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).
Each chef’s ramen will be available for one month each at Butter Surry Hills, Parramatta and the newly opened Chatswood store. And in tops news for Brisbane ramen fans, Butter executive chef Julian Cincotta and Tikaram will host a week-long Butter pop up at Stanley in August.
Available now until May 17 is Cincotta’s cult tonkotsu-style fried-chicken ramen. Made with thick-cut ramen noodles, it’s got a chicken and dashi-based broth and is topped with half a soft-boiled egg, enoki mushrooms and crispy fried chicken.
It will be followed up by Craig’s contribution – a chicken-broth ramen with miso tare seasoning and corn – then Smith’s version, which sees Butter’s signature fried chicken given a burnt-ends glaze. Tikaram’s ramen will use five spice to create a fragrant noodle soup that fuses Cantonese and Japanese flavours, topped with fried chicken. Things take a left turn in September, with Cincotta 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). Come October, Powell will be crafting a smoky chicken-based smallgood specifically to add to his ramen.
Julian Cincotta’s ramen is available until May 17; Kerby Craig’s ramen from May 18 to June 21; Nick Smith’s from June 22 to July 26; Louis Tikaram’s from July 27 to August 30; Cincotta’s French dip sandwich from August 31 to September 27; and Luke Powell’s from September 28 to October 26.