Thursday, August 10, 2017

Slurpfest at Rising Sun Workshop, Newtown

The wait is over fellow noodle lovers! I'm proud to announce that Rising Sun Workshop (RSW) and Ramen Raff have collaborated with 5 of Sydney's finest ramen chefs to bring you Slurpfest: Sydney Ramen Masters Series (Scroll down to book your tickets via Eventbrite and for event start time).

 This could possibly be one the best events to hit Sydney this year. We have combined our passion for ramen and sense of community in the Sydney ramen scene to deliver an event in our city like no other. Every Sunday night for 5 weeks starting from the 20th of August 2017, RSW will host a special ramen night with a guest Ramen chef appearance. What makes this event special is that each chef will be showcasing a tokusei ramen (special ramen) of their design that is exclusive to the event.

The line up is as follows:

-Mori Higashida of Gumshara (20th August)
-Keita Abe of Chaco Bar (3rd of September)
-Junichi Okamatsu of Cool Mac Cafe (10th of September)
-Harunobu Inukai of Tarafuku Ramen (17th of September)
-Kazuteru Oh of Ramen O-san (24th September)

The purpose behind this event is to promote and celebrate the ramen culture that our beautiful city of Sydney has to offer. So we decided to bring in some of the Sydney's big guns of ramen to RSW for you. Expect a range of creative twists of shio, shoyu, miso and tonkotsu ramen with paitan and chintan broths. On each night, RSW will also be serving drinks and sides.
Meaty tonkotsu ramen
Chef Mori Higashida will open the event and kick things off on the 20th of August with his "Meaty Tonkotsu Ramen" 肉チャーシュー麺 : multiple slices of large special flavoured buttery tender chashu (almost 3 times bigger than a usual chashu), hanjuku tamago, green onions, menma and noodles in Gumshara's kotteri Kansai-style rich tonkotsu broth.

The event will run from 6pm to 9pm every night. For the latest updates about this 5-week event, follow me and RSW on facebook, instagram and twitter.

Book your tickets via Eventbrite. Click here.

 Ja mata ne?!

Rising Sun Workshop
1C Whateley Street
Newtown NSW
Instagram: @RisingSunWorkshop

Ramen Raff
Instagram: @RamenRaff

Twitter: @RamenRaff

Monday, August 7, 2017

12-Micron, Barangaroo - Sydney

The Streets of Barangaroo dining precint is one of my favourite places in the Sydney CBD area. You got places like Ume Burger, Short Stop Donuts, Belle's and more. One of the latest additions to the precint is 12-Micron.

This new Australian contemporary restaurant is produce driven with ethos of supporting local Australian produce. Their crockery were also sourced from local potters. So much like the beauty of a 12-Micron wool fibre, the interior is refined and elegant. From fitting to crockery and food, you can see inspiration drawn from Australian elements of earth, ocean, land and air.

Over a month ago, I was lucky enough to have won a competition run by 12-Micron and the Streets of Barangaroo. The prize was that my guests and I were treated to a 7 course dessert degustation (normally $95 per person) from a menu designed by the legendary pastry chef Darren Purchese. Here's what we had on the night:

The coconut dessert consisted of coconut crumble, passionfruit jelly, ginger, sago and mint. This was an awesome start to the deg.

The gin and tonic looked beautiful on the plate but you have to be careful not to have each element on its own. The gin gel for example can be overpowering. But if you have all the gin, lime, cucumber and juniper elements together, you get a delicious dessert representation of a gin and tonic.
The cherry blossom dessert was a work of art! It consisted of elements of cheesecake, miso, chocolate and Sakura. This was one of my favourite dishes of the night.
Another absolute favourite of mine (probably the best out of all the dishes) is the pistachio and green tea cake dish. I loved the marriage of the buttery and nutty pistachio ice cream, the sweet citrus yuzu sphere and earthy green tea sponge cakes. The dish almost looked like a valley.
The explosive raspberry looked like a splatter paint art. This one had booming flavours. It had chocolate, raspberry sorbet, and a beautiful chocolate popping candy crumble.
The chocolate dessert dish was another winner! It had chocolate, mandarin and salted caramel. This dessert may have rich elements but it was well balanced as a whole. The mandarin’s sweetness and acidity help cut through all the rich flavours.
The smoked vanilla plate was sensational! It consisted of smoked vanilla, l’artisan le rouge washed rind cheese, pear and honeycomb. 

As this was a dessert degustation, it can get overwhelming on the palate and it was expected. But having said that, every dish was elegantly plated and well thought off. Not only did they look stunning but they also tasted delicious. The service was also excellent. I will need to come back to try their savoury dishes.

Ramen Raff and guests dined at 12 Micron as a prize to a competition that was run by 12-Micron and The Streets of Barangaroo.

Tower 1, Level 2
100 Barangaroo Avenue
Barangaroo NSW 2000
Ph: 02 8322 2075
Everyday from 12pm till late
12-Micron Menu, Reviews, Photos, Location and Info - Zomato

Monday, July 10, 2017

Black Bear BBQ, Blacktown

The best gatherings in life in my opinion are MEATings and MEATups. In Sydney, I would normally have to travel towards the inner west or Sydney CBD surrounds for legit Central Texas style BBQ. But thanks to the new Black Bear BBQ, I no longer have to leave Western Sydney for an awesome BBQ feed.

Pit master Ben Huppatz

Black Bear BBQ's location in the middle of an Industrial area gives the place a "Down South" and Texan vibe. Pit masters Ben Huppatz, Glen Ellis and Haydn Graham has been feeding Sydney's West at their Forge Street Blacktown joint with mouthwatering smoked meats bbq cooked low and slow for 12 hours (or more). They have been smoking 12 massive briskets, around 30 racks of beef short ribs (3 bones per rack) 30 full racks of pork ribs, 45 kgs of chicken and a lot of hot links (smoky sausages) and pulled pork every session! The secret behind their deliciousness is in the special dry rub used on the meats and the blend of wood used for smoking. Since opening a few weeks ago, the line has always been massive. So far, they've only been opening on Friday nights from 5.30pm until sold out. Luckily, they did a one-off Saturday opening from 4pm. Got there at 3.30pm and I was fifth in line! Then 15 minutes later, there must've been at least 50 people behind me.

Here's what I ordered (note: all meal boxes come with slaw, pickles, potato crisps and bbq sauce):

The brisket box ($20) came with slabs of fatty and smoky beef brisket. It's legit with a visible smoke ring and it was so tender that it easily pulls apart.

The hungry bear box ($25) includes a slab brisket, hot links and pulled pork. The highlight for me was the chorizo-like links especially because it was also stuffed with cheese!

I also ordered half rack of ribs ($35), which were sweet and peppery in taste.

Last but not least is my personal favourite, their beef short rib ($25 for 1 bone). It was massive, super buttery, fatty and sweet & hella smoky!! 

For now, they will only be doing Friday night sessions from 5.30pm (check their Instagram account for updates) every week. When their renovations are done, they will be open from 5am to 2pm, Monday to Friday with a breakfast menu and coffee! These are some of the best bbq meats I've had. So check them out when you're in the area.

Black Bear BBQ
27 Forge Street
Blacktown NSW

Friday from 6pm until sold out (Check their Instagram account for updates)