Sydney chefs share
their dining secrets
by Jordi Kretchmer May 15, 2018
We find out where some of our favourite Sydney chefs like to eat when they’re done behind the pans.
You know the big players, the swanky restaurants and the hot-to-trot dining spots – but where do the chefs from these not-so-secret eateries go for a meal when it’s their choice? We spoke to Hugh Piper (Dear Sainte Eloise and Love Tilly Devine), Danielle Alvarez (Fred’s), Jack New (Edition Coffee Roasters), Eun Hee An (Paper Bird) and Sam Young (Queen Chow and Ms.G’s) to find out their secret Sydney go-tos.
Photograph: Anna Kucera
Sam Young
Chef at Queen Chow, Ms. G’s
BCD Tofu House
“I love Korean food and this place hands down, does the best soondubu jjigae [soft tofu soup] in Sydney. The banchan selection is awesome – the kim chi is especially good.”
Wakana Yakiniku
“This place is my go-to Yakiniku joint. It doesn’t have a fancy dining room and they only take cash, but the meat quality coming out of the kitchen is incredible. Plus it’s BYO.”
Ho Jiak
“I find it hard to get good Malaysian food in Sydney, but here they do a hectic lobster stir fried instant noodles. And you know the duck egg char koay teow is legit – they use heaps of fried lard in it.
Also round the corner you can find…
Do Dee Paidang, which is another place I love.”
Eaton Chinese Restaurant
“When I first started to work at Mr Wong, I asked my head chef Jowett what his favourite restaurant in Sydney was. He laughed and replied, ‘Eaton Chinese’. They do live seafood, but [it’s] cheaper than other big names in Sydney. Easily the best spot for chefs to gather for a great meal.”
