#gyoza

Since the very first time I tasted Pilya’s Kitchen’s (PK) dumplings several years ago, I’ve been a fan. And the more I got to interact with Chef Kriza Palmero, the more I understand where all this great food is coming from. 🔥

It’s coming from a place of bold curiosity and genuine love for her craft, and in my book, that often results in crazy delicious food.

I’ve written about PK and Chef Kriza a couple of times, often marveling at how this young chef managed to build a crowd favorite from a lockdown kitchen — and build it so well they even got the attention of the Michelin Guide. To say that I’m proud of them would be an understatement.

When I started doing PR, I told Chef Kriza I’d happy work with her events free of charge — just for the love and appreciation of what she does. This month, I finally got to do it.

Earlier this week, we gathered friends in the industry to celebrate her third collaboration ever. Together with Ramen Ron for A SPICY COLLAB, Chef Kriza and Tamura-san crafted three limited edition dishes that brings the heat this rainy season.

The collab started when Amado Forés (founder of AF Hospitality, which owns and operates Ramen Ron since 2022) encountered a mapo tofu ramen in one of his Japan trips. He sent a photo to Tamura-san and Chef Kriza and as they say, the rest is history.

So, let’s talk about this spicy collab!

The two-day-only BGC-exclusive Dry Dan Dan Biang Biang Noodles features PK’s hand-pulled noodles and as usual, it’s bouncy and chewy in the best way, slathered in Ramen Ron’s signature tantanmen sauce (but thicker, richer, bolder so it clings to the noodles better). Spice is just right, so you can still taste everything. The umami is insane and I think I could finish an entire bowl of this (if they extend it a couple of more days!).

The Mala Gyoza combines Ramen Ron’s gyoza with PK’s dumpling sauce. The gyoza’s meaty, seasoned just right, while the dumpling sauce is bursting with flavor. It may look spicy, but I promise you, it’s not that hot. You may actually want to add more of PK’s house-made chili oil to it.

Speaking of spicy, let’s talk about the Mapo Tofu Ramen. It’s Ramen Ron’s noodles (made specifically to Tamura-san’s specifications!) topped off with PK’s mapo tofu. Now, I’m gonna be honest with you, this is hot. But then again, I have the spicy tolerance of a wimp (a tad higher than that of a WASP’s), so for me this is an 8 out of 10, with 10 being “burn-your-mouth-so-bad-ice-cream-won’t-help”. Masochists will love this. That said, it’s the kind of burn that tastes so good. It’s hot, but you’ll still enjoy the richness of it, the umami beneath the heat, and how the silky tofu acts like a creamy buffer in between bouts of fire. If you enjoy spicy food, you should definitely try it.

They’re only serving 30 bowls of each dish per day, so try to go early in the day. And join us in petitioning for an extension for the Dan Dan Noodles!

"Toshu"(生ビール、餃子、ニラ玉、ポテトフライ、唐揚げ（２個）、冷し中華（ごま）) After Running!!! - May 2026

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中華料理 新三陽（後楽園） - マッチと町中華

Oglądanie Dorohedoro poskutkowało u mnie nieposkromionym apetytem na przysmak jednego z bohaterów, Caiman'a- ōba gyoza.

Ōba gyoza to aromatyczne pierożki mięsno- warzywne z liśćmi shiso/ pachnotki. U mnie w nadzieniu do gyoza znalazło się mięso wołowo- wieprzowe, szczypiorek czosnkowy, por, oraz dużo czosnku.

Zawijanie stopniowo szło opornie, bo jak na Polkę przystało, początkowo kleiłam gyozę jak polskie pierogi 😆 Jednak jak widzicie po zdjęciach, moje pierogotwory wyewoluowały z czasem w stosunkowo schludną gyozę.

Podczas smażenia, przez ciasto od gyoza przebijały zielone liście ōba, sprawiając wrażenie, jakoby nasze danie miałoby być zdrowe. Nic bardziej mylnego!

Jednak kto by się tym przejmował mając przed sobą talerz skwierczących, chrupiących pierożków z aromatycznym akcentem liści ōba, oraz pyszne, lokalne piwo Kawaba Beer z Prefektury Gunma.

Żyć, nie umierać! 🥟🍻