Din Tai Fung, The Star, Sydney - A Chronicle of Gastronomy

14 Aug Din Tai Fung, The Star, Sydney

Posted at 16:50h in Chinese, Din Tai Fung, Food, Restaurants, Sydney, The Star by A Chronicle of Gastronomy 2 Comments

Din Tai Fung, a branch of its parent restaurant in Taiwan (which earned a Michelin star), was located in the food court of The Star. Since we were there, we thought we’d try some of their famous Xiao Long Bao. The way they recommend eating the Xiao Long Bao was slightly different; they suggest dipping the dumpling in the soy/vinegar (1:3 ratio) and ginger, creating a hole in the side of dumpling so the soup spills out into the spoon (rather than sucking up the soup), then eating the whole thing. Better than the ones at Hutong Dumping Bar in Melbourne, the skin was thinner and the soup was clearer and more refined. They also weren’t so big that they couldn’t fit in one’s mouth.