We decided to make a trip over the ditch to Sydney where we would both spend our birthdays over a long weekend. I was dying for some good quality dumplings so I decided to search online for some good dumpling restaurants in Sydney. I found Ding Tai Fung had a number of branches in Sydney. I thought it was my lucky day!
Ding Tai Fung is a successful restaurant chain around Asia which originated in Taiwan. They are famous for their dumplings specifically the Xiao Long Bao, which are a soup based steamed dumpling that is usually eaten with vinegar and finely slivered ginger.
I have been to Ding Tai Fung in a number of cities already including the original outlet in Taipei.
I attempted to make a reservation ahead of time. but later found out that two of the three branches were in a food court. The main restaurant did not take reservations. I decided when we were in Sydney to go early to avoid the queues.
The main Ding Tai Fung restaurant was large and very open, with various types of steamers and bowl decorating a wall adjoining the kitchen. Service was prompt but not very friendly as they seem to hurry you to take your order and get you out of there so they can push more patrons through.
The menu is not as extensive as you would find in other Ding Tai Fung restaurants in other cities.
The Xiao Long Bao pastry was not as good as the other Ding Tai Fung restaurants that I have tried. They tended to split at the bottom when you picked them up with chopsticks, which meant the soup drained out through the whole. The xiao long bao tended to stick to the bottom of the steamer which was a big disappointment.
Dan Dan Noodles were cooked til al dente and well seasoned.
Egg Fried Rice was delicious and well seasoned.
Wontons in Chilli oil – the skin is slightly thicker than other ding Tai Fung that I have been to. However it is still a tasty dish. The meat is well seasoned and the chilli sauce is at the right temperature such that it is not overwhelmingly spicy but enough to give the avid taster a kick.
Noodles with Spicy Dumplings. House-made noodles were cooked till al dente. The spiciness of the sauce was just right – not too hot nor too mild.
Location: World Square, 450 George St, Sydney