Owner/chef Helen Hung with Stanley Ho and Eva Ho.
14/20

At $17,‘number eight’ at this retro food court gets you one of Sydney’s best value lunches

But you’ll need to arrive early to join local workers,grandmas and retirees who jostle for soups,noodles and this deceptively complex dish.

  • David Matthews
Dim Joy House.
14.5/20

This restaurant hidden inside an RSL offers old-school Cantonese for a new generation

The chefs at Chatswood’s Dim Joy House hail from Chinatown’s greats – East Ocean,Emperor’s Garden,Golden Century,Silver and Marigold.

  • Terry Durack
The chirashi sushi box at Choji Yakiniku.
Critics'Pick

Choji Yakiniku

Family-friendly yakiniku spot for grill-your-own wagyu.

Makings of a sensational shabu shabu at Hanasuki.
Critics'Pick

Hanasuki

Shabu shabu specialist with luxurious Japanese ingredients.

The yellow crab curry at Chai Thai.
14.5/20

Chat Thai

Crowd-pleaser thick with spice and smiles.

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Amah by Ho Jiak.
Critics'Pick

Amah by Ho Jiak

Hearty,heartfelt fare in a powerhouse food court.

Haidilao’s hot pot is the ultimate communal dining experience.

Haidilao Hot Pot

Frenetic hotpot chain with cuisine-bending broths.

Makgeolli chicken wings.
13/20

The Evergreen’s Korean fried chicken wings put the happy back into happy hour

Korean fusion diner The Evergreen is a little more ambitious than your favourite Chatty noodle or dumpling shop.

  • Terry Durack
Go-to dish:A5 Kagoshima wagyu chuck roll set.
14/20

The verdict on Hanasuki,Sydney’s swishest (and first) Japanese hotpot restaurant

Callan Boys commences hot-pot training at this snazzy shabu shabu spot for cook-your-own beef.

  • Callan Boys
Spicy tan tan black ramen with pork broth.
14.5/20

Go beyond the noodle at Senpai Ramen in Chatswood

Sokyo chef Chase Kojima has opened Sydney’s first ramen omakase restaurant.

  • Callan Boys