After a weeklong craving for ramen I managed to convince my best friend, Stacee, to squeeze in a quick pit stop at Ryo’s Noodles before heading out. On the way there, knowing that she was a Ryo virgin I set the ground rules.

1) Expect a queue (and yes, we are queuing if need be)
2) Expect a small hole-in-the-wall restaurant
3) Expect good ramen – very, very good ramen …

Arriving at 5.45pm just after doors re-opened from lunch, the restaurant was almost already filled. We managed to get the last spots available and just as soon as our bums touched the seats a queue started forming at the door. Expectation 1 met.

 I always fear when taking a friend to a restaurant I have been raving about is if their experience is a disappointing one. So putting on my yellow De Bono hat I pointed out the several notably positive features of Ryo; the sayings along the wall, Top 5 ranking ramen chalk board, highly regarded Bolognaise Ramen, impressive record for most ramen bowls consumed in one go (the record stands at 9!). Her glass now half full I offered her a re-fill.

Settling on Top Ranking No. 1 (Soy ramen) and No. 2 (Spicy ramen) our bowls promptly arrived. The chewy and wiggly noodles floated in a thick flavorsome pork broth accompanied by the tender, fatty slices of pork and soy coated eggs perfectly boiled with a translucent yoke. Blissfully devouring mouthfuls of ramen we took a couple of breaths to wildly debate which of us ate more junk food that week. When both bowls were emptied and all 3 expectations realized we heaved a sigh of satisfaction and grabbed the bill.

Happily converting another patron to this delectably addictive ramen house I am pleased to say I am still hooked on these steaming bowls of ramen goodness.

Where: Ryo’s Noodles is located at 125 Falcon St, Crows Nest
When: Lunch Noon til 2:30pm, Dinner 5pm til 9pm. Closed Wednesday
Dress: Casual
Price: Entrees $2-7 and $10-13 per ramen bowl

Written by Thi

300g brown caster sugar
250g softened butter
250g of the best chocolate you can get (darker is better and aim for ~70% cocoa solids)
3 large eggs plus the yolk of another egg
100g plain flour (Nigel uses 60g)
60g of good cocoa powder
1tspn baking powder
Optional: Pecan, macadamia or walnuts

The steps involved are simple:
1) Preheat the oven to 180C

2) Line a large baking tin (23cm) with baking paper

3) Cream the sugar and butter with a mixer until white and fluffy

5) Lightly beat the egg mixture and introduce to the creamed sugar/butter slowly with the beater running slowly until combined.

6) Pour in the molten chocolate and fold with a spoon. Add in the chopped chocolate bits.

7) Sift in the dry ingredients and fold in with spoon gently as to not knock any air out.

I enjoy these best warm at the bottom of a bowl of vanilla ice cream. Yum!