King’s has been pumping out Hurstville’s most revered banh mi since 1997. Open from 6am, and renowned for the generosity of their fillings and the scope of their menu, the only question is which way to roll. Go classic with a banh mi thit, and red onion adds a little something extra to a comforting staple.
Break the mould and things go from as simple as a schnitzel roll to as hefty as ones stuffed with chicken and dim sum – together at last. Don’t sleep on the wings either, full of satisfying crunch, or the prospect of adding crunchy fried chicken bits to any sandwich.
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David Matthews is a food writer and editor, and co-editor of The Sydney Morning Herald Good Food Guide 2025.
