Sunday, 16 June 2013

Din Tai Fung Westfield Sydney

Din Tai Fung is a very successful chain of restaurants that first started in 1974 in Taipei. Since then it has grown globally and has restaurants in Malaysia, Singapore, Hong Kong, USA etc. In Sydney, there are currently 3 outlets; World Square, The Star and Westfield Sydney.

We decided to check out the Westfield Sydney branch for a Friday lunch. Somehow during winter, I get a craving for warm, soupy dumplings. And as we have started winter in Sydney, what a perfect opportunity to try some of these world famous dumplings.



Level 5 Westfield Sydney was packed to the max. We had trouble finding an empty table, not surprising at all.

We queued up to place and purchase our order at the Dumpling Bar. I was fascinated by the small army of dumpling makers standing in line with masks on. What a sight!

Shrimp & Pork Wonton with Spicy Sauce - this was marked on the menu with a 1 red chilli symbol with a thumbs up sign. Verdict: Wowzah! We loved it so much that we bought another serving after we finished our initial order. The sauce was full of flavour with a nice chilli kick!

Steamed Pork Dumpling Xiao Long Bao - beautifully made dumplings with such fine 'pleats'. The dish in itself was lovely but we made the mistake of having the wonton with spicy sauce first and somehow this dish tasted very flat. So we added a little chilli oil to lift the flavours and it worked a treat!


Shrimp & Pork Wonton Noodle Soup (Non Spicy) - The wontons were delicious. I could taste the prawn and pork flavours. But the star in this dish has to be the noodles. I don't know what the noodles were called but it had a beautiful texture of 'al dente'. I liked that it was not overcooked and had a bite to the noodles.

We left feeling very satisfied and will definitely be back for more.

Din Tai Fung on Urbanspoon

Din Tai Fung Westfield Sydney
Level 5, Shop 504/5
188 Pitt Street
Sydney
NSW 2000
Website: dintaifung.com.au

1 comment:

Annie said...

i cannot get enough of Din Tai Fung dumplings! been eating those dumplings at least once a week because it's so close to work.