November 5, 2009
I’ve heard about the buzz and hype of this worldwide dumpling chain and now I finally understand why. We didn’t beat the lunchtime queues, but it was well worth the wait. We were greeted and seated – and to my surprise, they stored our handbags in a little laundry basket next to our seats – a very nice addition to the service. The wide windows gave us the opportunity to take a peek inside the kitchen where the chefs wear mouth masks, gloves and aprons – which highly entertained my clean conscious work colleagues.
Xia Long Bao (pork “soup” dumplings)
The food wait was thankfully short, and we dived into our dumplings. I have never tasted “soup” dumplings as good! Many restaurants try to replicate this dish but typically the dumpling is too thick and tough or worst, break before they leave the steamer. Being a shameful chopstick holder, my gut instinct was telling me that I was going to break the dumpling during transportation from the steamer to the bowl – but the structure of the dumpling made it possible to enjoy the dumpling to its full potential. The dumplings are soft and the balance of soup and dumpling meat is just perfect – they have truly perfected their signature dish. Impressed.
Black sesame ice cream
The only complaint about dumplings is the fact that you can only have so many – so we happily move onto dessert, for lunch! Jumping with excitement, I choose the black sesame ice cream to share with the girls. Absolutely delicious. The scoops are served on a base of very finely grounded black sesame which add a little texture and crunch to the softness of the ice cream. The ice cream is lighter in flavour than usual to compliment the true flavours of black sesame base.
Din Tai Fung
Level 1, Shop 11.04, 644 George St
World Square, Sydney