Burwood is widely regarded as the culinary heart of Sydney’s inner west. Its main strip is packed with a diverse range of eateries – from Chinese to Filipino to Middle Eastern – and caters to all palates and moods, so you can pick from upscale restaurants, street food carts and everything in between.

But for the frugal foodie, it’s the gastronomic jackpot. Here’s a trio of dishes guaranteed to leave you satisfied – and with change from a $20 note.

Oil splash noodles from Xi Bay – $12.80

No trip to Burwood is complete without a feed at this hole-in-the-wall institution. The lines are long, but the food comes quicker than you can suss out the condiments on the table. The no-fuss handmade noodle restaurant dishes up huge plates of generally affordable food. At $12.80, the hand-pulled “oil splash” noodles are a must. They’re chewy, thick and wider than lasagne sheets. Half the fun is slurping up the slippery strands, glossy with hot aromatic oil that’s bursting with spice. The bowls are gigantic, and leave you with a cool $7.50 spare for parking.

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Pan-fried pork buns from Mr Stonebowl – $19.20

Mr Stonebowl is a Burwood icon. So much so that you can’t visit the place without copping a 30-minute-plus wait time. But the pan-fried pork buns are worth it. The plump, crispy-bottomed buns sport thick, fried dough. Bite off the top to release the steam and get your first whiff of that savoury, soupy blend of pork and chives. A quick dunk in some black vinegar and chilli oil for zing – then straight into your gob.

Black garlic, chilli and cheese toastie from Pillar Brewers – $14

In a suburb where Asian eateries rule, Pillar Brewers is in a lane of its own. The minimalistic cafe gives off a gallery vibe and has been serving up specialty coffee to locals for a few years now. Grab a toastie and a Block Coffee pour-over and perch on one of the steps without breaking a $20. While there are plenty of options, it’s the chilli-cheese number you want. White slices are slathered with black garlic butter, then layered with cheese and a rich red chilli oil from Shoebox Canteen for a lotta kick. The whole thing is grilled to a golden-brown crisp. It’s oily, oozy and deeply umami.