Home > Asian, Chinese, Dumplings, Recipe, Recipe: Desserts, Sydney > Din Tai Fung, Sydney and Tiramisu Recipe

Din Tai Fung, Sydney and Tiramisu Recipe

It certainly has been a long time since my last visit to Din Tai Fung (DTF) – can you believe over a year? ‘The Mother’ and I went to the DTF in Hong Kong and Taiwan and it was just as good but for half the price! ‘The Mother’ loves DTF, he claims they are the BEST dumplings in Sydney as they are consistently good. I am not sure if I agree with him – I wouldn’t say its the BEST dumplings in Sydney, but he sure does love them. So when I asked what he wanted to do for his birthday, he suggested DTF.

We had an early dinner, 6 pm and the place was already busy! Thankfully we didn’t have to wait at all and walked straight in. I left all the ordering to ‘The Mother’ (first time ever!) and surprisingly, he ordered well!

Started with my favourite silken tofu with pork floss and a thousand year old egg. ‘The Mother’ is not a huge fan of this, he doesn’t like pork floss and hates cold tofu.

However, this is probably one of my favourite dishes, soft, silky tofu with pork floss and gooey, creamy thousand year old egg. How can he not like thousand year old egg?

We ordered Shanghainese noodles with chicken and soup on the side. The noodles cooked to perfection, slippery and oh so soft.

The chicken incredibly tender, and the soup delicate and lots of flavour. It really complemented the noodles well.

Two servings of xiao long bao – steamed pork dumplings and steamed crab meat and pork dumplings – 8 in each. They are as good as I remembered them to be. Make sure they are cool enough before putting the whole thing in your mouth, as they are juicy and the juice can burn your mouth! Yes, it has happened to me before, a hard lesson learnt! ‘The Mother’ loved it so much that he ate 14 and left me with TWO! yes… TWO – one of each!


The stir fry black pepper steak is a favourite of ours. The meat deliciously tender and succulent with a nice peppery kick. Unfortunately silly me forgot to take a picture, you just have to trust me that it was good!

Green beans with pork mince is also another favourite, and by this stage, we were both getting extremely full!


Service is efficient, by the time we finished at 7pm, there were a queue of people waiting to dine. Don’t fret, turnover is quite quick, so don’t be put off by the queues. However, in saying that, I don’t usually like to wait.

Incredibly full, we really couldn’t stomach any dessert and waddled to the movies to watch Harry Porter. Not a bad film, although the last 45 mins dragged a little.

You can’t have a birthday without a cake right? Earlier that day, I made him a tiramisu. My mixer is currently broken, so I wanted to do something relatively easy that doesn’t require a lot of hard labour!


For the life of me I can’t remember where I got the recipe from but being the lazy cook that I am, I picked the easiest and simplest!


Ingredients

  • 4 eggs, separated (i didn’t have enough eggs so used 2)
  • 1/2 cup Caster sugar (reduced my sugar to only 1/3)
  • 250g mascarpone cheese
  • 1/3 cup coffee liqueur (such as Kahlua)
  • 200ml thickened cream
  • 2 tablespoons instant coffee powder
  • 2 cups warm water
  • 28 sponge finger biscuits
  • 1 tablespoon cocoa powder (didn’t have cocoa powder so grated some dark chocolate!)

Method

  • Beat egg yolks and sugar together in a large bowl until pale and creamy. Gently fold in mascarpone and liqueur.
  • Whip cream to firm peaks, fold into mascarpone mixture.
  • Beat egg whites until stiff peaks form, fold into mascarpone mixture, cover with plastic wrap and refrigerate for 30 mins.
  • Combine coffee and warm water in a shallow dish, stirring until coffee dissolves. Dip biscuits 1 at a time in coffee, turning to coat. Place in a single layer, over the base of a 6cm-deep, 18cm x 28 cm (base) baking dish.
  • Spread half the mascarpone mixture over biscuits to cover. Repeat layers with remaining biscuits, coffee, mascarpone mixture.
  • Cover and refrigerate for 4 hours.
  • Dust top with cocoa powder and serve.

Voila….

To my dear husband, best friend, and the most important person in my life – Happy Birthday and here’s to many more to come!

GA’s ratings for DTF: 7.5 / 10

Din Tai Fung

644 George Street

Sydney 2000

Din Tai Fung on Urbanspoon

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  1. July 23, 2011 at 11:00 am

    Happy birthday to ‘the Mother’…DTF is a good way to celebrate, but that doesn’t mean he can’t share the XLB!!!!

    • July 23, 2011 at 12:46 pm

      hey miss piggy! thats what i said to him too! doesnt mean he cant share….. clearly he was hungry.

  2. July 23, 2011 at 12:49 pm

    Lol, I may have to agree with ‘The Mother’ to an extent, as I think they are my favourite xiao long bao in Sydney, but I still prefer my pan fried pork buns. Nothing is better than a homemade birthday cake, love tiramisu it’s a great easy choice.

    • July 24, 2011 at 12:59 am

      hey dumpling girl… i am with you – i prefer my pan fried pork buns! they are good but not the best in sydney….

  3. July 24, 2011 at 6:56 am

    i love century eggs! actually, i just realised that i love all kinds of eggs, well except poached ones. dumplings is perfect for weather like we have right now! warming and oh so good! the tiramisu also looks really nice and neat! not like the ones where it resembles a mushy mess! v v v nice mrs Y!

    • July 24, 2011 at 8:15 am

      i love eggs too! winter comfort food! thanks for your kind words uncle… the tiramisu was very very yummy!

  4. minibites
    July 24, 2011 at 1:00 pm

    I love tiramisu, thanks for the recipe – I might give it a go next weekend! 😀

  5. July 24, 2011 at 11:32 pm

    Very good ordering indeed! And loving the look of the tiramisu – yum!

  6. July 26, 2011 at 3:21 am

    great looking tiramisu 🙂 (what did your hubby think it was again??? heheheh)

    • July 26, 2011 at 3:34 am

      thanks ms betty, he thought it was either a sponge cake or sausages! not sure where he got that idea from! hahahah

  1. September 2, 2011 at 12:57 am
  2. October 9, 2011 at 11:38 pm

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