Saturday, 30 April 2016

Din Tai Fung Review

REVIEW - Din Tai Fung (World Square, Sydney)

Shanghai Drunken Chicken & Vegetarian Delight!

All the elements you need for a perfectly balanced cold starter  - seaweed & tofu rice wine & poultry
Number of dishes required = 3 * p
p = number of people 
p  = 2
number of dishes required = 3 * 2 = 6

BEST DISH: Spicy Pork and Vegetarian dumplings

NB: when dining with reformed engineers be ready to include equations in blogpost

Added value is you get to see and appreciate the craft of dumping making...and the precision of perfectly weighed, wrapped and presented dumplings

More steam than the sauna room at the Hilton gym: please give us free membership... 

Jo: Ive got something to say about dessert...If you think high carbohydrate root vegetables are boring, look again. This is tasty mauve magic, I actually think this is the best dish

Dena: Ive got something else to day about that...for gluten free, dairy free, vegan food intolerances this is a nightmare dish (as she says blowing her nose... Jo: I wondered where all the serviettes went...

Din Tai Fung are a chain that started in Taiwan and while they weren't first dumpling place in Sydney they were novel and ahead of their time. The Chinese Noodle House (Fake Grapes) in China town have been around for over 2 decades, have a limited number of rustic dumplings (Jo: excellent lamb and cumin pot stickers), but few vegetarian dishes - though you have to try the Sichuan eggplant dish

JO:  ««««
DENA: «««

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