At this HQ for Sydney’s top Thai chain you have to save room for the banana fritters – deep-fried in a dense, sesame seed-laden batter that envelops the syrupy hot fruit. In fact, save room for seconds.
It’s famous for post-shift suppers among Sydney’s chefs, but this Canto-palace is also a great choice for a big night out with a menu including pipis in XO sauce, crisp-skinned chicken and steamed parrot fish.
It takes seven days to make the pork stock for their tonkotsu ramen and three ingredients: water, miso and 120kg of pork bones. This incredibly collagen-enriched noodle soup is so thick, rich and porky that one between two is enough.
Order the roti – paper-thin pieces of dough rolled out thinly, fried on a hotplate and folded into parcels to be eaten with curry. You already know it's crazy popular here, but come late on Friday or Saturday night for a 1am roti fix without the queues.
Still got a hunger on?
Fluffy pork buns. Silky, thin tofu skin. Beef tendon. The sweetest prawn dumplings. Here is our definitive list of the best trolley spots in Sydney.