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They make a smoky, charred, dark ramen broth that will insulate you against the bitterest of winds, but you should probably order a taiyaki fish bun filled with red bean paste just to make sure.
If you’re craving authentic Malaysian food, save your airfares and head to Haymarket for a char koay teow that’s taking no prisoners.
It’s huge, efficient, and dishing up fiery hot pots and chilli-laced bowls spiked with the unmistakable numbing fire of Sichuan pepper.
Sydney loved the Hartsyard fried chicken with such force that they’ve opened a restaurant devoted to that famous, crunchy chook.