Posts tagged Pork

Din Tai Fung, Chatswood

Rainbow Dumplings, Din Tai Fung, Chatswood: Sydney Food Blog Review

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.

Rainbow Dumplings , Din Tai Fung, Chatswood: Sydney Food Blog Review

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 , Din Tai Fung, Chatswood: Sydney Food Blog ReviewTofu 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, Din Tai Fung, Chatswood: Sydney Food Blog ReviewPork 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

Din Tai Fung Menu, Reviews, Photos, Location and Info - Zomato

More than just dumplings: Din Tai Fung, Chippendale

Sydney Food Blog Review of Din Tai Fung, Central Park

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.

Sydney Food Blog Review of Din Tai Fung, Central Park: Silken Tofu with Pork Floss and Century EggSilken 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.

Sydney Food Blog Review of Din Tai Fung, Central Park: Spicy Shrimp and Pork Wonton with Dry NoodleSpicy 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.

Sydney Food Blog Review of Din Tai Fung, Central Park: Crispy Fried Chicken with ChilliCrispy Fried Chicken with Chilli, $16.80

Sydney Food Blog Review of Din Tai Fung, Central Park: Green Bean with Minced PorkGreen Bean with Minced Pork, $15.80

Sydney Food Blog Review of Din Tai Fung, Central Park: Steamed Pork DumplingSteamed 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.

Sydney Food Blog Review of Din Tai Fung, Central Park: Black truffle pork dumplingBlack 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.

Sydney Food Blog Review of Din Tai Fung, Central Park: Signature DrinksSignature Drinks

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

Sydney Food Blog Review of Din Tai Fung, Central Park: Golden Taro BreadGolden Taro Bread, $6.80

Now, on to desserts!

Sydney Food Blog Review of Din Tai Fung, Central Park: Golden Lava BunGolden 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

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Tenkomori, Sydney CBD

Sydney Food Blog Review of Tenkomori, Sydney CBD

You know how some brands have a luxury line and a everyday line, but basically sell the same thing? Like Lexus and Toyota, for example, are owned by the same parent company, and on a smaller scale…

Menya and Tenkomori.

In fact, Menya, Mappen, Oiden, Tenkomori, Chanoma and Dera Uma are owned by the same people, and they specialise in bringing you quick, tasty food in a no frills sorta way.

In other words, self service is pretty much the name of the game.

Sydney Food Blog Review of Tenkomori, Sydney CBD: Tonkotsu Beef Ramen

But before you start thinking you’ll have to slum it like a budget airline, the Menya group of restaurants have been pretty good at serving up tasty, value-for-money food. Especially in the CBD. I’ve long been a fan of Mappen and their $5 udon bowls, so it was good to have a look at what Tenkomori had to offer.

Sydney Food Blog Review of Tenkomori, Sydney CBD: Chilli Pork Tsukemen

I’d previously been quite unimpressed with Tenkomori – the ni-tamago didn’t hold the sexy ooze that it was meant to, and the sides were all rather uninspiring. Mind you, I went on opening day, which carried with it all the teething prolems, but is a runny yolk really too much to ask for?

I can’t comment on the yolk this time because I chose to get something else, but I’m happy to report that the new menu items – like the Cold Chilli Pork Noodle with Sesame sauce (pictured above) were moreish and delicious. Al dente noodles and tangy sauce, savoury pork mince with my favourite onsen egg? Yes please!

The ramen, not so much. Especially when Menya is just round the corner.

Oh and before I forget, Washoku Lovers Members get a free side dish! So if you’re a loyalty card holder like me, you’re in luck.

Now if only I can get a one stop shop for all my Udon, Donburi and Ramen needs..

Washoku Lovers is a free membership programme that gives you perks to many Japanese restaurants in Sydney! We also have visited other restaurants participating in the Washoku Lovers programme, like Suminoya and Oiden! To find out more about the programme and sign up, visit

Insatiable Munchies dined as guests of Tenkomori.
16/501 George St
Sydney NSW 2000, Australia
Phone: +61 2 9266 0660

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Did someone say roast duck? BBQ One, Eastwood

Roasted Duck on Rice, BBQ One, Eastwood

Before there was all the ramen, food festivals and fine dining, there was meat on rice. From charsiu to siu yok to braised duck, this simple combination represents a staple-turned-addiction that has contributed to my ever-burgeoning muffin top.

Complimentary Pork Soup, BBQ One, EastwodComplimentary Pork and Peanut Soup

BBQ One in Eastwood is the closest I’ve had in Sydney to the favourites I grew up with, displaying their selection of meats on steel hooks in front of a glass window, beckoning to passers-by like hookers in the red light district of Amsterdam.

Roasted Duck on Rice, BBQ One, EastwoodRoast Duck on Rice

The Roast Duck Rice consisted of a generous serving of rice and duck maryland with skin the shade of orange that you might mistake it for an oompa loompa. No need to adjust your television sets though, it’s perfectly normal. You can’t really go wrong with roast duck in my books, but what I really enjoyed was the lightly oiled rice drizzled with a soy based dressing, which I’m pretty sure contains some of the master stock used to braise some of the meat items on the menu.

It’s like an absolute meat fest in there, and it’s amazing.

Braised Offal on Rice, Barbecue One EastwoodBraised Offal on Rice

For the more adventurous, I strongly recommend my usual order: a selection of braised offal on that same oiled rice. Pork stomach, tongue, ears and intestine are roughly chopped and laid over rice, drizzled with that same master stock dressing that comes with all the dishes. It may not sound pretty but if I could find the budget or the diet that allows me to have this every meal for every day of the week, I would. Pro tip: order a side of ginger and shallot sauce for an extra $0.50 – the amazing aromatics of the sauce augments all the savoury meaty flavours on the plate.

The service is efficient and civil, and the portions are large enough to feed two moderately hungry people with one plate. It’s not a five-star date night place, but it’s a favourite with the locals for the super simple, quick, in-and-out sort of dining.

Okay, so maybe it could be a date night place.

This meal was independently paid for.
181 Rowe St
Eastwood, NSW 2122
Phone: 02 9874 5332

BBQ One on Urbanspoon

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Slow Roasted Pork Belly


Crackling. I haven’t met anyone who doesn’t like good, crispy crackling. And it’s actually easier to achieve than you would expect. Impressive, because it tastes great and because you have to do a ridiculously small amount of work.


Slow Roasted Pork Belly

600g slab of pork belly

Preheat your oven to 160C (not fan forced. If you’re can’t turn off the fan, I would suggest 140-150C).

Score the pork belly to what your portions would be. I would suggest using a very small paring knife if you have one – you want to score just into the fat but not cut the meat. Rub a little bit of oil – I used just enough for a light coating – onto the pork belly, followed by a generous rub of salt and pepper, making sure you get into the creases. I scattered stripes of flavoured salt from Smoke and Roast that I got from The Good Food and Wine Show, and it gave me interesting bursts of flavour in every piece!

Simply roast it over a rack for a couple of hours till the rind is nice, puffed and crispy. I tend not to worry too much about the pork cooking through – at those sort of temperatures the pork is always done by the time the crackling is. If you have a much larger slab of pork, I would suggest cutting it into smaller slabs before you put it into the oven.

It’s the most foolproof recipe for pork and pork crackling I’ve ever used. Simple and effective, I like to serve portions of the pork just with some roasted veggies, no gravy required!

What’s your favourite tips to making great pork belly with amazing crackling?