It’s one of the less famous eateries on Ashfield’s crowded restaurant strip, and also one of the best. The plain, narrow space can get cramped - packed with punters slurping hotpots and gnawing at hunks of lamb backstrap. The great constants keep people coming back: reliably friendly waiters, plates full of lamb skewers (succulent meat chunks grilled to perfection), and oodles of handmade noodles (the thick, slippery ribbons are a speciality here and come in many guises). Of the stir-fries, eggplant, potato and capsicum is a rich, glossy mixture, while lamb and shallots make an addictive duo.