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Lifestyle : Taste of Asia Special Report 2013
1HERSA1 0016 11000 customers p/week 47000 customers p/month 572000 customers p/year The wests BEST kept secret :6 DtqqoÞgnf Uvtggv Ecdtcocvvc ̃ 24 ;945 844: ̃ yyy0ktqpejgh0eqo0cw 16 goodfood TUESDAY, MAY 21, 2013 TasteofAsia special report Four chefs from top restaurants in Sydney spill the beans on where they eat when they want a fuss-free, authentic Asian feed. By Carla Grossetti. Woks that rock their worlds Neil Perry Sydney Madang is one of my favourite Korean barbecue places to go in Chinatown. It's a really cool place to go to have raw beef and bibimbap (mixed rice). Another excellent place for cheap-and-cheerful Asian food is Chinatown Noodle King on Sussex Street. The decor is nothing special but what's interesting is that it is Shaanxi cuisine and the emphasis is on fresh chilli and garlic, and they do great wheat noodles and pancakes and lovely, heavy dumplings. I also love their beer-braised duck, which has lots of chilli, too. Noodle King also does a big dirty and delicious rendition of cumin lamb. The other place I love is Kiroran Silk Road Uygur: it's insanely cheap and you can go with a whole tribe and have the roasted lamb cooked with chilli, cumin, star anise and tomato, finished with strong wheat noodles. The Golden Century is also excellent. I take chefs from overseas there and I always order the abalone steamboat and the mud crab. Neil Perry is co-owner and executive chef of the Rockpool Group, which includes Spice Temple. Dan Hong The Happy Chef is my all-time-favourite cheap-and-cheerful hole-in-the-wall. The chefs there are masters at clear soups and laksa: I'd be so happy if they gave me the recipe for the broths; they have so much flavour. My favourite dish is No. 1 on the menu: it's a Cambodian-style noodle soup. It has pig's intestines, pork heart, blood jelly, pig's liver and prawns and beef mince. If you have Asian heritage you will love it -- I think you have to have grown up eating offal to appreciate the texture. Eaton Chinese restaurant in Ashfield also has really good Cantonese food. It's very affordable. I'm a big fan of the steamed oysters with XO sauce and vermicelli noodles. They also do great squid- ink fried rice -- as far as I know, this is the only place that does a dish like this. It's open until 2am and not a lot of people know about it. Lao Village in Fairfield is also fantastic: it serves the best Laotian food in Sydney. It's not for the faint-hearted because they use a lot of fermented fish. The papaya salad has salted crab in it and the larb contains tripe and liver. Here, the dish you can't miss out on is the grilled ox tongue. Dan Hong is executive chef at Mr Wong, Ms G's and El Loco. Luke Nguyen I love handmade noodles, especially ramen noodles, cooked al dente. Komachi in Surry Hills closes for four hours on Wednesdays to prepare their handmade ramen noodles and they always cook them perfectly. I've been going there for the last 11 years. When I'm in Chinatown, I always go to Pho TK, a typical hole-in-the wall Vietnamese restaurant. They do a nice bun bo hue there, which is a Vietnamese spicy beef noodle soup with pork hock. No one has ever heard of
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