is good — the basic Shio is 280 pesos going up to 360 for the miso.  I also tried their other foods like the hamburger steak and the gyoza, which was just passable and nothing to look forward to.

My recommendation is to give it a try, but not to expect too much.  Just to say you’ve tried it. At this price range, though, I would much rather recommend going to Ramen Kuroda in BF Homes, which is far, far more delicious at this price range.



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Posted by Erwin Anciano

Erwin has been eating food for the past 30 or so years. Yes, he actually thinks that makes him an expert on all things food-related.