00:00So we're down here at Butter Sydney checking out the first edition of the Butter Ramen Club.
00:04This is the Hennessy Glaze Spatchcock.
00:06I'm with Chef Julian. Can you tell me a bit more about this?
00:08We have white pepper, katsubushi salt, chili oil, chicken fat.
00:12We have our ramen sukkerman style noodles.
00:14And we have our chicken and dashi broth with our very special little tare.
00:18So we don't use pork, we are at a fried chicken shop.
00:20Menema, salted bamboo, green shallots, naru tamaki, marinated egg, tamago.
00:27Our spatchcock with the Henny Glaze, a little bit of nori.
00:29Let's eat. I want to tuck into this thing, let's eat.
00:31Slap, slap.
00:32Slap, slap.
00:38It's good.
00:39We're going to dig into that chicken.
00:41Whole piece, thick, juicy.
00:45That Henny.
00:46That's my mukbang for the day.
00:48So we're going to be able to get this one, Julie.
00:50Butter Surrey Hills, we've got the next four weeks.
00:52Sydney Opera House, we're going to have another little special one there too.
00:55Get it now.
00:59them together.
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