While our initial encounter with Albee’s Kitchen in Campsie, we’d opted to visit the more closely located Albee’s Secret Recipe in Carlingford after it opened in 2019. However, when the Carlingford location closed its doors in 2023, we found ourselves returning to the Campsie address, now rebranded as Albee’s Delight.
2024
To our surprise, the haphazard arrangement of chairs and tables that characterized the previous setup was nowhere to be seen. In its place stood a polished and well-organized restaurant. This transformation wasn’t entirely unexpected, as the Carlingford store had adopted a similar layout.
Curry Chicken Puff ($4.00)
The pastry was filled with a blend of sweet potatoes, chicken, and a half-boiled egg. The pastry was buttery and tender, though not crispy, while the filling offered a flavourful combination with a pleasantly spicy kick balanced by the sweetness of the sweet potatoes. Even after many years, it remains a satisfying snack option.
Char Ho Fun (with prawn and pork, $17.00)
The flat rice noodles, stir-fried with rich dark soy sauce, had an intensely smoky wok hei, perhaps even slightly overdone as some noodles bordered on a burnt flavor. However, this was balanced by the smoothness of the egg sauce, which also helped moisten the slightly dry pork pieces. The prawns were generously sized and provided a juicy crunch. Despite its flaws, the bold wok hei ensured that it continues to stand out as one of the most satisfying versions of char ho fun we’ve encountered in Sydney.
Pipis (with chilli dry shrimp, $27.00)
The tiny dried shrimp contributed a rich, savoury flavour to the sauce along with a subtle texture, while the chilli’s presence was unmistakable, providing a sustained and enduring heat that didn’t overpower the shrimp’s taste. While this level of spiciness might have been overwhelming in a noodle dish, the small pipis helped balance the chilli’s intensity, making it enticing for another bite. The portion of pipis was ample, with only a few containing sand.
2025
Cucur Udang ($4.00)
This was generously topped with prawns and fried to an audible, crisp crunch. The batter was savoury and light, while the shrimp retained a moist, juicy texture—unlike the dry, crispy type often found in Japanese prawn crackers. The contrast in textures was both deliberate and welcome.
Char Hor Fun (with prawn and pork, $19.00)
This remained the reason we kept returning. Each visit reaffirmed its reliability: the dish arrived with its unmistakable aroma of wok hei reaching across the table. The flat rice noodles, stir-fried in dark soy sauce, held a deeply smoky character, balanced by the smooth egg sauce that also softened the slightly dry slices of pork. The prawns were plump and delivered a satisfying, juicy snap.
Pandan Chicken ($13.80, 6 pieces)
These were chicken thigh pieces wrapped in pandan leaf and deep fried. The chicken was well-seasoned—savoury, moderately spiced (though not spicy)—with a crisp exterior and juicy interior akin to karaage. The pandan was most evident in the sections that had direct contact with the leaf, lending a subtle, aromatic lift that enhanced the savoury depth of the chicken without introducing sweetness.
2026
Cucur Udang ($5.00) and Curry Puff ($5.50)
The cucur udang remained consistent in structure, with a crisp crust and pronounced oceanic crustacean flavour. The prawns were, however, fried slightly drier than on previous visits, reducing some of their juiciness while retaining their savoury character. The curry puff remained similarly consistent, with a well-spiced sweet potato filling and a properly cooked hard-boiled egg providing a firmer textural centre. Both remained strong starters, though the cucur udang showed a slight decline in the moisture of its prawns.
Char Hor Fun (with prawn and pork, $21.00)
This remained the main reason for returning. The dish arrived with a pronounced wok hei, immediately apparent in its smoky aroma. The flat rice noodles were coated in dark soy sauce and carried a deep, smoky char, while the smooth egg sauce provided moisture and softened the slightly dry pork slices. The prawns remained plump, delivering a juicy snap that contrasted with the softer noodles and pork. Despite the annual price increase, the execution remained consistent, retaining the characteristics that made this one of the stronger versions encountered in Sydney.
Pipis (kam heong style, $29.00)
The pipis were coated in a rich, spicy and aromatic kam heong paste incorporating dried shrimp, curry powder, curry leaves, garlic, shallots, bird’s eye chillies and black bean sauce. The dried shrimp and black bean provided a deep savoury base, while the curry leaves and aromatics added breadth and fragrance. Bird’s eye chilli delivered substantial heat, but the spice remained integrated into the seasoning rather than becoming gratuitous. The portion remained consistent despite the $2.00 price increase, although minor grit was present in some of the pipis. The dish was strongest for its combination of aromatic intensity, savoury depth and sustained heat.
Albee’s Delight remains a dependable destination for Malaysian-style hawker dishes in Sydney, with bold, consistent flavours that rewarded repeat visits.
Albee’s Delight is located at 273 Beamish Street, Campsie NSW 2194.