Hansang

The owner, the staff and pretty much anyone who’s eaten here will tell you the thing to order is the beef-bone stew. It’s a cream-coloured broth with the texture, aroma and depth of flavour you’d expect from something that’s simmered in a cauldron for 72 hours. It’s one of the best soups in Sydney, and that’s just the tip of the iceberg here. The loud, beerhall-like venue has a long menu traversing meaty drinking snacks, hot pots (the spicy chicken and intestine is particularly fun) and simple homestyle stews. Then there’s the fact the banchan, all 8 to 10 of them, are some of the best in Sydney (it’s a photo finish with Myeong Dong).