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
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”