Ding Tai Fung World Square

The long awaited opening of my favourite restaurant Din Tai Fung in Sydney after a couple of months delay (advertised to open in April but didn't open until June) means I can now have my favourite steamed pork dumplings with crab roe whenever I like without forking out the airfare. A truly exciting event and much to my delight, the place is well received by locals and fellow Taiwanese/Chinese/Cantonese alike, meaning this place should continue to do very well.

Here is my own blurb about Din Tai Fung: I remember this place for as long as I can remember. When I was a youngster I would go with my family and line up for half an hour just to get a seat (you will most likely share a table with strangers by default due to its popularity) in what appears to be a dingy little restaurant, and enjoy what they are most famous for, the steamed pork dumplings. The success of their business as a result of their ever-so-fantastic quality of their signature dish helped the growth and expansion of their business. This place has now transformed to a modern chain restaurant with over 40 stores over 9 countries, but thankfully the quality of the dumplings (and their other delicacies) did not falter, thanks to stringent training to ensure quality and customer satisfaction. Speaking of customer satisfaction - they have their staff so well trained that you will feel very well looked after. They are always there but never there - very polite, attentive and feel genuinely friendly. I once saw a little note on the till that says "from 6pm to 7:45 pm 36 customers complimented on their good service". It must mean a lot to them to see happy customers.

Traveling from the Northern to Southern hemisphere, the essence of Din Tai Fung was not lost. Same good dumplings, same good service, same long queues of patient patrons. A few things I noticed to be critical as an amateur critique: the menu is not as extensive as the ones in Taiwan or Shanghai (seasonal issues as well as supply of certain raw materials - don't blame them really), and the staff appear a little overwhelmed at their popularity, and hence a little frazzled (but they'll get used to it over time). And it is quite a lot more expensive ($8.80 for six little dumplings is a bit dear...). However we have now learned that 1. going there as a group will get you more varieties and 2. ordering a fried rice or noodle soup will help fill your stomach while you enjoy the dumplings.

DEFINITELY worth your while waiting half an hour for their food. And I still think it's worth the money. Though to me it's a bit of nostalgia too :p