Finally, my first post!
For the last few months my wife and friends have been telling me to start my own food blog. Since I talk about food all the time, I said to myself, why not?!
Most Asian countries will have it’s own special noodle soup dish and luckily, we have most of them here in Sydney. There’s the Cantonese Wonton noodle soup, Malaysia’s Laksa, and the Vietnamese Pho. I love all the above, but, there is one particular noodle soup dish that I've fallen for. It is Japan’s “RAMEN”! I call it the Supreme noodle soup dish. I’m so hooked into it and I even got my wife and friends hooked into it too. I know someone who once thought that I got myself into some new religion which I found quite funny. Come to think of it, I got myself into something powerful and moving. Every sip of the broth and slurp of the noodles was euphoric, it was like taking me to a land of joy and comfort. There are different types of Ramen: Miso, Shio, Shoyu, and my personal favourite, tonkotsu (not to be mistaken for tonkatsu).
The Japanese’s passion for the pursuit of perfection can be found in this bowls of joy. My wife and I were first introduced to the taste of Ramen in a Ramen restaurant called Ichiban Boshi. This restaurant is located at the top floor of The Galeries Victoria, Sydney. I have been intrigue by Ramen for the longest time and was even more intrigued every time I visit the Kinokuniya Bookstore and see the long queue outside Ichiban. Ever since we first tried the ramen at the Ichiban Boshi, we became regulars.
|Gyozas (This is Ramen's Best Friend)|
|Iced Green Tea Cappuccino|
The Tantanmen ramen was like love at first taste for us! We kept coming back for more of it. It is topped with tasty minced pork, thinly sliced leeks, and halved boiled egg. This spicy miso based ramen is so good and different from any noodle soup dish that I’ve had. It did remind of me of laksa a little bit, but with a Japanese twist. The spiciness is not overwhelming but was just enough to give the dish a bit of kick. It had the taste of Miso and hint of peanuts. The noodles were cooked so as to be firm but not hard. It was a party in my mouth. The gyozas went so well with it too and it was one of best I’ve had.We finished our meal with the popular Iced green tea cappuccino, which I highly recommend.
Then, not too long after being introduced to tantanmen, I read on the Grab Your Fork food blog about a tonkotsu ramen place called Gumshara (which translates to”The Chronic”) found inside the Eating World Food court in Chinatown, Sydney. As it has been included in the site’s Top 10 best Sydney eats for tourist, I decided to set a date to try it. I took a half day off work on a Friday and headed to Chinatown. I lined up at this very humble noodle area of the food court and was greeted by Gumshara’s Chef Mori. Chef’s a very nice guy I must say. I decided to order for the Pork Spare rib Ramen, which is limited to 10 bowls a day. Upon hearing my order, Chef had this smile of delight in his face. I read that this ramen is Chef’s passion poured onto a bowl.
|Pork Spare rib Tonkotsu Ramen|
After about 5 minutes, a masterpiece was served. Topped with a huge slab of Pork Spare rib, bamboo shoots, slice of spring onions and sheet of seaweed. I went for it, and after one sip of the thick pork bone broth, I fell in love with it! As a friend of mine described the taste, it was like liquefied pork and almost like gravy but not quite. Then, the noodle was another story. It was cooked to perfection. The Pork was so juicy and tasty to the bone. It was so rich from collagen that after finishing my Ramen, I was left with this thick film like feeling on my tongue.
I was euphoric after my tonkotsu ramen hit. It is amazing and from then on, it became my Favourite!
I love it and I must say that Ichiban Boshi’s and Gumshara’s Ramen are definitely very Yummy for my Tummy!