Posts tagged Tsukemen

Manpuku Ramen, Chatswood (part 2!)

Review February 3, 2016

Sydney Food Blog Review of Manpuku, Chatswood

If you think I’m crazy for going to eat ramen in the middle of summer – heck, even I think I’m nuts – then I must be certifiably insane. But good food does wonders, and, as my second afternoon in a summer at Manpuku will attest, really good air-conditioning.

Yeah, 40C heat ain’t got nuthin’ on that air conditioning.

The Order:

Kono Deaini Kanshashite Aijou To Jonetsu Konete Isshoukenmei Tsukutta Uchirano Icchan Sukina Manpuku Shiawase Ramen, $14.90 (with extra ni tamago)
Soy based pork and chicken soup. Pork belly, bean sprouts, bamboo shoots, shallots, seaweed sheet with wavy noodles.

Tsukemen, $15.90 (with chashu instead of softened pork rib)
Soy based tokotsu sour dipping soup. Softened pork rib, bamboo shoot, eggs, ultra seaweed sheet and shallots with wavy noodles.

Hiyashi Chuka, $13.50
Cold noodle with chicken soy based sour soup. Comes with ham, cucumber, bean sprouts, egg, tomato, seaweed, snow sprout.

The Food:

When a ramen place has three different types of noodles for their different ramen, you can bet that the choices they make is deliberate, and not much is left to fate.

Chef Suzuki – who got head hunted from another ramen restaurant for those skillz- tells me that Manpuku works with a noodle master, who suggests the best noodle type for that particular soup. A tonkotsu, for example, works best with a dried noodle that provides the best al dente texture that will stand up to such rich broth.

Kono Deaini Kanshashite Aijou To Jonetsu Konete Isshoukenmei Tsukutta Uchirano Icchan Sukina Manpuku Shiawase Ramen, $14.90 (pictured with added egg)

Our first bowl of ramen was the Kono Deaini Kanshashite Aijou To Jonetsu Konete Isshoukenmei Tsukutta Uchirano Icchan Sukina Manpuku Shiawase Ramen, also affectionately known as the Long Name Ramen. And you know what, the name was not the only thing that was a mouthful. (Heh? Geddit? Ramen joke) The soup was a great middle ground between the pork and the chicken, rich without being unctuous, with plenty of delicate flavour throughout. And if, like me, you yearn for something a bit less delicate, then I would suggest adding the garlic paste for bonus points. Fresh garlic is blended with drinking sake to mellow it out slightly, and it brings an amazing Victoria-Secret level body to the soup.

Hiyashi Chuka, $13.50

The Hiyashi Chuka, on the other hand, was very much my speed. Springy cold noodles get topped with finely sliced ham, egg, cucumber, seaweed, tomato and bean sprouts, and tossed in a chicken stock/soy/mustard dressing. I swear, if this is a typical salad, no one would ever complain about eat salad ever again. It was tangy, refreshing, and just so SO moreish. Chef Suzuki says that the sourness means that he never gets tired of eating this noodle, and I’m inclined to agree. It felt so light on the stomach, and my palate was partying with such a riot of flavours that I just kept eating till well beyond the point that I was full. Shame that it’s only here for the summer season, though. Personally, I’d find a reason to eat this all year round!

Tsukemen, $15.90

We also tried the new and improved Tsukemen, with a less salty gravy/broth for you to dip your noodles into. This time, we also had the chashu (sliced rolled pork) instead of the softened pork rib like the last time, but I must say, if I had to do all over, it’ll be the pork rib again…and again, and again. There’s nothing like a first love, huh.

The Service:

Chef Suzuki (left) and his team

I know it’s not the fairest thing to say, since I was invited as a guest, but if you can, have a chat to Chef Suzuki, because that just augmented my experience and made me hyper aware of every element of love that went into the deceptively simple bowl (bowls!) sitting in front of me. Knowing that the soup, for example, takes at least six hours of simmering to perfect, or that the noodles are rolled thrice with a $100,000 machine to give you that body and texture, just makes me thankful for all the labor that goes into creating the ramen experience at Manpuku.

He even told me that he tried pressure cooking the stock to speed up the process, but that created a “brown” smell (from the Maillard reaction) that he wasn’t after. How cool is that?!

Otherwise, I like the efficiency of service still, much like the last time. Ramen still came out at lightning speeds, and the staff were polite and lovely across the board. Nothing out of the ordinary, but super pleasant, like the last time we were there. ?

