Best Ramen: Gumshara
- Author:
- Paul Giannakis
- Posted:
- Wednesday, 24 August 2011
Long ago, it is said an apprentice made 100,000 bowls of ramen to master the thickest and tastiest broth, using only pork bones and water. This he brought back to an unassuming food court in Sydney, where buttery rashers of pork swan over bowls of rich Tonkotsu broth and fresh noodles for $9.50. Ramen to the people! (Liz Fields) Eating World Harbour Plaza Shop 209, 25-29 Dixon St Haymarket
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Story posted on Wednesday, 24 August 2011, filed under 2011. Follow responses via the RSS feed.
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