Gumshara

Ramen Gumshara
Eating World
Harbour Plaza
Dixon Court
25-29 Dixon St,
Haymarket
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

https://twitter.com/Dan_Hong/status/1954895778

by Dan Hong on May 29 would lead to half a dozen 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 to 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 seven 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 its unadulterated glory. No extra eggs, no extra anything.

Well. The soup is absolutely "chronic". Dense, meaty, full to the gills of flavour. Not a soup to be wasted. On each of my return visits, every last drop has been finished, of course.

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

I love gyoza and these were fine examples indeed, but my heart belongs to the (original?) Chinese version, I am afraid.