|Lion dancers outside Din Tai Fung, World Square, George Street, Sydney|
|Lion dancers inside Din Tai Fung|
|Quite the lunch crowd|
|Lychee and mint juice|
|Hot and sour soup|
|Pork and prawn wonton with spicy sauce|
The bundles of minced pork and whole bits of prawn are wrapped in a silky skin that's a tad more al dente than any of the steamed dumpling casings. I adore the texture as well as the slow-building heat from the sauce.
|DTF's vegetarian delight|
|Pork xiao long bao|
I'm still yet to find any xiao long bao to rival DTF's in terms of the delicate pastry or full-flavoured broth within. Sharing a steamer basket among however many people, I think it always leaves me wanting just one more.
|Vegetarian jiao zi|
|Crab meat xiao long bao|
|Pork and prawn shao mai dumplings|
|Vegetarian sesame noodles|
The noodles' sauce is meant to be a creamy peanut and sesame sauce, which sounds like it could be on the wealthy side of rich.
|Crumbed chicken fillet|
|Jumbo prawns with pineapple|
This was surprisingly good, for the pineapple lover I am, with the sweetness and slight acidity of the fruit matching well with the savoury, firm prawn.
|Silken tofu with pork floss and century egg|
From past experiences, I know that this is beautiful tofu like edible silk. The pork floss adds flavour and texture, oddly enough. The century eggs are pretty and taste like - well, you decide.
And with that lunch feast, Chinese New Year is well upon us and so are the festivities. Today, from 12pm, is the sampling of DTF's XLBs in the main square of World Square (just beside the stairs that do up to DTF) - grab a soupy pork dumpling if you're nearby for some CNY happiness.
Thanks to PPR, World Square and Din Tai Fung for fun start to last week's Chinese New Year celebrations.