Warming your bodies with good news is the announcement of the ultimate foodie team-up you never knew you needed.
Yep, one of Sydney’s greatest ramen chefs is making a guest chef-appearance at Sydney’s palace of all things fried chicken and champagne. In one last ramen hurrah, Butter is bringing onboard Nick Smith, co-owner and executive chef at Rising Sun Workshop (and mecca of ramen) with a new spicy Tantanmien ramen bowl of goodness.
Smith has created an epic version of Tantanmien ramen soup, traditionally made with dry noodles, beef or pork mince and Sichuan pickles. To step things up a notch, the ramen juggernaut is using ground chicken and a deep, rich, sesame based chicken broth. The traditional Tantanmien Ramen is spicy, and Nick’s version is no exception, using Japanese sesame tare (sesame flavouring) mixed with Rayu (a Japanese chilli oil).
This warm gem will be served with Butter’s fried chicken tenders, hot and numbing ground chicken in Neri Goma (sesame) chicken broth with fermented bamboo, pickled wasabi leaf and marinated egg.
And this culinary pairing doesn’t stop there. We’ve caught wind of a fried chicken block party in the works for spring, kicking off at Rising Sun Workshop’s Newtown warehouse. Stay tuned for more details on that one.
You can head here for more details.
What: Butter Ramen Club X Rising Sun Workshop
When: Starts Tuesday 3 September, continues for four weeks
Where: Butter, Surry Hills and Parramatta locations as well as Butter Mrs Sippy Double Bay Pop-Up
And here are all the best places to score fried chicken in Sydney.
Image credit: Supplied