Tuesday, 23 June 2009

Din Tai Fung

Never before has the humble dumpling received such celebrity status. Din Tai Fung, Sydney’s branch of the international giant, gives them the star treatment. An immaculately clean laboratory, unusual for an Asian restaurant, in clear view where a small brigade of surgically masked workers feverishly measure out dough and ingredients to form those parcels and Chinese pasta for the throngs of humans waiting outside.

Despite the science employed to create consistency worldwide, I’m not sure it justifies the prices charged. Like Gucci, LV, you are paying for the brand, but in this instance, you certainly don’t get equivalent value. That said, it is reasonable quality. Noodles have that freshly made spring. Xiao long bao good, the broth inside clear and tasty though nothing you can’t get elsewhere. Pork and prawn xiao mai is good though you wouldn’t expect the prawn lid to have dried out in the steaming.

I love dumplings, but I can’t find love for Din Tai Fung’s. I’ll avoid the red carpet and head to Ashfield.

2 / 5 yums!
Where? 644 George St, Sydney, NSW
What? Dumplings around $8

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