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• McDonald's loaded question

Meet the OTT-trend that's made the question "do you want fries with that?" completely redundant: loaded fries.

Regular tongue-burning hot-from-the-oil chicken salt sprinkled fries are for seagulls. Real humans take their fries loaded, or so the food trend gods have decreed.

Even the pencil-pushers at Macca's have bowed down, offering their famous shoestrings with guac and salsa or bacon and cheese.

If you want to see Sydney's best takes on the trend, get thee to the Night Noodle Markets. You can get your fried carb fix topped with everything from shards of pork crackling or shredded peking duck to an elaborate combo of hot cheese sauce, brown sugar candied bacon, spiced kewpie mayo, shallots and bacon, cheese and pork "crunch" - phew.

It's time to get fully loaded.

Peking duck fries, Bao Stop

Ever been at yum cha and looked down at your peking duck, thinking, "This would be so much better with fries instead of a pancake"? Apparently at least two Sydneysiders have, as two Noodles stalls - Bao Stop and Mr Boa - are offering daffy-loaded fries. Bao Stop's saucy number includes good chunks of peking-style duck with a hit of spring onion.

Lobster fries, House of Crabs

Are these the fanciest take on loaded fries? Like a seafood-fueled poutine, the lobster fries come doused in lob-gravy, with bacon, cheese and corn. And a scattering for herbs so you can eat your greens, too.

Chichi fries, Poklol

Chichi is a play on kimchi - just one of the garnishes on these Korean-style super loaded beer battered fries. Start by choosing your protein - chilli pork, chilli chicken or bulgogi beef - and then on goes Japanese mayo, Korean sweet chilli sauce, fried and fresh shallots and a sprinkle of cheese. The fries have even overtaken Poklol's cult-status tacos in sales.

Loaded Frites, Harajuku Gyoza

The owners of Brisbane-born dumpling chain Harajuku Gyoza are bringing a taste of their other business, Fritzenberger, to Noodles. The loaded frites have a blanket of cheese, bacon and pork dust covered hot cheese sauce, brown sugar-candied bacon, spiced kewpie mayo and shallots.

Crackling pork belly fries, Mr Bao

James Phan, owner of Mr Bao, expects to go through three tonnes of pork belly just to make these fries and his stall's pork belly bao. The trick to his bubbly brittle crackling is a three day rest in the fridge (uncovered, to dry it out) and a blast under a hot grill to finish.

"The friesi starts off with shoestring fries, then we have our signature hoisin sauce, the crackling pork belly, a scattering of crackling and then garnish of coriander and spring onion." Phew.

Sydney's Night Noodle Markets, part of Good Food Month presented by Citi, are held at Hyde Park from October 6-23; open Mon-Tue 5pm-9pm; Wed-Thur 5pm-10pm; Fri 5pm-11pm; Sat 4pm-10pm; Sun 4pm-9pm. See goodfoodmonth.com/sydney/night-noodle-markets