Tuesday, June 16, 2009


Ramen Gumshara
Eating World
Harbour Plaza
Dixon Court
25-29 Dixon St,
Closed : Mondays

Little did I know that this simple tweet :

Tonkotsu ramen at eating world again...it is the most chronic ramen in sydney... not for the faint hearted

by Dan Hong on May 29 would lead to half a dozen chronic ramens eaten in a fortnight.

“Chronic”? What is “chronic ramen?” If it’s not for the fainthearted, consider me in!

So off I went to Ramen Gumshara and understood the true meaning of “chronic”. They warn you, the ramen masters at Gumshara –

All the ramen is made with the same broth. Dan Hong subsequently discovered that it takes 7 days to make the chronic stock, which consists of only three ingredients – bones, water and soy. They use a truly astonishing 120kg of pork bones every day.

I ordered the tonkotsu ramen in it’s unadulterated glory. No extra eggs, no extra anything.

Golly. The soup is totally and absolutely chronic. Dense, meaty, full to the gills of flavour. I didn’t want to waste a drop of the soup and so far on each of my return visits, have managed to finish every last drop. Mmm.....chronic soup....

On my most recent trip, when I dragged along two others, the soup proved too chronic for the one person I’d have thought would have relished its chronicness (or is that “chronicicity”?). On that occasion, there was also a serving of gyoza ordered.

I love gyoza and these were fine examples indeed, but my heart belongs to Chinese dumplings, I have to confess. Hmm...perhaps I’m due for another Ashfield visit? [AP]

Gumshara Ramen on Urbanspoon

1 comment:

Simon Food Favourites said...

i tried it last week and it's definitely a cardiac arrest ramen.