Number One BBQ House (No. 1 BBQ House) – Campsie NSW Restaurant Review

Just a few doors down from Yummy King BBQ Campsie is their biggest competitor, a Cantonese BBQ restaurant with a hyper-focus on Southern Chinese barbecued meats, with a distinct lack of faffing around with an extensive eat-in menu.

What No. 1 BBQ House does is all your classic barbecued favourites – from soy chicken to crispy roast duck, to BBQ pork and roast pork, as well as some other things in between. There is no in-house seating (this may be a COVID-19 thing, but it’s already January 2023, perhaps it was just for the afternoon that we went), and no need for it. Just meat.

Both the BBQ Pork and Roast Pork were $, about the going price up and down the road, and everywhere else.

The char siu was very good, with good flavours – a balance of sweet, salty, and umami, as well as good texture. It was cut in the traditional way, against the grain, with each piece having a good mouthfeel with no particularly chewy bits – more than I can say for Yummy King BBQ.

To contrast, the siu yuk (roast pork), was not as good as next door. It was certainly not bad, with again good texture, crispy skin even when eaten as takeaway, and a good amount of lean meat with a little bit of fat. The taste however was too salty for my liking, and I longed for the more mild but still tasty variety that I had had from Yummy King just days ago.

The ginger and shallot oil was clear, which in comparison is definitely a plus.

Though we’re yet to have any of the birds at No. 1 BBQ House, my opinion is that their char siu is superior to Yummy King, whilst their crackling roast pork is not as good. Seeing as they’re right next to each other, it’s not overly difficult to just get what you like from each place.

I will note that No. 1 BBQ house imposes no EFT surcharge for purchases over $10, and only a 50c surcharge for purchase under $10, which is both fair and extremely above board. I pay my income tax, and appreciate when others do the same.


Number One BBQ House Campsie
152 Beamish St, Campsie NSW 2194
(02) 9718 6147


Yummy King BBQ Kitchen – Campsie NSW Restaurant Review

We went to local restaurant Yummy King on an online recommendation for some suckling pork. Unfortunately they were sold out of suckling pork for the day (we were told that they usually run out around 2PM, earlier during festive seasons), so this is what we had instead.

We started, after a couple who had only just finished their meal were hurried out of their table so that we could be seated, with this classic complimentary soup with some pork bone, carrot and potato. It had a light and wholesome flavour, perfect to drink during the extremely short wait for our food to arrive. My partner always enjoys this, no matter where we go.

We had the double varieties BBQ with rice ($13) with BBQ pork and roast duck. The quantity was quite ample for the price, especially considering you can get this with the huge mountain of rice, a good amount of protein, and a free soup for just $13. The roast duck (燒鴨) was pretty good, with good flavour, skin and texture with a good combination of meatiness and fattiness, with not much bone.

The BBQ pork was less good in our opinion – cooked a bit sweeter than we like, with also a different cut of pork than we are used to (or is it just cut in a different direction?) I honestly think that the char siu (叉烧) that my partner makes at home with the recipe from The Woks of Life is better.

We also ordered an entire serving of roast pork ($15.80) by itself. Contrary to the disappointing char siu, Yummy King’s roast pork was actually some of the best I’ve ever had. The flavours were perfect, with just a little bit of salt and other seasoning coming through, but not to an overpowering or oversalted extent. The skin was incredibly crispy and tasty throughout the course of our meal, and the meat was tender and juicy, with not much fat. This was really some very top tier siu yuk (燒肉), and I would not hesitate to recommend it.

The ginger and shallot sauce, along with all other sauces like duck sauce were self-serve from a little sauce stall at the back of the restaurant. As it was end of day, the ginger and shallot sauce had gotten a little sedimenty.

Because we are cosplaying as responsible adults this year, we ordered a serve of steamed Chinese broccoli in oyster sauce ($10). Truth be told, we could’ve had better value getting a set menu for two, but my partner specifically wanted gai lan over choy sum (a little bit of which came with th BBQ meats anyway). These were super green and probably quite healthy, though we are told by my partner’s mother that greenness comes from the addition of oil in the cooking process.

I went out onto the street to find the nearest ATM because my partner thought that they told her there was a 4% card surcharge, something she’s since backed down on since she now claims she doesn’t understand the language perfectly (never mind the fact that she grew up with Cantonese at home). A 4% card surcharge would be highly suspicious but without clear evidence of this there’s not much more to say.

The roast pork is delicious. Don’t expect to be allowed to stay much longer than your eating time. They’re super busy and popular, with a line out the door when we arrived.

Yummy King BBQ Kitchen Campsie
164 Beamish St, Campsie NSW 2194
(02) 9718 0882

Café Chinese

Hong Kong Bing Sutt – Burwood NSW Restaurant Review

I watched Lucas Sin’s cha chaan teng video for VICE at least three times over the last few months of lockdown here in Sydney, and have had a hankering for some Hong Kong Cafe style food ever since. Luckily the Instagram algorithm saw it fit to serve me photos of Hong Kong Bing Sutt’s delicious looking beef noodle soup over the same period of time, and while I was unable to order takeaway via the app (as I am illiterate) I took myself and my Cantonese-speaking girlfriend over there the first chance I could.

