Chinese
As Sydney’s Din Tai Fung tally increases (we’re up to three outlets), so too does demand for xiao long bao: those loose soup-and-pork filled pouches. A paper menu with tick-boxes for ordering minimises language-barrier issues and speeds up the process. Must-ticks include: cold drunken chicken with superb, umami-rich dressing; flavour-packed green beans with minced pork; and shrimp and pork wonton noodles with spicy sauce, which showcases the work of expert in-house noodle makers. And the buns and dumplings: tick those ’til your pen runs dry.
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