Founded in 1994, Canton Noodle House first made its name under the guidance of Annie So, whose parents had run Cantonese restaurants since the ’80s. Today there are new owners, but every piece is in its place, ensuring this home-style institution is as cherished as always.
Laminated pastel-coloured menus run the gamut of classics, from spring rolls and curry puffs through congee with pork and thousand-year eggs, while menu boards running wall-to-wall list them in pinyin. This is the kind of beloved neighbourhood kitchen where every regular has their own favourites, but wonton noodle soup is always a good call, the dumplings stuffed with generous hunks of pork and prawn, the egg noodles bouncy, the beef flank (add it), rich and fatty. Specials list the salt and pepper whitebait, impossibly crisp and addictively seasoned, among others.
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David Matthews is a food writer and editor, and co-editor of The Sydney Morning Herald Good Food Guide 2025.
