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Monday, July 27, 2009

Gumshara Ramen, Eating World, Haymarket Chinatown, Sydney

Sometimes you find gems in the most unlikely of places.

Tucked down one end of the Eating World food court in Chinatown, is a small stall decorated only with a hanging red curtain and a menu printed on a huge cardboard sign. Gumshara serves traditional Japanese ramen, and in the short time since opening, has gathered a legion of devoted followers.

Traditional Japanese ramen

One of its first and most vocal fans was probably Lotus head chef Dan Hong who would tweet about ramen so great, it was chronic, an expression which has now been enthusiastically adopted by some Twitter fans as "chronic ramen" or simply "the chronic".

Why such a fuss? The cardboard sign at the front of the stall explains, in Japanese and English, how the ramen stock is made. The soup uses only pork bones and water, the bones cooked down until the marrow and tendons break down, enriching the soup with collagen. This becomes a soup known as tonkotsu, or pork bone soup.

How many bones? Try 120 kilograms' worth. Each. Day.

Soup warning

The sign above the condiments tray gives some indication about the type of ramen you can expect. There's a sense of ominous expectation about a sign that instructs you to inform staff "if you prefer less salty or less thick soup".

Given her own confessed weekly obsession, I'm not surprised to bump into aptronym when I'm there. She enquires politely about getting a sneak peak into the kitchen and when Chef Mori nods obligingly, I'm not far behind in following!

Ramen condiments

The kitchen behind the curtain is simple and functional. A stainless steel benchtop holds containers of the ramen trimmings and against the wall are two enormous stock pots and a wok burner.

Pork bones

The soup is all about the bones. Mori emphasises again how he uses 120kg of pork bones a day, quickly opening a box and showing me the bones inside.

The two stock pots

Two stock pots are constantly on the go. On the right is his thick and rich master stock, one that takes seven days to create. On the left is a lighter stock made from 40kg of pork white bones. This lighter, milkier-looking stock is used for the Hakata ramen, and is also called upon when customers request tonkotsu soup dilution.

White bones in the lighter stock

Each stock uses only pork bones and water. "No salt, no sugar, no MSG" he tells empthatically. "Only pork bone. And water". The only salt comes from soy sauce which is added after the soup has been ladled into a customer's bowl.

Boiling the tonkotsu soup

This simple combination of ingredients belies the complexity of the process involved in preparation. Later on when I chat again with Mori, I find out a little more about his story.

Mori, who moved to Australia from Japan in 1985, only began making ramen relatively recently. Quitting his job as a managing director of a jewellery company, he returned to Japan and undertook tutelage at the famous Muteppou ramen shop in Kyoto, recently voted as having the 2nd-best ramen in all of Japan. Muteppou has ramen houses in Nara and Osaka, although it's the shop in Kyoto which is most famous. At Muteppou, people will happily queue for an hour for a bowl of their famed ramen.

The black banner hanging at his stall in Eating World reads Ramen Muteppou, acknowledging the source of his tonkotsu ramen training.

The banner on the left acknowledges Muteppou

To become a tonkotsu ramen takes a minimum of five years. When told this, Mori urged for a fast-track of training. He trained for 1.5 years but had to work 18-hour days, seven days a week. In that time he says he made 100,000 bowls of ramen, an average of 180 bowls per day.

He returned to Australia and opened Gumshara in February of this year.

Mori stirs the tonkotsu stock

The tonkotsu stock is a fickle beast. Because of the high fat content, it only keeps for 12 hours. Each day, Mori boils the stock at 10am and 10pm, even coming in when the shop is closed on Mondays, to ensure the stock doesn't spoil.

Using what looks like a huge length of steel, he stirs the pot constantly. Every now and then he uses a small pot to lift out a muddle of broken bones and cartilage, pouring it into a sieve and then banging the pot and sieve together so the precious stock is filtered back into the pot. The small bones are then removed.

At 3.30pm each day, he says, the pot on the left is thrown out and some of the stock on the right is transferred. The process of boiling down new bones in both pots begins again.

Ramen noodles in hanging baskets

Fresh ramen noodles are cooked in hanging baskets submerged in boiling water. The noodle baskets are removed, two at a time, and then standing in the middle of the kitchen, he swings downwards in a series of swift arcs to drain the water, a method common in almost all ramen houses on Japan but not often seen here. It makes for almost-dry noodles but a somewhat slippery floor!

