A lot has been said about Din Tai Fung in Sydney. This award-winning restaurant chain is renowned for their fresh xiao long baos (小笼包). I’ve dined at Din Tai Fung in Singapore, so am already familiar with their product and was not too enthusiastic to visit their main restaurant at World Square in the CBD.
However we did stumble across their dumpling bar in Westfield Sydney’s food court, so I thought I would give their two most popular dishes a quick whirl.
I came away extremely disappointed. Service was quick enough on a busy Sunday afternoon, but the xiao long baos (小笼包) – as you can see – looked small, flat and miserable, I was tempted to feel sorry for them.
When I popped them into my mouth, expecting that glorious burst of spine-tingling soup, it was just luke warm and the soup volume was significantly less than expected. Granted the skin was quite thin and fine, yet held its contents well
Their Prawn Siew Mai was still quite delicious, with plump juicy prawns perched on top of the steamed polyp of pork.
There is another Din Tai Fung dumpling bar at The Star, but after this experience, we skipped out on trying that one.