Posts tagged Pork

Hello Chatswood, how you doin’?

I swear, I turn my back for one second, and Chatswood suddenly becomes a massive foodie hub, with specialty gelato, dessert cafes, Michelin Star restaurant, and Chinese hotpot, just to name a few. I mean, I knew that there was more to it than night markets and Daiso, but it really didn’t hit me till we were looking for a satisfying dinner after treating ourselves to a movie.

Enter Din Tai Fung.

I already have a bias to loving Din Tai Fung. I mean, it’s really hard to fault a restaurant chain that not only has Anthony Bourdain’s stamp of approval, but that also takes the time and effort to make sure that their signature dish – their soup dumplings – tastes and feels exactly the same, every. single. place. in. the .world.

That, my friend, is some serious brand commitment.

The Rainbow Dumplings are every ADD foodie’s wet dream, in that every single one has a different flavour. Is it in-your-face-obvious different? No, but it’s just different enough to keep you on your toes. At its core, these dumplings use the same signature recipe that words for them, and it’s like betting on the safe horse:

It just never disappoints.

Tofu with Century Egg and Pork Floss

To fill my craving, I also ordered the Tofu with Century Egg and Pork Floss. It must be me getting older, but I’m really acquiring a taste for the black jelly-like century egg. Coupled with silky tofu and sweet/savoury pork floss (which is pork cooked in a soy based sauce till it’s dried out completely and pulled into floss), it’s an absolute heaven in both taste and texture.

Well, if you’ve acquired the taste, of course.

Pork Cutlet

There was also the pork cutlet that I got because the Taiwanese are somewhat famous for fusion street food, like pork cutlet, and Din Tai Fung is founded in Taiwan. This one, however, um.

No. Just no.

Nothing really going for it, and we really could’ve ordered something way more worthwhile.

But other than that, going to one of Din Tai Fung’s many outlets has started to feel like coming home. You know exactly what to expect, and you know that that they’re not going to suddenly turn the tables on you. Sure, it’s nothing particularly new and exciting, but hey, not everyone has to be a Heston.

The Chatswood outlet is somewhat more worn than say, the one in The Living Mall, or the one at World Square, but the locals don’t seem to mind at all. I’m not so sure that they would keep up with Chatswood’s burgeoning food scene – even the service has that old-world quality of ignoring you, slightly 😉 – but I’m sure such a large brand like that has no problems holding their own.

If you can, though, go to the ones in the city. The ambience is much MUCH better.

This meal was independently paid for.

Din Tai Fung
1 Anderson St
Chatswood NSW 2067
Phone:+61 2 9415 3155
Website: https://www.dintaifung.com.au

Din Tai Fung. Soup dumplings. I swear there is no other association. It’s always been the place where families go to celebrate special occasions, and order steaming baskets upon steaming baskets full of juicy, soupy signature xiao long baos.

And other stuff. There’s always other stuff.

Silken Tofu with Pork Floss and Century Egg, $8.80

Other stuff, like the Silken Tofu with Pork Floss and Century Egg, $8.80. Century egg is fermented to create that black jelly-like texture, which provides rich notes to the light tofu and sweet pork floss. I only eat century eggs in very specific circumstances, and this is one of them. There’s just something so light and refreshing about it, and yet it whets my appetite for more.

Spicy Shrimp and Pork Wonton with Dry Noodle, $13.80

The Spicy Shrimp and Pork Wonton with Dry Noodle, $13.80,also hit all the right notes, with silky wonton skin, savoury chilli oil, and tender, springy noodles. There’s just something about this that reminds me of wonton noodles of my childhood, except executed with so much more finesse, and biased as I am, that chilli oil just makes it.

Crispy Fried Chicken with Chilli, $16.80

Green Bean with Minced Pork, $15.80

Steamed Pork Dumpling,$10.80

But of course, dumplings. Must have dumplings. The Steamed Pork Dumpling, $10.80, never disappoints, with its paper thin skin filled with a juicy pork filling, bursting with soup the moment you bite into it. And the most impressive thing isn’t that each dumpling portion is weighed and steamed to an exact science. No, it’s really that the experience at Din Tai Fung is the same ALL OVER THE WORLD.

And that’s so hard to do when it’s a global brand.

Black truffle pork dumpling, $4.80 per pc

Speaking of which, I was so glad to see that they also brought their Black Truffle Pork Dumpling, $4.80 each, to Sydney! After stalking it through Instagram for aggeeess, I finally get to try these lightly truffle perfumed mouthfuls that leave a lingering sense of both luxuriousness and poverty.

Signature Drinks

Maybe we could wash it all down with a Yuzu Peach drink? Refreshing, citrusy, and utterly delicious.

Golden Taro Bread, $6.80

Now, on to desserts!

Golden Lava Bun, $7 for 3pc

The Golden Lava Bun, $7 for 3 pcs, is the wet dream of all salted egg yolk fans out there. The rich custard is made from the salted yolks of duck eggs, which give it a slightly grainy texture, oozing out of a sweet fluffy bun. YAAAASSSSSS.

I’m really quite impressed by the consistency across countries, and by their professional looking earpieces. I mean, any service staff walking around looking like the secret service has to know what they’re doing right?

And added to all of that, Din Tai Fung at The Living Mall is located near massive windows, letting in beautiful afternoon light, adding to a beautiful mood while enjoying your meal. Ticks all of my boxes, for sure.

Insatiable Munchies dined as guests of The Living Mall.

Din Tai Fung
2nd Floor, Central Park
28 Broadway, Chippendale NSW
Phone: 02 8072 9427
Website: https://www.dintaifungaustralia.com.au