Hong Kong Bing Sutt’s milk tea ($5.30) is extremely rich and dark, likely owing to the traditional method of brewing Hong Kong milk tea which undergoes multiple prolonged steeps through a silk stocking filter to ensure deep extraction. While this is only imagined (the brewing of the tea was not witnessed by me), the rich and smooth flavour of the tea was directly confirmed. While the hot version served at the restaurant comes unsweetened with some sugar on the side, HKBS also sells bottled versions of its chilled pre-sweetened milk tea for $7 a bottle, which are also pretty good, if pricey.

The Mixed Beef Noodle ($15.80) was what drew me in initially, and was actually pretty great in reality. It comes default with thin egg noodles, stewed beef brisket, beef tripe, beef tendon, and beef tendon balls, though many of these elements can be customised to taste. The beef brisket was represented by both fatty and less fatty pieces, all of which were rich tasting and cooked to an extreme degree of tenderness. There was no skimping on any of the other components, including the deep soy marinated tendon and tripe, and even shared between the two of us we felt like we each had enough. The soup was flavoured with chu hou paste, which is a traditional sauce for Cantonese style beef brisket, and nice and warming. The noodles were not extraordinary, rather acting as a mere vehicle for the rest of the very good bowl.

I wasn’t such a huge fan of the BBQ Pork and Over Easy Eggs with Rice ($16.80), but my partner loved it. I felt that the big slabs of char siu were actually not as flavoured as I am used to, which was fine, but didn’t help to carry the bulk of the rice underneath as well as I would have liked. The over easy egg was very well done, extremely soft and runny in the centre. It was only at the bottom of the rice that we found some soy sauce. I think ultimately this was a dish that would have been more suited to being served in a claypot with a bit of thick soy sauce on top, and the bowl format just didn’t work as well.

This rice noodle roll was fine, but too vegetarian for me. The rice noodles themselves were soft and not too oily, coated in a sauce of sesame seeds, hoisin, and probably peanut butter. The sauce wasn’t overpowering, but I just like my chang fen with a bit of prawn or meat in it.

The scrambled eggs and beef satay sandwich was pretty yum. This, the rice noodle roll, and the hot signature milk tea came to a combo total of $13.80, which is pretty decent. The satay beef was good, as was the very light and soft scrambled eggs. The bread was mostly de-crusted, although some edges still had a bit of unfortunate crust.


These are the chicken wings in house made Swiss sauce ($8.80). I’ve recently been trying to lower my carb intake, so sadly many of the items on the menu at HKBS were mildly off limits to me on my second visit. The Swiss sauce in this dish is similar to the Swiss made stamp on my Chinese-made “Rolex” “Submariner”. More of an abstract vibe than a statement of origin, Swiss sauces are a purely Chinese based invention, a mixture of sugar, dark soy sauce, and shaoxing cooking wine. Classically boiled and shocked in an ice bath, these wings exhibited a good tender texture with a firm skin, however I must admit that after a couple of wings the strong shaoxing cooking wine flavour put me off having any more.

The beef brisket with special curry sauce and rice ($14.80) was a really good value, large meal of a classic Hong Kong style curry, big chunks of beef brisket, and potato served alongside a ball of rice. I appreciated that the curry and rice were served separately, minimising mess and also the desire to eat all of the rice. The beef brisket was tasty, though in my opinion could have been cooked to a higher degree of tenderness. The flavour of the curry was good overall, with the sauce highly compatible with the supplied rice.

The crispy pork belly with red beancurd sauce ($13.80) was really quite nice. The exterior batter is extremely crispy and made with fermented red bean curd (jiang dou fu 酱豆腐), which imparts a slightly salty, slightly sweet, and quite funky taste to the pork, almost similar to marmite pork ribs. The meat encased in the super crispy batter was moist, tender and fatty pork which tasted great on first eating, especially with the red sauce that neither my partner nor I could pinpoint as sweet-and-sour or sweet-chilli. Unfortunately as with many deep fried dishes this dish was a victim of entropy, and as our meal progressed on the loss of heat to the environment dulled its shine.

Overall I enjoyed, though I think charging $7 for a small bottle of milk tea is a bit absurd.

Hong Kong Bing Sutt
Shop 8/11-15 Deane St, Burwood NSW
(02) 8387 1820


Sun Ming BBQ Restaurant – Parramatta NSW Restaurant Review

Sun Ming’s been around in Parramatta for as long as I can remember, with my parents frequently buying shāo kǎo (烧烤) from this and nearby barbecue restaurants throughout my childhood. Though frequenting the BBQ counter, I had never been further inside the restaurant until now.

