Building on The Star Sydney’s already expansive culinary offering, Mashi no Mashi and Rumble are two new restaurants allowing guests to travel Asia through their taste buds.
With long-standing award-winning restaurants like Flying Fish, BLACK Bar & Grill and Sokyo in its stable, along with the relatively new Southern Italian inspired Cucina Porto and the inimitable ELE by Federico and Karl joining the fold, The Star Sydney is home to one of the city’s most buzzing dining precincts.
Now, with the introduction of two additional new restaurants – each designed to give Sydneysiders an authentic yet contemporary taste of Asia – visitors to The Star have never been more spoilt for choice.
Mashi no Mashi, is the third international location of global ramen sensation, Waguymafia.
Renowned for its premium-grade ramen, MNM’s menu is centred around delicious Ozaki beef from Japan, a hyper premium beef which packs a punch and embodies Mashi No Mashi’s mantra – ‘More is better’ – more in terms of quality and taste in this instance.
The Ozaki wagyu is the hero of all five of the venue’s signature ramens, showcased in a variety of forms. There’s the tokusei tsukemen, the house speciality which comes paired with a thick, umami-laden beef broth and the Wagyujiro which features a silken Ozaki beef-bone broth, dense udon noodles and thick slices of eight-hour stewed Wagyu.
MNM Sydney is also the first MNM to serve izakaya-style dishes. Think: Wagyu Cha Siu Bao, a beautiful piece of flavourful Ozaki wagyu beef slice served with mushroom jam and wasabi between a soft and warm steamed bao, and piping-hot Wagyu Gyoza complete with zingy vinegar and freshly-cracked black pepper.
Situated next to Mashi no Mashi, Rumble is a Southeast Asian eatery dedicated to celebrating the four classic flavours that permeate the culinary culture of that region – sweet, salty, spicy, and sour.
Taking inspiration from both the dishes served street-side during Head Chef Benjamin Tan’s childhood and his experience in modern kitchens across Asia, Rumble offers an impressive rendition of nostalgic, authentic flavours reminiscent of travels through Malaysia, Indonesia and Singapore, with an unexpected, progressive twist.
There’s a BBQ Pork Belly Bao featuring salted caramel, cashew and sesame, the Rumble Lobster Rolls – rice paper rolls filled with fresh juicy lobster and topped with salmon roe, an earthenware pot filled to the brim with Wok Tossed Pipis and sweet Thai basil, and a Black Pepper Wagyu Fried Rice that are sure to be crowd favourites along with the Coconut Pannacotta.
And, at the bar, an inventive cocktail list incorporating a range of spirits infused with spices, herbs, teas and fruits from across the Asian continent perfectly complements Rumble’s four flavour pillars.
Diners can choose from the likes of the sweet Tai Chee in which gin meets blue curaçao, fresh lychee juice and a squeeze of lime, a salty twist to the classic vodka espresso martini in the Oh Lieng which incorporates a Thai spiced espresso base, and the spicy Hot in Bangkok, a take on the classic spicy margarita made with lemongrass, fresh chilli and ginger ale.