Draining the ramen

Searing the pork rib bone

The pork spare rib noodle is a limited offering, with only ten bowls per day. A chunk of pork is seared in a huge wok over a fierce burner.

Aerating the ramen

Once the noodles and stock are placed in each bowl, Mori's assistant is charged with ensuring the soup is thoroughly mixed into the ramen. He uses chopsticks to lift strands of ramen, ensuring the noodles are clump-free and that they are well coated with stock.

BBQ pork noodle $12
with soft-boiled seasoned egg $1.50

The behind-the-scenes tour only gives me a great appreciation of the ramen I'm about to eat. As we survey our bowls of noodles, Dave takes a first sip and remarks "it's so thick you could almost chew it.

Thin slices of fat-ribboned pork circle his bowl of BBQ pork noodle. The soft-boiled egg has a wonderfully gooey textured yolk, and as he slowly makes his way through the dish he notes how even the eggs start to absorb the deep-brown hue of the stock from the outside in.

Pork spare rib noodle $13 (only ten per day)
with chilli pickled cabbage $1.50

My pork spare rib noodle is a generous serve of noodle in a tonkotsu stock that is so thick it's opaque. At first it doesn't taste overly fatty, more like a reduction of a hearty stew. It comes with a sheet of nori and a mound of finely chopped green onion. I've ordered the chilli pickled cabbage thinking it will help with digestion, but it's quite mild and not as sour as I expected, more like musard pickle.

Pickled ginger, pickled garlic and sesame seeds

The tray of complimentary condiments is worth raiding. Sesame seeds add nuttiness, and pickled garlic adds a subdued caramelised heat. It's the pickled ginger that offers the most respite for my palate, a cleansing freshness that's increasingly called for, particularly by the time I'm a third of the way in.

Pork spare rib

The pork spare rib has been helpfully scored along to top, making for easy eating. There's plenty of meat on the bone, and the pork itself is tender with a golden sheen.

Tonkotsu skin

The soup is so thick with collagen that if you do leave the soup unattended for a period of time, it will develop a skin. You will also find the soup steadily absorbed by the noodles, plumping them into thicker and fatter strands.

The richness of the soup does creep up on you, and despite my confidence I could eat the entire bowl easily, I find I'm the victim of an embarrassing defeat. And I very rarely don't finish my meal.

My net result: FAIL

Dave's result: Credit

Using a small amount of video footage captured on the day, you can watch a brief YouTube clip I've created showing the tonkotsu stock and filtering process below.

In a world seemingly over-run with fast food and slick advertising, there's much joy to be found in one man in Chinatown patiently tending his tonkotsu stock, and making ramen, one bowl at a time.

Gumshara stall at Eating World

Gumshara menu

Gumshara menu

NB. Gumshara was recently featured in a segment on the three best ramen shops in Sydney by Thai channel Natui TV. The segment featured Ichi Ban Boshi, Menya and Gumshara. View it here, although be warned the segment is almost entirely spoken in Thai http://www.youtube.com/watch?v=g5dO7Rgjh4k

View Larger Map
Gumshara Ramen on Urbanspoon

Eating World Harbour Plaza
Shop 209, 25-29 Dixon Street
(enter from Goulburn Street or Factory Street)
Haymarket Chinatown, Sydney

Open Tuesday to Sunday 10am-10pm
Closed on Mondays

This has been included as an Intrepid Eat on Grab Your Fork's Top 10 Sydney Eats for Tourists. Read the entire list here.

Related Grab Your Fork posts:
Tonkotsu --
Ichi Ban Boshi, Sydney

Japanese ramen -- Ajisen Ramen, Haymarket
Japanese ramen -- Ichi Ban Boshi, Sydney (Feb08) and (Aug05)
Japanese ramen -- Menya Japan Noodle Bar, Haymarket
Japanese ramen -- Ramen Kan, Haymarket (Aug 05), (Nov 04)
Japanese ramen -- Ryo's Noodles, Crows Nest (Mar08), (Aug07) and (Jul07)
Japanese ramen -- Tokyo Ramen, Hornsby
51 comments - Add some comment love

posted by Helen (Grab Your Fork) on 7/27/2009 01:23:00 am


  • At 7/27/2009 2:32 am, Anonymous Howard said…

    only 10 bowls per day ? I'll have to get myself sorted one day and try it out. I had some great Ramen in Japan this year, yet to find something as good here in Syd but perhaps this place might convert me.

