Clerkenwell Boy’s Western Sydney Food Guide

I recently had the pleasure of documenting the vibrant food scene of Western Sydney. The places I visited were curated by Powerhouse Associate and legendary chef Kylie Kwong. Over a few fun-filled days, I met with the owners, tasted their incredible food, and heard about their inspiring stories.

Listed here are 10 of the best places to eat in Western Sydney. This food guide highlights family-run eateries that serve traditional and authentic dishes, many of which you won’t find anywhere else.

Cambodian-Chinese Comfort Food in Cabramatta

Battambang II is a cherished Sydney institution, where Cambodian Chinese comfort food has been served since 1996. Founded by Aunty Soc Kieng Hua, alongside her brother Khieng Hua Kouch (head chef) and her nephews Kong Eang and Kuang Lim, the restaurant is a true family affair. Over the years, it has become a beloved spot for Sydney’s Cambodian community and adventurous foodies alike.

The Nom Banh Chok (Cambodian yellow fish noodle soup), is the highlight of the menu. A mellow, creamy dish made with prahok — a fermented fish paste that gives the soup its rich, umami flavour — this dish is a true taste of Cambodia. Fragrant, hearty, and soothing, it's a must-try for anyone seeking an authentic Cambodian experience.

For those craving something a little more adventurous, the Deep-fried Pork Intestines are a standout. Crispy on the outside, tender on the inside, and served with a tangy homemade chilli sauce, they embody the spirit of nose-to-tail eating and are a delicious delicacy in many cultures.

If you’re after something comforting and familiar, the special Stir-fried Rice Drops with Fried Egg is perfect — cooked with beef, garlic chives, and bean sprouts, it’s satisfying and flavourful. Pair that with the Phnom Penh Clear Rice Noodle Soup for a delicious, lighter option.

With its unpretentious, family-run charm and a menu full of bold, comforting flavours, Battambang II is a rare find, offering an authentic taste of Cambodia’s rich culinary traditions.

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Cantonese Classics in Parramatta

Since 1993, Sun Ming BBQ has been serving up some of the best Cantonese BBQ in Sydney. Originally founded by Chan Tak-ming and Chi Sun-cheng (both sadly passed), it’s now run by one of the sons, David Chan (son of Chan Tak-ming), with his cousin Raymond Chan — both continuing the legacy of perfection their family started.

The highlight here is, without a doubt, the roast meats. The soya chicken is succulent, with a melt-in-your-mouth tenderness and a rich, savoury flavour, while the BBQ pork is a caramelised, smoky masterpiece — crisp on the outside, juicy on the inside. But the real showstopper is the roast duck — it’s everything you want in a duck. The skin is impossibly crisp, with a golden crunch that gives way to deeply flavourful, moist meat. Paired with a fragrant plum sauce, it’s a dish that embodies the mastery of Hong Kong Cantonese BBQ.

The Cantonese sticky fried rice with lap cheung (Chinese wind-dried pork sausages) adds a comforting, aromatic touch to the meal, while the whole experience transports you to the streets of Hong Kong.

With Raymond and David continuing the family tradition, Sun Ming BBQ remains a go-to for anyone craving expertly crafted roast meats and a taste of classic Cantonese cooking.

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An Authentic Taste of Ethiopia in Blacktown

Since 2017, Gursha in Blacktown has been serving up authentic Ethiopian food. Co-founded by Yibeltal Tsegaw and Rahel Woldearegay, the warm, family-run eatery offers a true taste of Ethiopia — where communal dining is at the heart of every meal.

At the centre of it all is injera — a traditional Ethiopian flatbread made from teff flour. This sourdough pancake-like bread starts as a thin crepe but develops a unique, porous, and slightly spongy texture as it cooks. Its tangy flavour is the perfect base for the rich stews that follow.

