Dumpling favourite Din Tai Fung has announced two exclusive one-night-only degustation menus for August, both on the same date with one being in Sydney and the other being in Melbourne. The set menus will feature a whopping 18 courses for guests, including various new dishes never seen on Din Tai Fung menus before, sitting alongside returning limited edition favourites and a few twists to beloved regulars.
Perhaps most noticeable is the giant Xiao Long Bao dumpling, making its way back on the menu especially for the degustation, boasting a size that’s seven times that of one of the Din Tai Fung’s regular soup dumplings. Once again it’ll come with a jumbo straw so guests can sip with steamy broth out of the enormous dumpling.
New dishes set to feature in the degustation include Peking duk spring rolls, crispy roll with lobster, and deep fried wonton with crab stick, cream cheese and roe. They’ll also be several new dumpling flavours including a very curious Hawaiian pizza dumpling, as well as classics with a twist, fancying up menu favs with the likes of a black truffle pork dumpling made with squid ink, a seafood and fish roe dumpling, and a crab meat with roe & pork dumpling.
Each menu will wrap up with three different dessert dumplings, with flavours including green tea, sesame mochi, and chocolate banana.
The degustation is part of Din Tai Fung’s ongoing evolution, which has recently seen a handful of new limited edition dishes included on the menu, from the stir fried chilli crispy pork belly and the shrimp & chicken golden toast, to the mushroom trio with oyster sauce, and the winter melon soup. These dishes will be available until the end of August, and only in Sydney at Din Tai Fung World Square, Central Park, Westfield Chatswood and Westfield Miranda, and in Melbourne at Emporium.
Din Tai Fung Degustation