Din Tai Fung is the Disneyland of dumplings. And, while it may sound a bit Mickey Mouse pedantic, every dumpling here, according to DTF itself, is impressively 'hand-made to measure' (rigorously observing a standard size, weight and fold formula) for all to witness, in a peek-a-boo kitchen full of surgical mask-wearing chefs. On the easy-to-read, well-illustrated menu there are plenty of alternatives to the house speciality, such as drunken chicken or fried rice with prawns. But, really, why come for anything other than the soft bundles of juiciness on offer? Xiao long bao are must-orders, with fillings that include crab, pork, prawn and, um, more crab, prawn and pork, unfailingly delightful in their palate-scorching, hot liquid-squirting glory. Expertly unflappable if not automated service keeps everything on track, including sudden, dumpling-driven additional orders. There are buns, siu mai, dumplings in glorious chilli oil and much more. For dessert, more dumplings - with sweet red bean paste.

http://www.dintaifung.com.au