Jackie Li isn’t just a Leasing Executive at Rook Partners, he’s also a self-confessed food lover with a sharp palate and deep knowledge of what makes a great retail food offering. Whether he’s helping shape the tenancy mix of a new centre or lining up for Korean hangover soup at dawn, Jackie’s perspective is grounded in both taste and strategy.

We sat down with him for a wide-ranging conversation about comfort food, trending cuisines, and the importance of simplicity in retail leasing and restaurant operations.

What’s your go-to comfort food spot in Sydney?

“I guess it depends on the weather,” Jackie says. “My regular go-to is probably Dopa Donburi, the food is always consistent, and the service is fast.

When it gets cold, his preferences shift.

“Canton Café in Eastwood does good classic Cantonese-style cuisine. They serve traditional clay pot rice that’s perfect for winter. When you see all the aunties queuing outside, you know they must be doing something right.”

For early mornings or post-night-out meals, Jackie heads to Ymone Haejanggook in Lidcombe.

“They do an amazing pork bone hangover soup. It opens at 7am, and yes, I’ve eaten there at 7am.”

Comfort Over Occasion in Food Leasing

Jackie has played a key role in curating the food offer for several major developments at Rook Partners. His approach is grounded in frequency and familiarity.

“In mixed-use neighbourhood developments, you need food that people can eat two or three times a week. Think charcoal chicken, pizza, or Banh mi. Not everything needs to be high-end. Quality comfort food matters.”

He is cautious about projects that are focused too heavily on special occasion or fine dining operators without considering day-to-day demand.

“Those places might look great on a leasing plan, but they don’t always work for locals. The restaurants that thrive and sustain are the ones people visit regularly.”

Smaller Menus and Smarter Kitchens

The operational model of many successful food operators is also changing. Jackie has observed a move toward smaller spaces, streamlined menus, and centralised preparation.

“Kitchens are getting smaller because a growing number of restaurants are moving their kitchen prep off-site. The menus are simpler, keeping costs down and quality consistent.”

He explains that when menus are too large, both customers and kitchens suffer.

“People don’t have time (or the attention span) to read a five-page menu. The best operators specialise in a few things and do them well. That’s why places like AN Restaurant and Ymone work. You know exactly what you’re getting.”

Advice for Food Entrepreneurs

Jackie’s number one piece of advice?

“Focus on what you’re good at and don’t try to offer everything on the menu. If your concept isn’t clear within ten seconds, you’ll lose the customer.”

He says customers in busy food precincts often make split-second decisions. A confusing or overly broad menu is a liability.

“Stick to your hero product. Know your customer. Don’t overcomplicate it.”

What’s Trending in Sydney’s Food Scene

Jackie is seeing a few clear trends emerge across the market.

“Northern Vietnamese cuisine is becoming more popular, especially street-style dishes like banh cuon from places like Banh Cuon Ba Oanh in Marrickville.”

He’s also seeing growing interest from Brazilian operators.

“We’re getting more and more inquiries from Brazilian food entrepreneurs. It hasn’t gone mainstream yet, but the demand is building.”

Another big comeback? The classic deli.

“Delis are back. It’s both nostalgic and contemporary. My current favourite is Pep’s Italian Ice and Panini in Earlwood, they’re doing amazing things. It’s one of those places where you just know everything’s made with care, from the bread to the fillings.”

And perhaps the most noticeable shift?

“Manoush. It’s everywhere now. You can have it for breakfast, lunch, or dinner. It’s become as common as the local kebab shop.”

Where Are You Sending People for the Best Banh Mi in Sydney?

Pressed for a top pick, Jackie singles out Marrickville Pork Roll.

“There’s a little shop that started in Marrickville that offers consistently good pork rolls. We are excited to welcome them to Chatwood Interchange in the coming months.”

Exciting New Food Operators Coming Soon

Chatswood Interchange’s dining offer is about to get even more vibrant. In the former NAB tenancy, we’ll soon welcome Marrickville Pork Roll, Canton Café, and Gimme One Fried Skewer, activating the area day and night, seven days a week.

These arrivals will join the recently opened Miss Coconut, bringing fresh energy and flavour to one of Sydney’s busiest food and transport hubs.

Final Word

Whether he’s shaping the food mix for a new centre or tracking down the best noodle soup in town, Jackie Li brings a rare combination of expertise and passion to the plate. For him, it’s not just about flavour, it’s about finding what works for the customer, the operator, and the community.