The 38 Best Restaurants in Sydney, Australia | Eater
"In 2005, Raymond Hou started cooking cumin-spiced lamb skewers at the Chinatown Night Markets with just a barbecue stove and a friend for help. Over the years, he’s charred thousands of skewers and gained a following via the Firepop food truck that he operates with partner Alina Van. In early 2024, the couple opened a permanent Firepop site in Newtown. The original lamb dish is still on the menu, levelled up by two decades of preparation, alongside dishes that showcase Australian producers (and waste-minimizing invention). One great example: the signature panna cotta formed from leftover buttermilk, flavored with strawberries pickled in white balsamic brine and blanketed with Rio Vista Olives’ acclaimed Hardy’s Mammoth extra virgin olive oil from South Australia. Vibe check: The award-winning restaurant evokes a sleek, upscale Tokyo yakitori joint." - Lee Tran Lam
