There’s a new ramen joint in
town! Redfern is a growing culinary hub in Sydney and is the perfect gallery
where the new RaRa ramen shop can showcase their art of ramen.
|
Scott Gault |
Scott
Gault is the man behind RaRa Redfern and a fellow ramen crusher
like myself. Scott travelled different prefectures in Japan to train and get
consultation to create the best possible noodles, tare, toppings and broth for
Rara’s ramen. The space looks like a high end izakaya and I’m digging the ramen
neon sign. The noodles they use is Hakata-style, which means it’s low
hydration, thin and quick to whip up. All noodles are made in-house daily. You
get a choice of three types of ramen: Tonkotsu ramen, pork shoyu and vegetarian
ramen. We tried the tonkotsu and shoyu ramen.
First of all, I need to give a huge shout out to
Scott for his insanely good Hakata-style noodles. Scott cooks the noodles legit
katame (usual way Hakata noodles is cooked), which is a tad more firm than al
dente. The noodles cooked further within the broth. The tonkotsu ramen’s ($16.90) pork bone broth is white in colour and
creamy in consistency. Scott uses shio
tare (salt) seasoning just to bring out the pork flavour goodness rather than
giving it complexity. The umami factor is around medium level. Again, this is a
typical Hakata-style practice to season the broth. Toppings include
kikurage, negi, menma, 1/2 hanjuku tamago and an insanely delicious aburi
chashu. Although the menu says Ajitsuke egg, the tamago we got were not
flavoured. Having said that, the eggs were perfectly cooked with a slightly
runny yolk.
We also tried his pork shoyu ramen ($16.90). The pork soy broth had more umami than
the tonkotsu and it also had peppery notes. It was topped with aburi chashu,
bean sprouts, negi and 1/2 hanjuku tamago. It's definitely a refined bowl of ramen and also my favourite.
I’m glad to see a ramen joint that puts more emphasis
on the noodles that they use. It is afterall a big part of ramen. Service is
also quite fast. Go check them out guys!
Rara
Redfern
60b Regent St
Redfern NSW
Hours:
Tuesday to Wednesday 12pm-2:30pm, 5pm-9:30pm
Thursday to Saturday
12pm-2:30pm, 5pm-10pm
Sunday 12pm-2:30pm, 5pm-8:30pm
Closed on Monday
Looks great Raff! The eternal struggle. DanDan noodles or ramen??!!!!!!!!!!!
ReplyDeleteThe pork shoyu looks awesome. Can't believe how many new things are popping up in Redfern too!
ReplyDelete