Din Tai Fung is perhaps most famously known for receiving a Michelin star in their Hong Kong branch in Tsim Sha Tsui. The reception was amazing for when they opened their first branch in Sydney, and in 2015, Din Tai Fung opened its first branch in Melbourne's Emporium. While it was almost impossible to find a seat there during the opening weeks, Din Tai Fung is now a lot quieter and a great place to relax and enjoy various types of dumplings and other regional dishes.
Din Tai Fung
Vegetarian delight $6.80
Shanghai style drunken chicken $10.80
Shanghai style drunken chicken is a style of preparing chicken by steeping it in alcohol, usually rice wine. The dish was served cold and was very fragrant, however the portion was quite small when compared to the price of the dish.
Mango shrimp roll $8.80
Spicy shrimp & pork wonton with dry noodle $13.80
Cha jian mian with minced pork $13.80
Spicy shrimp & pork wonton $10.80
Xiao long bao $12.80
Xiao long bao are a variety of steamed bun from the Jiangnan region in China. They are also sometimes referred to as soup dumplings, as they are filled with meat and soup, so when they are bitten into, the flavourful soup oozes out of the bun.
At Din Tai Fung, the xiao long bao is known as their specialty, with many varieties on offer. The xiao long bao at Din Tai Fung has a thin outer skin while still retaining all of the flavourful broth in the dumpling, which makes the xiao long bao very delicate.
The overall experience at Din Tai Fung was quite pleasant. While the service was not particular top notch, this was made up for in their food. The food had a huge amount of variety and even though we ordered a large variety of dishes, you could tell that quite a lot of care was put into making the dishes.
Food Rating 7.5/10
Overall Rating 7/10