Hong Kong Bing Sutt, Burwood

In Hong Kong, the average Cha Chaan Teng (a casual restaurant serving Western-influenced Cantonese dishes) has more menu items per square meter. There are more than 100 classics on the card at Hong Kong Bing Sutt, although the sizes are more generous.

Silky cheung fun dipped in peanut and raisin sauce, served piping hot, is a subtle opener, followed by juicy cooked pork chops atop fried rice covered in tangy tomato sauce and cheese. Flat rice noodles with beef feature smoke and char from the wok, while dessert should be tofu faa, a refreshing, freshly set pudding steamed in a traditional wooden barrel.

Milk tea, a hallmark of Hong Kong cafes, also fails to produce any punch. It’s a delicate one-two, sweet and strong, with Cantopop coming out of the speakers, set to keep you buzzing long after your meal.

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