September 29, 2014
During October, we would like to test late night trade only at our City shop.
Trial Late Night Trading Hours Oct 15-18. We will take last orders until 11:00PM instead of our usual 9:00PM on these nights. Hope to see you there for some late night ramen!
Oct 15 Wed 11:00PM
Oct 16 Thu 11:00PM
Oct 17 Fri 11:00PM
Oct 18 Sat 11:00PM
September 28, 2014
My favorite markets at the moment. Lots of farmer stalls but the uniqueness is the long row of various food outlets. There’s African, Thai, Japanese, New Zealand.
A shot with Tia, my yam farmer. She’s still got a little stock left of the beautiful white yam we used for the yamakake ramen but coming to the end of the season. She has sweet potato, cassava and purple yam at the moment. Picture is us with her purple yam which is very similar taste to the white except for the color.
African BBQ. 2.50 a stick for humongous tender chunks of beef tongue. The seasoning is also so so good!
Thai Tom Yum noodle soup. $7.00
September 6, 2014
Wagyu Blade Roast with Citrus Soy $13.50
We got some good wagyu blade from our butcher, Australian Halal Butcher so we will be serving this for dinner during Septmeber. Rare seared and finished in the sous vide. The cut is a realtively chewy bit but the flavour of the meat is so so good compared to a more tender cut. Burst of umami each chew. Flavoured with homemade ponzu and olive oil. Garnished with beautiful microherbs from our veggie patch!
September 3, 2014
I recently brought it back to a less emulsified style. You will notice less white color. A layer of small oil dots and darker beige soup.
Less creaminess and more straight on pork flavors. I am now over the full on creamy phase and prefer the gelatinous and porky soup.
Along with this, salt content was reduced because the emulsification used to mask the saltiness as well and there is no need now.
I had one negative feed back from a customer that she preferred the full cream version but overall, many good feedback. I think it tastes very close to original soup but stronger collagen feel and fresh pork flavors.
Only noticeable big difference is that due to the emulsification bond on the soup being low, the oil completely becomes clear and the soup turns very dark once you stop eating. As always, I prefer not to add chemicals ie soy lecithin or xanthan gum etc to cope but rely on my trusty old stick blender to provide the small level of emulsification I feel is right so please do me a favor and enjoy it quickly.
現在はご覧の通り、真っ白ではなく乳化をだいぶ抑えた従来の48時間煮込みのTaro’sのスープに近い形で落ち着いています。圧力鍋で濃度は従来の20%増しですし、コラーゲンの感じ、豚の風味が、最近Night Noodle Markets前後の時期に採用していた乳化多めのスープよりこっちの方がダイレクトに伝わり気に入っています。乳化を抑えるとタレの塩度が立つため、タレの量も減らしています。スープの乳化具合をちょうどいい具合にキープするための乳化剤（レシチン、キサンサンガムなど）を投入する方法もあるようですが、そこは絶対に当店のポリシーでありえないので直前にスティックブレンダ―で弱めに乳化をかけて食べごろで提供しています。食べ追わったころには乳化が解けて脂の層と黒っぽいスープの層になってしまいます。ぜひそうなる前にお召し上がりください。味のFeedbackもしありましたらよろしくお願いします。
September 3, 2014
Very proud to get a mention in the prestigious guide for the 3rd year now. Along with tips like “Best Cheap Eats”, it is a comprehensive guide to get your way around the 400 finest restaurants around Australia.
“Nirvana in a bowl” Thanks for the grunge wording Gourmet Traveller!
September 2, 2014
We are working to open our second venue on October 1. More details coming soon.
If you are interested in working with us, please contact me. Please note, our expectations for candidate’s passion, work ethics, capability is very high so only apply if you are seriously interested.