Where is the best ramen in every land?! Due to time constraints (like any other holiday), we went straight for what is known to be the best ramen in the region - Gumshara. It was definitely an astonishing experience to find out this is very similar to the 'authentic ramen' in Japan (quote, unquote from our Japanese travelling buddy). It's strange to find this in a faraway land of Australia, but well, globalization.

It was such a conundrum to find out where on earth this place is. We searched for it high and low along the entire Dixon Street (aka. Chinatown), entering a dodgy gambling den to ask for directions. We had the misconception thinking that it must have a conspicuous shopfront with the words GUMSHARA plastered somewhere, but to no avail. Gumshara is actually a food stall located in Eating World, a food court within Harbour Plaza (entry from Factory Street). Apparently Google wasn't very helpful even as we were trying to search for clues online.

Gumshara uses 120kg of pork bones for a day's worth of ramen broth, and they are slow-simmered for seven days to achieve that exceptionally salty and thick broth. That amount of dedication... unless you are used to that crazy thickness, remember to tell the service staff you want a less thick broth.

It was extremely tasty, the fat springy ramen noodles were coated deliciously with the silky tonkotsu base but at the same time, I feel like my arteries are being clogged simultaneously. Lean slices of pork were not particularly melt-in-the-mouth sort of consistency but were pretty good as well, and the ajitsuke tamago (top-up required) was uneventfully done right. I could see why this is considered the best ramen - my Japanese friend actually finished nearly three bowls of this - but it could take some getting used to for those who prefer milder flavours.