Sammy’s Kitchen, one of the busiest restaurants in the popular North Quarter dining precinct, has long been the go to place for good quality Asian food and fast as lightning service, confirming it as an institution for the city’s diners.
Well known for simple high quality Chinese and Malay cuisine with a focus on traditional favourites, Sammy’s Kitchen would rate highly when discussing where you can find the city’s best laksa or hawker noodle dishes like char kway teow—chicken, prawns, fish cakes, chives, egg and bean sprouts—and mee goreng—fried wheat noodles with bean sprouts, chilli, tomatoes, beef mince. Also extremely popular here are a number of chef ’s favourites that include chicken or lamb done in shang tung style—deep fried and shredded with cucumber, garlic and peanuts; or the Sammy’s Kitchen special—marinated pork, chicken, calamari, scallops and broccoli in oyster sauce. While the menu is expansive in the typical style of this type of eatery, the blackboard features an interesting and ever- changing selection of specials. Expect twice cooked pork with chilli and black bean, crispy-skin quail, or a Japanese inspired chicken teriyaki. A mainstay of the city’s dining landscape, Sammy’s is big, bright and bustling for lunch and dinner, and manages to get a substantial procession of diners in and out with relative ease, without dropping the ball on quality. The dining room is an energetic affair, with waiters ducking and weaving through the space, dishes in hand, and an outdoor area allows for taking in busy Bunda Street. Be warned, this is a busy restaurant. It is not uncommon to see queues forming at the busiest of times, and that surely is testament that Sammy’s Kitchen has a place in the hearts and stomachs of Canberra diners.
125 Bunda Street, Canberra City
02 6247 1464
7 days 11.30am–2.30pm
BYO bottled wine only
Corkage $2.5 per person