  • At 7/27/2009 7:23 am, Anonymous Simon said…

    This is the way that a lot of good food places are in Asia. I'm surprised to see that we don't see much of the specialised, one/few person operations here considering how close we are to Asia.

    Nice post. Was interesting to read up on the background of "the chronic".

  • At 7/27/2009 8:49 am, Anonymous Veruca Salt said…

    Yummo, looks so warm and nourishing. I could do with some of this today. My hands were like icicles at 7am this morning whilst doing the mad dash from car to office.

    Must visit the Kyoto place when we go next year.

  • At 7/27/2009 9:14 am, Anonymous Yas said…

    Oh, this Gumshara is Muteppou?! I never knew that!
    I've actually had Tonkotsu ramen in Japan at Muteppou - I coulnd't finish it as it was way too THICK!

    Hmm interesting!

  • At 7/27/2009 10:09 am, Blogger Forager said…

    Great post! The chronic really deserves it's name. I do manage to finish a bowl but find my appetite for dinner is then ruined! As my friends describe it - it's like gummy bears are attacking your mouth with every mouthful.. Try the tomato one - I find it's a bit lighter (if possible) with the acidic tomato flavours

  • At 7/27/2009 10:29 am, Blogger Stephcookie said…

    Holy cow, 120kg of bones is INSANE! Very interesting though, the behind the scenes shots are great! Don't worry, I don't think I'd get close to finishing a bowl either, it does look very rich. Must go check this out soon, it's all I hear about on twitter these days.

  • At 7/27/2009 10:40 am, Blogger OohLookBel said…

    I was also seduced by @dan_hong's ravings about the tonkotsu and now I have to limit myself to once every 2 weeks. I can sort of feel the arteries hardening after every bowl, but it's so worth it!

  • At 7/27/2009 11:32 am, Anonymous aptronym said…

    Amazing post Helen!

  • At 7/27/2009 12:15 pm, Anonymous clekitty said…

    This looks like a must-try! However only 10 bowls a day for the pork spare rib ramen?! I might have to wake up early and go there on the weekends :(
    Thanks for the very informative post :)

  • At 7/27/2009 2:59 pm, Blogger red bean said…

    I'm so there for my next uni lunch break! Though I'm hesitant that I won't be either to finish it either haha..

  • At 7/27/2009 4:10 pm, Blogger Simon Leong said…

    actually seeing the behind the scenes puts me a bit off the meal now. carnage central!

  • At 7/27/2009 5:40 pm, Blogger Unknown said…

    Five years is a long time to train - wow - sounds like it is worth it though

  • At 7/27/2009 7:17 pm, Anonymous Anonymous said…

    WAHHH this post is soooooo XD! I am soooo hunngrryyyyyy for ramennn that my stomach is hurting haha and I am now playing ramen flash games -__- mmmmm ramen ramen ramen want to go Japannnnnn!

  • At 7/27/2009 7:33 pm, Anonymous Kay said…

    want to try that one out.. dont think ive eaten at eating world haymarket area..

  • At 7/27/2009 8:12 pm, Blogger YaYa said…

    Ok, the challenge is on! To finish or not finish the bowl, haha!

  • At 7/27/2009 8:46 pm, Anonymous Anonymous said…

    wow, that ramen shop is really something. When I travel to Sydney in August, this is definitely something I want to try. Are bookings essential for this place?

  • At 7/27/2009 8:54 pm, Anonymous Jess Ho said…

    I am so upset that this place isn't in Melbourne. I would travel just to taste this.

  • At 7/27/2009 11:04 pm, Anonymous jess said…

    wow this is possibly the most detailed post about ramen i've ever seen.

    anyway, some of your pictures are really awesome. there's a new site- www.donteatthatyet.com (i'm helping promote it) where you can submit photos you've taken at restaurants, cafes, bakeries, etc... and it compiles everything visually like tastespotting. i think some of your photos would look great on there!


  • At 7/28/2009 12:16 am, Blogger Helen (Grab Your Fork) said…

    Hi Howard - There are only 10 bowls of the pork rib bone per day, but I arrived at 1.15pm and still managed to get one :)

    Hi Simon - I thought his story was utterly fascinating, plus he's so willing to chat about the amazing stock. You can tell he loves it and keen to share his passion.

