Get here well before the hunger pangs set in because it doesn’t take bookings and the Taipei chain is famous for its dumplings, making it one of the most popular places to eat in Sydney. On any given day or night there’ll be queues stretching out the door, though you can watch the action through the glass display kitchen as a fascinating production line of around ten scrubs-and-mask wearing workers making dumplings. They need to pump these out as quickly as they can, because the pork, crabmeat and xiao long bao (Shanghai soup dumplings) are, in a word, lifechanging. Diners will patiently wait an hour and happily sit elbow-to-elbow at communal tables for these hot, steamy bundles of joy. They taste even better when dunked into balsamic vinegar and doused in a spoonful of chilli sauce. Wash your meal down with one of the fruity cocktails or a chilled Tsingtao beer.