Mugen Ramenya is stepping into its first-ever collaboration, and it’s starting strong with b.boi by Chef Raul Forés. Available from May 7 to 31, 2026 at Mugen Ramenya in Maginhawa, Quezon City, the limited-time menu brings together two very different but complementary approaches to food: Mugen’s disciplined ramen craft and b.boi’s playful, bold, comfort-driven style.
The collaboration makes sense once you understand the contrast. Mugen, which means “limitless,” is built around precision, patience, and respect for ramen-making tradition. Every bowl is shaped by restraint, letting the broth, noodles, toppings, and technique speak clearly. b.boi, on the other hand, brings a more instinctive and casual energy—comfort food that is creative, a little chaotic, and made to be craveable.
That tension is what makes the menu exciting. It doesn’t feel like a simple guest-chef special. It feels like a real collision of ideas: Japanese ramen foundations meeting Filipino acidity, seafood richness, smoky rice, and nostalgic dessert flavors.
The main highlight is the Gyu-kai Batwan Ramen at ₱980. It starts with Mugen’s gyokai broth, then brings in shortrib, braised langka, b.boi’s batwan foam, and kansi beef broth. The result is a bowl that plays with sourness, richness, and depth. Batwan gives the ramen a Filipino souring element, while kansi broth adds a beefy, comforting layer that makes the dish feel familiar but still completely new.
The Kuro Chahan with Crab & Ikura is another bold choice. Priced at ₱680, or ₱820 if you want double ikura, it uses Mugen’s squid ink chahan as the base, then layers in fresh crab, nori shoyu, and b.boi ikura. It’s rich, briny, and indulgent—the kind of fried rice dish that feels both Japanese and coastal, with enough seafood flavor to stand on its own.
To end the meal, the Mango Sorbet with Chocolate Mochi at ₱180 brings a lighter but still playful finish. Mugen’s mango sorbet is paired with chocolate mochi balls and b.boi mango bars, giving the dessert a mix of fruitiness, chew, and nostalgia. It feels like the right kind of ending for a collab like this: refreshing, fun, and not too serious.
Even the drink gets in on the concept. The “Raul Mendez” at ₱180 combines Mugen iced tea with b.boi squizz lemonade, creating their take on an Arnold Palmer. It’s simple, refreshing, and a fitting bridge between the two brands.
Overall, this collaboration works because it doesn’t flatten either side. Mugen’s ramen discipline is still there, but b.boi brings looseness, personality, and a little rebellion. Together, Chef Jorge Mendez and Chef Raul Forés create a menu that feels expressive and limited in the best way—something you show up for while it’s here, because it won’t be around for long.
