Where Chefs Eat: Benny Lam of Southside and Central Reckons This Dim Sum Spot Is Worth the Trek

Benny Lam might have grown up in Hong Kong, but he’s made his mark on Brisbane. As the executive chef behind Southside and Central, he’s responsible for many of the city’s hottest dishes.

He spoke to Broadsheet about where (and what) he’s eating in Brisbane.

Is there a hidden gem you think deserves more love?
Ru Yi Dim Sum in Sunnybank Hills. It’s a bit of a trek, but worth every kilometre. The flavour, the traditional recipes, and the bustling atmosphere make it feel like you’ve stepped straight into Hong Kong.

What’s your favourite dish to cook and why?
At Southside, it’s the steamed red emperor with ginger, shallots and sea herbs. It’s light, elegant, and lets the delicate flavour of the red emperor shine through. The sauce – made from a fish broth base – brings everything together beautifully. It’s a dish that respects tradition but is elevated with modern techniques, exactly what I love to cook.

At Central, I love cooking our Yangzhou fried rice. It’s a dish you’ll find at almost every Chinese restaurant, but getting it right takes serious attention to detail. From the temperature of the wok to the texture of the rice, it’s all about precision, and that challenge is what makes it so satisfying.

I also have a soft spot for the pineapple bun. It’s a nostalgic dish for me. It’s hugely popular in Hong Kong as breakfast or a snack. I love keeping the tradition alive but giving it a modern twist, letting our guests experience an authentic taste of HK culture.

What’s your go-to late-night feed?
Honestly? A classic kebab hits the spot most nights. But if I’m still hungry and there aren’t many places open, I head to Pancake Manor. There’s something nostalgic about it. It’s the kind of place you only feel like visiting at 1am after a few drinks. The menu never changes, but that’s part of the charm.

What’s your go-to hangover meal?
Very Chinese of me, but it’s always a hot bowl of beef noodle soup in Sunnybank, or pho in West End. Add a few slices of fresh chilli, and you’re good as new.

Quick takeaway dinner?
Biang Biang Fresh Noodle in Fortitude Valley. You can’t beat handmade noodles – flavour-packed, super-fast and always consistent. You can’t go wrong.

Favourite lunch on the go?
West End Coffee House. It’s always my first choice – fresh, quick and delicious. Great service, too.

Favourite snack in your city?
Curry fish balls. It’s handmade fish balls simmered in a rich curry broth and served with thick curry sauce. It’s classic HK street food at its best.

Best date-night spot?
Not to be biased, but Southside is hard to beat. The multi-level space offers different vibes throughout, and the lush outdoor courtyard under the trainline is something special. It’s intimate, a little unexpected and always memorable.

Best coffee in town?
Bellissimo. Always consistent, always excellent.

Where would you go for a long lunch?
Agnes, especially on a Sunday. I had a long lunch there recently and left feeling deeply satisfied. Every dish was on point.

What about for a big family or group dinner?
Pine & Bamboo in Cannon Hill. Great for sharing and celebrating with a crowd.

What’s your bucket list restaurant? Anywhere in the world.
There are so many! Mott 32 and Ho Lee Fook in Hong Kong. Claudine in Singapore. And also, Rockpool Bar & Grill in Sydney.

Where are your favourite sweet treats in Brisbane?
Jocelyn’s Provisions. Its chocolate roulade is unbeatable. It’s made of fluffy cream, fresh raspberries, soft chocolate sponge, finished with icing sugar. It’s gluten-friendly too, which is a bonus.

Tell us about a local producer you can’t get enough of.
Two always make my list when I’m creating new dishes: first, Mooloolaba king prawns, with firm texture, vibrant colour, and that sweet prawn flavour, they’re perfect for a variety of cooking methods, and secondly, lemon aspen, a native Australian citrus that brings brightness and balance to spice-forward dishes. Citrus is not traditionally used in Chinese cooking, but its unique flavour works beautifully in modern interpretations.

@bennylam20
@centralbne
@southside_restaurant