b.boi

Hard launching our new b.boi friend: @mugenramenyaph 🐻❤️🍜 Honored to be their first collab ever! Catch it from May 7 til May 31. Only at Mugen Ramenya, Maginhawa, Quezon City!

Mugen Ramenya x Chef Raul Fores @mugenramenyaph @raulmfores 🔥 A limited collaboration bringing together bold ramen, comfort food, and b.boi flavors — only at Mugen Ramenya. From the rich and savory Gyu-kai Batwan Ramen, to squid ink chahan loaded with crab & ikura, ending with mango sorbet and chocolate mochi — this menu was made to be explored bowl by bowl. 🍥🥢 Available from May 7–31, 2026 📍Mugen Ramenya, Maginhawa, Quezon City

Didn’t expect kansi and ramen to work this well together. Mugen Ramenya is hosting its first collaboration with Bboi by Raul Fores from May 7-31. Here are some dishes you can try during the collaboration: Gyu-kai Batwan Ramen Kuro Chahan with Crab and Ikura Mango Sorbet with Chocolate Mochi Raul Mendez Iced Tea @mugenramenyaph @bboiph @raulmfores

Happy Mother’s Day to all the moms and mom-figures in our lives! 🐻❤️ Today, you can relax and we’ll take care of the feast. Come by @myMamou Meats Uptown in BGC 🥩 for some b.boi goodness.

The best pasta dishes are usually the simplest. Fresh cavatelli made with semola rimacinata, folded into crema di parmigiano, then finished with breadcrumbs for texture and bite. A Mamou x B.Boi collaboration that feels equal parts comforting and precise. Exclusively at Mamou Meats Uptown. #mymamou

When limitless creativity meets borderless ideas, something extraordinary takes shape. Mugen Ramenya x b.boi limited menu available from May 7-31 only. Doors open at 3pm today 🍜

Got to dine-in at a ramen bar in Quezon City called @mugenramenyaph by @jorge.mmendez 🍜 Happy to share that they are celebrating their 1st anniversary since opening at Maginhawa, and they have their 1st ever collaboration, with @bboiph by @raulmfores 🤩 For this collaboration, they will have new dishes available, from May 7-31: ⭐️Gyu-kai Batwan Ramen (PHP 980) - this dish was the highlight for me! What I like most about it is that the ramen’s broth was thick and creamy, but I didn’t feel thirsty or bloated, after finishing my bowl of ramen 🍜 The kansi beef broth and batwan foam had a subtle sour flavor that I liked, with tender shortrib and braised jackfruit (Note: The braised jackfruit was a pleasant surprise because it also gives a nice savory-like flavor to the dish) 🤩 This is a bowl of ramen I would personally want to eat again 🫡 Kuro Chahan with Crab and Ikura (PHP 680) - this lowkey reminds me of paella, because it has squid ink rice and fresh crab, topped with ikura 🍚 I like the addition of garlic chips, for some crunch and for me, the ikura brought a light salty and umami flavor to the dish, though I personally would like this dish more, if it had another flavorful savory/crunchy component that would pair well with the chahan 🫡 (Note: Customers can add more ikura, at an additional cost) Mango Sorbet with Chocolate Mochi (PHP 180) - A refreshing cold dessert, with the mango sorbet having a natural sweet mango flavor that I enjoyed 🥭 At the bottom of the sorbet, they added chocolate mochi balls and mango bars for an interesting contrast in texture, though what stood out most to me in taste was sweetness of the mango sorbet 🤩 They also have a drink called ‘The Raul Mendez’ with a mix of Mugen’s Iced Tea and the squizz lemonade from b.boi, for a light refreshing drink, which is good to have, with the ramen 🥤 ⭐️Invite⭐️ #asianfoodieman #mugenramenya #foodiesinternationalchat #worldpod #favglobalfoodies

Taste the first of many: Chef Jorge Mendez of Mugen Ramenya and Chef Raul Forés of b.boi’s collaboration menu launches tomorrow, May 7! Experience limitless creativity in comfort food without borders. Only at Mugen Ramenya, Maginhawa QC.

In Maginhawa’s quaint, ever-busy streets, Chef Jorge Mendez’s @mugenramenyaph has carved out its place as a go-to for bold, rich flavors and housemade noodles rooted in precision and tradition, but never afraid to push into new territory. So it only makes sense that it joins forces with Chef Raul Forés’ Asian comfort concept, @bboiph , where playful rebellion meets seriously good food. The result? A limited-run menu that’s unexpected in all the right ways, layering contrasting flavors and textures that feel both new and familiar. Here’s our verdict: thumbs up, bowls empty, stomachs full—exactly as it should be. The new collaborative menu runs until May 31, 2026.

@mugenramenyaph x @bboiph : a collab menu available from May 7 to 31 🍜 Two chefs. Four items. Zero rules. On May 7, contemporary ramen concept @mugenramenyaph launches their first-ever collaboration, featuring @bboiph , a borderless concept that serves comfort food from around the world—and it’s everything you’d expect when chefs Jorge Mendez and Raul “Rau” Forés join forces. These two go way back, but this is the first time their ideas have come together on a menu. It was a long time coming. “Somehow, Rau comes up with two flavour combos that have never been used before, and you realise, pwede pala.” — @jorge.mmendez “We go pretty far back. I’ve seen him grow and become ‘Jorge Mendez.’” — @raulmfores Here’s what’s on the collab menu: 🍜 Gyu-kai batwan ramen 🍚 Kuro chahan with crab and ikura 🍋 The ‘Raul Mendez’ 🥭 Mango sorbet & chocolate mochi Swipe for all the details! The collab runs until May 31 only. Head to Mugen Ramenya, Maginhawa, Quezon City and try the menu before the month ends. 📤 Tag a friend you’re bringing to the Mugen x B Boi collab. #TatlerDiningPH #TatlerTastes

For @raulmfores , borderless comfort is his currency and he continues to grow this through @bboiph , a small slice in his multi-brand lifestyle universe called Big Body of Ideas. Building on his childhood memories and travels, B.Boi channels the kind of casual dining experience that have come to define Forés’ approach to food: familiar but elevated, relaxed but intentional. It is generally a feel-good menu that inspires eating well and drives brand loyalty through a range of technicolor offerings that are worth the price. From his luscious menu standout of Buko Baboy (grilled pork, coconut milk, chili and onion salsa) to a deliciously filling and indulgent cansi and handmade cavatelli plate that could also take the center stage at any table, Forés glides effortlessly across various styles, executions, and cuisines. And while he is still awaiting B.boi’s first physical store, the temporary environ he has created so far at @mymamou Mamou Meats Uptown in BGC as well as during the previous collaborations with Made Nice, Bombvinos Bodega, and Taqueria Franco, it’s easy to see why Forés is outperforming expectations, ensuring his status as one of the chefs many people—both in the industry and customers themselves—are eagerly awaiting for to finally open a brick and mortar. Swipe to see the core of the B.boi menu. Text by @ericatlass Videos and layout by @agnesdaniella #fnbreport

Join us in greeting our Papa Bear — Chef @raulmfores — a very happy birthday! 🥳🐻🎂