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In Ramen Ron and Mamou’s Latest Collaboration, Steak Meets Ramen and More

Mamou’s month-long collaboration with Ramen Ron sees beef take center stage in two beloved Japanese dishes, with proceeds set to go to breast cancer awareness and patient support

By Pie Gonzaga July 17, 2025

ramen ron mamou steak ramen — Ramen Ron and Mamou’s Steak and Truffle Shoyu Ramen is served with a soy-sauce based broth and truffle oil. Photo courtesy of Ramen Ron

Starting Monday July 21, Ramen Ron will be serving up two new limited-time menu items in collaboration with steakhouse Mamou, beefing up two beloved Japanese dishes: ramen and gyudon.

Ramen Ron’s Chef Hiroyuki Tamura and Mamou’s Malou M. Forés have collaborated to create the Steak and Truffle Shoyu Ramen and Steak Rice Gyudon, which will be available in Ramen Ron’s BGC and Rockwell branches only for a month.

The Steak and Truffle Shoyu Ramen is a deeply savory soy sauce-basedBasedBased is slang expressing approval for someone unapologetically stating their genuine opinion, regardless of whether it's popular, controversial, or conventionally acceptable within discourse. Originally associated with certain online political subcultures,Go to Based Glossary broth with ramen noodles, topped with thinly sliced Mamou dry-aged beef, signature steak fat bits, bamboo shoots, onion leeks, aji tamago, and nori, finished with truffle oil that complements rather than overpowers the dish.

The Steak Rice Gyudon is Mamou steak rice topped with thinly sliced Mamou dry-aged beef, signature steak fat bits, jammy egg yolk tempura, crispy onions, and a side of pickled ginger for an acidity that cuts through the rice bowl’s richness.

ramen ron mamou steak gyudon — The Steak Rice Gyudon is a celebration of texture and umami. Photo courtesy of Ramen Ron

According to Forés and her nephew Amado, founder of AF Hospitality, the collaboration was inspired by a family trip to Fukuoka, Japan. “That trip really stuck with me and sparked the idea of collaborating with Chef Tamura,” said Amado. “It felt like the perfect match and a fun challenge to take Mamou’s greatest hits and reimagine them in Japanese form.”

He added that the restaurateurs wanted to try something new. “We love Japanese food, we love Mamou, and thought, ‘Why not bring them together?’ It was about having fun, pushing ourselves creatively, and finding ways to blend two styles we love.”

Malou likewise said the trip and subsequent collaboration reflect Mamou’s penchant for “creating dishes that carry the warmth, joy, and memories of the places we’ve visited and revisited.”

A portion of proceeds from the collaboration, which runs until August 20, will go to the ICanServe Foundation, a local organization aimed to help breast cancer awareness, early detection, and patient support.

Pie Gonzaga

Culture Writer

Pie Gonzaga is the Culture Writer of Rolling Stone Philippines, primarily covering film, TV, food, and internet culture.

Gonzaga has worked on a range of stories for print and digital formats, from an interview with Cardinal Ambo David to features on queer party organizers such as CHURCH and Club Euphoria. Her work as the magazine’s former State of Affairs Writer includes news updates on pressing issues like the flood control scandal and the missing sabungeros, and covering rallies. Under Culture, she’s written episode recaps for hit shows, film reviews, and features on restaurants and the people who run them.

Before working with Rolling Stone Philippines, she contributed lifestyle and entertainment stories for a digital news platform.

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