Top Ryde Baker's House — Restaurant in Sydney

If there 0 stars, I will choose 0. Sorry, I was totally shocked by their service and attitude of trading the food this afternoon. Around 5:00pm this afternoon, I went to the Top Ryde Baker's House and ordered a roll and asked for a little bit chilly. When I saw the chilly spread on one side of the bread, I stopped the lady, and asked her to take out some chilly if possible. She started to take some chilly and complained about me not telling her at the beginning. I said I told you only a little bit, not spread everywhere on the surface. Then the other staff heard and joined the complaint and said to me "you should tell us no chilly". I said I wanted only a little bit chilly, but she gave me a spread. Then the lady emptied the bread and wanted to show me there was not much chilly on it. Actually, she had already used the tone taking off some chilly. I saw there was a 2-3 cm chilly ball on the tone, and she took off the chill with her hand from the tone and wanted to hide from me. But unfortunately, I saw what she did. Then she got totally out of control by throwing the bread roll into the rubbish bin, and grabbing a new bread rudely. I was totally shocked by her attitude toward wasting food so easily and her service. I stopped her and told her I was offended. This is not the first time I bought a roll from Top Ryde Baker's House. I used to be the one in a long queue, with 10-20 minutes of waiting time to get a roll. And I always observed how the staff serve the customers nicely, were friendly, welcoming, and talked like old friends. But today totally two faces. I regret I should take a video. The way they threw the bread in front of the customer made me make a decision to do their review. Both the service and attitudes need to be improved urgently!!! After two years I wrote the above review, I booked a party roll package from them. And they are so beautiful and sweet to cut the tolls in half. Good feedback from customers. Everything is perfect. Thank you very much, will definitely revisit. And if you don't want to wait for too long you could order in advance (but it has to be more...

Dubbed the best pork rolls (or Bahn Mi Thit for those who speak Vietnamese) outside of Cabramatta or all of Sydney, depending on who you ask. This place is hugely popular with lines that starts forming from 10:30am to 2:00pm and can stretch 4 - 5 meters. I was very curious to try and see what the fuss is about but skipped it a few times due to the long line. This is of course pre-covid. During the restriction now, the line is still there but not as crazy. My solution is to line up about 10am and get served right away but then the rolls are still good to wait until lunch time.

Now let's talk about their famous rolls! I've bought from here three times and tried a few different rolls including their famous Crispy Pork roll, Lemon Grass Beef, Lemon Grass Chicken and the traditional Pork Roll. First off, you pay more compared to other pork roll places but you definitely get value for money because each roll is PACKED full. The Crispy Pork roll is very nice. Having said this, because they pack everything in, I find that sometimes there's just too much infusion of flavours that you can't really enjoy the roll properly. For example, I would ask that they don't overdo the butter and pate spreads (I know, crazy me right?) because I find that I can still get all the best flavours and enjoy others too. In this case, it's all about quality and not quantity.

One reason the line gets so long is the customer service is fantastic which is good and bad. The staff are very friendly and would talk to you while they're serving you. They need about 5 minutes per roll to make for you. Of course if you start asking about their rolls, expect to add another 5 minutes into the conversation as they go into details about their food. Now multiply this by every customers and you'll see why the wait is so long. You could be waiting 30-40 minutes so don't go there when you're already hungry. This sounds bad but I promised you'll walk away with your roll(s) and a happy smile on your face from the overall experience.

Will I come back for more, heck yes! Now go line up or get there early and have a...

In my considered and passionate opinion, Top Ryde Baker’s House stands as a towering exemplar of culinary excellence in Australia’s banh mi scene—arguably serving the finest rendition of this beloved Vietnamese classic in the country. The crispy roast pork banh mi, in particular, is a masterpiece. The pork is extraordinarily crisp yet succulent, with generous, thick-cut portions that are unapologetically bold in flavour and texture.

Every element of their banh mi is a study in balance and precision. The freshness of the ingredients is evident from the first bite—vibrant herbs, pickled vegetables with just the right tang, and a house-made liver pâté that is silky, rich, and expertly seasoned. All these components are encased in a baguette that strikes that elusive equilibrium between shattering crunch and tender chew. It’s a bread so fresh and well-baked, it deserves applause in its own right.

The harmony achieved in this sandwich—the interplay of savoury depth, herbaceous brightness, umami richness, and textural contrast—is nothing short of symphonic. This is not merely street food; it is elevated craftsmanship. It is food that tells a story.

Top Ryde Baker’s House has, in my view, transformed Top Ryde into a bona fide culinary destination. Beyond the food, the warmth and professionalism of the owners and staff add another layer to the experience—they are earnest, welcoming, and relentless in their pursuit of excellence. It is this combination of heart and skill that sets this establishment apart.

I offer my sincerest congratulations to the entire team. Their commitment to quality, consistency, and heartfelt hospitality not only elevates the local food culture but also brings genuine joy to every customer they serve. Their banh mi is not just a sandwich—it’s an...