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Din Tai Fung

An infamous Taiwanese noodle chain is introducing Sydney to the best dumplings it's ever had.
By Trish Roberts
July 24, 2011
By Trish Roberts
July 24, 2011

The famous Taiwanese noodle chain arrived in Sydney back in 2011 and has drawn in the masses. They're efficient, they're delicious and they're now a lunchtime favourite for many an office worker.

Peer into the kitchen and you can observe the production line: line baskets with cloth, cut dough into discs, roll the dough, fill and pinch it at the top, then pop the newly made dumplings into the baskets ready for steaming. It's strangely hypnotising.

Once inside, order up a storm. A must have are the xiao long bao pork dumplings, filled with hot broth and tasty pork filling. Take a small bite from the top, drink the broth from within, then down the remaining dumpling. Also worth your well-earned pennies? The vegetable and pork wanton soup or the vegetable and pork wanton dipped in a spicy sauce.

Drinks and desserts are no less exciting. The lychee mint juice is hard to go past, while the steamed mini black sesame bun and golden taro bread are delicate but indulgent ways to finish up your meal.

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