Din Tai Fung to take their world famous dumplings to Melbourne

Din Tai Fung, arguably the world’s most famous dumpling specialists, will open their first venue outside of New South Wales and their biggest Australian restaurant yet at Emporium Melbourne by the middle of 2015.

The 235-seat restaurant with three private rooms, an Australian-first for the group, will be situated on Level Four, Emporium Melbourne (with internal as well as direct external lift access on Caledonian Lane), and will complete this world-class shopping centre’s food offering.

Like each venue, the Emporium outpost will have its own design DNA but will, of course, feature Din Tai Fung’s signature glass-enclosed dumpling kitchen. The theme of ‘yin yang’ with a mainly monochrome fit-out has been chosen for its first Melbourne restaurant.

Din Tai Fung, which in the past has been awarded a coveted Michelin star at one of its Hong Kong branches, has earned cult status since introducing Australia to its world-class Xiao Long Bao dumplings seven years ago (2008) at its flagship World Square Sydney restaurant.

With up to 6000 dumplings being sent out of Australian Din Tai Fung kitchens daily, new dumpling masters are put through their paces to ensure the dumplings are made with the same surgical-like precision that Din Tai Fung is renowned for.

The pastry of each Xiao Long Bao dumpling is delicately handmade to measure between 4.8 and 5.2 grams, before being stuffed to weigh between 20.8 and 21.2 grams. Made to order, each dumpling is steamed in exactly three minutes and served moments later.

Training in the art of making dumplings taking two to three months for one process and taking at least two years to become a dumpling master. The key to becoming a dumpling master is all about talent, passion and patience.

Din Tai Fung menu highlights include Xiao Long Bao, the famous pork ‘soup dumplings’, Dumpling Gems, a colourful variation on the dumpling featuring seven different flavours from Seafood to Golden Corn and Garlic Pork, and Spicy Prawn and Pork Wontons laced with Szechuan pepper.

But it’s not all about the dumplings at Din Tai Fung. Perennial favourites include Braised Beef Soup with Spinach, Crispy Crumbed Chicken with Egg Fried Rice and of course signature drinks such as Lychee Mint and Mango Tango. A towering mango slushy ice dessert rounds out a menu that features over 75 items, plus there’s a user-friendly wine list with plenty of Asian-food-friendly styles and varieties.

Din Tai Fung Emporium will also feature the universally famous handbag holders, coat covers and familiar service that devotees from around the world know and love. It will also be open for lunch and dinner seven days a week.

Australasian director Dendy Harjanto said:

“It’s about time we brought our well-loved dumplings to Melbourne. I’ve been a visitor to this city for years but we had to wait until the time was right! We feel Emporium, in the heart of the city, is a great location for our world-famous dumplings.”