Hidden among a TAB and pokies is this little Chinese gem by Eric Wong, one-time head chef of Chinatown institution BBQ King. Ignore the classic Aussie-Chinese printed menu, where steaks and burgers mingle with sweet-and-sour pork and beef in black bean sauce. Instead, order from the blackboard and picture menus plastered around the busy, homely counter and you’ll be rewarded with siu mai that’s Chinatown yum cha quality, crisp Shandong chicken and sweetly addictive honey barbecued pork (char siu). Add beer at club prices, and Eric’s a refreshingly safe bet.