The Gursha Exclusive Platter is a highlight, featuring injera topped with a variety of stews. For vegetarians, dishes like Shiro (chickpea stew), Miser Wot (red lentils), and Ye-ater Alicha (split pea stew) are packed with flavour. Meat options such as Doro Wot (chicken stew), Sega Wot (beef stew), and Alicha Wot (lamb stew) are equally satisfying.

The Lamb Shekla Tibs, served in a sizzling hot iron pan, is rich and fragrant, while Gored Gored (diced spicy beef) delivers a satisfying kick. For a more traditional bite, Special Kifto (raw minced beef with cottage cheese and kale) is a must-try.

Start with Crispy Sambossa (fried pastries) before diving into the meal, all served on a traditional mesob — a handwoven, round basket that’s a cultural symbol of Ethiopia.

Whether you're a seasoned Ethiopian food fan or a first-timer, Gursha is an authentic, heartwarming experience.

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The Perfect Lechon in Blacktown

For over three decades, Sydney Cebu Lechon has been the gold standard for Filipino-style roast pork in Sydney. The first lechonero in the city was founded by Fred and Fely Mahusay and today the family tradition continues with their son Will, who ensures every lechon is cooked to perfection.

We were lucky enough to join the family for a meal before their move to a new location. The Cebu Lechon was a true masterpiece. Brined for 24 to 48 hours, dried overnight, and then stuffed with aromatic herbs and spices, the pork is slow-cooked over hot coals in a custom-built oven for three hours. The result is melt-in-your-mouth tender pork and crackling skin that’s so crispy it shatters into sweet, caramelised shards — an unforgettable bite.

Aside from the legendary lechon, the menu is packed with other Filipino favourites. The Baka Kaldereta (a rich tomato-based beef stew) is a comforting choice, while the Ampalaya (bitter melon with eggs and tomatoes) offers a savoury, slightly bitter contrast. Don’t miss the Manok Tocino (caramelised chicken), or the Pancit Bihon (fried vermicelli noodles). And for the more adventurous, the Dugo-Dugo (pork blood stew) is a must-try.

Sydney Cebu Lechon is a true taste of Cebu-style lechon — perfectly cooked and served with care by the Mahusay family. Whether you’re enjoying it at home or at their new location, this is Filipino food at its finest.

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Mumbai inspired Street Food in Sydney’s Little India

Located in Little India in Harris Park, Chatkazz is a local favourite for authentic Indian street food, serving up the bold, vibrant flavours of Mumbai. Co-founder Suraj Panchal, originally from Mumbai, opened Chatkazz with the aim of bringing the street foods of his hometown to Australia. After moving to Sydney in 2013, Suraj met his business partners — Dharmesh Rangparia, Viral Kanabar, and Sanjay Kariya — and they quickly transformed a market stall into the beloved eatery it is today. Since its opening, Chatkazz has become a buzzing, family-friendly spot where the menu is entirely vegetarian, showcasing a delicious variety of Mumbai’s street food, so vibrant you can almost hear the bustling streets of India.

The food here is next-level. The Pav Bhaji is served with impossibly soft, freshly baked bread that soaks up the rich, spiced vegetable mash, creating the ultimate comfort dish. The Paneer Chilli Dosa is a crispy, delicate masterpiece, with the dosa providing a satisfying crunch alongside a beautifully spiced paneer filling. The naan is freshly baked in the tandoor, fluffy and perfect for dipping into the slowly cooked curries, including the Daal Tadka, which is pure sunshine in a bowl.

You can’t visit without trying the Pani Puri — a fun, crunchy snack filled with tangy, spicy water that’ll transport you straight to the streets of Mumbai, plus the Puri Sabji with Shrikhand (a thick creamy strained yogurt, with powdered sugar, cardamoms, saffron and nuts). For a refreshing drink, the Mango Lassi is served in cute mini-milk bottles, ensuring you don’t overindulge, although you’ll definitely want to. Alternatively, cool off with a Nimbu Masala Soda.

