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Just Open: Rice Workshop, Sydney

Georgina Mitchell

Owner David Loh (left) and head-chef Tomohiro Suzuki at Rice Workshop Sydney.
Owner David Loh (left) and head-chef Tomohiro Suzuki at Rice Workshop Sydney.Daniel Munoz

It's never polite to ask how someone pays their rent. But taking a look at the low prices of Rice Workshop, a newbie to Sydney's CBD, you do have questions. Such as, why are all the desserts $2? How is takoyaki $2.80? Where - and when - can I come for lunch?

The answer to all of these is: the food court at Westfield Sydney. It's where the prolific chain has set up shop for their first foray into Sydney, right next to Snag Stand on level 5.

The business, started by entrepreneur David Loh and chef Tomohiro Suzuki, built a reputation in Melbourne's Chinatown for quick, cheap donburi and quickly expanded to seven locations across the city, with another three to open soon.

The chicken teriyaki bowl.
The chicken teriyaki bowl.Brook James
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The Sydney venture offers much of the same fare that drives their popularity down south, including their signature thinly sliced beef simmered with onion and soya broth, served with the option of ontama (a soft-boiled egg) or, for an international fusion, kimchi.

The workshop part of the name starts to make sense when you take a look at the menu. You can get practically any combination of rice and udon noodles, mixed with chicken, tempura prawn, tofu, pork and salmon (cooked or raw), with teriyaki, curry and karaage flavour themes.

The generous servings are all mind-bogglingly cheap. The plain udon sells for $5.20, the beef bowl starts at $7.70, and the ontama salmon bowl is the most expensive, setting you back $10.50 for salmon topped with seaweed, rice and a soft-boiled egg.

The tempura prawn and vegie bowl.
The tempura prawn and vegie bowl.Supplied

Then comes the sides, dubbed "sidekicks". Sorted by hot and cold, they include edamame ($2.80), miso soup ($2) or a vegetable croquette ($2.80).

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There was little warning before the restaurant quietly opened its doors on May 20, aside from an offer on social media of free green tea or charcoal soft serve (usually $2) - but if this Rice Workshop follows the lead of its siblings, its name could soon take over food courts around the city.

The chain is inspired by Shibuya, one of Tokyo's busiest shopping districts – so when it faces a fierce lunch crowd, it comes into its own.

Rice Workshop, level 5 food court, Westfield Sydney CBD, 100 Market Street. Open Mon-Wed, Fri-Sat 9.30am-6.30pm; Thur 9.30am-9pm; Sun 10am-6pm.

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