Homm Dessert is a brand new Thai dessert bar in Sydney's Haymarket Chinatown area The chain originally hails from Melbourne and their signature dish is a Thai milk tea "Avalanche" bingsu where you lift the collar and the bingsu toppings spill out the side Find out what else is on the menu and what you have to order when you go there Also it is open 7 days a week even on public holidays That wonderful period between Christmas and New Years should be given a name shouldn't it It's a week in which nobody knows what day it is some days are spent entirely in your pyjamas guilt-free and some days where you can eat ice cream for lunch That's what Mr NQN and I decided to do on New Year's Eve He prefers being home with the dogs instead of being out with the crowds and so we decided on a lunch time trip to the city before the road closures started at 4pm It's just after 1pm when we arrive at Homm Dessert There are half a dozen tables outside so you can sit outside with your dog but we take a seat inside where the air conditioning hits us just right Service is very friendly and they explain the whole ordering process as well as give us recommendations unprompted As it is only just over a week old having opened on the 22nd of December 2024 not all of the menu is available and that is mostly pertains to the drinks Homm was started by wife and husband duo Proud Saithai and Bass Sakdatorn and two friends and has since expanded to have franchises The name Homm is based on Thai words that means to have a pleasant or sweet aroma and to gather together or share We order and pay through the QR code on the table The Thai tea avalanche bingsu is what every table orders freshly baked crumble,grass jelly and Homm's Thai tea gelato It arrives at the table with an acetate collar which you lift up and the sauces all spill down the side of the milk tea snow You can pour the little servings of condensed milk Thai tea sauce and grass jelly cubes over the bingsu the crumble adding a really nice textural element and the "snow" is fluffy and light and melts on the tongue Mr NQN is a sweet tooth while I am a savoury so after a few spoonfuls I leave the Thai tea avalanche to him and focus on my savoury item The Corn Bechamel Shokupan toast is the only savoury item on the Homm menu (and even then it's not hugely savoury It is made with two thick slices of Shokupan or Japanese milk toast with corn bechamel I absolutely adore this especially the caramelised shokupan as well as the sweet and savoury combo especially when you get some of the umami crumble It would be great if the bread was partially cut because cutting into it with the knives isn't easy (they're not sharp enough) so eating it is messy business so I recommend keeping the desserts on the tray that they come on And next time I'd order more umami crumble just to make it a bit more savoury as I ran out of it before I hit the second slice There are four types of mochi gelato available: kaya caramel; mango sticky rice corn bechamel and Thai tea crumble and we ordered the latter one because mochi is a good luck food for the new year (also it's delicious) It's a big scoop of Thai milk tea gelato wrapped in a mochi skin with jasmine konjac freshly baked crumble and finished with Thai tea sauce The mochi skin is very thin and the crunch from the crumble is a nice touch I think this is mostly about the gelato rather than the mochi though Walking past the front entrance of the iconic Paddy’s Markets these days Pikachu onesies and inflatable green-and-gold kangaroos that were a mainstay of the gritty Chinatown market there’s a brand new space with vendors selling loaded bagels flowers and trays of micro-herbs grown on-site under UV lights This is Hay St Market, a 3000-square-metre food and shopping hub launched last week inside Paddy’s Markets. The change is striking. The $20 million project features 48 stalls and shops selling food from 25 different cuisines thanks to a NSW-first drink-as-you-shop liquor licence “We want to bring the world to Sydney’s doorstep,” Doltone’s managing director Joseph Murray tells Broadsheet and today there are still the stalls selling bric-a-brac But we want to create a new market that complements the old and add our own story.” travel spots and more – curated by those who know Group culinary director George Diamond oversaw every menu working towards seamless service and cohesive concepts that bring something new to Chinatown “We wanted to keep the menus short and sharp with two to three items that were best of breed,” he says “There’s already a large demographic of Southeast Asian and Chinese food in the area We wanted to bring continental European food.” European markets such as Mercat de la Boqueria in Barcelona and Borough Market in London were reference points for the Hay St the concept: a polished dynamic eating destination that also maintains a sense of heritage there’s authenticity and craft in the pasta made from scratch with sustainable semolina; or the square Roman-style pizzas on 72-hour fermented dough; or celebrity chef Luke Nguyen’s family-recipe pho if a bit dear with so many other excellent options just outside But there’s no getting around Hay Street’s single ownership structure which differentiates it from the European markets it aspires to That mix of independent vendors of varied backgrounds adds a tangible sense of vitality and texture to any market That’s not to say Doltone hasn’t addressed this a vintage red Dodge pick-up truck’s cargo bed is piled with straw and there’s a cage containing two live parrots Common seating areas are decorated with tables bookshelves lined with fabric-bound classics and garden trellises from the streamlined glass fridges displaying neat stacks of brie at the cheesemonger to the Korean corner aiming for the vibrant energy of Seoul Although there’s an air of newness throughout the shiny aisles now the lived-in feeling from a happening marketplace will grow over time The newness feels a long way from the old Paddy’s Market stalls – which still sell souvenirs and toys outside the perimeter of Hay St – and the buzzy energy of Chinatown “Out on Dixon Street there are crowds waiting for dumplings from steaming baskets and all sorts of grilled skewers there’s a lot of excitement for the project While we haven’t seen the action of Singapore’s Lau Pa Sat or the diversity and confidence of Melbourne’s Queen Victoria Markets maybe all Hay St Market needs is time to wear in “At one stage we had 200 concepts that we had to narrow down,” Murray says you can rotate the operators depending on what the people want.” All the Food Vendors and Restaurants at Chadstone’s New $485 Million Market Pavilion Charcoal Chicken and Rosewater Desserts: A Local’s Guide to Merrylands Where Chefs Eat: Peter Gilmore Really Knows Crows Nest Ex-Tradies Grill Hard-to-Find Mexican Street Snacks Look out for your first newsletter in your inbox soon We help you navigate a myriad of possibilities Sign up for our newsletter for the best of the city By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news Sign up for our email to enjoy Sydney without spending a thing (as well as some options when you’re feeling flush) By entering your email address you agree to our Terms of Use and Privacy Policy and consent to receive emails from Time Out about news, events, offers and partner promotions. Sydney the epic food hub is home to 48 stalls and more than 25 different cuisines Hay St Market at Paddy’s – an epic 3,000-square-metre market home to 48 stalls spanning more than 25 different cuisines – opens today (Wednesday A project more than three years in the making Hay St Market is inspired by food markets found all over the world as well as Sydney’s wonderful and unique multicultural landscape aims to pay homage to the historic Paddy’s Markets site which has been operating as a market since 1834 while breathing new life into the location Operating seven days a week from morning to late Hay St Market is set to draw in both Sydneysiders and tourists who will be able to get everything from street food snacks to artisanal produce meaning you can enjoy a crisp beer with your noodles or chilled red after work and fromage lovers should beeline to The Cheese Table where cheesemonger Christina Murphy will be selling delicious cheeses from Australia and across the globe it's probs good to start with just a couple) Not only is the opening of Hay St Market excellent news for hungry Sydneysiders (hello with the food precinct creating more than 300 jobs and set to increase tourism to the area “We’ve left no stone unturned in creating Hay St Market at Paddy’s – an affordable destination that Sydney can be proud of Inspired by some of the world’s best markets we’ve built something extraordinary that harnesses Sydney’s cultural diversity and taps into our collective love of food and beverage,” said Joseph Murray Group CEO and managing director of Doltone Hospitality Group Hay St Market at Paddy’s is now open – and we can’t wait to check it out Stay in the loop: sign up for our free Time Out Sydney newsletter for more news, food & drink inspo and activity ideas Thanks for subscribing! Look out for your first newsletter in your inbox soon! twitterinstagrampinterestAbout us Contact us Tradies can obtain qualifications without any formal testing from a vast number of private organisations By Max Maddison and Harriet Alexander The purported Sydney office for Australian Skills Certification doubles as a luxury tailor.Credit: Steven Siewert Add articles to your saved list and come back to them any time on the second floor of a mall in the heart of Haymarket they would find signage for a luxury tailor The small space also serves as the office of Australian Skills Certification (ASC) an education company offering recognition of prior learning courses for a range of construction qualifications roof plumbing and solid plastering are offered after applicants send in several videos around three minutes in length and their resumé “We assess your experience and issue the qualification,” Rana said adding there were no tests of an applicant’s capabilities He did not clarify how applicants’ assertions are verified let me know; otherwise I’m not interested.” Muhammad Rana from Australian Skills Certification.Credit: Rana’s business is one of potentially thousands providing qualifications in the privatised vocational education sector The legitimate assessment process provides qualifications for people based on their existing skills and professional experience NSW Building Commissioner James Sherrard expressed concerns about qualifications issued entirely through recognition of prior learning which often did not have any practical assessment “I feel that some level of competency-based assessment would be the minimum standard to support any sort of qualification,” he said Building Minister Anoulack Chanthivong apportioned blame for the issues with vocational qualifications to privatisation of the sector saying the rise in colleges without the “proper vetting or the accreditation registration has certainly led to this particular situation” The listed address for vocational training college Australian Skills Certification is in a Haymarket shopping mall.Credit: Steven Siewert The Australian Skills Qualification Authority (ASQA) was also at fault adding that addressing the validity of qualifications needed to start at the “source” with the registration of