Sedap, Sydney: Penang char kway teow

Rating: 3 out of 5

Regent Place, 501 George Street, Sydney 2000

sedap malaysian

The cinema strip end of George Street has long been dingy and unappealing, but the addition of some great eateries over the last few years has really made the area much more attractive option for a night out. Regent Place is an example of turning a little alley way into a hub of cool.

Sedap has a very clever fit out that makes you feel like you’re sitting at a street hawker stall in Malaysia at night. Fairy lights are strung up on the ceiling, and rustic-style boards hang from the counter listing some of the specialties, like assam laksa and teh tarik. With a small space and loads of diners crammed in, the atmosphere is buzzing. We are lucky enough to snare the very last table available, thereby avoiding a hungry wait.

We are disappointed to see that the dinner menu lacks some of our favourites, which are on the lunch menu, such as nasi lemak and all the laksa variations. So we opt for the char kway teow ($12), which I think is always a good barometer for a Malaysian or Singaporean restaurant’s quality. It’s a famous dish, and one that every restaurant should get right.

The noodles arrive piled on a colourful plate with a generous dollop of sambal on the side. Bouncy flat rice noodles are wok-fried with lap cheong (Chinese sausage), slices of fish cake, bean sprouts, egg and three big king prawns. The noodles are sadly too soft and break up easily, but the flavour is smokey with a warm chilli heat, even without the extra sambal mixed through.

sedap char kway teow

By the time we finish our meal, the restaurant has a queue of people waiting for tables, so we bustle out to free up our table. As we linger by the front of the restaurant, I look over the lunch menu and decide that the next time I come here will definitely be a daytime visit.

Sedap on Urbanspoon


Temasek, Parramatta: Char kway teow

Rating: 5 out of 5

71 George Street, Parramatta 2150

temasek char kway teow

For me, it’s hard to go past char kway teow on a menu.  Ho fun, or the flat rice noodle, is my favourite type of noodle of all time, and this dish just celebrates it so well.  Eating char kway teow makes me feel like I’m sitting in a hawker stall in Singapore or Malaysia.

Temasek is a Sydney institution for lovers of Singaporean and Malaysian food.  Situated in the western Sydney suburb of Parramatta, the restaurant attracts diners from all over Sydney, a mostly Asian crowd that know and love this cuisine.  It’s almost always bursting with eager crowds, so we were surprised when we easily snagged a table at 12:30pm on a Saturday.

The service was quick and efficient, and our meals arrived only a mere 5 minutes or so after our waitress took our order.  Seeing other tables laden with succulent Hainanese chicken rice and creamy laksa, our appetites were definitely thankful for the short wait!

The char kway teow was a glorious combination of soft, elastic ho fun, stir fried with fresh bean sprouts for crunch, big juicy king prawns, sweet Chinese sausage lap cheong, and was flecked with chopped red chilis for some heat and fire (the chilis are optional, but we couldn’t resist!).  There was a slight sweetness to the delicious salty soy sauce flavour and pleasingly, there was no heavy oily feeling in the mouth.  The smokiness of the well seasoned wok can also be tasted in this dish.

Temasek is hands down my nomination for the best char kway teow in Sydney, and on its own, is undoubtedly worth the trek out to Parramatta. Get to it!

Temasek on Urbanspoon