One of the questions I get asked a lot when people hear my blog’s name is “what’s your favourite ramen?” Well, to answer this in short is a little difficult since the asker usually means ramen of the instant variety, whereas my ramen-love is towards the non-instant kind (think miso, tonkotsu, shio ramen at a Japanese ramen joint. Continue reading
Feenin’ for some ramen? Yeah, me too. This wet weather has me craving for some slurpy noodles and soup to warm my throat. If you’re around the CBD, this little joint just across from Azuma Patisserie off George could hit the spot.
Ton Ton is a takeaway shop with some of the Japanese standards, plus a pretty diverse and homey ramen menu. They had some new editions when I was there: mabo tofu ramen (with spicy minced pork) and spicy nira ramen.
We tried the nira (spicy minced pork & bean paste?) and karaage ramen, with some gyoza on the side.
Ton Ton Ramen
501 George St Ground Floor
Sydney, NSW 2000
02 9267 1313
What? A ramen post on Everybody Loves Ramen??
Yes, yes you’re probably wondering whether I even love ramen. But the truth is there’s not much good ramen around Parramatta (that I know of…if you got the scoop lemme know), and I don’t make it into the city as much as I would like.
So when the opportunity does show itself, the best place I can think of to eat a steamy bowl of ramen is Gumshara in the Eating World food court in Chinatown.
I won’t dive into to much detail — there are some great posts around.
Gumshara’s menu is pretty straightforward — pick your broth, pick some toppings if you want. Grab your number, then some chopsticks and a spoon from the communal food-court cutlery buckets and wait. Anxiously. For like 3-5 minutes. After your order comes up you can add some condiments, which are complimentary and sitting on the end of the bench. Some toasted sesame seeds and pickled ginger go nicely.
The tonkotsu broth (which you can read about in other posts if you like) is thick with collagen — a product of boiling pork bones and marrow down for hours. Yes, I said hours. It’s slurpy, salty and great for winter. The noodles have a bit of bite to them (perfect) and will fatten in the hot broth if you eat it improperly (meaning if you don’t devour it in less than 10 minutes).
The famous bowl I haven’t tried yet (stupid me) is the special pork spare rib ramen — they apparently make only 10 bowls a day but.
In addition — Gumshara is a cheap eat — around $10-12 a bowl (give or take for extras). If Eating World is busy the place gets swarmed with international Uni students & Japanese hipsters.
Just for lolz — and coz it’s true. Itadakimasssssu!!1!11!!1!!!!1!!
Eating World Harbour Plaza (across from Sydney Entertainment Centre)
Shop 209, 25-29 Dixon Street
Haymarket, NSW 2000
Wow! 95% like it on urbanspoon – dattebayo!
Slurp! Slurp! It’s the sound of warm, slippery, salty noodles…
This week I commuted to Hornsby two days, which afforded me the opportunity to try out Tokyo Ramen at Westfield Shopping Centre. I was so excited, and not disappointed at all – and ended up eating there for lunch both days of work.
Further – after coming home and telling my housemate, “The Malaysian”, about the noodley wonders of Tokyo Ramen we trekked out for a THIRD visit in one week for Saturday lunch. Braving the onslaught of Christmas shoppers and angry drivers, these near-heart-attack-inducing bowls of slurpy and salty noodles are clearly in our hearts already.
Tokyo Ramen runs a nice business in a busy wing of the ground floor of Hornsby’s major shopping centre, always busy along with it’s sister sushi kiosk, Tokyo Sushi, directly outside. On Saturday, it’s so busy that there is a small queue, and we are offered a seat at the bar of the sushi kiosk instead.
Having already tried Miso Butter Corn and Negimiso (bbq chilli pork) ramen earlier in the week, I decide on a classic bowl of Miso Chashu Men: egg noodles with slices of roasted pork, vegetables, nori and half a boiled egg in a thick miso broth. It’s delicious and definitely the classic standard, but I still favour Miso Butter Corn, which is the same as Chashu Men with the addict- er, addition of sweet corn and lots of butter melting and oozing on top! This dish is best in winter and is soooo salty it leaves your throat with a burning sensation.
The Malaysian goes for Negimiso which is definitely fighting for first place in my favorite ramen dishes. It’s a miso based soup with egg noodles, shallots and slices of roasted/bbq’d pork packed with garlicky-chilli flavour. The broth is laced with that smokey, spicy barbecue taste, and visible specks of charring swirl about.
The bedfellow of ramen is of course Gyoza. I’ve had a small gyoza weakness since I first had it when I was six, and the thought of fried little dumplings always makes me salivate.
These beautiful little gyoza, part steamed, part fried, at Tokyo Ramen are tender, juicy, succulent. The flavour and texture of the fried side of the dumpling is not short of divine.
Gyoza, 5 pieces – $5.00
The big draw of Tokyo Ramen for me is the large draw of Japanese patronage and mixed generations. The food is flavoursome and adventurous enough for the young, familiar and authentic enough for the old.
Hornsby Westfield Shopping Centre
236 Pacific Highway
www.tokyoramen.com.au (website is all in Japanese)