What takes 7 days to make, only has three ingredients and could very well cause a cardiac arrest?
A heavy helping of ramen at Gumshara.
Hidden in the Eating World food court on Dixon Street, Gumshara is known for one thing and one thing only – its thick, glutinous, pork bone broth which has not only won over food bloggers but also the head chef of Lotus, Dan Hong who came up with the only fitting name for this ramen - ‘chronic’.
Gumshara's Tonkotsu Ramen$8.50 with egg $1.50
The flavours in the broth are unbelievably intense, and although thick, it isn’t difficult to slurp down. I’ve had my fair share of tonkotsu ramen in my time and this one tops the list by far.
A word of warning, this ramen really isn’t for the faint hearted. My throat was webbed up for a good 4 hours afterwards – not even two cokes could wash it down. You can opt for a ‘toned down’ version of the ramen though.
Gumshara shop front
Close-up of the ramen bowl
Gumshara
Eating World Food Court
Shop 209, 25-29 Dixon Street
Chinatown
Open Tuesday to Sunday
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10 comments
tehehehe
Welcome to Club Chronic!! I haven’t yet had the egg but ppl tell me the egg is good – was it?
sounds intense. i must try it soon!
if i ever have again which is unlikely i’d definitely have it toned down.
When I was reading the post Helen did on Gumshara (Grab Your Fork), she mentioned something about the fat content in the soup. I’d really hate to find out how much is really in there!
This bowl was epic, infact I shared it with 3 people and still struggled with the soup!
Fat, cholesterol, what else? Whenever I have this soup, I just try and think of the collagen and the wonderful things it’s doing to my complexion.
Haha my friend said it was even thicker when they first opened but that’s the way I like it ^^! More flavouurr and thick enough to eat with a fork! (ok maybe not that thick)
I think I better make my way there soon. Everyone’s review of this place has been nothing but positive. I’ve never ever had ramen before, so I think this would be a good initiation.
This place is fantastic! You must try the pork spare rib one next time your there
Love the eggs but I find the soup gets too thick when it gets cold. The pork spare rib is definitely the one you want to try.
Thought I’d share a photo of the prok spare rib.
http://sigmatestudio.com/2009/08/ramen-with-pork-spare-rib/