Overview
Dumplings are a hot commodity in this city. The ability to encase pure, unbridled joy in an edible cocoon of merriment is an art respected by Sydneysiders citywide. Select few dumpling palaces are at the top of their game, those you'd happily wait many an agonising minute for. If you're any kind of dumpling aficionado, the words Din Tai Fung will have already sprung to mind. Start mixing that chilli/soy balance, the dumpling monarchs have some big ol' news for you — they've opened another new restaurant.
Finding another new home at the brand new Central at Central Park development in Chippendale, Din Tai Fung have opened the doors on a new 120-seater eatery. It's the sixth Din Tai Fung chapter to open in Australia since it started serving up top notch xiao long bao six years ago in World Square. Having only opened its Chatswood instalment in April this year, Din Tai Fung are slowly but surely increasing their dumpling dominance.
With contemporary Asian interiors developed by an international design house teaming up with Din Tai Fung’s Australasian Director, Dendy Harjanto, the new Central joint is licensed and sports the same menu as the flagship (think black truffle xiao long bao and those rainbow dumpling gems). “We’re very excited about bringing Din Tai Fung to the new Central Park development," says Harjanto. "The latest restaurant looks like no other Din Tai Fung but the menu, top-notch service and signature special touches, such as handbag baskets and coat covers remain. Why mess with our tried and true formula?" Why on earth would you.
Din Tai Fung pumps out over 5000 dumplings daily, with dumpling training carried out at the World Square HQ. It takes two years to become a dumpling master. Two. Years. RESPECT YOUR DUMPLINGS.
The newest Din Tai Fung can be found at Ten 1, Level 2 Central Kitchen at Central Park, 28 Broadway, Chippendale.