private training organisations by the federal regulator of vocational training “This is something we relayed to our federal colleagues – that there needs to be significant improvement on this front – because we’re at the bottom of the chain,” Chanthivong said “We’ve certainly raised our concerns about their enforcement and their compliance regime.” But with the nation gripped by a housing supply crisis the federal government has eased the requirements for workers in some trades to qualify for permanent residency in Australia The policy has resulted in more construction courses offered by private training colleges and a rampant “cash for quals” scheme operating across NSW and Australia Analysis by Victoria University’s Associate Professor Peter Hurley for the Herald showed an explosion in construction course enrolments between 2015 and 2024 including a 2000 per cent increase in Cert III and IV building courses There was a near-7500 per cent increase in civil engineering diplomas over the same period While Hurley said choosing to enrol in courses that aligned to migration outcomes was valid “We (and the government) are relying on the training and certification provided by all of these training organisations to verify the ability of certain people,” Hurley said “When there are ‘high stakes’ associated with an assessment (and the opportunity to get PR is most certainly high stakes) then these create conditions for what is generally called ‘shonky behaviour’.” The Chinatown office suite that Australian Skills Certification shares with a tailor.Credit: Steven Siewert Hurley said the establishment of a third-party verification assessment process such as practical trade tests for those applying to migrate in certain industries The National Electrical Contractors Association has long held concerns about the number of people who have received qualifications because of “recognised prior learning” but are inadequately trained or skilled to do the work Applicants for electrical licences in NSW can effectively be vetoed by NECA or the Electrical Trades Union which can deny them a certificate of proficiency NECA policy director Neil Roberts said: “NSW Building Commission has been consulting with industry stakeholders for some time now about reforms such as independent competency assessments though competency is only one part of the story and the investigation and enforcement regimes must also improve.” The Australian Skills Quality Authority has oversight of the vocational education sector while the NSW Building Commission issues licences based on those qualifications The Herald revealed last week that the building commission is yet to cancel about 500 building-related licences that were based on qualifications that were cancelled by ASQA last year due to serious compliance issues at the colleges that issued them The service offered by Rana reflects advertisements on Punjabi in Australia Facebook pages and offers pathways to permanent residency through recognition of prior learning courses with “no need to study or attend classes” Get your RPL Certification for PR & Visa,” the advertisement states “If you’re applying for a Skilled Work Visa you need a recognised Australian qualification you can get certified based on your work experience Construction is the first industry listed on the advertisement A Facebook advertisement for Recognised Prior Learning courses.Credit: A snapshot of a 2023-24 visa invitation round – offered to three skilled visa pathways – shows there has been a disproportionate increase in Indian visa holders being offered through construction pathways Four-fifths of the applications came from people already in Australia Representing 42 per cent of the 5208 invites Indian tradesmen accounted for 58 per cent of the carpenter and joiners 65 per cent of the wall and floor tilers and 64 per cent of the plasterers Australian Skills Certification’s website lists two other offices: an address in the northern Indian town of Rohtak The email for ASC promotes itself as an “immigration maestro” The Herald’s Shoddy Sydney series has revealed the Building Commission was investigating the prevalence of hundreds of unsupported qualifications in the construction sector with estimates that up to one-third of the industry’s qualifications could be illegitimate Former building commissioner David Chandler said industry leaders had been warning him about underqualified workers for a decade A spokeswoman for ASQA said recognition of prior learning without individual assessment to identify training requirements was “unacceptable” “ASQA has identified RPL being utilised inappropriately and with malicious intent as a critical regulatory risk priority,” she said “This includes identifying that RPL may be exploited as a skilled migration pathway and focusing our resources accordingly.” She said the regulator’s intelligence suggested that sectors with skills shortages “are being exploited to award non-genuine qualifications” “Inadequate training can have critical community safety impacts in these sectors,” the spokeswoman said The Morning Edition newsletter is our guide to the day’s most important and interesting stories, analysis and insights. Sign up here. Off George Street, on the second floor of a mall in the heart of Haymarket, a small office sits dark and empty. If anyone managed to find the suite, no bigger than five square metres, they would find signage for a luxury tailor, by appointment only. The small space also serves as the office of Australian Skills Certification (ASC), an education company offering recognition of prior learning courses for a range of construction qualifications, its website says. Qualifications for construction, bricklaying, concreting, roof plumbing and solid plastering are offered after applicants send in several videos around three minutes in length and their resum\\u00E9, said ASC owner Muhammad Rana. \\u201CWe assess your experience and issue the qualification,\\u201D Rana said, adding there were no tests of an applicant\\u2019s capabilities. He did not clarify how applicants\\u2019 assertions are verified. \\u201CIf you need qualifications, let me know; otherwise I\\u2019m not interested.\\u201D Rana\\u2019s business is one of potentially thousands providing qualifications in the privatised vocational education sector, offering recognition of prior learning. The legitimate assessment process provides qualifications for people based on their existing skills and professional experience. NSW Building Commissioner James Sherrard expressed concerns about qualifications issued entirely through recognition of prior learning, which often did not have any practical assessment. \\u201CI feel that some level of competency-based assessment would be the minimum standard to support any sort of qualification,\\u201D he said. Building Minister Anoulack Chanthivong apportioned blame for the issues with vocational qualifications to privatisation of the sector, saying the rise in colleges without the \\u201Cproper vetting or the accreditation registration has certainly led to this particular situation\\u201D. The Australian Skills Qualification Authority (ASQA) was also at fault, the minister argued, adding that addressing the validity of qualifications needed to start at the \\u201Csource\\u201D with the registration of private training organisations by the federal regulator of vocational training. \\u201CThis is something we relayed to our federal colleagues \\u2013 that there needs to be significant improvement on this front \\u2013 because we\\u2019re at the bottom of the chain,\\u201D Chanthivong said. \\u201CWe\\u2019ve certainly raised our concerns about their enforcement and their compliance regime.\\u201D But with the , the federal government has eased the requirements for workers in some trades to qualify for permanent residency in Australia. The policy has resulted in more construction courses offered by private training colleges and a rampant \\u201Ccash for quals\\u201D scheme operating across NSW and Australia. Analysis by Victoria University\\u2019s Associate Professor Peter Hurley for the Herald showed an explosion in construction course enrolments between 2015 and 2024, including a 2000 per cent increase in Cert III and IV building courses. There was a near-7500 per cent increase in civil engineering diplomas over the same period. While Hurley said choosing to enrol in courses that aligned to migration outcomes was valid, the \\u201Cbiggest issue relates to trust\\u201D. \\u201CWe (and the government) are relying on the training and certification provided by all of these training organisations to verify the ability of certain people,\\u201D Hurley said. \\u201CWhen there are \\u2018high stakes\\u2019 associated with an assessment (and the opportunity to get PR is most certainly high stakes) then these create conditions for what is generally called \\u2018shonky behaviour\\u2019.\\u201D Hurley said the establishment of a third-party verification assessment process, such as practical trade tests for those applying to migrate in certain industries, would put an end to this behaviour. The National Electrical Contractors Association has long held concerns about the number of people who have received qualifications because of \\u201Crecognised prior learning\\u201D but are inadequately trained or skilled to do the work. Applicants for electrical licences in NSW can effectively be vetoed by NECA or the Electrical Trades Union, which can deny them a certificate of proficiency, unlike other building trades. NECA policy director Neil Roberts said: \\u201CNSW Building Commission has been consulting with industry stakeholders for some time now about reforms such as independent competency assessments, which we support, though competency is only one part of the story and the investigation and enforcement regimes must also improve.\\u201D The Australian Skills Quality Authority has oversight of the vocational education sector, while the NSW Building Commission issues licences based on those qualifications. The Herald by ASQA last year due to serious compliance issues at the colleges that issued them. The service offered by Rana reflects advertisements on Punjabi in Australia Facebook pages and offers pathways to permanent residency through recognition of prior learning courses with \\u201Cno need to study or attend classes\\u201D. \\u201CWant to settle in Australia? Get your RPL Certification for PR & Visa,\\u201D the advertisement states. \\u201CIf you\\u2019re applying for a Skilled Work Visa, (189, 190, 91, 482) or Permanent Residency, you need a recognised Australian qualification. With RPL, you can get certified based on your work experience! No need to study or attend classes.