Value for money:

We always knew that the ramen here isn’t the cheapest around, have you seen the portions?! It’s huge! I know you can probably get a cheaper lunch elsewhere in Chatswood, but for the portions that you’re getting and the quality, I think it’s a pretty good bang for your buck.

Also, I only just realised how many items there actually are on the menu, so there’s lots of variety and something for everyone! Score.

The Vibe:

It’s still super chill, and the the vibe is still really relaxed. Maybe it’s the 40C day that we rocked up on, but it’s totally the place that you rock up in shorts and flip flops, and have a casual bowl of noodles.

And they still yell random things whilst cooking your ramen. Tee hee. How’s that for atmosphere?

And finally,

I’ve always known that ramen broth takes forever and that there are different noodle types for your soup, so in that sense, Manpuku isn’t reinventing the wheel here. But I’m sure there are plenty of ramen shops that don’t spend the time, and for that I’m grateful still.

It’s also really interesting that Chef Suzuki, like Chef Haru of Ramen Ikkyu, has a fine dining background. It gives him a different understanding of how to balance flavours, and brings a new perspective to a very traditional art form. To quote him, there is no right or wrong ramen: it is an art form, and his experiences allow him to express the art in different ways.

Oh and if you’re wondering what a chef who is around ramen all day every day eats?

Cereal. Chocopops, to be exact!

Insatiable Munchies dined as guests of Manpuku.

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

Manpuku, Chatswood

Review December 16, 2015

Not owning a car sucks. You know why it sucks? It sucks because when you see restaurants in say, Kingsford, that you want to visit, you have to either take a bus or not get to go at all.

Oh, and I hate taking the bus.

So when I found out that there was a Manpuku conveniently located in Chatswood, I just knew that I had to go get my ramen on.

The Order:

Miso, $14.90 + $3
Miso based pork and chicken stock, bamboo shoot, pork belly, seaweed sheet, shallots and egg + spicy bomb and extra egg

Tsukemen, $15.90
Soy based tokotsu sour dipping soup, with softened pork rib, bamboo shoot, egg, ultra seaweed sheet and shallots

Okonomi stick (Musashi), $5.90
2 skewers of Japanese and seafood pancake, mayonnaise, powdered seaweed bonito flake and Japanese BBQ sauce.

Manpuku mini rice bowl, $3.90
Pork belly, mushed egg, bean sprouts, shallots, sesame, mayonnaise and teriyaki sauce.

The Food:

Manpuku runs like a well-oiled machine, and the food comes out hot and fast. Every bowl looks exactly like the picture in the menu, and they’re clearly hitting all the marks like seasoned performers.

Okonomi stick (Musashi), $5.90

The Okonomi Stick is a must-order if you like Okonomiyaki (Japanese pancake). Tender pancake is crispy on the outside and fluffy on the inside, and topped with bonito flakes, mayonnaise and Japanese BBQ sauce. AND IT’S ON A STICK!! Extra awesome.

Miso, $14.90

The Miso ramen featured a rich miso pork and chicken stock, with wafer thin slices of rolled pork belly, menma (pickled bamboo shoots) and ni-tamago (soy marinaded egg). I strongly recommend getting the Spicy Bomb – a ball of chilli flavoured paste gets stirred into the soup, pushing that rich flavour over the edge…of absolute GLORY.

Tsukemen, $15.90

The Tsukemen was lighter than I’m used to – all the Tsukemen I’ve had in the past involved noodles dipped in a gravy-like sauce, and here, the sauce was more soup-like. Much less intense in flavour, but on the upside, I’m not left constantly reaching for water to wash down all the salt. Oh, and the Softened Pork Rib! Tender fibres of pork meat is layered with unctuous collagen and fat, because nature knows what she’s doing, and Manpuku knows just how to treat it.

So. Freaking. Delicious.

Manpuku mini rice bowl, $3.90

We tried the Manpuku mini rice bowl, partially because it’s so darned cheap! If I was dining alone and wanted something light, I do think that the mini bowls can function as an actual meal. The mushed egg in the Manpuku bowl added an odd sort of graininess, and I’m not quite sure that it worked with the blanched bean sprouts. Not my cup of tea, but still cooked well regardless.

The Service:

When we had to write down our names on a clipboard, I thought that we were in for a long wait. Apparently not. We weren’t even 5 minutes in and we were ushered to a table, complete with menus. They were efficient and speedy without being invasive, and never have I felt like I was in more competent hands.

But just when they seemed like they might be professional to the point of being rigid, they came through for me. Washoku card holders get a free drink with their meal (have I mentioned how much I love free shizz?), and it just so happened that I left my card at home. Our waitress very nicely said that if I could show her my login screen on my phone, then she’d put through the deal for me.

