Lunch at Din Tai Fung, World Square, Haymarket

Ah, Din Tai Fung. I wish I could eat here every single day.

Masked dumpling makers work at a brisk pace in the steamy, windowed kitchen, glancing up occasionally to look at me as I take photos.

There’s a sense of purpose here – no dilly dallying. No idle chit chat. Just dumplings. And lots of them.

This singular pursuit is evident from the start. From the lines of people picking their items as they wait for their tables outside (declaring, “no no, we have to get the large serving. These dumplings are the best“.) to the pictorial how-to guides on each table.

I think it’s clear what we’re all here for. Dumplings. And lots of them.

Condiment trays are available on each table, with the typical dumpling partners – soy sauce and Chinese black vinegar. There’s also ground white pepper and a pot of glowing red chili oil, for those that want an extra kick.

Xiao Long Bao, $8.80 for six

Din Tai Fung’s famous Xiao Long Bao come in steamer baskets of either six or eight apiece.

Each dumpling is wrapped in a thin, toothsome wheat flour wrapper, and is folded with a precise eighteen pleats. Each dumpling weighs in between 20 and 22 grams, and is measured by the exacting staff with almost military precision.

Once you’ve gently coaxed a dumpling off the cotton-lined basket, you’ll find a tasty dough-wrapped mouthful of marinated pork mince and a slurp of the most delectable porky broth inside.

This is all made possible by the addition of collagen rich gelatin, a must in the raw filling used in all Xiao Long Bao recipes.

The prepared dumplings are then steamed over hot water, which melts the gelatin-meat-mix into a delicious rich broth, all wrapped up inside the smooth dough.

It’s a wonderful piece of kitchen chemistry, that ellicits puzzled expressions from young and old (how do they get the soup inside the skin?!)

Prawn and Pork Shao Mai, $9.80 for four

There are other delicious variations of the juicy pork dumpling on the menu too, like the Prawn and Pork Shao Mai, which features a plump orange prawn crowning each fat-bottomed porky morsel.

Pork Bun, $2.80 each, or two buns for $5.00

Oh, and there’s other steamed goodies on the menu, including options for both vegetarians and pork fans alike.

In keeping with our theme (pork, pork and more pork) we decided to share two Pork Buns.

Inside you’ll find a tender porky mouthful which is wrapped up in a fluffy dough.

Deboned pork chop – Taiwanese specialty, $8.80

We couldn’t resist also ordering the special Taiwanese fried pork chop. Pummeled until flat, this tender piece of pork is seasoned and coated in a golden, crispy crumb.

It’s deliciously savoury, with a sprinkling of black pepper in the crumb mix which just adds to the tastiness. My resulting thirst makes me wonder if there’s more than a dash of MSG in the mix too.

Din Tai Fung lychee mint specialty drink, $6.50

If all the savoury delights are making you thirsty, then I highly recommend the Lychee Mint Juice, a Din Tai Fung specialty.

It’s cold and minty-fresh, with the sweet flavour of plump juicy lychees. They’re blended together until brain-hurtingly cold, creating a sort of slushy granita that necessitates the use of an XXL-bubble tea straw.

In the sticky, warm Sydney weather, this icy drink finds a special place in my heart. And belly! I plan to recreate this at home, and often. Probably with vodka

Din Tai Fung is bustling at all hours (trust me, we checked!) and takes no reservations.

When you arrive, you’ll need to report to the staff member by the door, who will give you an ordering sheet.

Once you’ve made your decision and returned your sheet to the person at the podium, you’ll be given a pager, and it’s anyone’s guess how long you’ll have to wait.

Keep in mind, that if you agree to sitting at a shared table, you’ll get in much quicker. But don’t worry – no one’s there to talk, just eat, so it’s not a problem even if it’s closer quarters.

On our first visit, we chose a separate table, so we waited around 15 to 20 minutes. The second time around, we opted to share, and only waited for about five.

It’s worth the wait. Trust me!

Read about our other food adventures in Sydney

• Sydney day 1: BBQ King, Haymarket
• Sydney day 1: Via del Corso, Westfield Sydney
• Sydney day 1: Spiedo Bar and Restaurant, Westfield Sydney
• Sydney day 2: Bills, Surry Hills
• Sydney day 2: Becasse Bakery, Westfield Sydney
• Sydney day 2: Cafe Ish, Surry Hills
• Sydney day 2: Emperor’s Puffs, Chinatown
• Sydney day 2: Chat Thai, Haymarket
• Sydney day 3: Bourke Street Bakery, Surry Hills
• Sydney day 3: Cafe Cre Asion, Sydney CBD
• Sydney day 3: Jackie M Malaysian Cuisine, Concord
• Sydney day 4: The Rocks Cafe, The Rocks

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