    As for one-man operations, I would say the relative (to Asia) high cost of living here plus that fact we don't have the hawker-style culture here has a lot to do with their scarcity.

    Hi Veruca Salt - Oh it's nourishing all right. I think it could nourish you all day! Yes we should definitely check out the original but are you prepared to queue for an hour for the privilege? lol

    Hi Yas - omg the Muteppou tonkotsu defeated you? I'm impressed. Would be keen to hear what you think of the version at Gumshara.

    Hi Forager - I think I also struggled because I temporarily left my bowl of noodles to take photos. lol. Gummy bears attacking your mouth is an interesting analogy (!) and I was a bit sceptical about the use of tomato but the acidity factor could possibly work for me.

    Hi Stephcookie - There is a bit of a cult following on Twitter which is quite funny. Aptronym said to him "you're famous, you're all over Twitter" to which Mori looked a bit shocked and non-believing.

    Hi Belle - It's taken me some time to get here because I've never really felt hungry enough to warrant the collagen coma! I even had a light breakfast in preparation, and yes, dinner ended up being meagre as well.

    Hi Aptronym - Thanks, and it was a lucky coincidence to bump into you, just as you got exclusive access into the kitchen!

    Hi clekitty - I don't think you need to get there that early for the pork rib. I was there at 1.15pm on a Wednesday and managed to snag a bowl. Definitely recommend you try it though.

    Hi Red Bean - It's a calorific meal but worth the trek. Perhaps schedule lunch when you don't have afternoon lectures!

    Hi Simon Food Favourites - Really? I found knowing the story behind the soup make it even more tasty. Besides it's only bones and water - as he says, there are no other additives or flavourings, which is somewhat rare these days.

    Hi Gourmet Chick - The Japanese do take their training seriously. I hear that it takes ten years before a sushi chef is deemed as qualified.

    Hi FFichiban - Ha, you don't have to go to Japan. Just go to Eating World and you can ramen to your heart's content!

    Hi Kay - Definitely give it a go. Eating World has had a few makeovers over the past couple of years. Usually I only head there to get my banh mi fix :)

    Hi YaYa - Oh yes, take the challenge. I was surprised I couldn't finish it, although I did leave it for a while to take photos. Next time I would definitely hoe in straight away!

    Hi Cruxiefaye - Gumshara is in a food court so you just walk up to the counter. You may have to wait ten minutes to get served as they limit orders taken at a time since there are only two staff.

    Hi Jess - I'm not sure if there's an equivalent in Melbourne but maybe you'll just have to schedule an eating trip to Sydney. You can check out Adriano Zumbo at the same time! lol

    Hi Jess - Glad you enjoyed the post. It did take some time to write but I felt such a story was worth the effort. Thanks for the info on the new site too - hope it goes well.

  • At 7/28/2009 1:12 am, Blogger J2Kfm said…

    very concise, comprehensive post this one.
    hi Helen, I'm from Malaysia.
    dropping by and read with amazement, as I haven't tried a bowl of ramen with the stock SO thick, so flavoursome from the looks of it. :)

  • At 7/28/2009 7:28 am, Anonymous MrsPigflyin said…

    Lucky you, I made the mistake of going there on a Monday... will have to go again soon but I was glad most of the other stores at the Eating World look very nice too

  • At 7/28/2009 12:51 pm, Blogger cafedave said…

    That was a seriously rich soup: I've never had anything like it. I felt full for hours afterward.

    My recommendation: start eating straight away, before the noodles have a chance to absorb the soup!

  • At 7/29/2009 11:14 am, Anonymous Michael said…

    Last time I was at this food court with my friend she got the ramen from this place and could barely finish it due to yummy thickness and fattiness!

  • At 7/30/2009 12:18 am, Blogger Helen (Grab Your Fork) said…

    Hi J2Kfm - The tonkotsu is super strong. I'm envious of all the cheap and tasty eats you have in Malaysia but I guess the grass is always greener on the other side of the fence :)

    Hi Mrs Pig Flyin - Oh I can only imagine your pain at seeing it closed! I don't often eat at Eating World although I do like the deep fried whole fish at the Chinese place next to Gumshara (the fish is massive!) and I get my pork roll fix here too.

    Hi Cafedave - Thanks for being such patient company and it's a huge meal. I can't fathom eating this every week like its devoted fans do!

