Ramen Raff – Sydney Food Blog turns one year old! To celebrate my blog’s one year birthday, I would like to show a big respect to my ultimate happy place "Gumshara". I can't get enough of the tonkotsu ramen here. It is where "amazing" and "awesome" meets. It’s Amazesome!
Gumshara is Chef Mori's (chef and owner) gem and baby. To all of us who love Gumshara, we consider this place as a hidden gem and a happy place. Well, it isn't hidden anymore (but it still is a gem) as it is increasingly becoming more popular. It is located inside Eating World Food Court at Haymarket, Sydney.
|Chef Mori - Sydney's master ramen chef|
|Golden porky tonkotsu broth|
Chef Mori mastered the art and craft of making ramen at Muteppou, which is a popular tonkotsu ramen place in Japan. He fast tracked a five years worth of training down to one and a half years by working longer hours every week. He uses about 120 kg pork bones daily to produce the rich pork broth. It takes about 7 days to create the broth. There are two giant pots used in the process. One starts the whole process and is transferred to a second giant pot. A mixture of both broths is mixed to create the ultimate delicious porky broth. It is liquified pork at it's finest. A small dash of tare (soy sauce mixture of around 1:10 tare to broth ratio) is poured on the broth just before adding the noodles and toppings. No MSG is used in any dishes at Gumshara.
Most tonkotsu broths that I've come across and tasted (including ramen joints in San Francisco and Hawaii) had more of a milky appearance and consistency. What separates Gumshara's tonkotsu ramen broth from other tonkotsu broths is that it is thicker (an almost gravy-like consistency) and the pork taste is much more potent. The broth holds on to the perfectly cooked noodles with every slurp. I love that about Gumshara's broth. It is collagen goodness in a bowl! Every spoonful sip of the rich broth takes me to different levels of heavenly bliss. To me, it is the supreme pork broth.
Here are my favourite ramen dishes at Gumshara:
The classic tonkotsu ramen has the standard thick soup, egg noodles, soft-boiled egg, bamboo shoots, a sheet of nori and pork slices. The slices of pork are so tasty. It is so tender, that it almost melts your mouth.
Gyozas are awesome to have as an accompaniment to your ramen. It is ramen's best friend! One of the best I've had in Sydney. It has a slightly crisp bottom and most of all perfectly steamed. The gingery pork filling is so good.
|Pork spare rib ramen|
My favourite out of all their ramen dishes is the Pork sparerib ramen ($15.50). This ramen is limited to 20 bowls a day. The pork spare rib is so juicy and succulent. The fat layer holds delicious juiciness that sends my taste buds to euphoria.
|The Ramen League attacks the Mega Ramen|
The Mega Ramen ($25) is Mega in meat content! It has layers of pork slices, a slab of pork sparerib, one skewer of their new barbecue pork, four sheets of nori and a serving of soft-boiled egg. It has the same amount of soup and noodles. It was a struggle trying to finish it all. But eventually, I devoured and conquered the Mega Ramen.
In my opinion, Gumshara's ramen has the best tonkotsu pork broth I've ever had. It is the most amazing ramen that has ever landed in my mouth. This is where I come to comfort my mind, body and soul with food. This is the ultimate soul food on many accounts. I am Ramen Raff and this is my favourite ramen. The best tonkotsu ramen in Sydney! Itadakimasu!
To all my amazesome readers that have been following my blog, arigato gozaimasu!
Eating World Harbour Plaza