The weather is getting cooler, which means it’s time for fried chicken and champagne eatery Butter to bring back its signature winter ramen. This year it’s enlisted four top Aussie chefs for what it’s calling the Butter Ramen Club Tour, with six ramens to be launched over the next six months by Luke Powell (founder and chef at LP’s Quality Meats and co-founder of Bella Brutta); Kerby Craig (founder and chef at Bar Ume and Ume Burger); Rising Sun Workshop director and head chef Nick Smith; and Louis Tikaram (head chef at Brisbane’s Stanley, ex EP & LP in LA).
Available for the month of September is Tikaram’s ramen, which uses five spice to create a fragrant ginger-shallot-chilli tare in the noodle soup that fuses Cantonese and Japanese flavours. It’s topped with fried chicken, black fungi, coriander, pickled shiitake and a deep fried egg.
Still to come: Cincotta is creating a “French dip” ramen fried-chicken sandwich (a French dip is a sandwich you dip in gravy; despite its name the concept was actually created in LA), followed by Powell’s smoky new chicken-based smallgood created specifically to add to his ramen.
Past iterations so far have included Cincotta’s cult tonkotsu-style fried-chicken ramen with a chicken and dashi-based broth with thick-cut ramen noodles. Craig made waves with his chicken-broth ramen with miso tare seasoning and corn, and Smith’s saw Butter’s signature fried chicken given a burnt-ends glaze.