Din Tai Fung Restaurant
Editorial
It takes years to master the specific craft behind making dumplings – especially when working at Din Tai Fung where thousands each day are hand-made and cooked to order. The humidity, flour/water ratio and the thickness of the dough is all relevant to creating the perfect dumpling and the chefs must adhere to militant-type precision by using templates, scientific measurements and goldsmith scales. In fact, a dumpling doesn’t cut the deal if doesn’t fall between 20.9g and 21.4g. From the flourmill to the table everything is stringently monitored, ensuring a perfect little bundle of tasty joy every time. However, the skills don’t stop in the kitchen; there is a knack to attacking a dumpling and, thankfully, they come with instructions. Once grasped, you’re in for a treat and Sydneysiders have embraced the restaurant with open arms, adding black rice wine vinegar, soy sauce and chilli to their liking.
Pork and prawn, and crab meat, crab roe and pork are the signature dumplings of the house and they literally burst with flavour. But the culinary winners don’t stop at the dumpling, oh no. Pork buns and wontons are sold by the steamer load while other unique dishes not readily found on other Asian menus are becoming increasingly popular. Try the garlic shoots with air-dried Chinese ham, the hand-made noodles with creamy peanut sauce, and the braised beef soup for a delightful journey through authenticity. Wash your meal down with a refreshing lychee mint juice or an especially imported Taiwan Beer, then finish on a sweet note with dessert buns filled with red bean or black sesame. Beginning in Taiwan, Din Tai Fung has built an empire with over 40 restaurants in nine countries and it’s easy to see what it owes it success to; plainly put, Din Tai Fung is dumplicious.
Annabel Wise, November 2008
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