\\u201D Construction is the first industry listed on the advertisement. A snapshot of a 2023-24 visa invitation round \\u2013 offered to three skilled visa pathways \\u2013 shows there has been a disproportionate increase in Indian visa holders being offered through construction pathways. Four-fifths of the applications came from people already in Australia. Representing 42 per cent of the 5208 invites, Indian tradesmen accounted for 58 per cent of the carpenter and joiners, 82 per cent of the painting trade workers, 65 per cent of the wall and floor tilers and 64 per cent of the plasterers, analysis by this masthead showed. Australian Skills Certification\\u2019s website lists two other offices: an address in the northern Indian town of Rohtak, on the outskirts of New Delhi, and another in Islamabad, Pakistan. The email for ASC promotes itself as an \\u201Cimmigration maestro\\u201D. The Herald\\u2019s Shoddy Sydney series has revealed the Building Commission was investigating the prevalence of hundreds of unsupported qualifications in the construction sector, with estimates that up to one-third of the industry\\u2019s qualifications could be illegitimate. Former building commissioner David Chandler said industry leaders had been warning him about underqualified workers for a decade. A spokeswoman for ASQA said recognition of prior learning without individual assessment to identify training requirements was \\u201Cunacceptable\\u201D. \\u201CASQA has identified RPL being utilised inappropriately and with malicious intent as a critical regulatory risk priority,\\u201D she said. \\u201CThis includes identifying that RPL may be exploited as a skilled migration pathway and focusing our resources accordingly.\\u201D She said the regulator\\u2019s intelligence suggested that sectors with skills shortages \\u201Care being exploited to award non-genuine qualifications\\u201D. \\u201CInadequate training can have critical community safety impacts in these sectors,\\u201D the spokeswoman said. The Morning Edition newsletter is our guide to the day\\u2019s most important and interesting stories, analysis and insights. . but we don't want to lose you.\"}],[\"$\",\"div\",null,{\"className\":\"notfound-page__text-block\",\"children\":\"We recently updated the way we organise our articles 'div-gpt-ad-1511396693346-0').addService(googletag.pubads());\n googletag.defineSlot('/34178149/728x90_Leaderboard_Position_1' 'div-gpt-ad-1511394032333-0').addService(googletag.pubads());\n googletag.defineSlot('/34178149/970x90_bottom_leaderboard' 'div-gpt-ad-1511396722471-0').addService(googletag.pubads());\n googletag.defineSlot('/34178149/728x90_Hompage_Leaderboard_Position_1' 'div-gpt-ad-1661741627089-0').addService(googletag.pubads());\n googletag.defineSlot('/34178149/undefinedTUD_Homepage_Internal_728x90' 'div-gpt-ad-1534480172990-0').addService(googletag.pubads());\n // home leaderboard (mobile)\n googletag.defineSlot('/34178149/970x90_top_leaderboard' 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works are required to keep the building awning from collapsing Lendlease’s third residential building in the Collins Wharf precinct of Victoria Harbour.\u003c/p\u003e\u003cp\u003eThe 28-storey building at 971 Collins Street in Melbourne’s Docklands will deliver 312 homes in a mix of one two and three-bedroom apartments as well as townhouses and penthouses.\u003c/p\u003e\u003cp\u003eAccording to Lendlease the project has already secured more than 50 per cent in presales.\u003c/p\u003e\u003cp\u003eHickory is the construction contractor—it completed the precinct’s first development in 2019 and is also working on LendLease’s second tower Regatta.\u003c/p\u003e\u003cp\u003eFor Ancora Hickory is implementing several technical construction methods including various piling techniques and precast concrete solutions that enable a parallel-track construction program.\u003c/p\u003e\u003cp\u003eThe building’s facade designed by architect Warren and Mahoney uses a three-stage design incorporating double-glazed glass and textured precast concrete with Reckli and brick finishes.\u003c/p\u003e\u003cp\u003eThe structural design transitions from a solid podium base to lighter upper levels “reflecting a maritime theme” aligned with the Collins Wharf design objectives.\u003c/p\u003e\u003cp\u003eAncora will connect to the neighbouring Regatta development via a podium allowing resident access to shared amenities.\u003c/p\u003e\u003cp\u003eDesigned as an all-electric building that includes electric vehicle infrastructure the development is targeting a 5 Star Green Star certification Completion is expected in 2027.\u003c/p\u003e\u003cp\u003eRegatta including build-to-rent and build-to-sell units.\u003cbr\u003e\u003cbr\u003e\u003c/span\u003e\u003c/div\u003e\u003c/div\u003e\u003cp\u003eExtensive wharf works including remediation of pre-existing wharf piles installation of raker piles and construction of the extension to Australia Walk are also part of the project.\u003c/p\u003e\u003cp\u003eTechnical challenges include constructing on the finger wharf and co-ordinating extensive above-wharf road reserve and public parkland works.\u003c/p\u003e\u003cp\u003eThe Collins Wharf precinct will ultimately comprise six residential buildings of more than 1800 homes surrounded by over 5000sq m of parks and community space.\u003c/p\u003e\u003cp\u003eLendlease is developing the parkland concurrently with the residential components including the extension of Australian Walk that forms part of the City of Melbourne’s Greenline project.\u003c/p\u003e\u003cp\u003eLendlease executive director of development Adam Williams said Collins Wharf “is fast becoming a sought-after address .. which took just a handful of hours to emerge on Saturday night the Coalition’s failure to sway voters has come under intense scrutiny.\u003c/p\u003e\u003cp\u003eIts lack of policies around property that resonated with voters has been a large part of that criticism.\u003c/p\u003e\u003cp\u003eAmong those policies was a $5-billion infrastructure program to unlock up to 500,000 new homes was greeted with no small amount of scepticism.\u003c/p\u003e\u003cp\u003eThe Coalition also campaigned on its previously revealed plan to allow first home buyers to draw down on their superannuation giving access to up to $50,000 to help fund mortgage deposits.\u003c/p\u003e\u003cp\u003eWhile that proposal had won some support it got the thumbs down from many of Australia’s top economists who said the measure could prove highly inflationary among other issues.\u003c/p\u003e\u003cp\u003eSimilarly its plan to allow mortgage interest for first home buyers to be tax-deductible was roundly criticised for its likely inflationary and regressive effects.\u003c/p\u003e\u003cp\u003eIt has also been pointed out that the Coalition’s rejection of the Green’s policies around housing supply affordable housing and help for renters did it no favours.\u003c/p\u003e\u003cp\u003eThe ALP went to the polls spruiking an extension of schemes introduced during its previous term including a $10-billion promise for its first-home buyers’ scheme to encourage 100,000 more homes.\u0026nbsp;\u003c/p\u003e\u003cp\u003eIt also had its Help to Buy shared equity scheme under which the Government pays up to 40 per cent of the house price to point to.\u003c/p\u003e\u003cp\u003eIf it was these policies per se or the lack of detail and depth to the Coalition’s the nation's ready for the Albanese government to act.\u003cbr\u003e\u003cbr\u003e\u003c/span\u003e\u003c/div\u003e\u003c/div\u003e\u003cp\u003eWhat is clear been endorsed to follow through on its policies and fix the crisis that is crippling the Australian property sector.\u003c/p\u003e\u003cp\u003eAs Urban Taskforce Australia chief executive\u0026nbsp;Tom\u0026nbsp;Forrest has pointed out it is time for the Federal Government to get back to work.\u003c/p\u003e\u003cp\u003e“Housing affordability and housing supply featured large during the campaign,” Forrest said.\u003c/p\u003e\u003cp\u003e“The key now is for the Government to strike while the iron’s hot.\u0026nbsp;\u003c/p\u003e\u003cp\u003e“If legislation is needed to support the delivery of Labor’s $10-billion 100,000 new homes commitment—then pass it through the parliament now and get on with it.”\u003c/p\u003e\u003cp\u003eThe states have made many changes to how they enable home development The Federal Government’s support of that is crucial to its success material supply assistance or any other factor that affects getting homes out of the ground.\u003c/p\u003e\u003cp\u003eThis has been a pivotal election Then Cities for Total Fan Immersion\",\"slug\":\"billionaire-arsenal-rams-denver-nuggets-sports-anchored-precincts\",\"datePublished\":\"2025-04-30T00:00+10:00\",\"tags\":[],\"summary\":\"Why your next home might be stadium-adjacent; sports are the hook #f4a71c);background:var(--Primary-Yellow-99 #fffdf7);}@media (min-width:0px){.mui-10cmey2{padding:20px;}}@media (min-width:767px){.mui-10cmey2{padding:30px;}}@media (min-width:1050px){.mui-10cmey2{padding:40px;}}.mui-19o9i2l{background-color:#fff;color:rgba(0 0.87);-webkit-transition:box-shadow 300ms cubic-bezier(0.4 1) 0ms;transition:box-shadow 300ms cubic-bezier(0.4 1) 0ms;border-radius:4px;border:1px solid rgba(0 1) 0ms,border-color 250ms cubic-bezier(0.4 1) 0ms;transition:background-color 250ms cubic-bezier(0.4 28,0.38);box-shadow:none;background-color:rgba(29 0.12);}.mui-1extoah:hover{box-shadow:none;}.mui-1extoah.Mui-focusVisible{box-shadow:none;}.mui-1extoah:active{box-shadow:none;}.mui-1extoah.Mui-disabled{box-shadow:none;}ADVERTISEMENTSHAREEmailLinkedinFacebookTwitterPrintHotelClare BurnettSun 12 Jan 25Bid to Speed Up Work as Fears for Haymarket Building GrowTUD+ Member Only Content dumpling stall and cheese shop will be among nearly 50 new operators at the historic precinct Remove items from your saved list to add more Add articles to your saved list and come back to them anytime The expansive project aims to finally provide Sydney with a central eat-in fresh-produce market similar to those in other international cities and will employ up to 400 staff across a 3000-square-metre space offering more than 25 different cuisines colourful Korean area and a bar clad in plastic crates that sells everything in cans There’s also a row of Dickens-era shops full of antique mannequins and furniture sourced from auctions A mid-century truck parked onsite helps sets the tone “We want it to look like it’s been here for 100 years,” says Joseph Murray group chief executive at Doltone Hospitality Group While most food markets grow organically over time with multiple operators Hay St Market falls under the management of Doltone which has drafted in a large range of food experience to contribute Cheese expert Christina Murphy was plucked for her experience working in the fromageries of Paris to head The Cheese Table Murray said the market needed to reflect the cultural food diversity of Sydney and the city’s community needs (it has a florist and is fully licensed) It also had to tap into the historical links of Paddy’s some of which are personal for the people involved Doltone Hospitality Group executive chairman Paul Signorelli’s father worked at the market as a new immigrant and the Signorelli Bros moniker at Hay St Market’s greengrocer outlet honours that link Construction on the multimillion-dollar makeover of Paddy’s Markets in Haymarket began last year after Sydney Markets Limited won a bitter battle in the NSW Supreme Court with “standholders” who were forced to relocate internally to make way for the project Sydney Markets interim chief executive Dale Doonan said Hay St Market would tap an international trend of mixing fresh produce and eat-in dining which has lured a younger audience to markets Photo: Flavio BrancaleoneDoonan is optimistic the addition of Hay St Market can double visitor numbers at Paddy’s Both he and Murray point to London’s Borough Market as an example of a food market that shares similar DNA to Sydney’s arrival his latest project fills a gap in the market “We asked ourselves ‘what does Sydney have and what doesn’t Sydney have?’ Even when I go to my home town [in Ireland] there’s a central food market … We want this to be for Sydneysiders and visitors.” Ground floor, Paddy’s Market, Hay Street, Haymarket, instagram.com/haystmarket ‘We want people to eat with one hand’: Porcine and P&V teams open French-inspired wine barL’Avant Cave will expand on Porcine’s “whole beast” approach in the kitchen while letting diners select wine from P&V’s extensive bottleshop collection. Top Indian chef swaps fine dining for family recipes at new feel-good eateryFormer Raja chef Ahana Dutt wants to show Sydneysiders there’s more to Indian cooking than butter chicken. This serene inner west cafe is a must-visit for all matcha fansStrawberry matcha lattes are all well and good, but how about a mango matcha smoothie? THE LEADING SOURCE OF INFORMATION FOR THE LEISURE INDUSTRY Back to Latest News back Celebrating a decade of innovation and excellence in the fitness industry One Playground has highlighted the features available at their upcoming flagship location in Sydney’s Haymarket.  Membership to One Playground Haymarket will deliver an array of offerings with the 2,600 square metre facility including weights this premium wellness destination features five studios and offers over 200 fitness and wellness classes each week high tech gym equipment and innovative studio concepts Over $1 million has been invested into equipment including AI-powered strength machines and more than 100 pieces of custom equipment. Timeless classics combined with the future of strength training proven options and advanced technology -Technogym’s Biostrength technology personalises workouts and delivers results 30% faster than traditional equipment Haymarket introduces four innovative studio concepts: Pulse offering engaging and immersive workouts tailored to enhance every member’s experience One Playground Haymarket’s Pulse Station sees each member enjoying their own station with a FITBENCH and preset equipment delivering seamless training experiences for workouts including EMOM One Playground Chief Executive explains “our mission is to remain accessible to all while delivering unparalleled facilities We’ve worked hard to keep our membership affordable ensuing that everyone can enjoy the best fitness experience We are committed to being the best choice for customers by offering everything under one roof at one affordable price” The stunning foyer features a triple-height ceiling and a brass winding staircase atop a Nero Marquina marble floor surrounded by plush lounges and designer furnishings Amenities include inclusive recovery options and luxurious saunas The second level offers a tranquil wellness lounge complete with T2 tea and cosy seating areas this new opening means access to four premier locations 22 specialised studios and over 1,000 classes per week – all under one membership The flagship location serves as the epicentre of One Playground facilities with multi-club access available within a 7km radius Join the waitlist now and for more information, visit One Playground Haymarket Image top: One Playground Haymarket Pulse Studio with FITBENCH stations; Image below: One Playground Haymarket advanced cycling immersion studio 15th November 2024 - One Playground to introduce Semi-Private Reformer Pilates at Urban Oasis 19th September 2024 - One Playground to open premium gym in Western Sydney 15th July 2024 - One Playground announces expansion with fourth Sydney location 27th June 2024 - One Playground to open second wellness centre in Surry Hills 29th February 2024 - One Playground boutique gym to host fundraising event on International Women’s Day 14th February 2024 - One Playground’s newest Reformer Pilates studio to open in Newtown 5th October 2023 - AUSactive appoints One Playground founder Justin Ashley to new Career Ambassador role 2nd March 2023 - Fitness Playground rebrands as One Playground 2nd February 2024 - Versatile functional strength training solution launched by Technogym 22nd January 2024 - Technogym’s new Skillup range offers cardio and power for upper body training 3rd August 2023 - FITBENCH launches Next Generation FITBENCH ONE we need reader support for our industry news gathering so ask that - if you don't already do so - you back us by subscribing to the printed Australasian Leisure Management magazine and/or our online news Click here to view our subscription options Click here to view our subscription options product and event updates delivered right to your inbox The Complete Guide to Leisure Industry Products & Services See more see more See the directory see all Get your business noticed in our targeted directory Viewed by 10,000 industry professionals per week Website by Haymarket's Lunar New Year festival is ready for its next instalment taking over the neighbourhood's multicultural streets for 18 days of celebration and tradition with highlights ranging from dragon dancers and street food tours to contemporary art exhibitions and hilarious comedy club nights Presented on Dixon Street, one of the headline events in 2025 is Snake Stroll on Dixon Designed by award-winning creatives Basalt Studios this special snake installation features three sculptures shaped from sustainably sourced marine plywood and reusable materials the snakes' yellow bellies and red bodies symbolise prosperity and positivity Held for one night only on February 1 from 5pm, Sydney Lunar Streets is the opening street party for the 2025 festival visitors will encounter more than 20 market stalls lining Sussex and Thomas Streets with delicious Asian cuisine and specialty treats complemented by entertainment including lion dancers and contemporary musical performances For even more culinary fun, take a wander with the award-winning experts at Local Sauce Tours to discover the history and secrets behind some of Chinatown's most beloved restaurants Not only will you get a taste of numerous eclectic bites across the precinct but you'll also learn about the immense contributions Chinese Australians have made to the local area Alongside exhibitions celebrating diversity at 4A Centre for Contemporary Art a deep-dive into communal dining at Blank Gallery and live performances at the Chinatown Comedy Club this wide-ranging party offers a chance to get to know your local community while embracing the diverse tapestry of Asian cultures 2025 — UVA Health Haymarket Medical Center has been honored by Becker’s Hospital Review a leading publication in the healthcare industry as one of the cleanest hospitals in the United States which is comprised of 374 hospitals nationwide that earned a rating of five stars for cleanliness is based on the Five-Star Quality Rating System created by the Centers for Medicare & Medicaid Services (CMS) which uses Hospital Consumer Assessment of Healthcare Providers and Systems (HCAHPS) survey data This prestigious recognition highlights the hospital’s unwavering commitment to safety The Environmental Services (EVS) team plays a vital role in maintaining a safe and healthy environment throughout the hospital the EVS team helps prevent the spread of infections and ensures compliance with health and safety standards Their work supports patient care by creating a welcoming and hygienic setting for patients As essential members of the healthcare team EVS professionals contribute significantly to overall hospital operations and patient satisfaction “These ratings clearly demonstrate the dedication and hard work of Environmental Services (EVS) teams nationwide,” says Camille White director of EVS at UVA Health Haymarket Medical Center meticulous attention to detail and strong commitment to infection prevention are crucial for providing safe They are indeed unsung heroes of healthcare.” “These Five-Star ratings are a testament to the hospitals’ commitment to providing a safe and welcoming environment for patients and their families,” adds Amanda Welch “The EVS team exemplifies our values and commitment every day Through their continued commitment to safety they create an environment that is not only clean but healing and deeply respectful of every individual who walks through our doors Their work is foundational to our goals —to provide exceptional patient-centered care and build enduring trust within our community Their impact extends far beyond the visible ensuring our hospital remains a place of safety For more information on CMS hospital ratings Categories: All Releases, Awards Email  |  KQQ9DC@uvahealth.org © 2025 by the Rector and Visitors of the University of Virginia Our newsletter hand-delivers the best bits to your inbox Sign up to unlock our digital magazines and also receive the latest news ✍️ Time Out Sydney never writes starred restaurant and bar reviews from hosted experiences – Time Out covers restaurant and bar bills, and anonymously reviews, so that readers can trust our critique. Find out more, here Update: Swinging open its doors in 2022, Porkfat is one of Sydney’s best Thai restaurants Chef-owner Narin 'Jack' Kulasai and Tanya Boon are as kind and warm as they come – in fact the whole team is – and the food here is so damn delicious but we always have to order Porkfat’s larb. Featuring ground pork coated in pork fat iceberg and fragrant herbs for freshness and crunch it’s a flavour and texture bomb.  We’re about three mouthfuls into a brilliant dish of deep-fried barramundi with a mango salad – a tumble of sweet fruit matchsticks intertwined with fresh mint and coriander lemongrass and crunchy cashews licked with nahm jim dressing sitting on top of crisp I look up and see my dining companion with his eyes closed tiny droplets of sweat forming on his forehead The truth is my nose has started to run like someone on a Codral commercial and the room is beginning to look hazy It’s abundantly clear the chefs at Porkfat mean serious business unlike perhaps my date (who at this point are now onto their fourth glass of water) am absolutely here for it (Sidebar – does anyone have any milk?) Chef Narin 'Jack' Kulasai and Tanya Boon opened Porkfat on Ultimo Road in Haymarket in late 2022 Kulasai chooses to use pork fat to cook with as opposed to other commercial cooking oils and there’s only one item on the menu that doesn’t use it (sorry Kulasai spent time perfecting his craft at David Thompson’s distinguished Bangkok restaurant Nahm before stints at Bennelong and Long Chim here in Sydney it’s had everyone from Joe Blogs to top Asian chefs talking about it – and for good reason A starter of six golden chicken wings comes coated in a sticky topped with chewy roasted garlic bits and fresh coriander The sauce is so moreish we find ourselves scraping the pretty floral plate with a spoon as if it were ice-cream (All dishes at Porkfat are served on hand-painted ceramics from Wiang Galon – an ancient city known for its artistic and religious history – to support Thai artists huge tiger prawns lie on vermicelli noodles tossed in a umami-rich sauce of pork fat oyster sauce and sesame oil; the scarlet crustaceans juicy and tender; the noodles hiding cubes of pork fat as if they’re hidden treasures; and a garlic-driven nahm jim sauce comes on the side for you to double dip as you please a green curry of grilled pork jowl is rich which is refreshing given the many sugar-laden dishes you'll find at typical Thai takeaways sweet lychees in the curry are a welcome reprieve (Best not to come if you can’t handle the heat.) Pops