Din Tai Fung: Sydney World Square

First thing I noticed at Din Tai Fung...

Dumplings to me are like the fast food of Asian Cuisine. They're quick, easy and you can down a few bamboo baskets worth in less than ten minutes and be satisfied. Now every Sydney food blogger and magazine reviewer worth their grain of salt have stepped inside the dumpling house behemoth that is Din Tai Fung. They are fast becoming like the Maccas* of Taiwanese cuisine with new branches popping up everywhere around the globe faster than I can count. I feel like I'm committing a cardinal Sydney blogger sin by not trying out Din Tai Fung. Then again, this is coming from a Sydney resident of 15 years who hasn't stepped foot into any of Bill Granger's cafes once (the ultimate Sydney sin I've been told).

But I digress.



On a one cold, blistery autumn night, friends and I gathered at the devils hour of 7pm on a Saturday night and started the mandatory wait for a table. For those that don't know, bookings are non-existent so you'll just have to turn up at the right time and take a number. Tonight it seems that tables for groups are doing a quick turnaround. Perfect for the six of us...but two of our friends were late and they won't seat you until your entire party has arrived (turned out the lateness was because of a spontaneous purchase of shoes). In the end the wait was around 45 minutes but minus their impulse shopping trip, the wait wasn't too bad on their busiest night of the week. At least the waitresses were perky and friendly and you have the menu and order sheet to amuse yourselves with. And don't forget the legion of dumpling makers working in their robotic but efficient manner for all to see in their display window.

One happy slurper

I admit I don't know much about Shanghainese or Taiwanese cuisine past the odd dumpling or two. Hell, I even find it damn difficult to pronounce xiao long bao in my hybrid Aussie bogan/Pommie accent. But luckily you won't have to because here, you tick your own boxes on your order sheet. Yep, the onus is on you if you accidently tick the wrong beverage or dish, and those little boxes are wee tiny so bring your reading glasses! While you wait, feast your eyes on the whimsical wall art of bamboo steamers and sauce plates. Then there's the chinese soup spoon installation aided by a blue flouroscent backlight and the giant saucer ceiling lamps.



If my Din Tai Fung virginity wasn't obvious in the first five minutes, it would've been after they brought out a laundry hamper and placed it next to my chair (imagine a confused and befuddled expression). They quickly instructed us to place our bags and coats in it and use the cloth to cover. It's a kind gesture on their part so you don't have to balance your bag precariously on your lap while you eat (because drips of food and designer wares don't match).

Be prepared to wait for a table at any given day

There are the requisite beers for the boys and fruity looking concoctions for the ladies - a shockingly green Iced Mint and Lychee to be exact. Very light on the lychee and heavy on the mint...but refreshing nonetheless.

Iced Mint and Lychee

Like clockwork the steamers of dumplings arrive. The Jiao Zi dumplings disappeared quickly without so much of a word uttered. Fyi, I like them dunked and swathed in soy sauce. Probably a culinary crime on such a delicate tasting morsel but moreish in any case.

Pork and Shrimp Jiao Zi

The famed Xiao Long Baos arrive (I'm so glad I don't have to pronounce it out loud for you) and they require some chopstick t.l.c. on your part, lest they break en-route to your plate. Because a broken xiao long bao and the ensuing spillage of its contents is a tragedy indeed. Luckily, as other bloggers have reported, the dumpling skin at Din Tai Fung is delicate yet strong enough to withstand the physical test.

Xiao Long Bao

There is an art to eating a xiao long bao but in my moment of memory lapse, I picked it up and bit into it causing a spurt of hot broth to fly to the back of my throat. It didn't burn but the danger of coughing up my insides was imminent. Luckily that minty frappé was on hand to quell the fire (let that be a lesson - use the spoon). As for the taste? A little too subtle and mild for my liking. If a xiao long bao was a man it would've been like bantering with a shy but nice momma's boy when deep down, I wanted a forceful and agressive brute. I've been told to head to Shanghai Nights in Ashfield for all my man-brute needs (you do realise I'm still talking about the xiao long baos right?).

Xiao Long Bao and Vegetable Jiao Zi

The mains unfortunately were all shy momma's boys as well. The pork and chicken chops were tasty enough with the lightest hint of crunch but the fried rice was unfortunately bland and lacklustre. Maybe I'm just too use to the trashy, msg-laden corner Chinese shop variety (very prevalent here in Western Sydney).

Fried Rice served with Pork Chop

The drunken chicken thankfully was served somewhere between room temperature and slightly chilled...just the way I like it. Proper decorum prevented me from slurping its drunken juices from the plate itself. And alas, the portion was too small for greedy ol' me.

Drunken Chicken

I don't know why I keep ordering Wonton soup in Sydney when I know that they're never going to be as good as what you get in Hong Kong. To me, a Won Ton soup has to be bloody fantastic. I'm talking salty, heady with flavour and a real beast of a broth. Anything less then it's just, well, so-so. It's the one Chinese dish I'm pedantic about. Obviously the wonton soup here fell short (bland) but the wonton dumplings were sensuously slippery between my lips (and my chopsticks!). Only one wonton fell from my utensil and onto the table...a record!

Won Ton soup and dumplings

If memory serves me, this was a bowl of handmade noodles in a hot and sour peanut type sauce? Madame E seemed to enjoy it but all I remembered was an odd tang to the sauce. Perhaps my old age is getting to me.

Mysterious noodle dish

Braised Beef noodles were a popular choice and indeed the dark broth looked set to please. It was comforting but in any case, it was easily relished by all as a change to all the dumplings.





I'd be the first to admit that I'm rather picky with my dumplings. I don't care if the pleats aren't perfect or even if they break apart on your chopsticks. All I want is flavour and lots of it because mild just doesn't work with dumplings, especially if you're paying a relatively high price for them. Relative I mean, if you compare it with the cheaper and more tastier options in Sydney dumpling-mecca Ashfield.

As I mentioned before, the general taste of the menu was a little too subtle and soft for a girl who prefers a more gutsy and virile attack on her palate (I'm intense like that). In saying that, Din Tai Fung isn't unpleasant by any means and certainly a revisit would not be refused.


*Maccas: Aussie slang for McDonalds.


Din Tai Fung

Shop 11.04, Level 1
World Square Shopping Centre
644 George St, Sydney
(02) 9294 9010

Open 7 days 11am-2.30pm, 5-10pm