Author: Lee Tran Lam


The Hit ListLondonSydney

Where To Eat in March: Amuro, Beau, El Primo Sanchez, and More

The weather might be cooling, but your enthusiasm for dining is likely to heat up – especially with Sydney’s many…

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The Hit ListSydney

Where To Eat in February: Giuls, Alibi, Bar Copains, Fauna and More

The end of summer offers a good excuse (and apt weather) for checking out recent openings: everyone’s favourite vegan chef…

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The Hit ListSydney

Where To Eat in January: Nativo, Bar Topikós, Gaku, and More

Start the year off by catching up with some recent openings: there’s a unique taqueria that draws on native ingredients,…

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Best of The Hit ListSydney

The 10 Restaurants That Defined Sydney Dining in 2022

In a strong year for dining, what were the absolute standouts?  We asked our contributors to the Resy Hit List to…

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The RundownSydney

At Nomidokoro Indigo in Darlinghurst, an Artful Evocation of Japan

If you’ve been to Japan, you’ll know it specialises in unassuming neighbourhood joints that are small in scale, yet totally…

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The Hit ListSydney

Where To Eat in November: Poly, Kiln, Umami Dojo Ramen, and More

From the reopening of Poly to the launch of Mitch Orr’s Kiln, there are many dining drawcards to look forward…

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The Hit ListSydney

Where To Eat in October: Bar Conte, Lucky Kwong, Cairo Gourmet Kitchen and More

There are plenty of new arrivals to check out, with the Nakano Darling crew opening a sake bar, Porteno’s team…

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Dish By DishSydney

Three Dishes at Maíz in Newtown Made With One Transformative Ingredient

Juan Carlos Negrete was looking for a portal to his Mexican roots, but he couldn’t find it in any Sydney…

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The Hit ListSydney

Where to Eat in September: Kabul Social, Izgara, Beckett’s, and More

From Afghan burgers to Paris-style breakfasts, Sydney’s dining scene currently offers a globe-sweeping range of dining experiences. There are new…

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Dish By DishSydney

How Izgara in Potts Point Channels Istanbul’s Legendary Grills, in Five Dishes

Izgara in Potts Point is named after the Turkish word for ‘grill’. And while smoke and char deeply mark its…

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