How nice is that?!

They were also extremely thoughtful about things like cutlery, and reinforced the feeling that we were being very well looked after.

Value for money:

Considering that we basically had enough food to feed three people comfortably (or in this case, 2 very greedy people), I was quite surprised to see that our bill was only slightly over $40. At an average of $15 a pop, the ramen can be considered on the pricey side, but for the absolute monster portions, and food so lovingly laboured over, you’d be hard pressed to find better value for money elsewhere in Sydney.

Oh and for the extra greedy of us (sometimes a girl’s just gotta eat!), there’s also kaedama starting at $1.50 for a half serve. It’s basically the option to order more noodles for your leftover soup, because God forbid you should leave Manpuku hungry! ?

The Vibe:

I quite like how Manpuku straddles the fine line between no-nonsense and well, whimsical, for lack of a better word. Everyone goes about their business with fantastic efficiency, but the whole restaurant is decorated with hanging ropes and stained wood.

And when I say the whole restaurant, I do mean all of it, including the toilet. Yes, there is a giant wooden ship-shaped sculpture in the toilet, with rope and jaunty plastic flowers and a touch of glitter, just for Christmas.

Have a look when you go. Go on.

Also, don’t let the constant chorused yelling scare you. Besides the expected “irashaimase!” (Welcome) when you walk in the door, there is also a specific call-and-answer type war cry (for lack of a better word) that comes straight from the kitchen. Have no idea what it is, but I quite like the enthusiasm of it all.

And finally,

I’m so glad I’ve finally ticked Manpuku off the Eat List. It checked all the boxes for me – food quality, value for money, service – and I can’t wait to go back for a lunchtime treat. The only downside is that because they’re so specialised in doing ramen well, they don’t have many options for other foods, meaning that you can only go with other ramen lovers like yourself.

But those are the best people anyway, right? ?

This meal was independently paid for.

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

Mugen Ramen, Melbourne CBD

Review November 22, 2015

I really dislike eating alone. Really, I do. I mean, I almost never ever order just the one thing, and the stares of judgement and mild disbelief from even the most polite waitstaff when I’m sitting, alone, at a table covered with food…well, even I get embarassed too, sometimes.

But sometimes, when you’re all alone in a strange city, a girl’s gotta do what a girl’s gotta do. And in this case, Mugen Ramen was calling my name.

Tsukune, $15

Mugen Ramen, sister to Robot (a bar that lives right next door to it), is known for their Japas menu (Japanese tapas), and Tsukemen: dry ramen dipped in a thick gravy-like broth, perfect for summer where thick steaming bowls of soups have no place.

But ramen never stands alone. The Japanese, in their infinite wisdom have side dishes to accompany. Because variety is the spice of life, right?

Tsukune, $15, is basically a chicken kofta. Seasoned chicken mince is shaped around a skewer and grilled, and youre encouraged to dip it in a fresh egg yolk. Chicken on chicken action, eyyy!

Pipi Sake Mushi, $15

I also can’t go past shellfish without ordering it, so I order yet another dish to go with my ramen. NO JUDGEMENT.

The Pipi Sake Mushi, $15, was a delightful little pot of buttery clams, much like white wine steamed mussels, buy smallet and, well, Japanese. The sake provided a light astringency that cut through the richness of the butter, and enhanced the sweetness of the juicy juicy clams. Yum.

Goma Tsukemen, $13

But the main event: Goma Tsukemen, a thick, salty sesame sauce that coats every strand of the thick ramen noodles. And even for an absolute sodium-fan like me, this was salty. Like screw-your-face-up-dry-your-mouth-out kinda salt levels. Delicious, but halfway through the bowl I was struggling to keep downing it despite the sharp pangs of saltiness on my lips.

Despite the slight seasoning issue – didn’t stop me from eating it all, though! – I really did enjoy the food at Mugen. The basement dining area added to a wonderful underground dining sorta vibe, and well, it just helped me hide from the shame of eating all those dishes by myself.

Service-wise, well, I think there could be some improvements. I made sure to go for a late lunch (2:30pm) on a weekday in order to have my pick of tables, and even though the restaurant was nearly empty, the waitress tried to insist that I sit at the adjacent table to the one I wanted, which was more dimly lit. When I asked why, she said that they might need to seat a larger group and that I might need to move should they need the table back.

