HeyJaredLee Tran Lam
- Indexed articles, last 90 days
- 6
- Latest publication
- Sep 7, 2026
- Outlet visibility, for The Age
- Top 10K sites
- Earliest in this view
- Jul 13, 2026
Latest articles
Review: Mother Chu’s Taiwanese Gourmet is still winning new fans after 35 years (opens the original)
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Mother Chu’s Taiwanese Gourmet was 25 years old when I (belatedly) joined its fan club. This was back in 2016, when chef Toby Wilson described the short distance between his Ghostboy Cantina pop-up and the Chinatown institution as “pure upside”, and I finally registered this place as something special. Wilson’s enthusiasm for Mother Chu’s beef noodle soup and Taiwanese breakfasts converted me; a decade on, I’ve archived memories from many visits. I recall ordering congee after an environmental r
Review: Mother Chu’s Taiwanese Gourmet is still winning new fans after 35 years (opens the original)
Read excerpt
Mother Chu’s Taiwanese Gourmet was 25 years old when I (belatedly) joined its fan club. This was back in 2016, when chef Toby Wilson described the short distance between his Ghostboy Cantina pop-up and the Chinatown institution as “pure upside”, and I finally registered this place as something special. Wilson’s enthusiasm for Mother Chu’s beef noodle soup and Taiwanese breakfasts converted me; a decade on, I’ve archived memories from many visits. I recall ordering congee after an environmental r
Review: This iconic Sydney bakery caters to any caramel hankering you might have (opens the original)
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La Paula in Fairfield is Sydney’s oldest Chilean bakery. Like many places that have stuck around, it’s gained many names over the past four decades: it’s Paula Cafe, says the red lettering over the entrance; Paula Continental Cakes, if you’re looking at Google Maps (that’s what original owners Victor and Aglae Casanova called the business when it opened in 1982); or Paula Empanadas Restaurant, if you go by the framed newspaper clipping inside. Whatever you call it, La Paula is a western Sydney i
Review: Why this small-scale Korean spot inspires queues (opens the original)
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The queues started on Dubudang’s opening day in May, but this Epping restaurant’s story began three decades ago – at a tofu shop in Busan, South Korea. Co-owner Hyunjoon “Leo” Joo recalls his mother preparing soybeans before sunrise, and the countless hours his father spent behind the tofu press. His parents’ store, Kongsarang, translates as “love for soybeans” in Korean, and Joo now continues the family craft in Sydney. Growing up, Joo wasn’t a fan of tofu, but the natural sweetness and unmuted
Review: Why this small-scale Korean spot inspires queues (opens the original)
Read excerpt
The queues started on Dubudang’s opening day in May, but this Epping restaurant’s story began three decades ago – at a tofu shop in Busan, South Korea. Co-owner Hyunjoon “Leo” Joo recalls his mother preparing soybeans before sunrise, and the countless hours his father spent behind the tofu press. His parents’ store, Kongsarang, translates as “love for soybeans” in Korean, and Joo now continues the family craft in Sydney. Growing up, Joo wasn’t a fan of tofu, but the natural sweetness and unmuted
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Top 10K sites
For The Age, the outlet · Measured Aug 1, 2026
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