At this spacious sequel to the original hole-in-the-wall on Little Bourke Street, ramen still reigns supreme and comes in several ways to suit all tastes – from the traditionalists to the more adventurous. It’s also sure to satisfy the most ravenous of diners (if you’re not convinced you can opt for the ‘Godzilla’ size).

Chefs Michio Kurihara and Vianne Cheng realise that it’s best not to mess with a good thing. The Classic Tonkotsu Ramen is made with a rich, milky broth for which the almost gelatinous texture can only be achieved after 10 hours of cooking.

While ramen may steal the show here, other dishes such as tender pork gyoza dumplings, kimchi and wok-fried rice will also be sure to please hungry crowds.

Lined with vintage Sapporo posters (and serving Sapporo Draught beer on tap), Little Ramen Bar is the perfect place to duck away from the bustle of the city and warm up with a big bowl of steaming noodles.