Fair enough, though I don’t see why that should happen in an empty restaurant, right? Well, 2 people came along, and then she promptly asked for the table back. At this point, the restaurant was 60% empty!! Even the customers waved me back down and said that they didn’t mind sitting at the next table. I don’t really know what was going on, but it wasn’t necessarily the nicest experience.

But, if you’re not too fussed on service, it’s worth a summer lunch. The food is intensely satisfying, and a classy take on comfort foods. My sorta comfort food, anyway.

Just remember to go with friends. Maybe you’ll get better luck with the tables.

This meal was independently paid for.

Mugen Ramen
11 Bligh Place, CBD
Melbourne, VIC
Phone: 03 9620 3647
Website: http://www.mensousaimugen.com

Tenkomori, Sydney CBD

Review July 22, 2015 1 Comment

You know how some brands have a luxury line and a everyday line, but basically sell the same thing? Like Lexus and Toyota, for example, are owned by the same parent company, and on a smaller scale…

Menya and Tenkomori.

In fact, Menya, Mappen, Oiden, Tenkomori, Chanoma and Dera Uma are owned by the same people, and they specialise in bringing you quick, tasty food in a no frills sorta way.

In other words, self service is pretty much the name of the game.

But before you start thinking you’ll have to slum it like a budget airline, the Menya group of restaurants have been pretty good at serving up tasty, value-for-money food. Especially in the CBD. I’ve long been a fan of Mappen and their $5 udon bowls, so it was good to have a look at what Tenkomori had to offer.

I’d previously been quite unimpressed with Tenkomori – the ni-tamago didn’t hold the sexy ooze that it was meant to, and the sides were all rather uninspiring. Mind you, I went on opening day, which carried with it all the teething prolems, but is a runny yolk really too much to ask for?

I can’t comment on the yolk this time because I chose to get something else, but I’m happy to report that the new menu items – like the Cold Chilli Pork Noodle with Sesame sauce (pictured above) were moreish and delicious. Al dente noodles and tangy sauce, savoury pork mince with my favourite onsen egg? Yes please!

The ramen, not so much. Especially when Menya is just round the corner.

Oh and before I forget, Washoku Lovers Members get a free side dish! So if you’re a loyalty card holder like me, you’re in luck.

Now if only I can get a one stop shop for all my Udon, Donburi and Ramen needs..

Washoku Lovers is a free membership programme that gives you perks to many Japanese restaurants in Sydney! We also have visited other restaurants participating in the Washoku Lovers programme, like Suminoya and Oiden! To find out more about the programme and sign up, visit www.washokulovers.com.

Insatiable Munchies dined as guests of Tenkomori.

Tenkomori
16/501 George St
Sydney NSW 2000, Australia
Phone: +61 2 9266 0660
Website: http://tenkomori.com.au

Pull My Noodle: Ichiban Boshi, Sydney

Review March 6, 2015

Very Hot Ramen, from Ichiban Boshi Sydney

Having grown up in Singapore, Ichiban Boshi to me was always associated with sushi, bentos, donburi, and other family-friendly Japanese fare, but not exactly ramen. Fast forward 10 years, and a meeting with University friends reveal that Ichiban Boshi in Sydney, to my initial confusion, is all about the Ramen.

Ramen is a food nerd’s wet dream. There are so many elements to it – broth, egg, meat, noodle, toppings – that it can go gloriously right, or disastrously wrong. And with ramen joints popping up in what seems like once every other week in Sydney, any restaurant offering up this unique mix of springy egg noodles, viscous broth, fatty meat and all the comfort of a mother’s embrace on a cold winter’s morning had better be on top of their noodle soup game, or risk getting edged out in the competition.

So I was particularly intrigued when I was invited to sample the menu at Ichiban Boshi at The Galleries Victoria – do the crazy peak hour queues signal another hardhitter in the Sydney ramen scene, overlooked because it is situated in the bright white lights of a popular shopping centre?

Okonomiyaki, $8

But first, the entrées. Okonomiyaki, $8, is one of my favourite Japanese street snacks – I guess I identify with the Japanese students for whom this savoury cabbage-and-seafood pancake is an exam time staple. Sometimes served with on a sizzling hotplate, this small compact pancake is almost always smothered with a sweet, tangy Japanese barbecue sauce, lashings of Japanese Mayo and handfuls of dried bonito flakes, pickled ginger, and green scallions.

The okonomiyaki here is certainly small and sauce-smothered, and also topped with an extra thin egg omelette. It’s firm and thick, though it’s hard to judge flavour or textures otherwise because my tastebuds were so entertained by rivers of sauce. It could be a clever ploy to hide an otherwise average pancake, or maybe they’re just really generous with the sauce.

