Howard Chen

The broth simmers for nearly half a day, making for a supremely beefy base for a soup like no other. Plus, find a take on a decades-old Hat Yai fried chicken recipe.

The traditional meets creative at Bae Mi, where everything but the cold-cuts are made in-house.

Buns stuffed with thin, lacey-edged patties have taken over the Harbour City. Local food writer and content creator Howard Chen shares his favourites.

Yeongjin Park, the chef behind a famous Sydney Portuguese tart, opens his first solo venture. And it’s where you’ll find a bright market plate with makgeolli-laced sourdough that’s pure Jinius.

Razzie’s will showcase Americana classics – with a focus on chilli con carne. Expect juicy chilli burgers, Oklahoma-style smash burgers, Coney Island-style dogs and local tinnies.

The original banh mi shop was so often inexplicably closed, fans started a Facebook group (now with over 10,000 members) to share when it was open. It’s closed for good, but Viet Bling’s here in its place – with riffs on the original recipes.

At Rurouni, Charcoal Fish’s ex-head chef is aging bluefin tuna, salmon, kingfish and blue mackerel, ready to top kaisendon. Naturally, there’s a no-waste approach – and a clever twist on Taiwanese braised pork rice.

The all-vegan Towzen tailors its bowls to Sydneysiders’ love of full-flavoured tonkotsu, serving creamy tantanmen bowls with butterflied mushrooms and a fiery Thai green curry number.

Everything – from the chicken shawarma and sujuk cooked on the spit to the falafel and tarator – is house-made using 70-year-old family recipes. Plus, Lebanese beers and cocktails, and live Arabic music once a week.

A husband and wife have engineered a West African hybrid jollof rice that’s the perfect pairing for irresistible twice-cooked chicken wings and tender-as lamb suya.

Khanh Nguyen’s just-launched bread course went through multiple iterations before hitting the Sydney dining room. It’s meant to be shared, but you’ll be fighting for every piece.

Lunchtime bowls come topped with flame-grilled pork, chicken, Wagyu or crispy tofu – all made to family recipes. Plus, kimchi toasties and house-made nectarine sodas.