of Thai eggplant are dotted throughout and it’s one of the most delicious curries we’ve ever had We um and ah about ordering another dish – papaya salad with salted duck egg; Phuket curry of tiger prawns – but honestly our buttons are a few spoonfuls away from popping and we've got our eyes on the only dessert on the menu: housemade coconut ice cream with roasted peanuts white jelly-bean like palm seeds and candied pumpkin The toppings add a nice textural element to the dessert though it's the one faultless scoop of the silky creamy and slightly salty coconut ice cream that brings me straight back to the sands of Koh Toi circa 2013 and we would like a tub to take home there are only nine wines available including a Prosecco as well as one beer – Singha – plus soft drinks But in excellent news for fellow booze hounds We recommend bringing a couple of your favourite drops and getting stuck in the slender two-level restaurant is decorated simply with dark wooden furniture mezzanine seating and a handful of tables downstairs where you can see the chefs in action and the flames roaring (the best seat in the house the service is on point with friendly greetings instinctive moves (a hand towel would be wonderful If you’re one of those people who loves to check out a restaurant’s bathroom anywhere you go just a heads up that you will be bitterly disappointed: there is no private restroom here at Porkfat a smiling waitress will press serviettes into your hand and send you on your merry way around the corner to a perfectly fine public bathroom (albeit If this is the only strike against Porkfat it’s a structural issue rather than one in the kitchen With fiery authentic flavours resulting in deeply comforting dishes reasonable prices and the ability to bring your favourite wines Porkfat may very well be one of Sydney’s finest Thai restaurants While most of the mochi you find in Sydney is characteristically chewy Made using starch from a bracken plant – rather than glutinous rice flour – warabi mochi started out as an exclusive dessert in Japan with several dessert houses specialising in the jelly-like confection popping up – including the Torori franchise the high quality of [warabi powder] meant it was really expensive and only the rich people could eat it,” Torori Sydney owner Debbie San tells Broadsheet “Warabi mochi requires 70 grams [of starch] harvested from 10 kilograms of wild bracken.” The popular chain has over 140 stores in Japan where its star attraction’s jiggle has achieved viral fame And Sydney’s copped Australia’s first outlet with a Torori kiosk arriving at Market City in Haymarket last month Skip past Paddy’s Markets and head to level two blobby rounds into bite-sized pieces through a window before placing your order The team’s focused on replicating the known high quality of the chain’s mochi using the Torori recipe and top-tier ingredients imported from Japan – under the strict supervision of the team back at the Japanese headquarters “Our mochi uses a special powder called hon warabi mochi powder We mix the powder with water and caster sugar to give a little bit of a sweet taste,” Debbie says Then you refrigerate it for 24 hours to make it a bit firmer.” The silky serves are tossed in wooden crates filled with premium matcha (from a 165-year-old farm in Kyoto) golden-roasted soybeans) or chocolate powder before being sliced with a scraper and another generous dusting of your chosen flavour pour the accompanying sugar syrup over the top and dig in And while the mochi itself isn’t overly sweet it gets a slight creaminess and nuttiness from the toppings Torori puts its own spin on bubble tea too subbing out tapioca pearls for cubes of slurpable warabi mochi Choose from classic milk tea flavours like Hokkaido milk matcha (with a moat of whipped cream on top) or hojicha Since the Haymarket digs are the first for Torori in Australia the focus is on perfecting a limited menu for now But more treats – and cities Down Under – are planned for the near future @warabimochisyd First Look: Berta’s Deli Knows “Everyone Loves a Sandwich” The latest site to join the ranks is arguably its most central, and spectacular, to date. Spread across 2,600 square metres and three glittering floors, the new flagship gym is found just off George Street in a bustling corner of Haymarket, just four minutes’ walk from Central Station.  and you’ll be greeted by a triple-height ceiling marble floors and a sweeping gold staircase The bafflingly luxe design took more than two years to complete and transformed two levels of carpark (plus the first floor) into a high-spec gym complete with six studios (ranging from a sparkly bright reformer studio to a moody ‘pulse’ studio custom-built with super-powerful speakers and TV-screen walls) and a huge mirror-lined gym floor fitted out with mainly custom-made equipment saunas and relaxation lounges (complete with T2 Tea on tap) and you’ve pretty much covered all of your wellness bases with a soundtrack that makes you want to strip down to your sports bra and start pumping iron “The goal was never to build another gym – it was to create a fitness experience unlike anything else in the world We pushed the boundaries with an ambitious design that blurs the line between fitness and fashion while giving members everything they could ever wish for - in one place with one membership,” CEO and Co-Founder Justin Ashley explains Keen? You can learn more over here Stay in the loop: sign up for our free Time Out Sydney newsletter for tips on making the most of the city In progressSpeaking with local businesses started in December 2024 with ideas for managing waste to be presented in early 2025 Stay up-to-date on projects and initiatives in the area We're supporting Haymarket and Chinatown businesses manage their waste to create a cleaner In an area hosting a high density of restaurants it can be difficult for businesses to manage their waste with limited space particularly as bins are often stored on the street Business and visitor waste can lead to overflowing bins This collaborative effort is part of the area’s revitalisation strategy We’re working with Dixon Street businesses to better understand current waste practices and identify opportunities for improvement We’ll survey local businesses to gather feedback on how waste is managed the challenges faced and share ideas for solutions we want to develop practical solutions that reduce waste remove bins from public spaces and create a cleaner more attractive Haymarket and Chinatown for everyone Contact the Haymarket coordinator [email protected] to take part in a survey 我们将协助禧市及唐人街的广大商户管理垃圾，为大家创造一个更清洁，更富有活力的商业区。 在一个餐馆密集的地区，由于空间有限，商户难以妥善管理垃圾，尤其是大家的垃圾桶都会摆放在街上。 这项合作是该地区重振策略的一个组成部分。 我们正在与德信街的广大商户合作，以便更好地了解当前的垃圾处理方式，并找出改进的机会。 我们将对当地商户进行调查，收集对当前垃圾管理方式、面临的挑战等方面的反馈意见，并分享解决方案。 我们希望通过与商户合作，制定切实可行的解决方案，从而减少垃圾、移走摆放在公共空间的垃圾箱，为大家创造一个更清洁、更有魅力的禧市和唐人街。 在一個餐廳密集的地區，由於空間有限，商鋪難以妥善管理垃圾，尤其是大家的垃圾桶都會擺放在街上。 這項合作是該地區重振策略的一個組成部分。 我們正在與德信街的廣大商鋪合作，以便更好地了解當前的垃圾處理方式，並找出改進的機會。 我們將對當地商鋪進行調查，收集對當前垃圾管理方式、面臨的挑戰等方面的回饋意見，並分享解決方案。 我們希望透過與商鋪合作，制定實際的解決方案，從而減少垃圾、移走擺放在公共空間的垃圾箱，為大家創造一個更乾淨、更有魅力的禧市和唐人街。 IT SEEMS THE PAGE YOU'RE LOOKING FOR HAS GONE ASTRAY GO BACK TO THE HOME PAGE news and the hottest openings served to your inbox “It’s definitely a strange name for a restaurant,” Thomas Bromwich tells Broadsheet “But it’s a bit of a subverted expectation thing.” He’s talking about Ennui the two-storey dining room he’s opening together with mates Samuel Woods and Peter Chan later this year “[Ennui is] sitting in your job for a really long time or wishing you were doing something else – which is a feeling we’ve had in other jobs,” Woods says ‘Let’s do our own thing and hopefully never feel this again’ the team used their ennui to propel them into Ennui you’ll recognise the heritage sandstone building its sandstone charm sets it apart from the new builds surrounding it you’re a single chef working in a tiny kitchen,” Bromwich says “It taught me a lot about keeping things delicious and simple but presented in a nice way.” Nods to the laneway wine bar are expected which tables often ordered twice in a night over its three years on the Love Tilly are definitely going to find something familiar and comforting Snacks will range from Thai-style chicken wings (a take on a lunchtime favourite Woods’s mum would make) and Szechuan pepper-crusted wallaby to savoury parfait-stuffed eclairs A Peking duck meets duck a l’orange number is coming too The team hope the rich serve will become a signature There’s plenty of wine across both floors, while the ground floor will house a cocktail list by Kiaran Bryant, an ex-Earl’s Juke Joint bartender over the next 10 years that we have our lease Ennui is expected to open at 461 Pitt Street Share on FacebookShare on X (formerly Twitter)Share on PinterestShare on LinkedInLINCOLN (KOLN) - With nice weather and the start of May that means the Haymarket Farmers Market is making its return bringing some of the same traditions as well as some new surprises this year People have been waiting for this day since last October and it’s finally here but Lincoln couldn’t have asked for a better day for its debut The sun is shining bringing a smile to 125 vendors from every food you could imagine to arts and crafts and entertainers said in her first 24 years of working with the market this is the biggest turnout for vendors that she can recall and new this year they’ve expanded to Canopy Street there will be a lot for returning classics as well as new favorites such as egg rolls which had a long line of people throughout the morning “We have vendors that travel beyond Kearney everyday to get here so they’re up at 2:30 a.m in the morning traveling here and they got to make that trip home each day plus farm lot of respect for the vendors,” Hubka said Hubka said that if you’re concerned about parking there are plenty of options with six parking garages and 400 spots on the street Click here to subscribe to our 10/11 NOW daily digest and breaking news alerts delivered straight to your email inbox One of the first things chef Thomas Bromwich and his team made in the Ennui kitchen was kimchi paste fermented organic wombok leaves are served alongside Sichuan-peppercorn-crusted wallaby rump on the restaurant’s new menu The recipe belongs to our sous-chef’s family tasting with the smallest leaves of the cabbage,” Bromwich tells Broadsheet and their first restaurant draws on influences from past venues a favourite from Bromwich’s tenure at Love Tilly (where Woods also worked); and the shatteringly crisp twice-fried chicken wings based on Woods’s mum’s Thai recipe; or the wallaby rump from Stillwater But the menu is also about creating something new: “a French-sounding menu that uses ingredients and techniques that don’t appear in French cooking.” A lot of techniques come together to make these dishes but I don’t want to put limits on where we draw inspiration from Ennui is striking – the heritage building stands out against the traffic and over the years has been home to a presbyterian minister Downstairs has the feel of a cosy wine bar the ideal place for a drink and snack before a theatre show unpretentious dining room to take on multiple courses Woods’s 300-bottle wine list and whisky expert Chan’s extensive collection The wine offering focuses on French classics “We’ve worked with natural wine for a long time and we love that world,” Bromwich says “But