Din Tai Fung has opened its latest branch in Sydney last month, and we didn't even know till now.
It was one of the restaurants we frequented back in Singapore. I still remember the long queue snaking from its entrance when they first opened at Paragon.
We didn't have to wait long for this one, which was good as it was freezing waiting outside on this cold winter night.
The interior was rather inviting, with super courteous staff bowing and greeting us all the time.
They have the same signature open concept kitchen where you can see the chef making the fresh dumplings.
It was almost like a degustation style dinner as we just ordered a variety to sample, and compare against what we have back home.
The cold drunken chicken was refreshing, the tender meat permeated with the rice wine flavour. Portion was a bit small for the price, were reckon.
The Jajiang mian and Dandan mian was really good. Eliss especially love the peanut sauce of the latter.
I like the way they twirl the noodles with a pair of chopsticks before they placed them into the bowls.
The beef noodles was one of my favourite back at home, and the Sydney version did not disappoint. The soup was rich in flavour and meat was tender.
It was their first time try DTF and Cat reckon that the food at Shanghai is much better. Woo...
Their world famous Xiao Long Bao is a must try as everyone will say, and we ordered one bamboo steamer each!
The soup trapped in these little buggers can still shoot if you didn't bite properly. Eat with caution, my friend. I was a victim before and you won't be happy with soup all over someone's shirt.
These has got to be the most interesting looking siew mai. I thought it looked like a flower or a vase or something.
We are very satisfied with the meal, not too heavy.
Ended the day on a sweet note at Passion Flower, where we shared 4 sinful scoops of ice cream.
I don't know what Jake's doing.
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