Skip to main content

Sedap, Chatswood Westfield - Northern Sydney

Sedap on Urbanspoon

Juicy, tasty and uplifting - the roast chicken from Sedap.

For many in mainstream Australian society, the sight of white looking steamed chicken with skin on may not be priority, unless the potential consumers have been familiar to Singapore and recognised this significant dish so commonly available in many of the island nation's food courts.  This same dish is given a twist, served with an attractive looking and actually yummy roast chicken - your choice of breast or leg - at the level 4 food court at the Westfield in Chatswood, 20 minutes by car north of the Sydney Harbour Bridge.  Just the chicken itself is worth visiting Sedap, which gets busy at meal times and opens late till evening on both weekends and weekdays.  The roast chicken has oomph, a good bite on the palate and at the same time is moist enough below the skin. KFC better watch out!  KFC is only a shopfront away, with the nearby pet shop and Virgin Australia phone shops as triggers if you are looking for where Sedap is located.

Kopitiam or coffee shop selections from Sedap.

The decor at Sedap is colonial Penang, with shutter windows and white facades. The kitchen is not transparent to the public though, with freshly cooked food coming out of a small outlet.  The nearby Lang Suan Thai cafe is also owned by the same people who run Sedap, but the Thai place is made out with a  street side stall atmosphere, replete with zinc roofs, a rustic feel and more brown in colour impact.  Penang food traditions, especially with its Peranakan or Straits Chinese or Straits Indian  heritage,  can be a fusion and this is evident in Sedap - for example, dry served Cantonese inspired noodles are also made available with chicken curry, the same ones usually eaten in a nasi lemak combo.  There is a drink of three layers in tea, with the green bits of cendol as the main anchor.  'Sedap" simply means tasty.  Malaysia is currently the source of immigrants in the top ten list by country of origin to Australia ( at Number 8) and it can be no surprise to know that more than a few Malaysian food outlets have sprouted up in the past two years in Sydney.

The pork laden deep fried roll - lobak - an institution of Penang street food.

The ais kacang is said to be small for the asking price and the har mee may have more than a few finding the soup too sweet instead of just prawn perfect.   Most of the customers on the Sunday I tried Sedap with Joyce and Andre and their children were Malaysian immigrants of Chinese origin.  A mother and daughter speaking in Fujian ordered the chee cheong fun, more of a Hong Kong Cantonese domain, but in Penang this is served with some startling good sauces instead of just thin slices of char siew.  Apart from the outstanding chicken roast, I would highly recommend the tender and moistly grilled pork satay - a combination that would have made a great day in Sedap.  There are a variety of other deep fried stuff sitting beside the lobak I saw, more like snack happy crispy bite food on the go, more suitable if you do not want anything heavier and prefer to eat whilst walking along.  Sauces are charged by Sedap, but the chili sauce is worth trying.

Holding the kong kong, or the enamel coated mug, akin to the Aussie swagger's billy drink holder.  Photo credit to AM.

There are a few more dishes I aim for on my further visits to Sedap - another Penang iconic dish, the char koay teow, the mamak styled roti canai and the Kuala Lumpur signature Chinese street food - wanton mee, or soy-sauced mixed egg noodles served with veg, pork char siew cuts and steamed dumplings.  Sedap projects itself as a Penang food specialist - and expectations are high, with most Penangites, past and present, being very critical of the quality of their home island's hawker food, having been blessed with a variety of terrific street food. Those city dwellers who cannot bring themselves to Chatswood can now savour the same menu choices from Sedap and its sister operation Lang Suan in the CBD below ANZ Tower at 161 Castlereagh Street, as well as at Regent Place at the corner of George and Bathurst Streets in Sydney CBD.


Kit Fong said…
So many msians n sporeans in aus; definitely the standard of asian makan has gone up ! Dont need to balik kampung to makan ur favs :)
Bernard Tsang said…
Love the aussie billie mug !! Definitely missing hk style food. Definitely going to visit there soon for a fix
Z.Y. said…
Drove a bit more than half hour from the Hills to get to Chatswood to have Malaysian food yesterday. I had the asam laksa and my girl had the steamed chicken rice. Both were awesome. Washed it down with a cold teh tarik on a hot day, perfect. Worth the drive!
Kin Yuen said…
Definitely worth the effort Bernard and Z.Y! I have not tried the tamarind flavoured laksa so far but have this as my next target. I do have a soft spot for soy mixed egg noodles but have held back. Z.Y, your special girl chose something done well by Sedap, although she must try the roast chicken next time.

Popular posts from this blog

Chung Ling Alumni Association Petaling Jaya Klang Valley

Telephone Contact:  +603 7957 0318

85 Degrees Bakery Cafe Hurstville NSW

There are several outlets of this bakery cafe for several years now in Australia.  Did they coem from the USA?

Each franchised outlet is in a busy area, often in suburbs so-called by a diverse Asian demographic.   The one in Hurstville is rather roomy and lots of baked stuff on its shelves.   The base of Sydney operations is in Chester Hill, a suburb south-west of the Sydney city centre.

Some of the cake creations would be viewed as rather leaning on the East Asian dimension  - Strawberry Angel (with chocolate base and top) and Mango Cheese ( with yoghurt).   However, to counter this perspective, there are also Death by Chocolate, US Cheesecake, Coffee Brulee and Blueberry Marble options.    

The pastries are definitely filled with ingredients more suited to perhaps Anime loving fans and non-mainstream cultures - for example, garlic, pork, tuna, green tea, red bean, shallots, pork floss, coconut, Hokkaido butter cream and Boroh or pineapple buns.   Sung seems to be a variation emphasised…

Penang - Lor Mee

Lor mee is another of those street foods that are not commonly available in Western societies, but are easily found in southern China, Thailand, Malaysia and Singapore. The dish is iconic of the Teochew Province in China and has been mainly brought to equatorial climes by immigrants over the last few centuries. It combines snippets of ingredients in a thick savoury sauce. Above, the lor mee with roast pork and sliced hard boiled egg accompaniments at the Fong Sheng Cafe, along Lorong Selamat in Georgetown, Penang - the place was introduced by May Wah and Henry Quah.

The cafe harks back to the seventies or eighties - and maybe earlier - what caught my eye were (above) freshly blended fruit and/or vegetable juices and (below) metal and plastic contraptions of the food trade.

Hot and cold drinks are easily on offer from the cafe (above and below) at very reasonable prices.

Another version of the dish (below) taken whilst Bob Lee was enjoying them in another cafe or coffee shop in Georgetown…