The first Din Tai Fung opened back in 1974 as a small stall in Taipei and has since grown into an international phenomenon with 47 restaurants in 10 different countries. While I may not have travelled the world enough to call it the “worlds tastiest dumpling” like chef Ken Hom did, I would certainly agree that it’s by far the tastiest dumpling joint in Sydney, even better than the popular Shanghai Tang or Marigold.
Din Tai Fung’s unique point of difference is the scientific precision applied to all the dishes made. Every dumpling pastry is delicately hand made to measure between precisely 4.8 and 5.2 grams at conception, with an exact 6cm diameter, before being stuffed and folded 18 times to weigh between 20.6 and 21.4 grams. The result – perfection every time!
Food overall is just gorgeous.The fruit juices are freshly squeezed and delicious. The zesty and silky hot & sour soup makes a perfect starter. The steamed crab meat & crab roe dumpling is delicate, juicy and flavourful. The shrimp & pork jiao zi and pork bun are to die for. My only disappointment was when I ordered the Shanghai syle drunken chicken, which I found too poached, plain and cold for my liking…although I am not sure what else I was expecting as that’s apparently was it is!
Din Tai Fung don’t take bookings, so best try and avoid peak hours if you can. I usually like to go around 11.30am on Saturday or Sunday and never wait longer than 10 minutes. The service is impeccable and fast, so once seated the food will be on the table within 5 minutes! The ambiance isn’t on the romantic side, but definitely much more pleasant than most Yum Cha places.
Overall, I would probably give it a 9/10 Nibbles!
World Square Shopping Centre
Level 1, Shop 11.04, 644 George St
Sydney NSW 2000
(02) 9264 6010