Seriously, I refuse to pay a premium price for my beloved dumplings. While Din Tai Fung has grace, class and attentive customer service, Ashfield’s small and dodgy looking establishments make it close enough to being the dumpling capital of Sydney, if not Australia. Keep in mind, it’s the great tasting dumplings at a fraction of the price of Din Tai Fung which makes me coming back for more at either Shanghai Night, or New Shanghai.
One of my first tastes of Xiao Long Bao was at a Yum Cha restaurant in the hustle and bustle of Shenzhen, China and then followed by a few in Shanghai. After the experience of slurping away at the concentrated soup then eating the pork mince encassed in a translucent flour skin I was amazed at how such a simple piece of food could pack so much flavour. Ever since the unveilling of Din Tai Fung (DTF) in Sydney, it appears that most people, fazed and intrigued by the Taipei restaurant chain that popularised Xiao Long Bao has flocked to it. However, what most people don’t realise is that, long before the new kids on the block dominated the scene, Ashfield was destination of choice, notably dumplings and Xiao Long Bao.
Word on the street is that Ashfield knows a thing or two about making dumplings. I’ve been to Beijing and Shanghai and I must say, their dumplings lived up to expectations. However, apart from the freshness, I’d dare say we in Sydney are fortunate to have dumplings which taste just as good. Perhaps the wonderful […]