Saturday, November 12, 2011

Din Tai Fung, Sydney CBD

Just a quick post today as I'm currently in the CRUX of my exams. Also apologise for not being in touch with most of you as I normally would! Just been a bit hectic... But it'll be over soon.

So, I may be stepping on some toes when I say this, but I really do think that Din Tai Fung in Sydney is actually better than (most) Din Tai Fung outlets in Singapore and Malaysia. The main reason I say this is because in Malaysia and Singapore, there's too many outlets scattered everywhere in shopping malls that the standards for each are pretty sub-par.

Unlike the one in Sydney CBD, where it's a main, centralised establishment and every person in the kitchen is highly-trained and professional at what they do. And I don't know if the chefs in the kitchen in Sydney also come from China too. The food is better prepared and more delicious in Sydney. Well, this is just an opinion drawn from my past 3 trips to Sydney's Din Tai Fung compared with my experience when I stayed in Singapore for a month earlier this year anyway. Don't be hatin'!

"Xiao Long Bao" or Steamed Pork Dumplings -- $10.80

You can't go to Din Tai Fung and NOT order the XLBs. The meat and soup inside the dumplings were flavourful and delicious as expected, and the skin was really thin. So much so that I noticed the dumplings couldn't really hold its shape. The ones in Hu Tong, however had a more firm and chewy bite without being too thick. No, don't get me wrong. I didn't mind this at all!! Merely an observation. Enjoyed this a lot, still =)

Fried Chicken with Medium Grained Rice --$13.80

I KNEW I wanted to order this even before we went to the restaurant. It's such a rockstar of a dish without being too dressed up by "sophisticated" and unnecessary things. Let's break it down:

First, the chicken. I LOVE how Taiwanese serve their fried chickens either in nuggets or as thin and flattened patties like these (and normally in brown paper bags with a skewer to pick up the meat). What makes Taiwanese fried chicken distinct is also the batter they use. Heavily seasoned with spices, sandy and contains little round crumbs all around. It really is delicious like you wouldn't believe.

Next, the rice. At the end of the day, you really cannot deny a good fried rice, no. Especially when they're done right. These "golden" fried rice is just made up of good quality rice, spring onions and lots of egg. So simple but believe me when I say it has the potential to be one of the most delicious things to eat.

Eating this with the fried chicken, I was smiling the whole way. You have to order this and enjoy it for what it is. Basically, a good fried chicken and fried rice dish. Tasty from the first to finish.

Lychee Mint Juice -- $6.50

Was a bit hesitant to order this at first because of the price but decided to give it a shot after being recommended by a friend. And boy oh boy, did I LOVE this or what! The drink wasn't too sweet but SO refreshing from the mint. Simply delicious and no wonder it's so popular. BEST drink of the entire Sydney trip, for me.

Overall, it was another great and enjoyable meal at Din Tai Fung. If you're not too sure what to order when you're there, just get what I had. Nothing but a simple fried chicken + rice dish, with a few dumplings to share, and a side of the lychee mint as a drink. Utterly, delicious! Love it so much that I really hope I get to go back and order these exact things again!

Have a great weekend ahead! Peace! =D

Din Tai Fung on Urbanspoon

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