as I’ve probably mentioned numerous times before, I love dumplings, in any incarnation. And I think the dumplings at din tai fung are some of the best.
This very successful international chain has now expanded to Sydney. I’d eaten at the Singapore restaurant several times previously, so I was excited about checking out the Sydney one.
The xiao long bao were almost as good as I’d remembered. Put a dumpling in your spoon, add some vinegar and shredded ginger, poke a hole in the paper thin skin and slurp away – ah heaven. We also ordered some random bowls of noodles to try. My beef brisket noodle was decidedly average, and the dan dan noodle was interesting with its sweet peanuty sauce; after a while it got too much though. My friends who ordered the dumpling noodle soup polished their bowls off without complaint. We came to the inevitable conclusion that the dumplings were superior to the other dishes though.
shrimp and pork shao-mai
I rather suspect the prices have been increased during the transition to Australia. At $25 per head, it was significantly more expensive than I remembered in Singapore. I’ll be back though, for those dumplings.
world square upper level, sydney
1 response so far ↓
Angie // April 27, 2009 at 11:22 am |
Half the price in malaysia :-p