there are also so many delicious wines that are not completely organic or biodynamic and are still made with love and care.” and the name Ennui is about their inspiration “We want to use feelings of ennui as motivation to do something new and it’s funny to splatter the word on the front of the building.” It’s going to be there for a while – the trio signed a 10-year lease and Bromwich says they’re ready for the long game “All of us have worked in upper management in high-end restaurants but we’re ready to take the next step and show the city we love so much what we can do.” A post shared by Ennui Pitt Street (@ennuipittstreet) “We wanted to do something different somewhere that’s refined yet affordable and run completely independently,” says Bromwich “We’re putting in the extra effort in the kitchen and the bar so our guests can eat and drink sustainable Australian ingredients – without the prices being prohibitively expensive all the while reopening a part of Sydney’s historic architecture to the public for the first time in many years.” the team is sourcing beautiful fresh produce from Newcastle Greens among others. The menu features French techniques with nostalgic touches from Woods’s Thai heritage and time spent in Japan And their signature is a riff on Peking duck “It’s a cross between Peking duck and duck à l’orange and a dish we’ve been working on for years,” says Woods It’s a process that takes a couple of weeks.” Other menu highlights include fried chicken wings inspired by the ones Woods’ mum Noi made for him growing up as well as chicken liver parfait éclair with burnt onion and date jam cockles with jamón and parsley butter mandarin sorbet with Champagne jelly and white chocolate Drinks are a big focus at Ennui, with the team bringing on former Earl’s Juke Joint bartender Kiaran Bryant to create the cocktail list and whisky is plucked from Chan’s personal collection including a super-special Japanese tipple that’s been aged for 18 years in Japanese mizunara oak casks Dragon Pastry is a new pastry store and dessert place on busy Dixon Street in Sydney's Chinatown Haymarket They sell traditional Chinese pastries and cookies as well as dessert bowls and bingsus Well they're a very nice surprise with most pastries around $2.50-$3 and dessert bowls for less than $10 Come and see what it's like and find out all about traditional Chinese pastries It's 1pm on an overcast Saturday when Sophia and I visit Dragon Pastry. It has been a while since I walked down busy Dixon Street and Dragon Pastry is located on the corners of Dixon and Factory streets. Dragon Pastry is owned by the same team as Sweet Lu married couple Lucy Lu who is the creative designer and namesake and Steve Hou While Sweet Lu has pretty Asian style cakes mochi and ice cream and is unashamedly pink Dragon Pastry's colours are bright blue and red and focus on traditional Chinese pastries The colourful display and the buttery aroma of baking lures in many from the street Some come in to just peer at the pastry cabinet while others order pastries around $2.50-$3 each and they're a range of traditional Chinese pastries but with a modern accent Chinese pastries are different from French pastries they're smaller and filled with ingredients like hawthorn black bean and taro in a paste or a jammy filling There are two main types of Chinese pastries The first is Flaky Oil Pastry like mooncakes or wife cakes They layers are made by repeatedly folding dough with lard or oil airy layers that shatter when you bite into it Traditionally they would be made with lard but modern day versions use neutral oils Their flavour is more subtle using savoury-sweet flavours fillings like red bean or lotus seed with the savoury lard The second style are the butter shortbreads like pineapple cakes The fillings tend to be a fusion like pineapple or hawthorn fruit jam or salted egg yolk To the left of the display are the flaky oil pastries stamped with red Chinese writing on them black sesame and ube or purple sweet potato The most popular is the Beef Tongue with an intriguing mixture of black sesame with pepper and salt and shaped like a beef tongue It's a little salty and sweet at the same time and the pepper flavour is pronounced These pastries can be on the dryer side so they are good to have with tea The rose flower pastry is also nice for its light rose aroma in the filling I also try one of the crisp butter shortbread as I can smell the cookies baking and the smell of butter wafting out on the street I particularly like the jammy hawthorn fruit filling in the shortbread The right hand side of the display has most of the colourful butter shortbread pastries in shapes like flowers The classic pineapple cake is a favourite with pineapple jam filling encased with buttery shortbread The prettiest has to be the peach blossom pastry that looks like a peach blossom flower that uses natural ingredients like beetroot to give it a pretty pink hue This is filled with a red bean paste or lotus seed paste The peach refers to the shape rather than the filling The open mouth pink and green flaky oil pastry is filled with a sweet the cute little pumpkin shaped pastry is adorable and features salted egg yolk inside with pumpkin paste The cream grape crisp is a fusion of Chinese and Western flavours with a grape puree and raisins inside a crisp shortbread outer Although the name does say cream this one doesn't have cream in it The most popular pastry is the Egg Yolk Pastry which is a round pastry with a flaky crust filled with a whole salted egg yolk surrounded by red bean paste "The modern egg yolk pastry became popular in the 20th century blending Cantonese and Taiwanese baking styles Its round shape and salted duck egg yolk centre symbolise family reunion and the full moon making it a staple during Mid-Autumn Festival." This one is shaped like a brown walnut crossed with a golf ball and is filled wit a red date or jujube paste with chopped roasted walnuts for texture and the filling is very sweet and reminds me of brown sugar Walnuts are symbolic in Chinese culture and symbolise longevity and wisdom in Chinese culture and are often gifted during festivals Dates represent fertility and warmth and are gifted during weddings or New Year The adorable little persimmon pastry is filled with sweetened persimmon paste mixed with honey or sugar with red bean paste for balance These too are symbolic signifying joy and propserity and are popular at Autumn harvest celebrations the Taro pastry is not very sweet but soft and comforting with a soft slightly sweetened taro paste filling and soft mochi The taro square pastry also isn't too sweet and has a centre of squishy mochi While Sophia and I really like these pastries Mr NQN isn't such a fan of the Chinese dry pastries as he didn't grow up eating them; he is more of a fan of the sweet soups and qingtuan (like mochi) on offer here During the month of March they have two specials: Qingtuan or green dumplings make with green wugwort with glutinous flour This stretchy mochi style dumpling is filled with sweetened red bean There's also a second flavour with salted egg yolk and pork floss that has that very moreish salty sweet combo on full display For something more Western style try the cream cheese buns These soft and light milk bun style buns are filled with a light cream cheese filling and rolled in milk powder With our pastries in a box to go we return with Mr NQN after lunch for dessert There are a lot of choices for dessert bowls and it's hard to pick one We are torn between mango bingsu for $8.80 or other dessert bowls The seasonal special is perfect for a slightly muggy day mochi balls and tofu pudding atop a layer of shaved ice The sweet fermented rice isn't quite at the level of alcohol but it gives the flavour more character Mr NQN joins us and wolfs this down as he loves sweet tofu pudding They explain that the coconut fruit dessert is slightly different from the picture that is piled high with fruit It's a sweetened coconut milk with red bean Every spoonful tastes a bit different depending on what you spoon up and I slightly prefer this bowl as it is sweeter and I like coconut milk And if you're looking for a gift for the person that has everything you can pre-order these lion head pastries They're lettuce flavoured as symbolically during a lion dance lions devours lettuce and scatter it towards business owners and the audience it represents a gesture of granting them wealth and prosperity for the year ahead These are more for decorative value and will set you back $399 per lion have you ever tried traditional Chinese pastries and if so NQN was given some complimentary pastries but paid the remaining balance herself The Morning Edition newsletter is our guide to the day’s most important and interesting stories, analysis and insights. Sign up here roof plumbing and solid plastering are offered after applicants send in several videos around three minutes in length and their resum\\u00E9 \\u201CWe assess your experience and issue the qualification,\\u201D Rana said adding there were no tests of an applicant\\u2019s capabilities He did not clarify how applicants\\u2019 assertions are verified let me know; otherwise I\\u2019m not interested.\\u201D Rana\\u2019s business is one of potentially thousands providing qualifications in the privatised vocational education sector \\u201CI feel that some level of competency-based assessment would be the minimum standard to support any sort of qualification,\\u201D he said saying the rise in colleges without the \\u201Cproper vetting or the accreditation registration has certainly led to this particular situation\\u201D adding that addressing the validity of qualifications needed to start at the \\u201Csource\\u201D with the registration of private training organisations by the federal regulator of vocational training \\u201CThis is something we relayed to our federal colleagues \\u2013 that there needs to be significant improvement on this front \\u2013 because we\\u2019re at the bottom of the chain,\\u201D Chanthivong said \\u201CWe\\u2019ve certainly raised our concerns about their enforcement and their compliance regime.\\u201D The policy has resulted in more construction courses offered by private training colleges and a rampant \\u201Ccash for quals\\u201D scheme operating across NSW and Australia Analysis by Victoria University\\u2019s Associate Professor Peter Hurley for the Herald showed an explosion in construction course enrolments between 2015 and 2024 the \\u201Cbiggest issue relates to trust\\u201D \\u201CWe (and the government) are relying on the training and certification provided by all of these training organisations to verify the ability of certain people,\\u201D Hurley said The National Electrical Contractors Association has long held concerns about the number of people who have received qualifications because of \\u201Crecognised prior learning\\u201D but are inadequately trained or skilled to do the work NECA policy director Neil Roberts said: \\u201CNSW Building Commission has been consulting with industry stakeholders for some time now about reforms such as independent competency assessments though competency is only one part of the story and the investigation and enforcement regimes must also improve.