Where Chefs Eat: 12 Top Chefs on Their Go-To Sydney Noodle Spots (and What To Order)

There’s no shortage of noodle purveyors in Sydney, which is both a blessing (so many bowlfuls of joy!) and a curse (choice paralysis!). To help narrow down your options, and figure out what to order once you get there, we asked the city’s best chefs for their recs.

Junda Khoo, Ho Jiak

I get takeaway noodles from Happy Chef – I go from Haymarket to Town Hall, and it’s in the middle. I get the pork noodles with extra pig blood. The snack is the pig’s blood – like a blood pudding – I pay $2 and they give me so much for it. I’m a happy man.

Emiko Davies, cookbook author

Ramen Auru in Crows Nest is so, so good. From the ticket machine where you choose your ramen to the tatami mats, it feels like I’m in Tokyo. My favourite is the yuzu shio ramen, which is a brothier and lighter style soup rather than a thicker, richer one. Plus, I love the uplifting scent of yuzu.

Stefano Marano, Avia

A quick ramen bowl at Gaku Robata in Darlinghurst.

Danielle Alvarez, cookbook author

Banh Cuon Ba Oanh, a Vietnamese [place] in Marrickville. It is incredible, I love the fresh rice noodles.

Neil Perry, Margaret, Cafe Margaret and Gran Torino

I love a bowl of ramen at Chaco Ramen on Crown Street. Chicken chilli coriander is my go-to.

Khanh Nguyen, King Clarence, Ashe and Vespertine

Happy Chef, menu item 37. Spicy beef, tripe and wonton noodles with egg noodles – add extra braised beef and tendon. It’s a dry, saucy noodle with soup on the side. The honeycomb tripe is always cooked perfectly and the beef is super tender. It’s quick, reliable and full of flavour. I love offal, so this dish ticks all the boxes for me.

Ines Vasconcelos, Effie’s

Ryo’s in Crows Nest. I order tonkotsu ramen wherever I go, and theirs is so good.

Joy Liu, Aenza and Amuro

Pho at An Restaurant in Bankstown. Sometimes me and my friend, we just drive all the way there just for that and then come back. [Aenza venue manager Aki Ueda] and I went to one in Mascot called King of Pho. It’s a different style, and they have it in a very hot stone pot.

Nik Hill, Porcine and L’Avant Cave

1919 Lanzhou Beef Noodle, for sure. There are a few locations. I get the hand-pulled noodles with braised beef and pickled cabbage.

Toby Wilson, Ricos Tacos

I’d have to say Chaco Ramen – that’s where I had my first date with my fiancé (she still contests it was a date). Yuzu scallop ramen with John Dory wontons? Who wouldn’t fall in love.

Robin Butler, Nest

I’m going to have to say Gumshara in Haymarket. For me, it’s always been incredible – the ramen is some of the best I’ve ever had. It’s a classic for a very good reason!

Måns Engberg, Mister Grotto

Flat egg noodle laksa from Happy Chef in Haymarket. Very soothing and comforting, many different ways to go about it. I usually just get the puffed tofu and vegetable combination.

Once you’ve had your noodles, find out where Sydney’s chefs head for special occasions and long lunches, a quick takeaway or coffee, and when they’ve got a hot date.