Potts Point is steady gaining more quality casual eateries, and it’s latest comes from the team behind Dixon House Food Court stall Ramen O-San, celebrated for their thick tonkotsu broths and consistently one of the best ramen joints in the area. This new store, Wok and Noodle Bar will still be serving up that great tonkotsu but it’ll be lighter and thinner here, with a bigger focus on more experimental ramen varieties like the Sydney Black, which is a mix of chicken, pork, and fish stock with black garlic oil, bamboo shoots, Chinese yam, broccoli, onion, leek, shallots, chilli, mushroom, and shredded Parmesan cheese (yep, cheese).
Head Chef Kazuteru O-San also has put miso ramen on the menu with pork and chicken stock mixed up with wok-fried vegetable juices, as well as laksa-style vegetarian ramen made from vegetable stock and soy milk.
Jun Toyoda, Ramen O-San’s Director, also owns another restaurant in Potts Point named Busshari, which this new Wok and Noodle Bar backs into, providing the fish for another type of ramen available at the new venture, Gyokai Ramen, which is seeing an increasingly high demand in Tokyo with a blend of tonkotsu and fish stock.
Wok and Noodle Bar is small and narrow, much like a typical Ramen Bar in Japan, and is only dotted with just a few bar seats although, as reported by Broadsheet, the owners have applied to expand capacity for around 15-20 customers.
Wok and Noodle Bar
Address: Crnr Llankelly Place and Springfield Avenue, Potts Point
Contact: 0439 945 245
Website: facebook.com/wokandnoodle
Opening Hours: Tue to Sun 12pm-8pm.
Headline Image: Ramen O San
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