Din Tai Fung has a wide spread reputation as a highly organised, effective and high quality controlled restaurant chain with an army of masked robot-like dumpling makers. I had seen these robots and tasted their dumplings before, but hadn't had a chance to visit the only Australian Din Tai Fung restaurant at the World Square in Sydney. Therefore I was very excited to join a few food bloggers and finally try out what else this place had to offer.
I was the first one to arrive (us Finns being typically punctual) to the restaurant on a chilly Sunday and started getting slightly worried about the growing number of people lining up. The restaurant doesn't take bookings after 12 o'clock and if you ask for a table for a certain number of people you have to have everyone arrived before they can escort you in. Perhaps it was the cold weather that kept the crowds away, so we were lucky to get a table within 10 minutes after everyone had made it.
As we sat at the table a waiter placed a foldable basket next to our table and asked us to put our handbags in. The basket was then covered with a red cloth. I was equally surprised to feel someone touching my back as I realised another waiter was putting covers on everyone's jackets that we had hung up on the chairs. This is what I call organised!
I was relieved to be amongst food bloggers because I knew we would get to try many different dishes. Here's what we had:
Vegetarian dishes: Above the vegetarian delight with sea weed, tofu and noodles. Below the vegetarian bun with spinach and mushroom filling.
Crispy chicken was one of my favourites, and the fried pork chop was equally good.
Steamed green vegetable and pork dumplings
Steamed pork dumplings came with instructions on how to eat them... I still managed to burn my mouth on the hot soup inside the dumplings. Check out those folds! That's what this place is all about!
Prawn and pork dumplings looked like cute little mushrooms
Delicious dumplings with chilli sauce
Tofu with pork floss and century eggs. I had to order this dish because those eggs just looked so interesting! The texture of the eggs was indescribable; jelly-like egg white with a soft and pungent yolk. I could definitely have these again! I loved the pork floss, but to our surprise the tofu was served very cold, and might have been nicer as slightly warm.
I am so fascinated by the century eggs ! They look fantastic!
And we had some desserts: Mango ice was challenging (carving the ice reminded me of Finland in winter when the car windows get iced...), and perhaps more suitable for a summery Sydney day.
Taro dumplings are filled with soft and sticky taro paste.
Taro ice cream with taro bread was my favourite.
Crispy deep fried pastry filled with soft taro paste.
All in all Din Tai Fung did live up to my expectations and I can happily tick it off my "to try" list!
Din Tai Fung
World Square Shopping Centre,
644 George Street,
Sydney NSW 2000 Australia
TEL: 02 9264 6010 12