Whether you’re a local or visiting the vibrant Little India area, Chatkazz is the place to be for unforgettable, authentic street food. With Suraj’s love for the flavours of Mumbai, combined with a warm, welcoming atmosphere, it’s a dining experience that’s as close to India as you can get without hopping on a plane.

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Korean Home-Style Cooking in Lidcombe

Tucked away in Skypoint Towers, Lidcombe, Yeo Dong Sik feels like stepping into a backstreet eatery in Seoul — intimate, unassuming, and bursting with soul. Opened by Justin Shin in 2023, the restaurant began life post-lockdown as a home delivery operation, serving steaming bowls of haejang-guk (‘hangover soup’) to the local Korean community. Now, it’s one of the city’s most talked-about spots, with diners often queuing well before opening time.

The concise 11-dish menu is a tribute to Shin’s mother-in-law’s cherished family recipes. At its heart is the Dwaeji-Gukbap, a silky pork soup with rice, enriched with pork-blood jelly, ears, and maw, and served with a trio of seasoning options: saeu-jeot (fermented shrimp) for depth, perilla seed powder for earthiness, and dadaegi (chilli garlic paste) for a fiery kick.

Other highlights include the Komak Bibimbap, a briny, umami-packed dish of seasoned cockles served with a small plate of crispy seaweed sheets – perfect for wrapping and adding crunch and texture. The suyuk (boiled pork slices) melts in the mouth, while the saewoobuchu-jeon (chive and prawn pancake) delivers golden, crispy-edged comfort.

For something lighter, don’t miss the Deulgireum Makguksu — chilled buckwheat noodles dressed with nutty and fragrant perilla oil. The noodles have a delightful chew and an incredible earthy flavour, making them refreshingly unique yet comforting in their simplicity.

Unpretentious and deeply satisfying, Yeo Dong Sik is an ode to Korean home cooking, where the flavours speak for themselves and every dish feels like a warm embrace.

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A Lebanese Icon in Guildford

Since opening in 1990, Yum Yum Bakery has been a beloved fixture of Sydney’s Lebanese food scene.

Founded by Toufic Haddad and now run alongside his son, Najib Haddad, who started helping as a teenager, this family-run gem has grown from a modest takeaway bakery into a lively, modern eatery with a huge, intergenerational fan base. Families and loyal regulars pop in daily, mixing nostalgia with excitement as they enjoy old classics alongside innovative new dishes.

The Manoush remains the bakery’s signature, with the Awarma and Egg variety topping the list — tender confit lamb and sautéed meat scattered over soft dough, crowned with a perfectly runny egg. But Yum Yum Bakery has also embraced contemporary twists, like the Lamb Shawarma Tacos — a modern masterpiece with tender, spiced lamb served in the most delicious wheat tortillas, finished with a bold, spicy sauce that will have you coming back for more.

The menu now extends well beyond its bakery roots, with dishes like fatteh, fattoush, and the spectacular Lebanese Breakfast — a feast of fried eggs, foul (bean stew), crisp Lebanese bread, creamy labneh, homemade pickles, and fresh vegetables.

Combining tradition with modern touches, Yum Yum Bakery has cemented its status as a community favourite, serving up Lebanese soul food that bridges the past and present in the most delicious way.

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Serving Singapore-Malay Delights in Parramatta

For over three decades, Temasek has been putting Singaporean-Malay cuisine firmly on the map for Australian families. Opened in 1992 by the late Susan Wong and her family, including sister Gladys, brother Marc, and mother Ow Yeong, the restaurant has become a go-to spot for those craving authentic, vibrant dishes. Today, Jeremy Cho, Susan's son, continues the family legacy as co-owner and head chef, ensuring the flavours stay true to the traditions they’ve built.

The menu is a celebration of the region's culinary gems. The Singapore Chilli Crab is a must-try, with tender crab drenched in a sweet, spicy sauce that’s as messy as it is delicious. Another favourite is the Five-Spiced Pork Rolls — crispy, golden parcels filled with fragrant pork, offering the perfect balance of crunch and savoury flavour.

