Din Tai Fung, Sydney

by dylan on February 1, 2012

Din Tai Fung

Din Tai Fung

Everyone has been to Din Tai Fung these days. Well everyone but me, not for any particular reason other than me being lazy. So I decided it was about time that I got off my butt and over to World Square. Now apparently the key to minimising the time spent waiting in line is to get there early, which seems to be the case as otherwise you may end up sitting around for a while. It is not the end of the world as you can fill out your order form whilst you wait. Luckily for us, when we arrived we got a table right away, score!

Tsingtao

Tsingtao

Shanghainese Style Drunken Chicken ($8.80).

Drunken chicken is one of my favourite Chinese dishes so I made sure that we ordered it. It was the first of our dishes to arrive and it did so looking nice and glossy. The chicken was soft and tender. Great Shaoxing wine and ginger flavour had permeated the flesh and the skin was that perfect firm yet giving texture, an awesome start.

Shanghainese Style Drunken Chicken

Shanghainese Style Drunken Chicken

Vegetarian Fried Rice with Egg ($9.80).

I find it is always a nice idea to have some form of rice when going down the dumpling/yum cha route so we decided on the vegetarian with egg version. Quite tasty and as always a good little break from dumplings, I just wish it was as good as Chefs Gallery’s Three Egg Rice, but then again with so many other dishes to come it did its job.

Vegetarian Fried Rice with Egg

Vegetarian Fried Rice with Egg

Pork Chop deboned, Taiwanese Specialty ($8.80).

Before getting stuck into dumplings there had to be something other than the drunken chicken ordered. After narrowing it down to a deep fried something, then umming and ahhhing over the chicken or the pork we went with the latter. Coated in bread crumbs and a nice amount of black pepper this fried ‘schnitzel’ was superb, not too oily, pleasantly crunchy coating and well seasoned pork.

Pork Chop deboned, Taiwanese Specialty

Pork Chop deboned, Taiwanese Specialty

Vegetable Jiao Zi ($5.80).

Everything we craved on the menu was pork or prawn so in the spirit of a balanced diet we chose the vegetable jaio zi. They packed quite a punch, the filling was a deep rich green and they tasted as good as they looked. They tasted so fresh and healthy that Em was not a fan, but the rest of us quite enjoyed them.

Vegetable Jiao Zi

Vegetable Jiao Zi

Pork Xiao Long Bao Dumpling ($10.80).

Being the dumpling noob of the group I’d never had the chance to experience xiao long bao before and although the instruction placard was a nice touch I didn’t find it helped with the most crucial part of the experience… getting them to your mouth/spoon/bowl without rupturing.

Perfectly pleated silky skin was soft with just the right amount of chew to them, and when the hot pork broth broke through the almost translucent skin and into my mouth it was a great moment. The pork filling is soft and a great balance of sweet and salt, and this is only bested when eating them as per the instructions – accompanied by soy sauce, vinegar and shredded young ginger.

Pork Xiao Long Bao Dumpling

Pork Xiao Long Bao Dumpling

Steamed Pork Buns ($10.00).

Be it a yum cha or dumpling extravaganza, steamed pork buns for me are a must and something I had never really experienced until a few years ago. I just love the sticky chewy fluffy dough that surrounds the minced pork which is so addictive. They were pretty damn good, but I think there are a few better places out in Cabramatta to get your steamed pork buns.

Steamed Pork Bun

Steamed Pork Bun

Shrimp & Pork Shao Mai ($9.80).

These things reminded me of deep fried Thai money bags with the exception of the orange prawn filling protruding from the top. Another delicate dumpling filled with an awesome meaty filling of prawns and marinated pork. While not as good as the xiao long bao definitely worth a try.

Shrimp & Pork Shao Mai

Shrimp & Pork Shao Mai

Crab Meat & Roe with Pork Xiao Long Bao Dumpling ($17.80).

Our second set of xiao long bao were the luxurious crab meat, crab roe and pork versions and while they were a LOT more expensive than their pork siblings they definitely justified the price premium with a taste explosion. These things were just bursting with an intense combination of velvety pork broth and mind blowing crab meat and roe flavours. A real winner for me, these things must be why everyone loves Din Tai Fung.

Crab Meat & Roe with Pork Xiao Long Bao Dumpling

Crab Meat & Roe with Pork Xiao Long Bao Dumpling

Triple Mango ‘Fantacy’ ($9.80).

We saw this dessert at another table as we were being seated and it looked pretty epic, so when it came to dessert we knew we had to order the Triple Mango Fantacy (sic). A huge cone of shaved frozen mango juice with a fairly hefty scoop of mango ice cream on top, sitting in a sea of condensed milk and fresh mango pieces. Quite a good hit of mango throughout and a great mix of textures to work through. Although by the end the intensity had dropped off with no more ice cream or fresh fruit.

Triple Mango ‘Fantacy’

Triple Mango ‘Fantacy’

Mini Buns Trio – One each of Black Sesame, Red Bean & Taro ($5.50).

Wanting to be a little different Mr O went for the mini buns trio instead of sharing the massive Triple Mango ‘Fantacy’. As soon as the black sesame was bitten into the aroma wafted over the entire table, it was amazingly intense but sadly this seemed to tarnish the other buns a little as even after finishing the other two the black sesame taste remained.

Mini Buns Trio – One each of Black Sesame, Red Bean & Taro

Mini Buns Trio – One each of Black Sesame, Red Bean & Taro

While it didn’t blow my socks off as much as I thought it might, I will be going back, and the xiao long bao are the main reason for this as they are utterly amazing! Din Tai Fung is cheap enough and easily accessible to everyone, and all the girls just love the little handbag/purse holders they bring around to protect them from any little accidents that may occur. Easy to see why the place is so popular and has been for so long.

‘Dumpling Factory’

'Dumpling Factory’

Din Tai Fung
644 George Street
Sydney NSW 2000
(02) 9264 6010
Din Tai Fung Website

Din Tai Fung on Urbanspoon


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{ 2 comments… read them below or add one }

Mr O February 21, 2012 at 4:37 pm

Massively overrated. Would not go back.

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Lex February 22, 2012 at 11:07 am

I’ve got to disagree with you there Mr O. Yes there was a lot of hype about DTF when it first opened but I think it’s justified. No doubt you can get cheaper/better dumplings out of the city but I like DTF for it’s location, reasonable prices and delicious factor. It has its place.

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