And I do like sauce.

Tempura Salmon Roll, $9.50

And then there’s the much more interesting Tempura Salmon Roll, $9.50.

A thick salmon and cucumber roll is covered in tempura batter and deep fried, before being doused in chilli Mayo and topped with scallions.

I was quite curious if the rice would insulate the salmon enough to create the elusive hot/cold mix and leave the salmon raw, but it was, if lightly, cooked through. The tempura provided a pleasant crunch, and the chilli mayo, provided richness and kick. Not bad for an experience.

I must say that I wish I could be hooked up to that Mayo via an IV. Or any Mayo. MAYOOOO.

Very Hot Ramen, $11.90

On the ramen front, we got the very imaginatively titled Very Hot Ramen, $11.90, and the Tan Tan Tsukemen, $13

Tan Tan Tskukemen, $13

The Very Hot Ramen was hot in the way a vacant, plastic-surgeried swimsuit model sort of way. There’s a lot of flash in the crimson red colour of the soup, but no actual heat or substance lying within. The noodles were too thick for the soup (or the soup too thin for the noodles?) and every mouthful for me was tepid and on the bland side.

The Tan Tan Tsukemen was heaps better, with a savoury pork mince gravy in a small bowl for you to dip your noodles into. The boiled, marinated egg was nice and tender, and although it was a touch overcooked for my taste (I like molten flowing egg yolks) it still was worth the extra order. I have a thing for cold noodles in summer, and this was a great choice for the sweltering heat outside.

Unfortunately, I can’t count Ichiban Boshi amongst the heavyweight ramen hitters in Sydney, but they do provide a little something for everyone, and varied menu options in the middle of the city. Makes me wonder what it would have been like if their menu hadn’t been changed.

Posts tagged Tsukemen

Manpuku Ramen, Chatswood (part 2!)

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

Insatiable Munchies dined as guests of Manpuku.

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

Manpuku, Chatswood

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

This meal was independently paid for.

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

Mugen Ramen, Melbourne CBD

This meal was independently paid for.

Mugen Ramen
11 Bligh Place, CBD
Melbourne, VIC
Phone: 03 9620 3647
Website: http://www.mensousaimugen.com

Tenkomori, Sydney CBD

Insatiable Munchies dined as guests of Tenkomori.

Tenkomori
16/501 George St
Sydney NSW 2000, Australia
Phone: +61 2 9266 0660
Website: http://tenkomori.com.au

Pull My Noodle: Ichiban Boshi, Sydney

Insatiable Munchies dined as guests of Ichiban Boshi.

Ichi-ban Boshi
The Galleries
Level 2 500 George St
Sydney, NSW 2000
Phone: 02 9262 7677
Website: http://www.ichibanboshi.com.au/

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

Insatiable Munchies dined as guests of Manpuku.

Manpuku 226 Victoria Avenue Chatswood, Sydney Phone: +61 2 94111021 Website: www.ramenmanpuku.com/

The Order:

The Food:

The Service:

Value for money:

The Vibe:

And finally,

This meal was independently paid for.

Manpuku 226 Victoria Avenue Chatswood, Sydney Phone: +61 2 94111021 Website: www.ramenmanpuku.com/

This meal was independently paid for.

Mugen Ramen 11 Bligh Place, CBD Melbourne, VIC Phone: 03 9620 3647 Website: http://www.mensousaimugen.com

Insatiable Munchies dined as guests of Tenkomori.

Tenkomori 16/501 George St Sydney NSW 2000, Australia Phone: +61 2 9266 0660 Website: http://tenkomori.com.au

Insatiable Munchies dined as guests of Ichiban Boshi.

Ichi-ban Boshi The Galleries Level 2 500 George St Sydney, NSW 2000 Phone: 02 9262 7677 Website: http://www.ichibanboshi.com.au/

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

Manpuku
226 Victoria Avenue
Chatswood, Sydney
Phone: +61 2 94111021
Website: www.ramenmanpuku.com/

Mugen Ramen
11 Bligh Place, CBD
Melbourne, VIC
Phone: 03 9620 3647
Website: http://www.mensousaimugen.com

Tenkomori
16/501 George St
Sydney NSW 2000, Australia
Phone: +61 2 9266 0660
Website: http://tenkomori.com.au

Ichi-ban Boshi
The Galleries
Level 2 500 George St
Sydney, NSW 2000
Phone: 02 9262 7677
Website: http://www.ichibanboshi.com.au/