We decided to try
DinTaiFung. I know they just opened one up in Bellevue (across the lake from Seattle)--so maybe some of you have already been. Here's how they do it in Sydney.
First, there is this giant sign, outside the restaurant.
I guess there are some other restaurants in Sydney trying to pass themselves off as the famous DinTaiFung. Not all restaurants can be trusted.
We luckily did not have to wait for a table. So, we sat down and looked at the menu.
After we ordered, this clipboard got delivered to our table.
We saw this once before, when we ate at
Chef's Gallery (which I sadly did not take pictures of--but it was very good). I suppose it makes it easy for the servers to know whether you've received everything you ordered or not. They just cross things off as they deliver food. But you have to watch out--sometimes they cross out more than they delivered.
DinTaiFung is known for their
xiao long bao (loosely translated: small dragon dumplings), which are steamed pork dumplings, that burst with soup when you bite into them.
They were delicious. We should have ordered more. Instead, we decided to try the park and prawn dumplings.
And finally, the chili noodles with more dumplings!
(
As a side note, we have noticed that people in Sydney seem to be scared of spicy food. Even when the menu says something is spicy--it usually arrives with very little heat. Every time we ask if something is spicy, the server always says something like "Don't worry. It's not too spicy." And we always reply: "No! But like it spicy!" We need to start remembering to ask for more heat--because they will deliver it if we ask.)
Everything was yummy--as you would expect from the scientific precision with which their dumplings are made--as proclaimed on the menu. Everything is made with such precision so that you can be ensured that no matter which DinTaiFung you go to, the food will be consistently delicious.
The dumpling makers look like their are working in a lab, just in case you didn't believe the menu.
2 comments:
Great photos! We've been trying to get to Din Tai Fung in Bellevue for a while now. Heard mixed reviews of that one, so waiting till the lines die down. IF they die down.
Glad you like spicy food as much as I do! Seattle is pretty shy of spicy food too.
Happy New Year!
Leigh--Let me know what you think of the Bellevue branch. Hopefully it's delicious. I love "xiao long bao". As for spicy food, I think we need to bring our own bottle of chili sauce with us. Personally, I think Seattle is better about adding spice. In Sydney, we are continually in need of chili sauce.
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