Feasting on roast meats, steamed dumplings and egg tarts at yum cha are a semi-regular at my workplace. We have our regular haunt, but it was undergoing extensive renovations between Lunar New Year and Easter. So, for a change of palate, we shifted from Cantonese- to more Shanghainese-style at Din Tai Fung.
I am delighted by all things yuzu, and so it was for this yuzu peach freeze ($8.80). It is every bit as delicious as it sounds with the taste of fresh peaches carried by the uplifting citrus kick of yuzu. There’s none of that overly sweet peach flavour you find in syrups. Yum!
Another obsession is black sesame manju in Kurashiki, Okayama that are baked to reveal a surprising crunchy black skin, super fluffy black dough and smooth black sesame paste inside. The ones here are black sesame buns ($2.20 each) and more like the steamed ones you’d expect in a Chinese restaurant.
Dotted with three black sesames, these have black sesame paste inside a dense white dough. Served piping hot, the black sesame paste here was very gritty, and together with the not-at-all-fluffy dough, it left a rather unpleasant mouthfeel that you couldn’t wait to wash down.
A new addition to the menu is a twist on their famous Golden Lava Buns. Here, they’ve Golden Lava Mochi Balls ($4.80 for 2 pieces), essentially jian diu with their signature salted egg yolk filling.
This is the standouts of the desserts I’ve had at Din Tai Fung. It came out piping hot with the crispy toasted sesame coating hiding a chewy layer of dough that encased a brilliantly golden yellow salted egg yolk filling. Everything about these mochi balls is balanced — the dough is the right thickness, the filling is neither too salty nor too sweet, too thick nor too runny. There’s crunch and chew and gooey innards — definitely a step up from the Golden Lava Buns.
Din Tai Fung is located at Central Park, Level 2, R201, 28 Broadway, Chippendale NSW 2008.