Master, Surry Hills

Puffed beef tendons are the new pork crackling. Seriously. Light and airy with a satisfying crunch, there's just a hint of sticky richness that comes through at the end of each one. At Master in Surry Hills, they toss them with haidai, or kombu salt, providing an umami kick of seaweed. It's not the first thing that comes to mind when you think of a Chinese restaurant, but chefs John Javier and

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