UMA UMA Philippines is a ramen franchise from Iki Concepts of Singapore of the Fukuoka Ramen Shop, “Wu Maru”. It was established in 1953 and was renamed to “Uma Uma” in 1994. The name is a play on the word that means tasty or with a lot of umami.
The flagship store in Manila is an Izakaya-Ramenya concept, offering affordable ramen, yakitori, and signature cocktails. Its claim to fame in Singapore is their “naturally rich in umami and 100% MSG-free” ramen!
We tried the branches in Singapore and the preview here in Manila. Here’s what to expect at Uma Uma Philippines…
Uma Uma is one of the pioneering shops opening at the second floor of S Maison Marina where Conrad Manila is located.
…with a beautiful vantage point of the Manila sunset.
Uma Uma runs the popular Horse’s Mouth in Singapore and is integrating their bar concept with Uma Uma Philippines.
One of the signature cocktail drinks in Manila if you like something refreshing. It’s sure to delight any lady while waiting.
One-Bite Gyoza (P140)
Mini gyoza designed for eating in just one bite, especially for women so as not to ruin their lipstick. The gyoza is tasty but sticks together.
For a light start, order this Japanese scrambled egg with mayo and fish roe.
Their karaage has a nice crunchy skin and juicy meat. But the flavor needs to penetrate through the meat.
For something healthy, order the chicken thigh skewers to start and pair with beer.
Tori Tama (Chicken Skin)
I love the chicken skin yakitori in Singapore, with crispy grilled skin tightly skewered on a stick.
Butabara (Pork Belly)
This one has a good meat-to-fat ratio. Drizzle some lemon to cut through the fattiness.
This is my favorite! A unique dish to Uma Uma, it’s a dry ramen using yellow, fat Sapporo noodles.
You mix it all together with the egg, and the resulting flavor is absorbed well by the noodles.
I like the brothy flavor of the signature basic ramen, and it’s tastier than the ones in Singapore.
The rich broth is made from pork bones infused with konbu (dried sea kelp) flavors through hours of slow cooking over high heat.
They use locally produce the thin Hakata-style ramen noodles for the ramen.
Garlic Ramen (P360). Chasiu, garlic, garlic oil, white onion, bean sprouts, fried shoots, egg.
For garlic lovers, this is the ramen to order for that strong garlicky punch. Just make sure to freshen your breath afterwards.
Love the super tender chasiu with a good level of fat that also absorbs the flavor of garlic well.
Hope they bring in their signature Tan Tan Mien and the seasonal White Truffle Ramen!
I love these second wave ramen shops opening in Manila that offer affordable, good quality ramen and a combination of other Japanese ideas like this Izakaya-Ramenya concept from Uma Uma Philippines.
Our favorites are the Mazesoba, the Uma Uma Ramen, and the Tan Tan Mien (in Singapore). I recommend starting with the yakitori and their signature cocktails at The Bar. Budget about P500/head.
This is a great place to visit when you are attending events in SMX or MOA Arena. It’s also the best place to enjoy cocktails while watching the Manila Bay sunset.
Congratulations to Russell Yu for the successful opening of Uma Uma in the Philippines!
Live an Awesome Life,
Disclosure: Our soft opening preview was courtesy of our friend, Russell Yu. I wrote this article with my biases, opinions, and insights.
P.S. You can enter via the Coral Way entrance where Starbucks is located, in front of Microtel Inn.