Ramen at Chaco Bar, Darlinghurst

It takes fifteen kilos of chicken meat, bones, necks and whole carcasses to make the ramen stock each day at Chaco Bar. Everything gets tumbled into Chef Keita Abe's 70-litre stock pot, a new kitchen purchase that has effectively doubled the number of ramen bowls he can produce each day. The old 35-litre pot could make about 35 bowls of ramen. Now he can push out about 70, ensuring that Sydney

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