Chef’s se­cret spots

You know the big play­ers, the swanky res­tau­rants and the hot-to-trot din­ing spots – but where do the chefs from these not-so-se­cret eater­ies go for a meal when it’s their choice? By Jor­dan Kretch­mer

Time Out (Sydney) - - INSIDE -

HUGH PIPER

HEAD CHEF AT DEAR SAINTE ELOISE AND LOVE, TILLY DEVINE

HAPPY CHEF HAYMARKET

“I’ve been go­ing here since I was kid. My par­ents and I would have laksa be­fore go­ing to see a movie on Ge­orge Street – it’s al­ways been con­sis­tently de­li­cious. The chicken laksa is my go-to dish – al­ways the per­fect bal­ance of creamy and spicy.”

FAHEEMS FAST FOOD ENMORE

“Super tasty Pak­istani/North In­dian food. Open late, great price. Their tan­doori chicken and naan are so good.”

WOK AND NOO­DLE POTTS POINT

“I go there for lunch while I’m at work – and way too of­ten – ev­ery­one that works at Dear Sainte Éloise does! Their maze­soba and spicy tonkotsu ra­men are my go-tos.”

CHRISTIE’S SEAFOODS PYRMONT

“If you’re ever in the mood for a whole mud crab and you can’t af­ford to go to Golden Cen­tury I’d sug­gest Christie’s at Syd­ney Fish Mar­ket, where they sell live crab and lob­ster cooked to or­der. It’s still not cheap, but you can get a whole mud crab cooked in the sauce of your choos­ing with a big ol’ pile of noo­dles for some­where be­tween $100 and $150. You can also BYO there, so bring a good bot­tle, grab a ta­ble in the sun and smash a crab.”

“The chicken laksa is my go-to”

SAM YOUNG CHEF AT MS G’S AND QUEEN CHOW BCD TOFU HOUSE EP­PING “I love Korean food, and this place, hands down, does the best soon­dubu jji­gae [soft tofu soup] in Syd­ney. The ban­chan selec­tion is awe­some – the kim chi is es­pe­cially good.” WAKANA ARTARMON “This place is my go-to yakiniku joint. It doesn’t have a fancy din­ing room and they only take cash, but the meat qual­ity com­ing out of the kitchen is in­cred­i­ble. Plus it’s BYO.” HO JIAK HAYMARKET “I find it hard to get good Malaysian food in Syd­ney, but here they do a hec­tic lob­ster stir­fried in­stant noo­dles. And you know the duck egg char koay teow is le­git – they use heaps of fried lard in it.” EA­TON CHI­NESE ASHFIELD “They do live seafood, but [it’s] cheaper than other big names in Syd­ney. Eas­ily the best spot for chefs to gather for a great meal.” DANIELLE AL­VAREZ HEAD CHEF AT FRED’S BANH XEO ROSEBERY “Ben Sin­field, the head chef here, used to work at St John in Lon­don, and so he is ex­tremely good with of­fal and is just a great cook in gen­eral. I would al­ways go for one of the banh mi and the pig’s head nuggets.” HAI AU LANG NUONG CANLEY VALE “I go here for clas­sic North­ern Viet­namese street food. The best thing to or­der here is any­thing com­ing off the im­pres­sive bar­be­cue set-up. Fish or chicken, crispy from the grill with sticky rice and dip­ping sauce, are great. And the grilled black pep­per beef and lemon­grass cigars wrapped in be­tel leaves is de­li­cious too.” EMMA’S SNACK BAR ENMORE “I love this place for clas­sic Le­banese food with friendly ser­vice, nice beer and BYO wine. I love see­ing the fam­ily in the kitchen pre­par­ing ev­ery­thing, so you know it’s go­ing to be good. The Moor­ish chicken is a must, as are all the dips with ex­tra bread.” CHATKAZZ HAR­RIS PARK “Go here for the pa­pri chaat, samosas and pani puri. It’s all veg­e­tar­ian and the food comes out at fast food-like speed, but it’s very de­li­cious.”

“I love see­ing the fam­ily in the kitchen”

Happy Chef

Danielle Al­varez

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