    We had this again last night although I only had a tasting of everyone else's (2nd dinner for the night). The pork rib soup is actually twice is rich as the roast pork one so I feel a bit better now about not managing to finish it!

    Hi Michael - It's a rich meal indeed. I'm sure you could feed a family with the stock alone :)

  • At 7/31/2009 5:53 pm, Anonymous Jenny said…

    Wow amazing post -and I'm so glad you uncovered and unknown (for me) hole in wall place! I love these hidden gems! Hawker style-ramen...authentic...what could be better? :)

  • At 7/31/2009 7:28 pm, Anonymous Darryn said…

    I ate here today at about 3:30pm and there was no queue. The soup was every bit as thick and delicious, and I was almost full before I had eaten even an inch down. I let it cool for 5 minutes and was almost able to stand my chopsticks. The chef was very friendly, at one point he even came out into the dining area to check if I liked it!

  • At 8/01/2009 3:44 pm, Anonymous clekitty said…

    Hi, I went there at about 12:30 on a Saturday and I got the pork rib one. OMG! It was so delicious. I sucked and ate all the meat off the bone dry! It's so filling though it was my breakfast and lunch. Thanks so much for introducing it!! :D

  • At 8/01/2009 11:07 pm, Blogger Helen (Grab Your Fork) said…

    Hi Jenny - Glad you enjoyed the post. The only thing better than finding great food is finding great people behind it. Sharing it with others only adds to the fun!

    Hi Darryn - Mori is so lovely isn't he? It's quite astounding how quickly the soup thickens isn't it. Glad you enjoyed your ramen!

    Hi Clekitty - The pork rib is tasty! Well done on your finishing it all. I think having the ramen as replacement for two meals is the way to go :) So good to hear it's won a fan in you!

  • At 8/02/2009 1:16 am, Blogger An said…

    It's tonkotsu ramen perfectly emobodies "unami". I think of all the good braised beef brisket noodle soup, braised osso bucco, Mum's tomato+potato+carrot soup - it's the ultimate comfort food.

    I agree it's a bit rich, but definitely no MSG - dryness on the tongue - although needed heaps of water later to balance out the richness.

    I guess the tip is to dive in asap or the noodles get gluggy, or rest the noodles on some tonko (pork slices) so they don't get too gluggy. Definitely walk off or rest for some time before eating it again.

    Thanks for the great suggestion - recommending it to friends and gonna bring people here to try :)

  • At 8/02/2009 2:26 am, Blogger Helen (Grab Your Fork) said…

    Hi ~an* - Embodiment of umami is a great descriptor - why didn't I think of that! :) I think the appeal of this great ramen place is not just the incredible flavour, but the sheer amount of work and patience that goes into it, as well as the passion of the man behind it all.

  • At 8/05/2009 7:42 pm, Anonymous Anonymous said…

    Timeout magazine has voted this place 5th best cheap eat place but first in terms of noodles!! Are the noodles really that good? i though ichiban boshi was the place to beat?


  • At 8/06/2009 8:06 pm, Blogger Helen (Grab Your Fork) said…

    Hi Sydneyguyrojoe - I'm actually surprised that Ryo's Noodles in Crows Nest didn't make the list, but like all compilations, they're very subjective. You should definitely try Gumshara and make up your own mind :)

  • At 8/09/2009 5:22 pm, Anonymous randomchan said…

    I just watched "The Ramen Girl". Now after reading this i must go for a bowl of ramen this week.

  • At 8/09/2009 9:16 pm, Blogger Helen (Grab Your Fork) said…

    Hi randomchan - lol. I can imagine... nothing like a food movie to whet the appetite.

  • At 9/15/2009 4:57 pm, Blogger KOALA said…

    Just tried this out today. What can i say, the soup is godly!
    Definately going back for more!

  • At 9/17/2009 12:15 am, Blogger Helen (Grab Your Fork) said…

    Hi KOALA - Glad you enjoyed it. It's a rich soup indeed. I expect the queues for his ramen will only get longer as word spreads!

  • At 9/25/2009 7:56 am, Anonymous Tracy said…

    Helen, you are making me so homesick!! I've recently moved to London, and haven't managed to find average ramen, let alone anything like the tonkotsu that you're writing about here!

