Dive deep into Eastwood Village Square and there’s so much to appreciate: handmade tofu, the epic seafood platters at Taste of Shunde, the school prawns and live seafood at the fishmongers. But for cheung fun, the slippery Cantonese rice noodle roll, made fresh to order? It has to be Traditional Cantonese Taste. Rice noodles are steamed in a sheet, folded around fillings – prawn and scallop, say, or chicken and cordyceps flower – then served under a sweet soy sauce that soaks into all the crevices. Don’t sleep on the congee either, which is even more comforting.
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David Matthews is a food writer and editor, and co-editor of The Sydney Morning Herald Good Food Guide 2025.
