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Wagamama Ramen (Hongqiao Nanfengcheng Branch)

日料 · ⭐ 3.8

No. 150 Zunyi Road, South Fong Plaza Hongqiao, Shop SU3-B109

Dishes

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  Wok-Style Pork Dumplings with Sauce

  Wazumi meat sauce dumplings are made with pork filling seasoned with scallions and ginger, wrapped in thin dough and pan-fried. The bottom is golden and crispy, while the top remains soft and juicy.
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  Pork Soft Bone Ramen with Rich Bone Soup

  Spicy Pork Knuckle Ramen with Rich Bone Broth: Made by simmering pork bones for hours to create a deeply flavorful broth, this dish features tender and juicy pork knuckles cooked to perfection. The ramen noodles are firm and smooth, perfectly blending with the rich broth and pork knuckles to deliver a layered and satisfying taste experience.
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  Soft-Boiled Egg

  A soft-boiled egg is a partially cooked egg where the white has solidified while the yolk remains in a semi-liquid state. The method involves placing eggs into hot water and cooking them over medium-low heat until the whites are set but the yolks remain runny, then removing them and cooling before serving.
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  Grilled Beef Steak Rice Plate

  Grilled beef rice bowl features thinly sliced beef, rice, onions, and green peppers quickly stir-fried on a hot plate. The seasoned beef is cooked with vegetables and finished with a savory sauce, creating a rich aroma.
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  Pork Cutlet Rice Bowl

  Pork chop rice features tender pork loin marinated, coated, and deep-fried to crispy perfection, served over rice with sauce or directly piled on top.
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  Pork Cartilage Fried Rice

  Pork cartilage fried rice features pork cartilage as the main ingredient, combined with rice, eggs, green peas, and carrots, stir-fried to perfection. After blanching, the pork cartilage is mixed with seasonings and rice, allowing the rice to absorb the meaty aroma and evenly coat with ingredients.
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  Caramel Heart Egg

  Custard egg is a dish primarily made with eggs, where cooking time and temperature are carefully controlled to keep the yolk center in a semi-liquid state, resulting in a delicate texture with a fully cooked white protein layer.
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  Classic Ajisen Ramen

  Classic Ichiban Ramen features a rich broth made from simmering pork and chicken bones, served with thin noodles, barbecued pork (chashu), soft-boiled egg, bamboo shoots, and green onions. The noodles are cooked and added to the soup, accompanied by pickled vegetables and seasonings to create a deeply flavorful and savory dish.
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  Pepper-rich Bone Broth Ramen

  Black pepper-rich bone broth ramen features a rich soup base made from prolonged simmering of pork or beef bones, seasoned with black pepper. It is served with cooked ramen noodles, char siu pork, soft-boiled egg, green onions, and bean sprouts. The preparation involves slow-cooking the bones to extract a deeply flavorful broth, then adding ground or whole black pepper to enhance aroma, before mixing the noodles into the soup for serving.
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  Pork Bone Ramen

  Pork bone ramen is based on a rich broth made by simmering pork bones for a long time, resulting in a creamy white soup with a distinctive aroma. The noodles are typically thin and straight, offering a smooth and chewy texture when cooked. Common toppings include barbecued pork (chashu), green onions, corn kernels, and seaweed, which add layers of flavor and texture.
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  Beef Rolls with Enoki Mushrooms

  Beef and enoki mushroom rolls are made with thin slices of beef and enoki mushrooms, which are rolled together and then pan-fried or grilled. The dish has an appealing golden appearance, with the tender freshness of enoki mushrooms perfectly complementing the rich aroma of beef.
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  Beef Noodle Soup with Tomato Broth

  Bone broth tomato beef ramen is based on a rich bone broth, enhanced with fresh tomatoes simmered to perfection, paired with tender beef slices and chewy ramen noodles. First, the bone broth is simmered until rich and flavorful, then chunks of tomato are added and stewed. Finally, beef slices and ramen are added and cooked until all ingredients are thoroughly done.

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