Is there a Sydney suburb offering more serious poultry in such a short stretch than Hurstville? Golden Sands and Taste of Shunde already do a fine line in goose, Chao BBQ has offered Nanjing salted duck in its line-up since 1995, and then there’s Golden Sun BBQ, which draws a steady queue from doors open: “Everyone in the Cantonese community knows that that’s where you go to get your barbecue meats,” says Chan.
All the staples are here – glistening char siu, plump soy chickens, handsome roast ducks – but equally appealing is the range of offal, as well as fat sausage links cleaved into coins on the wood block.
It’s the pei pa duck that’s a bit special, butterflied so it resembles the pear-shaped stringed instrument that gives it its name, then roasted until crisp and lacquered.
Pro tip: tubs of ginger-shallot sauce are only $1, so load up.
Restaurant reviews, news and the hottest openings served to your inbox.
David Matthews is a food writer and editor, and co-editor of The Sydney Morning Herald Good Food Guide 2025.
