Tam Jiak

The name should tell you a lot about Tam Jiak: roughly, it means 'greedy for eating' in Hokkien. The restaurant, sitting on the edge of an already lavish location (thanks to the $836 million build of the new Sydney Fish Markets), has turned a kitsch concept – surf 'n' turf – into a haven for luxury feasts. Imagine tom yum converted into a quartet of silky dumplings, tong mo (a Southeast Asian sausage) transformed with a lamb and barramundi filling, and chef Junda Khoo's signature char kway teow with crab and cubes of pork lard. As this is the fish markets, of course your feast can include lobster or pipis (choose your cooking style) and a full Malaysian-style chilli mud crab.