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Chef Shannon Martinez reveals favourite restaurant in Australia is Gumshara Ramen in food court

Top chef reveals her favourite place to eat in Australia is a humble ramen restaurant in a FOOD COURT

  • Top chef Shannon Martinez has revealed her favourite restaurant in Australia 
  • The restaurateur said she loves to dine at a ramen eatery in a Sydney food court
  • She said she always visits Gumshara Ramen in Chinatown when she’s in Sydney 
  • Gumshara Ramen offers a delicious menu of its signature ramen noodles

She’s usually working in the kitchen cooking gourmet foods for her hungry diners – but where does Australian top chef Shannon Martinez head to for a great meal?

The Melbourne owner of vegan restaurant Smith & Daughters has revealed her favourite place to eat in Australia is a humble ramen restaurant in a Sydney food court.

‘I’ll tell you where I like to eat the most – it’s at Gumshara Ramen in the food court in Sydney,’ the My Kitchen Rules guest judge told Gourmet Traveller at the 2020 GT Restaurant Awards.

‘That is my favourite place to go whenever I come to Sydney, I go down there.’

Top chef Shannon Martinez has revealed her favourite restaurant in Australia is Gumshara – a humble ramen joint in a Sydney food court

The My Kitchen Rules guest judge (right) said she heads to the food court for a great meal every time she's in Sydney

The My Kitchen Rules guest judge (right) said she heads to the food court for a great meal every time she’s in Sydney

Hidden in the Eating World Food Court in Chinatown, Gumshara Ramen offers a delicious menu of Japanese cuisines, including its signature ramen noodles.

Owner Mori Higashida – who’s a Japanese expat – decided to quit his high-flying job to become an apprentice at the famous Muteppou noodle restaurant in Kyoto.

According to The Australian, becoming a qualified ramen chef takes at least five years of training but Higashida asked Muteppou founder Shigeyuki Akasako to fast-track him.

Higashida worked 18 hours a day, seven days a week where he prepared an average of 180 bowls of ramen daily before qualifying in less than 18 months.

He returned to Sydney to open up his now-popular restaurant with self-serve cutlery in 2009.

The publication reported that while the restaurant prepares thousands of orders weekly, Higashida tastes every single bowl of ramen before serving to customers.

Hidden in the Eating World Food Court in Chinatown, Gumshara Ramen offers a delicious menu of Japanese cuisines, including its signature ramen noodles

Hidden in the Eating World Food Court in Chinatown, Gumshara Ramen offers a delicious menu of Japanese cuisines, including its signature ramen noodles

Gumshara owner Mori Higashida - who's a Japanese expat - decided to quit his high-flying job to become an apprentice at the famous Muteppou noodle restaurant in Kyoto

Gumshara owner Mori Higashida – who’s a Japanese expat – decided to quit his high-flying job to become an apprentice at the famous Muteppou noodle restaurant in Kyoto

While the restaurant sells thousands of orders every week, Higashida tastes every single bowl of ramen before serving to customers

Higashida was an apprentice at the famous Muteppou noodle restaurant in Kyoto before opening up his own ramen joint in Sydney

While the restaurant sells thousands of orders every week, Higashida tastes every single bowl of ramen before serving to customers

Martinez shared her three affordable hero ingredients to boost flavour of any dish every time

Martinez shared her three affordable hero ingredients to boost flavour of any dish every time

Previously speaking to the Good Food, Martinez shared her affordable hero ingredients to boost flavour of any dish every time.

She said dried mushrooms were the perfect addition to improve the flavours of risotto, stir-fried noodles and soups.

‘These little guys add an incredible amount of flavour to dishes, last for years in your cupboard and are about one-eighth of the cost of fresh mushrooms,’ she said.

Other pantry staples she always keep on hand are rice and noodles.

‘In my opinion, a day without rice or noodles is a terrible one. But by keeping your pantry stocked with these two foundation blocks, you can create meals where the bulk ingredient is not just cheap, but healthy and delicious,’ she said.

Lastly, Martinez said she always heads to her local market at the end of the day to get the best deals on fresh meats, seafood, fruits and vegetables.

‘All the vendors are packing down, you can pick up the last of the day’s produce for next to nothing,’ she said. 

‘Bags of fresh produce for one or two dollars and even trays of fresh fish and other meats that can go for as little as five bucks! This is the perfect time to buy up and stock your freezer.’



Read more at DailyMail.co.uk


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