Ramen, a dish often associated with hearty pork broth, is getting a refreshing twist at Toli Ramen in Canberra. Tony Peng, the owner of Toli Ramen, is on a mission to showcase the diversity of Japanese cuisine, particularly ramen. With a background in hospitality and a passion for cooking, Tony has crafted a unique ramen experience that goes beyond the traditional tonkatsu (pork ramen).
In an interview with Region, Tony shared his journey, starting from his kitchen hand days in 2017 to becoming a master of Japanese cuisine. He believes that many locals are unaware of the vast array of Japanese dishes, often limiting their perception to raw sushi and sashimi. Tony's goal is to broaden their horizons with his innovative ramen creations.
One of his signature dishes, the Ebi & Chicken ramen, is a testament to his creativity. This ramen features a delicate prawn and chicken broth, infused with the flavors of grilled prawns. The result is a harmonious blend of flavors, where the chicken provides depth, and the prawn stock adds a lighter, fresher touch. The grilled prawns, with their smoky essence, create a juicy, satisfying bite that keeps you coming back for more. Unlike heavy, pork-based ramen, this dish leaves you feeling refreshed and content.
Toli Ramen's interior is designed to evoke a cozy, warm atmosphere with wooden furniture and paneling. The broth's versatility shines, as it is equally enjoyable during hot weather, providing a refreshing respite, and in winter, offering a comforting warmth. Despite the weather, customers have been flocking to Toli Ramen, and Tony anticipates an even greater influx during the colder months.
In addition to the Ebi & Chicken ramen, Toli offers a range of other unique ramen varieties. The Tantamen Ramen, for instance, features a spicy house-made spice paste and a creamy, sesame-rich broth. The Shio ramen, with its clear and light broth, and the Paitan ramen, with its cloudy, creamy texture, cater to a variety of tastes. Tony's creativity also extends to special dishes like snapper and citrus ramen, and he's even working on a wonton ramen.
Tony's approach to ramen is influenced by Australia's multiculturalism, allowing him to experiment with unique flavor combinations. He compares it to a scientist discovering a new element, a delightful culinary adventure. Toli Ramen is located at Units 7 & 8, 222 City Walk, Canberra, and operates from 11 am to 3 pm for lunch and 5 pm to 7:30 pm for dinner, Monday through Saturday. Follow their journey on Facebook (https://www.facebook.com/profile.php?id=61581745208155) or Instagram (https://www.instagram.com/toli_ramen/).
