Tanpopo

Overview

And for good reason - it’s fast, flavoursome and soul warming. I also have a feeling it may be something to do with the addictive salty broth that leaves you making a b-line for the water station and slurping until the final dregs (can I get a straw anyone?). If you prefer your broth on the lighter side, you’re in the wrong place. Though, there are plenty of options to choose from.

Like the broth, Tanpopo also takes their noodles very seriously. The beautifully fine egg noodles are made fresh each day; the bonus is that the default texture is perfectly al dente (to the bite). Insider tip, when ordering to take away, make sure you ask for the noodles separate so you can still retain that bite when you get home.

The classic tonkotsu shoyu ramen, made with a pork bone broth, is an immediate go to. Giving that aforementioned rich broth an extra kick are your all time classic ingredients of seaweed, finely sliced leek - which you’ll see piled up in the open kitchen - bamboo shoots, and a delicate slither of chashu pork, the thinest I’ve seen.

Given its title as the reigning champ, prices are marginally more expensive for ramen. The cheapest option will set you back $11, though depending on your appetite you can spend up to $17. To get the most bang for your buck, the lunch deal gives you the option of adding four pieces of gyoza for $2. Alongside the typical soy, salt and miso base ramen, they also boast ‘new taste’ flavours on the wall amongst the tiki-themed decor.

Meaning 'dandelion' in Japanese, Tanpopo is run by ramen master Michio Kurihara, a former breadmaker and burger franchise manager. It’s been in the Anzac Ave location since 2005 and still going strong with another branch out in Highland Park - perhaps a better option if you’re looking for an easy parking spot. It also happens to be the title of the first "ramen western" film which includes a great scene on how to properly eat ramen.