"This Southeast Asian joint in Chinatown was an instant word-of-mouth success when it opened in mid-2018, and it has managed to sustain its initial buzz by tweaking its playful, slightly disorientating, menu. To get an idea of chef Khanh Nguyen's style, start with the wagyu rendang buns, served with pickled radish and fermented sambal—just be careful not to fill up on them. Then, meander through the medium-sized dishes (make sure you try the spanner-crab curry with finger lime and rice crackers, an exceptionally effective Asian/Australian mashup) before gorging on the mains. Nguyen's union of Southeast Asian recipes and Australian native ingredients is inspired, making Sunda the best kind of sharing restaurant: One where you'll actually talk about the food." - Dan F. Stapleton
