Din Tai Fung, Sydney

Din Tai Fung is renowned for its silky dumplings where you can watch the dumpling pastry being hand made. The Taiwanese chain first opened opened in 1974 in Taipei and has expanded internationally in Asia, USA and Australia.

Din Tai Fung, Sydney
Xiao Long Bao

Each dumpling is made to be 6cm in diameter, weighs between 4.8 and 5.2 grams and between 20.6 and 21.4 grams with stuffing. For a quick pit stop in the city while shopping, you can’t go past the Xiao Long Bao ($5.80 for 4), silky and smooth, with a good soup to meat ratio.

Din Tai Fung, Sydney
Steamed Vegetarian Jiao Ze $5.80

There’s a vegetarian option with Steamed Vegetarian Jiao Ze ($5.80 4 pcs) that is lighter in flavour .

Din Tai Fung, Sydney
Pork Bun ($2.80 each)

Pork Buns ($2.80 each) are another popular choice but tend to be very doughy with little meat.

Din Tai Fung, Sydney
Shrimp and Pork Wonton Noodle with Spicy Sauce ($11.80)

The best dish is the Shrimp and Pork Wonton Noodle with Spicy Sauce ($11.80), a bowl of hot, spicy and delicious dumplings and noodles that will leave your lips tingling in a good way. It is tasty and addictive and can fix a carb craving in no time.

Din Tai Fung, Sydney
Crumbed Chicken Fillet with Noodle Soup ($13.80)

Other tasty dishes include Crumbed Chicken Fillet with Noodle Soup ($13.80).

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Egg Fried Rice with Shrimp ($12.80)

and the Egg Fried Rice with Shrimp ($12.80).

Din Tai Fung at Westfield Sydney is conveniently located when you need a quick refuel. It’s tasty, fast and consistent. If dining in Westfield isn’t your style, you’ll find Din Tai Fung at World Square, The Star and now at Greenwood Plaza in North Sydney,  Westfield Chatswood and Central Mall.

Din Tai Fung
Shop 504/5
Level 5, Westfield Shopping Center
Pitt Street Sydney
www.dintaifungaustralia.com.au
Mon-Wed: 10:00am – 6:30pm; Thursday: 10:00am – 9:00pm; Fri-Sat: 10:00am – 8:00pm; Sunday: 10:00am – 6:00pm

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Din Tai Fung, Sydney was last modified: January 27th, 2016 by Corinne Mossati

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Corinne Mossati

Corinne Mossati is the founder and editor of Gourmantic. An avid scribe, she has taken pen to paper since the age of five. Her repertoire includes long works of fiction, short stories and travelogues. She is a winner of the GT travel writing competition, has judged the Australasian Whisky Awards and several cocktail competitions. She is also named in the Australian Bartender Most Influential List.

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