Every bowl
is a journey.
Slow-simmered broth, hand-pulled noodles, and the patience of a thousand small fires. A ramen room on Hibbard Avenue where every seat faces the steam.
Bowl
№ 01
The Red Dragon.
Shio-based, umami-rich broth infused with mild chilis, black garlic, and our secret sauce — an intense slurping experience for ramen lovers who like simplicity with a light kick.
One of nine bowls on the Ramen menu, plus four S-Class transformations — limited runs, seasonal power-ups.
Five to know.
Tantanmen
A Szechuan-inspired clash of flavors. Sesame paste, umami spice blend, rich pork soboro, finished with Szechuan oil.
Kuro Ramen
Robust roasted garlic in every slurp — tender black garlic confit slices and crispy fried garlic form an irresistible medley.
Steak Ramen
Thinly sliced, tender prime steak over a rich, savory broth. Juicy, perfectly marbled, a luxurious bowl for meat lovers.
Ube
Our best-selling ube croissant taiyaki.
Roasted Pistachio Crumble
Our best-selling gelato — roasted pistachio with crumble.
“The closest thing I've had to a Tokyo bowl without leaving Dumaguete. The Red Dragon sneaks up on you — looks simple, hits hard.”
“Hibbard Avenue regular now. Steak Ramen is ridiculous for the price and the staff remember your bowl.”
“Brought my family after a long drive from Cebu. Three generations, five different bowls, zero complaints. The ube taiyaki is a perfect finish.”