Din Tai Fung (featuring limited edition monkey bun)

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Din Tai Fung is my favourite place for dim sim in Sydney - not one of my favourites, it is the favourite. Though it is a Taiwanese eatery,  they actually specialise in Shanghai-style dim sims. Of course, the menu items are nothing spectacularly different compared to other dim sim eateries, but what makes Din Tai Fung so special is its impeccable execution of the ordinary.

Pork Bun

The Shanghainese pork (or crab meat) bun is a staple at dim sim diners, yet I do not know another restaurant that can makes the skin of the bun so thin that it is translucent. This also means that you need some serious skills with the chopsticks to pick them up unharmed, but as they say, practice makes perfect and believe me, these juicy babies are well worth the practice. Another thing that sets Din Tai Fung apart is in the details - unlike most restaurants which uses linen cloths or, worse, paper, as a base, Din Tai Fung uses a thin handkerchief. This prevents the buns from sticking to the bottom while also preventing the buns from getting soggy.


Sour and Spicy soup
Sour and spicy soup is an interesting dish that sounds unappetising, but is actually very delicious and moreish. The sour comes from vinegar and the spice is more of a black-peppery type spicy than a burn-your-tongue-off spicy; and to be honest, it is actually not very spicy at all. It just packs a bit of a punch in the after taste, so I would definitely recommend for spice novices.

Large Pork Bun
Again, a very simple staple breakfast item in Shanghainese cuisine, but the devil is in the details. The worst thing that can happen (and alas, it is all too easy for this to happen) is a soggy bottom. This does not happen at Din Tai Fung. The quality of the flour used for the bun is also important, and the Din Tai Fung version is chewy, bouncy, and soft. The flavour of the meat ball in the middle is spot on, but you'd be surprised how much you'd enjoy the bun over the meat itself!

Golden Lava
The golden lava is a specialty of Din Tai Fung's. Don't let its appearance or the fact that its main filling is egg yolk fool you - this is actually a sweet bun. The golden lava is essentially custard, condensed milk and salted egg yolk. Salted egg yolk is a versatile and highly prized ingredient used in both savoury (think congee) and sweet (think moon cakes) dishes. The golden lava really represents the best in Chinese desserts: surprising yet delicious, satisfying yet not overwhelming. A must try.

Chinese New Year 2016 Special
I have to come clean - I went to Din Tai Fung especially for this little buddy here. 2016 i the year of the monkey, and Din Tai Fung's limited edition dessert bun is the cutest CNY-themed food item I have ever seen. A sweet bun of chocolate and bananas flavour, I must admit it looked better than it tastes. Having said that, it is actually pretty good - but if it didn't come with such an adorable face I wouldn't order it.

Score: 4.5 / 5 
Cost: slightly more expensive than your average dim sim house, and a lot more expensive that the cheap-eats options, but worth every extra penny.
Address: dotted around Sydney, the one I visited is located in Westfield, Chatswood.
Website: https://www.dintaifung.com.au/

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