There is no way that I would ever go to Sydney (or Melbourne) without heading to my favourite dumpling place of all time, Din Tai Fung. Having been to their Westfield Sydney store, and their World Square store, I thought that I better try the one in The Star.
We soon found it in the food court, and the dumpling chefs busily wrapping Xiao Long Bao immediately caught our attention.
Whilst Queen V went to hunt down a table, I lined up to order our food.
Whilst the menu was quite consise, it covered appetisers, rice, noodles, dumplings, snacks and desserts. We checked what we wanted on the menu and handed it in.
We were given a buzzer, and before long our food was ready to collect.
Without a doubt, these are definitely the tastiest dumplings in the whole world. The skin was both thin and elastic, so as to ensure that it would not break. The fillings inside were meaty, well seasoned and had a good texture without being overcooked. The dumplings were served piping hot and fresh off the steamer, and the soup definitely reflected this freshness, with its strong flavours and delectable seasoning, I absolutely loved it.
We also shared the beef noodle soup. Whilst the beef wasn't as soft as I would have liked it, but the noodles were cooked to an almost perfect texture, and the soup was homey and nourishing. This was further emphasised by the shallots placed on top. With my strong OCD tendencies, the noodles being organised all to line up in one direction made it very delicious.
We also shared a pork chop fried rice. Close friends will know that I'm definitely not a fan of fried rice. However, when I go to Din Tai Fung, fried rice is always one of my must haves, purely because they make one of the best fried rice ever. Each rice granule was cooked to a perfect texture, being not too firm or not too soft. The egg and shallots were a good seasoning for the fried rice, being light enough to accompany the pork chop. Speaking of the pork chop, it was thinly cut and perfectly fried without excessive batter.