\\u201D The Herald by ASQA last year due to serious compliance issues at the colleges that issued them The service offered by Rana reflects advertisements on Punjabi in Australia Facebook pages and offers pathways to permanent residency through recognition of prior learning courses with \\u201Cno need to study or attend classes\\u201D Get your RPL Certification for PR & Visa,\\u201D the advertisement states \\u201CIf you\\u2019re applying for a Skilled Work Visa No need to study or attend classes.\\u201D A snapshot of a 2023-24 visa invitation round \\u2013 offered to three skilled visa pathways \\u2013 shows there has been a disproportionate increase in Indian visa holders being offered through construction pathways Australian Skills Certification\\u2019s website lists two other offices: an address in the northern Indian town of Rohtak The email for ASC promotes itself as an \\u201Cimmigration maestro\\u201D The Herald\\u2019s Shoddy Sydney series has revealed the Building Commission was investigating the prevalence of hundreds of unsupported qualifications in the construction sector with estimates that up to one-third of the industry\\u2019s qualifications could be illegitimate A spokeswoman for ASQA said recognition of prior learning without individual assessment to identify training requirements was \\u201Cunacceptable\\u201D \\u201CASQA has identified RPL being utilised inappropriately and with malicious intent as a critical regulatory risk priority,\\u201D she said She said the regulator\\u2019s intelligence suggested that sectors with skills shortages \\u201Care being exploited to award non-genuine qualifications\\u201D \\u201CInadequate training can have critical community safety impacts in these sectors,\\u201D the spokeswoman said The Morning Edition newsletter is our guide to the day\\u2019s most important and interesting stories There is an unknown connection issue between Cloudflare and the origin web server There is an issue between Cloudflare's cache and your origin web server. Cloudflare monitors for these errors and automatically investigates the cause. To help support the investigation, you can pull the corresponding error log from your web server and submit it our support team. Please include the Ray ID (which is at the bottom of this error page). Additional troubleshooting resources This Sussex Street spot guarantees more bluebird days – blue skies bricks of ice from Japan’s Ishikawa prefecture are shaved into piles of fluffy snow then the bowls are crowned with a sweet spoonful of adzuki (red beans) or foamed condensed milk a new space dedicated to the mountainous Japanese dessert When the pair set out, they knew they wanted the best ice on the market: Kuramoto you need the ice to be a specific type,” Wakatsuki tells Broadsheet That’s how you get it at a really fine shave Kuramoto is the oldest ice manufacturer in Kanazawa, Japan, and it services top bars and restaurants with glassy blocks – much like our own Bare Bones Ice Co pure water from Japan’s Mount Haku is agitated while slowly being frozen at -10 degrees Celsius And when big bricks are hand shaved in kakigori houses That special ice has taken a roundabout route to get to Sydney. Melbourne chef Hiroshi Kawamata, of Sebastian Kakigori was the first to use Kuramoto’s ice Down Under When Wakatsuki contacted the Japanese ice makers they were in the final stages of signing an import deal with Kawamata and encouraged her to reach out to him the ice is manually shaved before one of five flavours is poured on top The uji-kintoki is the top seller: bright-green syrup made with Aussie-grown matcha is layered with red syrupy adzuki (plus condensed milk too if you fancy) Joining the dessert are a few hot drinks (hojicha with a line forming up the street while staff whirl the blocks of ice in the window The opening hours will shift with daylight savings and the return of warmer weather “There’s a lot of different iced Asian desserts in Chinatown Kawamata himself helped create Kaji’s classically Japanese menu Don’t do it. That’s the advice fashion designer Alix Higgins received from friends and colleagues when he floated the idea of opening a retail space for his namesake brand Higgins has taken on a lease for a space in Haymarket tucked away on the fifth floor of a building that’s flanked by Capitol Theatre on one corner and the bustle of Chinatown on the other “I wanted a space that wasn’t street-facing because I liked this idea of discovery … It’s sort of hidden away and creates a really intimate place for my community,” he says And while Higgins eventually hopes to open a larger space the store means Higgins has been able to finally separate his home and work life “Being able to have my studio at the back of the shop was a real driver for committing to the space.” It also offers an important touch point for the young brand which trades on idiosyncrasy and individualism Opening the door to his customers in a physical way has allowed Higgins to understand more about what they’re looking for “It’s been really nice and sometimes surprising to see what people respond to I have this vision of who my customer is but now I can have conversations and hear what people desire.” Higgins already feels that this shift to a physical store is having an effect on his design process and output “I launched during Covid and in the middle of lockdowns Through the screen was the only way I could get to anyone and I was aware that you had to sort of scream to get any attention.” Brightly coloured prints distinct stripes and blurry gradients have become signature of the brand “I’m starting to feel less inclined to have to design in that way I can do things a little quieter and more for people to notice in real life rather than for stopping them on a scroll.” Higgins can now design more confidently in black and white – shades that are notoriously difficult to photograph for ecommerce – and sate the constant requests from his followers “Most of my brand is very wearable but each time I’ve done [fashion week] shows I’ve included some really big pieces that I can’t actually produce because they require fittings and a bit more of an artisanal process you can come here and have an appointment where I take measurements and offer more bespoke elements.” Higgins describes the store as “eclectic but homey” The clothes almost feel like they’re hanging in someone’s wardrobe He’s furnished it with artworks and rugs from his own home And he’s crafted a curtain from a patchwork of upcycled T-shirts that envelopes the changeroom space – it also provides the perfect mirror selfie backdrop “People come in looking for one thing and then end up trying on four or five styles and leaving with a whole outfit I think they almost get seduced by the fabric or print in real life that might have been a gamble to buy online.” Shop Till You Drop: The Best New Sydney Store Openings This Summer Top Melbourne Spa Sense of Self To Open a 1000-Square-Metre Bathhouse in Sydney These Are Oxford Street’s Best New Boutiques Though there is certainly no lack of Yum Cha options in Sydney few reach the towering proportions achieved by Haymarket's The Eight Experience a modern fusion of Cantonese cuisine on the top floor of the Market City complex in this cavernous restaurant that can seat 750 the quality of restaurant's cuisine is just as great Its name originates from the combination of eight schools of traditional Chinese cuisine used at the restaurant Founder Henry Tang embraces a contemporary take on Cantonese dining while still keeping the heart and principles of his Hong Kong roots The Eight celebrated its ten-year anniversary last year and has truly come of age it was the name of a similar restaurant owned by the group of the same name which closed after three decades along with a long string of other Chinese restaurants within Sydney including legends like Golden Century and Marigold For those who were able to visit Zilver before its closure The Eight could be described as its polished The stylish dining area is lined with LED lights and plush furniture and complete with a wall made up of entirely screens The venue can be converted for large events and any of the five private dining rooms offers a space for more intimate gatherings Don't let the grandeur distract you from the cuisine The extensive list of traditional fare is well worth its affordable price Whether you choose banquet style or a la carte anything off of The Eight's lacquered menu will impress or Mud Crab (market price) served with whichever sauces you prefer for a must-try dining experience their Yum Cha is the undisputed start of the show offering the classics you expect and love at a reasonable price With over sixty choices from their menu and a wide range of desserts choose from classics like prawn or scallop dumplings and BBQ pork buns don't forget to order their renowned roast duck and top it off with delectable mango pancakes Credit: AAPPolice are trying to piece together the motive for an apparent random stabbing at a light rail tram stop in Sydney A manhunt has begun and police are appealing for public assistance after a man was stabbed at Haymarket on Sunday before emergency services called to Darling Road around 4.20pm following reports of the attack Officers attached to Sydney city police area command have been told a 22-year-old man was walking near the light rail stop at Chinatown when he was stabbed in the back by another man who ran away towards Darling Drive Get the first look at the digital newspaper curated daily stories and breaking headlines delivered to your inbox Get the NewsletterBy continuing you agree to our Terms and Privacy Policy.NSW Ambulance paramedics treated the injured man at the scene before he was taken to St Vincent’s Hospital with non-life-threatening injuries A crime scene was established and police commenced an investigation police would like to speak to a man who may be able to assist investigators The man is described as being aged about 40 or 50 of Mediterranean/Middle Eastern or Caucasian appearance blue or black pants with white writing on the front and white joggers anyone with information about this incident is urged to contact Day Street Police Station or Crime Stoppers on 1800 333 000 Anyone with information about this incident is urged to contact Crime Stoppers: at 1800 333 000 or https://nsw.crimestoppers.com.au Latest EditionEdition Edition 5 May 20255 May 2025All-powerful Anthony Albanese says give me some R.E.S.P.E.C.T The article has either been removed from Edinburgh Live or is now housed somewhere else Please visit Edinburgh Live homepage and take a look around or use Google In progressConservation and restoration works are expected to be completed in May 2025 02 9265 9333email address[email protected]Copy email addressCopied!Failed!Haymarket project updatesStay up-to-date on projects and initiatives in the area The Chinatown Ceremonial Gates are located on Dixon Street in Haymarket They act as ceremonial archways to Chinatown Dixon Street is at the heart of Chinatown and is highly valued locally especially for multiple generations of Chinese communities who have many memories of the area the gates were an initiative of the Dixon Street Chinese Committee established in 1971 the gates incorporate traditional Chinese design and ornamentation Both gates are symmetrical and largely identical besides unique individual decorative panels and are each accompanied by a pair of lion sculptures on plinths In 2022 we worked with the local community to develop a vision for the future of Haymarket. We also invited feedback on our plans to improve Dixon Street The heritage listing and restoration of the gates is one of the projects identified as key to revitalising the area 德信街地处唐人街中心地带，在当地极富盛名，尤其是对世代在此生活的华人社区而言，这里承载了他们许多的回忆。 