Wednesday, September 27, 2017

Slurpfest by Rising Sun Workshop: Ramen O-San Night

Last Sunday night was bittersweet. It was bitter because it was the last night of Slurpfest. But ending the series with O-san’s ramen was beautifully sweet! Chef O-san and his team were full of energy and focus during preparations. The Rising Sun Workshop crew were in full control and engaged. Watching them passionately work was inspiring. Drinks were flowing from the bar, the aroma of karaage chicken frying was mouth-watering and watching team O-san assemble bowls of ramen was fascinating.

Each customer had a choice between 2 ramens on the night: Aussie seafood tonkotsu ramen or modern classic ramen. Both ramen had tonkotsu broths blended with chicken and gyokai (seafood) blend stocks. These are by far the most complex broths I’ve had during Slurpfest. Chef O-san and his team make all noodles in-house.

The Aussie seafood tonkotsu ramen was quite interesting and with more complexity over the other ramen’s broth. The tonkotsu part of the light-medium dense broth was more of a base that sets a stage for the delicious umami and other flavours of the clam component. The ebi oil drizzeled on top elevated the broth with extra umami, light briny flavour and extra texture. Soy tare was used to flavour the broth. Noodles were cooked to futsu (medium) level. Toppings included were leek, capsicum, and green onions. The sweetness and contrast of the capsicum and leek was a perfect combo with the broth. The caramelised chopped chashu was extra tasty! This bowl was both intense and amazing.
  Then there’s the Modern & Classic ramen. The name was derived from the fact that bonito was used to give the classic commonly used seafood component in a gyokai tonkotsu ramen. The modern part is that snapperhead stock was blended with bonito stock and then there’s the use of apple and shungiku (chrysanthemum greens). The broth is flavoured with salt tare and was thicker compared to the other bowl. There was more depth of flavours including umami and a very pronounced smokiness. The sweetness from apple and leek along with the astringent and peppery flavour of the shungiku worked well with the broth. The pork neck chashu was extra tasty and tender. The noodles were cooked a little bit more than futsu. The softer texture of the noodles suited the broth. This was just as amazing as the other bowl.

I would like to take this opportunity to thank Nick Smith and Rising Sun Workshop for making me a part of this event and making this all possible. I would also like to thank Mori-san, Keita-san, Jun-san & Eugene, Haru-san, O-san and their teams for taking part in Slurpfest and for the mind blowing bowls of ramen. I’m both honoured and thankful for the things I’ve learnt from this event and the friendships I’ve made through ramen. Most of all, I would like to thank everyone that came to Slurpfest because without your support, this wouldn’t have been possible. Until next time folks! Ja mate ne?!

Check out the behind the scenes video on my Youtube channel. Click here.

Ramen Raff attended Slurpfest as a collaborator of Rising Sun Workshop.

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