Hong Kong’s cha chaan teng cafes traditionally offer Cantonese-European fusion cooking based on nostalgia, comfort and value, and this humble diner is Sydney’s original version of the form. Since 1993, it’s been a haven for sticky rice with lap cheong sausage, sizzling tofu and the signature pork chop. Cheese on top is optional for the baked chop, but not really. Everyone gets the cheese.