By Marie-Antoinette Issa.
Instead of this…try that! While sushi, samosas and salt and pepper squid are great for those with traditional tastes, here are our suggestions for Sydney’s most underrated Asian meals.
Swap your standard order of Peking duck, pad Thai or pakora and try one of our picks:
Instead of Salt & Pepper Squid…Try Salt and Pepper Chicken with Crispy Chips & Irish Curry Sauce (aka Spice Bag) at Taphouse
From old-school restaurants with lazy Susans to suburban food courts, salt and pepper squid is a foodie’s favourite for its crispy texture and spicy kick. However, for those seeking something a little more unconventional (albeit no less delicious) the Salt and Pepper Chicken with Crispy Chips & Irish Curry Sauce (aka Spice Bag) at Taphouse offers a unique twist.
This dish combines tender poultry pieces with crispy chips and a flavourful Irish curry sauce, to create a hearty and satisfying snack showcasing an innovative fusion of flavours; one that has become a viral sensation and one of Sydney’s most underrated Asian meals.
Instead of Sticky Rice Pudding…Try Coconut Panna Cotta with Wuliangye Liquor Jelly at One Dining
A spoonful of sweet, sticky rice pudding is enough to transport you to tropical Thailand, with its comforting and slightly sweet flavour making it a classic choice for dessert lovers. However, for a refreshing alternative, the Coconut Panna Cotta with Wuliangye Liquor Jelly at One Dining offers a sophisticated twist.
Its take on this dessert features creamy panna cotta infused with coconut, complemented by the rich, aromatic Wuliangye liquor jelly. It’s an inventive and elegant interpretation that elevates traditional tastes with a modern touch.
Instead of Pipis in XO Sauce …Try Wok Fried Pipis in Beer Sambal with Chinese Donut at West HQ
Alongside crunchy prawn toast and sticky honey chicken, pipis in XO sauce are popular on Chinese-Australian menus across the country, cherished for their savoury, umami-rich flavour. However, the Wok Fried Pippies in Beer Sambal with Chinese Donut at West HQ introduce an exciting variation.
The dish features meaty clams stir-fried in a spicy sambal sauce, enhanced by the depth of beer. The inclusion of crispy Chinese doughnuts (similar to breadsticks) adds a delightful texture contrast, making this dish an innovative and flavourful experience that reimagines the classic pipi preparation.
Instead of Roti with Curry…Try Roti Avocado Coin at Kafe Kooks
Crispy roti with curry is a staple in Malaysian fare, for a uniquely Australian take, try the avo-toast-inspired Roti Avocado Coin at Kafe Kooks - which combines the traditional roti with a modern twist. Topped with Persian feta, cherry tomatoes, balsamic and dried chilli, this dish offers a fusion of flavours and textures that are both stylish and satisfying. It’s a creative update that brings a contemporary twist to a classic.
Instead of Honey Prawns…Try Chilli Garlic Cereal King Prawns at Duk Inn
Honey prawns may not be authentically Asian, but their sweet and savoury appeal has nonetheless made them a favourite at suburban Chinese restaurants and takeaway joints across Australia. So, it’s certainly going to take something special to improve them.
Stepping up to the proverbial and literal plate is Duk Inn, which (in addition to the delightful duck promised in its name) has perfected a version called the Chilli Garlic Cereal King Prawns. Featuring succulent shrimps coated in a spicy chilli garlic sauce and crispy Kellogg’s cereal to create a delightful crunch and complex taste, this innovative dish offers an exciting alternative to the classic crustacean experience.
Instead of Cabbage Kimchi…Try Nabak Kimchi at Allta
Cabbage kimchi is a Korean favourite, celebrated for its tangy and spicy profile. Nabak kimchi, on the other hand, is a refreshing water-based version made with thinly sliced radish squares and other crispy vegetables to provide a refreshing twist. One of the best in Sydney can be found at elevated Korean eatery Allta, where it is made with thick julienned radish cured with sea salt and sweetener, then mixed with a blend of onion, ginger, garlic, rice, water and pear juice. Yes - the same fruit you would usually enjoy poached in wine.
Instead of Peking Duck Pancakes…Try Peking Duck Pizza at Yum Cha Project
The innovative team at the newly opened Sydney CBD eatery Yum Cha Project has combined an Italian icon with a Cantonese classic to deliver one of the city’s most unexpectedly delicious dishes. Cheesy, carby and saucy, this meal has no business tasting as good as it does but, it somehow works.
Instead of Chicken Karaage…Try Cauliflower Karaage at Zushi
With its crispy exterior and tender, juicy interior, karaage chicken is undeniably delicious. However, if you're looking for a unique twist on this classic, you should try Zushi’s Cauliflower Karaage. This inventive alternative offers the same delightful crunch and bold flavours as the original, but with a lighter, plant-based twist that’s just as satisfying. The cauliflower's subtle nuttiness pairs beautifully with a rich vegan dashi sauce, making it a perfect choice for those seeking a fresh take on a beloved dish.
Instead of Butter Chicken….Try Unauthentic Butter Chicken at Don’t Tell Aunty
Despite the name, Don’t Tell Aunty’s owners certainly have nothing to be ashamed of when it comes to their unconventional take on South Asian classics - one of the best examples is the aptly named Unauthentic Butter Chicken. Made with roasted chicken and a tomato, ginger, garlic and fenugreek sauce, what it lacks in tradition, it certainly makes up for in taste.
