Golden Fang

Regulars simply call this "the Fang" or "Fangy", a no-frills Chinese restaurant where you can count on big portions and fast service, even if you can’t always be guaranteed a smile. Local uni students have everything to grin about though, with wonton soup at $4 and a feast of steamed pork dumplings for $8 (14 per serve). The colossal menu barely misses a thing, spanning over 250 dishes and covering everything from prawn laksa ($9.50) to crispy skin chicken ($11.80). The barbecue meat dishes are always popular, glistening chunks of barbecue pork, roast pork, soya chicken or roast duck tumbling down a mountain of steamed rice ($8.80 for two choices). There’s a half-hearted effort at décor, but the noisy clatter of chopsticks is a sign that most diners are more interested in their food anyway. And who wants to be distracted from a huge serve of deep fried pork chop in lemongrass ($13.80), cut up into thick slices and splayed over a bed of crunchy vermicelli noodles? Expect a duel over the last of the salt and pepper squid ($11.80), covered in a crunchy batter and garnished with bits of chilli and spring onion. Still hungry? Cold side dishes like shredded jellyfish, pigs' ears and tripe with chilli oil can be yours for a measly $3.