德信街牌坊由1971 年成立的德信街华人委员会倡议修建，于1980 年竣工。牌坊由该委员会的首届委员，建筑师曾筱龙先生（Henry Tsang）设计，他也是澳大利亚勋章的获得者。曾筱龙先生采用了中式传统设计和装饰。 两座牌坊均衡对称，除各自不同的牌匾外，其它设计几乎完全相同，并都有一对石狮在此镇守。  2022 年，我们与当地社区合作制定了禧市未来愿景（vision for the future of Haymarket）。我们还就德信街的改造计划征求了社区的反馈意见。 将牌坊列入文物保护名录并进行修复是振兴该地区的重大项目之一。 德信街地處唐人街中心地帶，在當地極富盛名，尤其是對世代在此生活的華人社區而言，這裡承載了他們許多的回憶。 德信街牌坊由1971 年成立的德信街華人委員會倡議修建，於1980 年竣工。牌坊由該委員會的首屆委員，建築師曾筱龍先生（Henry Tsang）設計，他也是澳大利亞勛章的獲得者。曾筱龍先生採用了中式傳統設計和裝飾。 2022 年，我們與當地社區合作制定了禧市未來願景（vision for the future of Haymarket）。我們還就德信街的改造計劃徵求了社區的反饋意見。 將牌坊列入文物保護名錄並進行修復是振興該地區的重大項目之一。 The gates were heritage listed in April 2024 Restoration of the gates is guided by a heritage study from GML Heritage Architects in consultation with Henry Tsang OAM 2024 年 4 月，牌坊正式列入文物保护名录。 GML Heritage Architects 建筑设计公司与澳大利亚勋章获得者曾筱龙先生进行磋商后，撰写了文物研究报告，用于指导牌坊的修复工作。 2024 年 4 月，牌坊正式列入文物保護名錄。 GML Heritage Architects 建築設計公司與澳大利亞勛章獲得者曾筱龍先生進行磋商後，撰寫了文物研究報告，用於指導牌坊的修復工作。 Home to Sydney’s vibrant Chinatown, Thaitown, Koreatown, Railway Square and Darling Square.Our plans for Haymarket & ChinatownStrategies & action plans Published 25 January 2024Strategies & action plans SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items ShareSydney’s most iconic restaurants to tick off your bucket list. See all stories.An array of noodle dishes from Happy Chef. suppliedChinese$$$$ If you’re into Happy Chef, odds are you’re really into it, with your favourites from the enormous backlit menu of this Chinatown staple on lock. The fan favourite laksa shines even more when made with your choice of noodle, while wonton noodle soup loaded with offal is a steadying bowl of goodness. A simple noodle house, they call themselves, but that’s not even the start of it. Good Food Guide 2025: Sydney’s most iconic restaurantsContinue this series Icebergs Dining Room and BarTwo decades in and Icebergs still feels timeless. Mother Chu’s Taiwanese GourmetReal food, real flavours, and yours at very real prices. Frango Charcoal ChickenThe cult famous chilli sauce is a closely guarded secret of the Fernandes family. SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items but not as you remember it (and here are five new spots to try)From the city’s largest Korean barbecue restaurant to its first kakigori shop here’s why diners are queueing for new Chinatown eateries ShareThe newly opened Butchers Buffet in Chinatown is the largest Korean barbecue restaurant in Sydney but there’s still a 30-minute wait to score a table The all-you-can-eat extravaganza increased its dining capacity to over 200 people at 60 individual barbecue stations when it relocated from Dixon Street to a sprawling 500 square metre space on Sussex Street in late July Butchers Buffet owner James Sun says the move was necessary to cope with high demand and cut down on wait times which had risen to over an hour and a half) has opened in Haymarket.Wolter PeetersIt’s a rare success story during an exceptionally challenging period for the Australian hospitality industry where rising costs and reduced spending are predicted to shutter one in 13 businesses over the next 12 months Chinese restaurants across Sydney have already been hit hard, with nearly 50 closures since February 2023 according to the president of the Chinese Precinct Chamber of Commerce But Butchers Buffet isn’t the only hospitality venue in Chinatown with long queues of customers fun and affordable food is in demand; and a new generation of business owners are tapping in opening more than 10 new restaurants and cafes over the past year Butchers Buffet relocated to a double tenancy to accommodate demand.Supplied“The strength of Chinatown lies in its culture and tradition but growth and evolution is important from a business perspective,” says Kevin Cheng co-founder of not-for-profit community group Soul of Chinatown and manager at the Haymarket Alliance while traditional banquets and yum cha will always hold an important place cost-conscious diners are gravitating towards innovative and “bang for your buck” alternatives during the cost of living crisis A selection of meat at Butchers Buffet.Wolter PeetersThat’s the appeal of the Butchers Buffet It’s a transparent business model: customers pay a set price (from $36.99 per person for 90 minutes at lunchtime) for access to a buffet of raw Korean barbecue meats (thinly sliced including premium cuts like Wagyu and Angus beef) to cook on barbecue grills installed at each table but you definitely get your money’s worth,” he says Kolture hospitality group founder David Bae chose to open the Korean Beom Beom (pronounced Bohm Bohm) the most casual restaurant in his six-venue portfolio He says it was a no-brainer: “It’s a booming hub it’s like everyone young and hip wants to congregate there.” a newly opened Korean “soul food” restaurant in Haymarket and desserts from across the Asian continent are proving most popular says Visit Haymarket project manager Jacqui Stanton with a lot of cool new concepts in a really concentrated area,” Stanton says noting over 100 food and beverage outlets are now operating within Haymarket While Dixon Street remains the historic heart of Chinatown the influx of openings extends the dining precinct from Market City up to Thai Town on Liverpool Street and diversify the offering to more than 17 cuisines Strawberry cheesecake shaved ice at Kakigori Kaiji in Haymarket.SuppliedNewcomers such as Kaiji Kakijori (a Japanese dessert bar specialising in flavoured shaved ice) Whiskers Gelato (Chinese tea gelato) and Super Emoji (a DIY dessert and boba tea shop) are “popping off” Kaiji Kakigori co-owner Miho Wakatsuki says they wanted to offer Sydneysiders something they’d never experienced before: a premium kakigori using Kuramoto block ice from Japan and house-made syrups a new Vietnamese restaurant in Market City the “world’s largest pho” (four litres of broth capable of feeding eight people) often sells out Dixon Street is set to be overhauled with new lighting seating and facades to encourage further growth.Christopher PearceAdvertisementGrowth is set to continue with the City of Sydney’s multi-million dollar plan to visibly renew Dixon Street Applications opened last week for a $1.2 million three-year grant program offering to match restaurants dollar-for-dollar to renovate and create a “food theatre” allowing pedestrians glimpses of food preparation There are also major developments in the works from the Dixon House redevelopment with a three-floor food court to the makeover of Paddy’s Markets with 47 food outlets “It’s a really exciting time for Chinatown I want to see: what’s going to be the Chinatown story of this generation?” Cheng says Diners at the new Butchers Buffet in Haymarket the largest KBBQ in Sydney.SuppliedAdvertisementButchers BuffetWhat: A massive all-you-can-eat Korean barbecue offering 90 minutes to gorge on thinly sliced premium cuts of meat from $36.99 per adult for lunch and $46.99 for dinner Good to know: Don’t let your plate become bigger than your stomach - food wastage is charged at $15 per person Shop 8, 363 Sussex Street, Haymarket, butchersbuffet.com.au Haymarket.SuppliedAdvertisementBeom BeomWhat: A Korean “soul food” restaurant with a cyberpunk aesthetic a K-pop soundtrack and a soju-heavy cocktail list serving dishes like gochujang baby back ribs cheese fire ‘buldak’ chicken and “KFC”-style Korean fried chicken Good to know: It’s an affordable alternative to executive chef Jacob Lee’s other restaurants 70 Tumbalong Boulevard, Haymarket, beombeom.com.au Uji-kintoki (matcha shaved ice) and sweet milk at Kakigori Kaiji Haymarket.SuppliedAdvertisementKakigori KaijiWhat: Sydney’s first Japanese-style kakigori shop serving the traditional dessert made from finely shaved melt-resistant ice imported from Japan and flavoured with house-made syrups like strawberry Good to know: Beat the crowds by visiting around dinner time when it typically quietens down 394 Sussex Street. Haymarket, kakigorikaiji.com.au Sydney’s largest pho at Cam On in Haymarket.SuppliedAdvertisementCam On What: A family-owned Vietnamese restaurant from Carlingford makes its Chinatown debut with Sydney’s largest bowl of pho: a whopping four litres of broth It feeds a “hungry” family of between four and eight people for $148.80 Good to know: The broth is made using a Vietnamese family recipe passed down from owner-chef William Le’s father But make sure to arrive early — it often sells out Market City Shopping Centre, 9, Shop R3.10/13 Hay St, Haymarket, phomumumgroup.com.au stylish hole-in-the-wall serving warm house-made cookies with soft serve ice cream until 11pm on Friday and Saturday nights (10pm the rest of the week) and there’s soft serve flavours like earl grey and Japanese cheesecake Good to know: Kuki is the second venture from team behind one of Sydney’s best ice creameries, Duo Duo in Strathfield 9/18 Steam Mill Lane, Haymarket, kuki.au SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items Deep-fried then fried again – this time in butter and the jammy yolks of salted duck eggs – Ho Jiak’s kiam ah nui kay might be Sydney’s most extravagant fried chicken. Every mouthful contains big, bold flavours and a devil-may-care approach to tradition. It’s the kind of dish we’ve come to expect from Ho Jiak’s freestyling chef, Junda Khoo. The ground floor of his Haymarket diner is a colourful homage to Penang and the 18-page menu follows suit, taking cues from the home cooking of his beloved amah along the way. Still, she might have something to say about his char kwai teow, which takes the classic to a deeper, darker place, layering the noodles with caramelised lard and charred, prawn infused egg. Forget “whispers” of wok hei, Khoo’s rendition has smoke and char for days. Ho Jiak Town HallBoundary-pushing menu born in an amah’s humble kitchen. Jimmy’s FalafelThe kebab shop of every city slicker’s dream. Hello AuntieFresh, fun, and bold – just like your coolest aunt. SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items If you haven’t taken the escalator to Spicy Joint’s noisy but dignified dining room in Haymarket you may have eaten at one of the chain’s offshoots in Burwood, Chatswood or Rhodes. Perhaps you’ve even visited the original location in Shanghai, where Spicy Joint launched in 2004 and is better known as Xin Xiang Hui. A similar menu of Sichuan favourites is available at all restaurants, headlined by the signature poached, chilled and sliced chicken in a viscous combination of chilli oil and sesame paste. Dan dan noodles topped with a rubble of pork in dusky red broth are excellent value, as is boneless white fish in a Sichuan pepper-spiked broth of potent flavour and eye-popping size (come with a group). Nubs of deep-fried chook covered in lustrous blood-red dried chillies are less intense, but you’ll still want more Tsingtao or super-garlicky smashed cucumber to temper the spice. 14/20ReviewWarm up with $5.90 noodles and lip-tingling dishes at this hot Chinatown spotContinue this series UccelloThe best of Italy in a dining room overlooking Ivy pool. Spice TempleMood-lit basement that awakens the senses. SaveLog in, register or subscribe to save recipes for later.You have reached your maximum number of saved items