Back in 2009 it was the hottest seat in town, but in true Sydney-style, nine years on, you can get a reservation at Spice Temple anytime, any day.  Not that we’re complaining, because apart from that, not much else has changed. The food from Neil Perry and head chef Andy Evans is as strong as ever, with some quirky Aussie-Cantonese additions to the 50+ dishes on the menu.

Eggplant with three flavours remains a standout – silky steamed eggplant is tossed at the table with finely chopped blanched garlic, caramelized fried pork mince and fresh coriander for a lively, flavor-packed starter. Lamb pancakes are hard to pass up; crisp golden dough encases lamb mince seasoned heavily with cumin, a nod to the northern Chinese provinces. Kung pao prawns are mouth tingling with their heavy douse of Sichuan pepper, while the chefs succumb to nostalgia with their take on chow mein, served with a moreish pork relish.

A luscious steamed egg custard is topped with minced quail and salty peanuts, and it’s dishes like this that take the experience of dining at Spice Temple to the next level. It’s food that proves consistency is key, and it’s damn worth coming back for, years after the fame fades.

Must eat dish: eggplant with three flavours