In Hong Kong,the average cha chaan teng – a casual eatery serving up Western-influenced Cantonese fare – has more menu items than square footage. True to form,the carte at Hong Kong Bing Sutt boasts 100-plus classics,even if the dimensions are more generous.

Silky cheung fun doused in peanut and hoisin sauce,served piping hot,are a fine opener,followed by juicy baked pork chop over fried rice,covered with tangy tomato sauce and cheese. Flat rice noodles with beef have smoke and char from the wok,while dessert has to be tofu faa – the refreshing,just-set pudding steamed in a traditional wooden barrel.

Milk tea,a Hong Kong cafe hallmark,pulls no punches either. It’s a delicate one-two of sweet and strong that,along with the Cantopop coming out of the speakers,is set to keep you buzzing long after your meal.

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Inner West and Western Sydney

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