By Moonee Ponds just marked a new ramen haven, ramen park is the brainchild of famed Melbourne chefs, Federico Congiu and Manato Deleon. With the changing seasons, there’s never been a better time to find comfort in a hot bowl of ramen noodles.
What started as Park projecta secret pop-up on Shujinko Back in lockdown, he has now shown up at the last dedicated ramen shop in Melbourne. Much like you’d imagine an authentic Tokyo restaurant, Parco Ramen is a small storefront that only seats 19 people at a time, creating lines of noodle-lovers that swell the entrance.
Parco Ramen has noodles to sip on for days with its menu of savory and rich flavors; choose from pork broth options like Tokyo’s signature ramen or go vego with the black miso vegan ramen. But it was Parco Ramen’s lobster ramen that earned them a serious reputation from the start. Picture one rich Australian lobster broth topped with lobster tail, egg dashi, spinach, seasoned with spring onions, nori and sesame seeds. It’s a sale and for good reason too.
“We don’t use MSG in our Ramen; to kick the umami, we make our own koji in-house with Aspergillus Orizae which are the starting spores to produce our homemade umami bomb,” says Manato. The menu also includes ramen kits to satisfy your cravings for broth and noodles in the comfort of your own home if you can’t brave the wait for a table you can get your hands on. here.
Image credit: Parco Ramen (provided)