RaRa Ramen Randwick (LEICHHARDT)

A soup is always great on a rainy day and we happened to go at the right time. The ramen was full of flavour and quite tasty. The open window into the kitchen is a testament to their food. Slightly salty, otherwise, yummy! A little too loud however others may find that inviting.

I found the Gypza to be delicious - delicate and porky. The chicken karaage was alright, I enjoyed it, but thought the coating could be a little thicker and crispier, it was also a little bland. Maybe the meat could benefit from some brining first? On to the ramen. I LOVED the quantity of toppings - thank you for keeping it interesting. I LOVE an egg with my ramen. The chashu was grilled to smoky perfection. It was sliced thin and cooked well enough that it broke apart into smaller pieces with a little pull without disintegrating. Broth was flavoursome and umami-rich, happy happy happy. My only complaint was that the noodles were very soft 🫣 not much chew to them. This might be the texture they’re going for, I just prefer noodles with more bite.

I’m late to the Rara Ramen train. After a failed attempt to visit the Redfern original where I found most everything sold out and no space to eat-in, I’d filed it under too hard. In the ensuing years, owners Katie Shortland and Scott Gault, expanded into RaRa Randwick. This outlet is within an easy walk of the Randwick Ritz cinema and it takes bookings. It was pretty much empty when we arrived. Red neon signage, blacked out ceiling fixtures, simple bar stool seating, and stiff-backed wooden banquets make it feel like a nightclub waiting for guests to pour in. The ‘DJ box’ is the window into the kitchen, where the ‘big noodle energy’ takes place. Rara is known for their freshly made Hakata-style noodles. They’re thinner and firmer than other ramen noodles I’ve tried, and a highlight across both the black garlic and chilli tonkotsu ($24.50) and the chicken tantanmen ($25.90). The tonkotsu broth, made on water, garlic and pork bones, is seasoned with shio tare (a blend of salt, sake, bonito and soy sauce). Flavour is further amped with house-made black garlic oil and chilli oil, a coal grilled slice of free-range pork belly (chashu), shallots, shredded black fungus and half a seasoned egg (ajitsuke tamago). The seasoned chicken mince-topped tantanmen is even bigger in flavour. Nutty Sichuan-style sesame broth is spiked with Sichuan pepper and sansho chilli oil. It’s quite salty, so Japanese pickles ($9.80) provide welcome respite, as do the toppings: black fungus, seasoned bean shoots (menma), crushed nuts, and bok choy, presented as a single, hard-to-navigate-with-chopsticks, piece. While they overcharge for it, the Echigo Koshihikari rice lager ($19.80/500ml) is the best booze match for the saltier soup. The tonkotsu goes alright with the Hakutsuru Tanrei junmai sake ($25/180ml). While I still like the dry 196 Double Lemon ($14) as a not-too-sweet RTD, it didn’t go down well with either dish.