FOOD NEWS Why ev­ery­one is go­ing mad for ra­men. Amen.

GQ (Australia) - - INSIDE -

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; salary­


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