For a taste of comfort, the Laksa Singapura hits the spot with its creamy coconut broth, tender chicken, and slippery noodles. The Char Kway Teow is a smoky wok-fried noodle dish that captures the essence of Singapore street food, while the Hainanese Chicken Rice serves up comforting simplicity, highlighting the delicate flavours of chicken and seasoned rice.

The Grilled Chicken Skewers with peanut satay sauce are a crowd-pleaser, as is the Sambal Balacan Kang Kong, offering a fiery, fresh hit of spice with every bite.

Temasek isn’t just a restaurant; it’s a Sydney institution that has introduced countless Australian families to the bold and exciting flavours of Singapore and Malaysia. Having recently moved to a new location, they’ll continue to serve up some of the best Southeast Asian dishes Sydney has to offer.

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Authentic Syrian Flavours in Merrylands

A stone’s throw from Merrylands Train Station, Al Shami has been offering a slice of Syrian hospitality since 2014. Co-founded by chef Ali Snoubar — who fled Damascus to hone his craft in Qatar and South Korea before settling in Sydney — the restaurant quickly became a favourite among locals, particularly Syrians who had fled the war. Al Shami expanded to a larger site in 2017 to keep up with its growing fan base.

The warmth of Chef Ali’s smile is as infectious as the flavours on the plate, reminding me of the many Syrian chefs and families I met when I co-founded #CookForSyria — a global campaign that raised funds for humanitarian aid through food. That same spirit of warmth and generosity shines through at Al Shami, where the food is made with heart and served with a side of genuine hospitality.

The Al Shami Mixed Mashawi, a generous platter of grilled skewers accompanied by sides that elevate the flavours, is the highlight. The Muhammara — a smooth, smoky red pepper dip with walnuts and pomegranate molasses — never fails to impress, as does the creamy baba ghannouj and crispy falafel.

For something more substantial, the Whole Fried Snapper with Rice is perfection, crispy on the outside and tender on the inside, while the Al Shami Shawarma (Arabi) features juicy, spiced chicken served with fresh, vibrant tabouli.

Unpretentious yet full of flavour, Al Shami offers a warm and welcoming dining experience, where food brings people together in the best possible way.

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A Vietnamese Gem in Bankstown

Since 1984, Thanh Van — founded by Kim Dinh, affectionately known as Mumma, and her husband Thanh Bui — has been a beloved family-run restaurant in South-West Sydney’s Bankstown. Mumma remains very much involved in the kitchen, continuing to craft her homely, comforting dishes with care, alongside her daughter-in-law, Yen Hoang, who now helps manage the kitchen.

Specialising in Hu Tieu, a close relative of Pho, Thanh Van delivers authentic Vietnamese home cooking that feels like a warm embrace. With every dish carefully crafted and served with love, this is a place that feels like home, no matter where you’re from.

The star of the menu is the Hu Tieu Dai Thap Cam Nuroc, a special combination clear rice noodle soup, known for its rich, aromatic broth and delicate flavours. For something heartier, the Banh Mi Bo Kho is a comforting beef stew served with egg noodles, while the Bun Cha Gio — vermicelli noodles with crispy spring rolls — is a perfect balance of textures and flavours, presented with Mumma’s signature artistic touch.

With its unpretentious charm and beautifully crafted dishes, Thanh Van is a true taste of Vietnamese home cooking.

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Established by Powerhouse in 2020, the Australian Culinary Archive is a living, evolving repository of our food industry: the chefs and cooks, food producers and vendors, writers and photographers, critics and diners whose hunger for innovation has coalesced over the decades into a vital sphere of cultural production. It is a storehouse for oral histories, written records, photographic documentation and unique artefacts that attest to the passion and distinction that typify this vast sector. 

Led by Julie Gibbs, who has published a long list of Australian cookbooks in a 35-year career, the Australian Culinary Archive oral history archive brings together voices from across the food industry — from renowned professional chefs to community and household cooks as well as those that support and celebrate them.