  • At 9/28/2009 12:41 am, Blogger Helen (Grab Your Fork) said…

    Hi Tracy - Oh I remember the homesick pangs for Asian food when I was in London :( But then I'd cheer myself up with banoffee pie. And French cheeses. And cheap air fares :)

  • At 10/12/2009 6:49 pm, Blogger krangsquared said…

    I think i've tried 5x already to get the tonkotsu at ichiban boshi and keep failing - always either too early, or too late! i'll have to give this place a go next time I'm around that area. The chef cooking there has some serious cred on his resume!

  • At 10/13/2009 2:10 pm, Blogger Helen (Grab Your Fork) said…

    Hi Krangsquared - I think getting a bowl of tonkotsu ramen at Gumshara is do-able but by all accounts, it will involve a 20min wait - it's becoming increasingly popular particularly with local exposure in media outlets. Get there early and bring an empty stomach!

  • At 12/11/2009 2:49 pm, Anonymous MC said…

    I just had gumshara today and was not a fan.
    I had the pork spare rib noodle and although the pork spare rib was good, it was no better than your usual pork belly at any other place.
    The tonkotsu soup tasted strongly of pork and nothing else.
    Having just gotten back from japan, the ramen I had there had a more complex flavour. For Gumshara's soup, all I could taste was pork. I would recommend ton ton ramen near town hall. This place is run by the famous Azuma restaurant. The ton ton noodles there are much much better in my opinion.

  • At 12/15/2009 10:31 pm, Blogger Helen (Grab Your Fork) said…

    Hi MC - Thanks for your feedback on Gumshara. The soup does have a very strong pork flavour which has its own fans, I guess. Haven't yet been to TonTon although I've walked past a few times. And yes, I agree, the ramen in Japan is amazing.

  • At 12/18/2009 11:51 pm, Blogger I say.. said…

    Did something change? I went there tonight and was very unhappy. We had the standard bbq pork ramen, and a lighter tonkatsu ramen.

    The soup part of my ramen looked like oxo gravy (wrong, right from the look) and was simply one note. The tonkatsu was lighter but didn't taste any different. I had no desire to slurp much more than the pork slices and noodles.

    I've had tons of Ramen in Japan. From old style nothing special ramen shops to student ramen haunts to famous ramen joints that tokyoites will travel just to eat at. ALL of them, from average to amazing, were a league ahead of this. If it is the same guy perhaps he was having an off night? But I won't be back, I had to get a gelato post haste to clean out my mouth :(

  • At 12/19/2009 4:25 pm, Blogger Helen (Grab Your Fork) said…

    Hi Daryl - Seems like Gumshara is divisive in its appeal :) I find the stock is rather rich but its intensity of pork flavour seems to have its own fans as well. And I don't think ramen in Japan can ever be beaten :)

  • At 1/08/2010 7:40 pm, Blogger Unknown said…

    I went there today. I had the pork rib one (10 bowls a day).

    The stock is way too thick and fatty; it is missing vegetable sweetness and other complex favour. All I can taste is pork and pork fat.

    If you go there every day and not doing exercise, you will have heart attack for sure.

  • At 5/12/2010 10:41 pm, Blogger jcfiction said…

    Just letting you know, there are a few new choices at Gumshara I recommend, like the new Tomato Tonkotsu Ramen =]

  • At 6/01/2010 1:18 pm, Blogger Helen (Grab Your Fork) said…

    Hi Ray - I have found the tonkotsu here is quite divisive - people either don't like it, or they can't get enough! And I don't think anyone should eat it everyday, even with exercise. lol!

    Hi jcfiction - Ooh sounds interesting. Thanks for the update. Will have to check it out sometime soon.

  • At 3/17/2011 11:49 pm, Anonymous Anonymous said…

    I went there once - and had the pork spare rib udon ... couldn't finish it either ... gave up after a couple slurps and bites of it.... it was just too much for me (the thickness of the soup i mean).

  • At 9/26/2011 7:12 am, Anonymous manbdh said…

    I used to live in Sydney. I know about this little stall in eatingworld, china town but never managed to try the ramen. Now i regret it :(

  • At 1/23/2012 1:21 pm, Anonymous foodiechat said…

    I just went here at lunch - amazing. But my lips are all oily from the stock! I ate it all - every drop. I'm a pig! :(

  • At 1/26/2012 11:46 pm, Blogger Helen (Grab Your Fork) said…

    Hi foodiechat - Glad you enjoyed it! It's very rich. It's more of a winter dish for me. Props to you for finishing it all :)


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