Snow Monkey is a ramen diner on Toorak Road combining French and Japanese cooking methods, inspired by the diligent attention both traditions pay to sauces and stocks. To that end, broth is king in this kitchen, with no shortcuts taken. It's the same story at Snow Monkey’s sibling branch on Russell Street in the CBD.

For the classic tonkotsu broth, 60 kilos of free-range pork is cleaned and cooked down overnight to achieve its pleasantly fatty, gelatinous texture. The king prawns get a similarly thoughtful treatment. First marinated in citrus peel to create a sharp contrast with the soup, they’re sturdily battered. It’s a deliberate departure from trad tempura, which is typically delicate and designed for dunking.

But it’s the lobster ramen that really piqued public interest when the shop first opened. Featuring Tasmanian lobster broth, fish cake and a king prawn, it’s the one menu item the owners say they could never take off the menu. It’s also the one to order on your first visit to this 35-seat spot.