The World's Best Food Cities: Sydney

F&W tapped local experts in five of the world's great food cities—Tokyo, Sydney, New York, Barcelona and Paris—to find the essential rest...
One dish served fresh every day.
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1999 When Longrain opened in a warehouse on a then-grungy strip, it changed Sydney’s restaurant rules: first-come, first-served communal tables and a DJ in the bar. Chef Martin Boetz cooks vibrant modern Thai dishes, like a “net” made from fried egg and filled with crunchy pork, shrimp, peanuts and bean sprouts. Downstairs, the two-year-old Shortgrain is a lunch spot that specializes in curries.

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