Apandim Uyghur Restaurant is widely regarded as one of the few places in Sydney serving authentic Uyghur cuisine. Located at the northern end of Burwood Road’s shopping strip, it was well worth the walk from Westfield Burwood.
Ding Ding (small, $18.50) — diced hand-made noodles stir-fried with finely chopped meat and vegetables.
Served piping hot—so much so that it burnt our tongues—this was a hearty, carb-heavy dish that was both satisfying and easy to eat. The uniformly cut pieces made it convenient to scoop up with a spoon. The capsicum flavour was prominent but well-balanced, cooked to a firm yet tender texture without being too crunchy or mushy. The sauce had a pleasant savoury depth, though we would have preferred a bit more meat to round out the dish.
Besip Lagman (small, $18.50) — handmade flat noodles stir-fried with chicken fillets and vegetables.
The noodles resembled the knife-cut noodles popular in Shanxi cooking, but the texture was quite soft, lacking any al dente bite. We enjoyed the touch of heat from the chilli in the stir-fry, along with the crunch of the celery and capsicum, and the chicken pieces were tender yet scarce. The taste was very similar to the previous noodle dish but lacked the satisfaction and convenience of the smaller, firmer noodles in the Ding Ding.
Gosh Yangyo ($27.00, +$2.00 for lamb) — cumin flavoured meat stir fry with crispy potatoes (lamb or chicken).
The potatoes were generously coated in cumin seasoning and had an enjoyable crispness on some edges, while the interior remained softer and creamier, not quite like thick-cut potato chips. The lamb was quite dry, but this added a somewhat enjoyable chewy, non-fibrous texture that contrasted with the potatoes. As with the other dishes, it was accompanied by green capsicum and salad.
Goshnan ($19.00) — a traditional Uyghur-style pan-grilled meat pie stuffed with cumin-seasoned beef and lamb, mixed with onions.
This was the dish that inspired our visit to Apandim, and it did not disappoint. The crisp, golden-brown exterior gave way to a tender, buttery interior, encasing a flavourful filling of meat and onions. The cumin seasoning was unmistakable—lingering on the palate (and in burps) long after the meal—while bits of fat interspersed with the lean meat provided satisfying bursts of texture and flavour. Though heavier on carbs than expected, this was unsurprising for a cuisine shaped by harsh winters.
Renowned for its authentic Uyghur flavours, Apandim Uyghur Restaurant delivered a promising first visit. With dishes like crispy potatoes and lamb on our radar, a return visit is definitely in order.
Apandim Uyghur Restaurant is located at 189 Burwood Rd, Burwood NSW 2134.