Hong Kong’s cha chaan teng cafes traditionally offer Cantonese-European fusion cooking based on nostalgia,comfort and value,and this humble diner is Sydney’s original version of the form. Since 1993,it’s been a haven for sticky rice with lap cheong sausage,sizzling tofu and the signature pork chop. Cheese on top is optional for the baked chop,but not really. Everyone gets the cheese.