Complimentary soup was served with our meal. It was light and a bit sweet with a bit of pork bone, similar to many entree soups at larger Cantonese restaurants. I certainly wasn’t expecting this from a neighbourhood BBQ restaurant at 3PM in the afternoon, but it was a nice surprise.

This chicken congee was warm and delicious, with light flavours of chicken and ginger, and crispy fried wonton bits on top. I feel like I could drink one of Sung Ming’s congees every day – they just feel so wholesome.

While it’s not strictly against the law to have congee without Fried dough sticks – Yóu tiáo (油条 – $3.70), it’s definitely unwise to forego them if available. Sun Ming’s dough sticks are freshly fried, warm throughout, and crunchy on the outside with a softer inside, perfect for dipping into congee. Whilst nothing out of the ordinary, these sticks are special just for being ordinary – a perfect rendition of what they are meant to be.

I had my first taste of Fujian (Hokkein) Fried Rice as a child in the early 2000s, in a small Chinese diner in Burwood called Canton Noodle House. Since then, I have travelled the world trying Fujian Fried Rices from all over Sydney and Melbourne. Some have been better, many have been worse, and out of all of these Sun Ming’s ranks within the top tier. The fried rice component of the Fried Rice Fukkien Style ($17.80), as it is known at Sun Ming, is less fried than its counterparts across Sydney, more resembling a normal rice that has been tossed in oil. The size of the toppings is greater than what I’ve experienced elsewhere, with both vegetables and seafood coming in larger chunks rather than minestrone-sized pieces – a point of differentiation rather than a point of advantage or disadvantage. The toppings themselves were warm and full of umami flavours – not too heavily salted but salted just right to add flavour to the rice, and of adequate quantity that no grain of rice was left untopped and boring.

The beef brisket in hot pot ($18.80) was exactly as stated on the label. It is a more strongly flavoured dish, with a huge amount of nice, fatty beef brisket and wombok cabbage in a hot pot. It’s a bit too salty to eat on its own, but just perfect with rice, which is how it is designed to be eaten. I liked this very much – I only wish that there could’ve been an option to mix beef brisket and tofu within the same hot pot.

I’ve recently discovered that most BBQ meats from Chinese BBQ shops aren’t actually made on site, due to the significant difficulties in small spaces and therefore the significant advantages of economies of scale when it comes to roasting entire ducks and huge slabs of pigs. Whilst I can’t confirm where Sun Ming Parramatta gets their roast duck from, (or perhaps they actually do do it in house), I can confirm that it is very delicious, plump, juicy, and not too salty.

Char siu is char siu. There is generally a good mix of fatty and lean pieces.

I’ve always wondered what these sausages were, and it took the help of my girlfriend speaking in Cantonese to actually order a little bit to try. Though I still don’t know what they’re called (the English-speaking internet is divided on this topic – perhaps siu cheong), I can describe them for you in reasonably good detail. They are a thick sausage with a soft internal structure and a sweetness similar to that of cha siu or your standard dried lap cheong. The thickness and softness however give it much more presence in your mouth than just chewing a twiggy-stick-esque lap cheong, and while I enjoyed it by itself I think it would also be great with rice.

We went back. Of course we did.

The combination and bean curd in hot pot ($22) hit every single mark it was meant to, with a generous serving size, jam packed with fried soft tofu, beef, chicken, some prawns, vegetables, and roast pork belly. This is a universal classic dish that the restaurant pulled off with no problem.

I have been searching for a good Sang Tung Chicken (Shandong Chicken – $20) for what feels like many years now, and none has come as close to what I remember and enjoy as Sun Ming Parramatta’s. This chicken was crispy skinned on the outside whilst remaining moist on the inside, with a deliciously sour, sweet, and savoury sauce and topping of chillis, garlic and shallots. This was exactly what I was looking for.

The BBQ Pork and Roast Pork with Rice ($16) was sadly not as good at the end of the day as when we usually get takeaway from them, with only a limited portion of roast pork still available by around 8PM. I also didn’t love the char siu this time around, which I found to be more fatty but also with a bit of a porky aftertaste – not as good as what they usually have on offer.


Between stroke calls at the end of the day when essentially all other nearby restaurants had closed their kitchens I inhaled this Roast Pork and Soy Chicken with Noodles ($16), which wasn’t particularly spectacular (especially the noodle soup, I think rice might be a better option), but came with this excellent complimentary soup of the day.

This soup of the day, free, was unlike any other I’d ever had. Though the day was generally bad for me (7 stroke calls in a 24-hour period), the soup of the day was good, with a nice tomatoey and slightly spicy flavour. I liked it much more than the noodle soup that I actually paid for.

Sun Ming BBQ in Parramatta is a centre of excellence for authentic, well-priced Chinese food in the heart of Parramatta. They are my pick for Cantonese/Hong Kong BBQ meats over the nearby Mr Ping’s, which in my opinion is not as nice and also a bit more pricey. Recommend.

Sun Ming BBQ Parramatta
145-149 Church St, Parramatta NSW 2150
(02) 9689 2178