Best of Sydney 2017


Image: Chantelle Yeung

The loyalty that this humble Chinatown food court stall inspires is fierce and borderline frightening, but it won’t take much to be inducted into the cult. Chef Mori Higashida who cut his teeth at Japan’s infamous ‘mud ramen’ chain Muteppou, opened Gumshara in 2009. The thickness of the tonkotsu broth is unrivalled in Sydney. Made with pork bones, water and little else, it’s rich with collagen and an excellent companion to ramen noodles slurped with gusto. Go for either the spicy or black garlic ramen and you’ll see the bottom of the bowl in no time – perfectly gooey soft-boiled eggs are also not optional.

Shop 211, Eating World Harbour Plaza, 25-29 Dixon Street, Haymarket. 0410 253 180

By Chantelle Yeung

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