FOOD NEWS Why everyone is going mad for ramen. Amen.
It was only a matter of time before New York’s trend for bowls of noodly goodness – that is, bowls of heightened goodness far removed from what you’ve previously slurped up with a plastic spoon in a food court – made a move here. The classic Japanese noodle soup is splashing its way across the country, with Sydney’s brilliant newcomer, Salaryman, leading the charge. A grungy Surry Hills venue, its appeal is the rocking soundtrack, open kitchen and use of fresh, local ingredients. Then there’s the comedy musings of The Third Man playing in the toilets. “I’d been on a few trips to Japan and realised how amazing ramen truly is, so when it came to opening my frst restaurant, it felt right to do my version and make it fun too,” says chef and co-owner Stephen Seckold. The ramen menu changes daily but centres around a brewing broth that bubbles away overnight before it’s united with organic wheat noodles. Think triple pork tantanmen with a wobbly slab of pork, shoyu egg, bok choy, chilli or wagyu rib eye ramen with béarnaise, cavolo nero and potato crisp and horseradish. Pass us the chopsticks, a spoon and a pillow. We’re for a ramen coma. 52-54 Albion St; salaryman.com.au
ONE OF SALARYMAN’S RAMEN DISHES.