Clever restaurateur Kaisern Ching has taken Sydney’s Northern Chinese dumpling craze one-step further in this exciting new entry that has a queue snaking down Bathurst Street every evening.
Begin with a bang from Tataki Wagyu Beef ($12.90) slices garnished with numbing Sichuan spices then rolled in neutralising mint leaves. I was treated to an appetizer platter, so you can also see tasting portions of Cucumber with Chilli Oil ($3.90), Beef Shin ($8.90) and excellent Pork Rolls ($8.90) wrapped around carrot and cucumber.
The delicate golden pastry on the Guo Tie ($11.90) whole-prawn filled dumplings really gives Din Tai Fung a run for their money.
Pork floss helps take their fluffy Chinese Roti ($6.90) to within cooee of Mamak.
The panopticon kitchen allows you to watch machine-like precision at work; enticing a swathe of solo diners.
After watching your 150 grams of dough stretched by hand into exactly 128 strands of soup noodle...
...enjoy their labour in a simple but silkily satisfying bowl of Snowflake Chicken with Noodles and Pumpkin Soup ($13.90).
For contrast, see if you can pick the hidden Aussie ingredient in the Sweet and Dark Pork Ribs ($18.90).
(It's Vegemite!) The limited wine list includes a dumpling compatible 2009 Devil’s Corner Pinot Grigio ($32); or take the beer route with a refreshing Pearl River ($5.90).
I also enjoyed the Sliced Pork Belly with Salted Fish, Dried Chilli and Dark Soya Sauce ($21.90) wrapped in pliable little steamed shallot pancakes.
Save space for dessert! From cutely gendered ‘Piggy Face’ Buns ($5.90) filled with nutty sesame paste...
...to stretchy little Pumpkins ($5.90) filled with lotus paste, they’re a delight!
These were made from moon cake pastry wrapped around red bean paste, and they were totally delicious!
Shop 12 (facing Bathurst Street), Ground Floor Regent Place, 501 George Street, Sydney
Ph: (02) 9267 8877