Sydney is a town of many noodle soups, so what makes this one worth waiting for? To start with, the char siu roast pork gets an extra flavour kick by being seared quickly on a hot plate before serving. The little bits of caramelised fat and meat intensifies the flavour, and all that hot fat means the mouthfeel is extra luxurious. Plus, free-range locally sourced meat means double points for promoting good farming practices. The seasoned eggs are also free range, so order an extra half without guilt, and also because they are delicious.
Order the: Tonkotsu is the staple broth here, which you can customise with black garlic and a chilli oil that makes your stomach glow like a gentle campfire. There are also limited runs each day of a miso tonkatsu. Or if you are really just here for the noodles, branch out with a soup-free bowl of thick noodles, pork, eggs, green onion, sprouts, cabbage, onion, chilli, mayo and bonito.