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Eating Out - Chinese

Reporter: Anthony Peridis

 

 

Eating Out Competition

You could be going Chinese on us because Sydney Weekender is giving away a meal for two at Din Tai Fung AND Zilver Restaurant. To be in the running, call our competition line on 1902 55 77 08 and good luck!

 

M.NET 55 cents max call cost. Mobile phones extra.

Lines open when Sydney Weekender airs on 20/09/08. Lines close 25/09/08 at midnight

NSW permit number: LTPM 07/20585, ACT permit number TP07/05446

Terms and conditions are available by contacting The Seven Network

 

* Winners’ details will be published in the Australian newspaper on Monday 6th October 2008.

 

 

Din Tai Fung

 

Australia is the newest country to jump on the Din Tai Fung bandwagon and since the restaurant opened in May this year, it looks like Aussies just can’t get enough.

As well as Australia, Din Tai Fung restaurant has made itself home in Taiwan, Singapore, Hong Kong, Indonesia, Malaysia, America, China, Korea and Japan with an amazing 41 restaurants in total.

Din Tai Fung are famous for their pork dumplings and the pork dumpling Xiao Long Bao, are their specialty.

 

   

 

Making each dumpling is very precise and exact. From the restaurant you can see all the action in the dumpling kitchen where the dough is made, rolled out, filled and folded by the expert dumpling chefs.

 

 

 

Every day the kitchen chef comes in to record the temperature and humidity of the room – this is done to ensure the dough will be just right. After the dough is made it’s cut into smaller pieces and rolled out to 6cm in diameter and will weigh between 4.8 & 5.2 grams. After filling the dumplings they are weighed again to keep the numbers exact. The Dumpling chefs then fold the dumpling with a minimum of 18 folds to keep in the hot soup and hold it all together. After that’s all done the dumpling is weighed again and the result should weigh between 20.6 & 21.4 grams.

All dumplings are made to order and because of the high pressure steamer they have in the kitchen, they can stack 12 steamers on top of each other and in 3 minutes they’re ready to hit the table.

Australia’s multicultural culture and love for different cuisines makes Din Tai Fung an instant hit. Really, who could resist a dumpling made with this much TLC?

 

 

 

Some of the dishes you may find on the menu:

Dishes

  • Wontons with tangy sauce
  • Xiao Long Bao dumplings
  • Braised beef soup with baby spinach
  • Shao Mai prawn and pork parcel with soup in the bottom
  • Wok-fried garlic shoots with air-dried Chinese ham
  • Fried rice with prawns Taiwanese style using medium grain rice and fluffy eggs

Drinks

  • Avocado juice with chocolate
  • Lychee mint juice

 

More Information

Din Tai Fung

Shop 1104 Level 1, World Square Shopping Centre

Telephone: (02) 9264 6010

Open for lunch and dinner everyday and mains start from $11.

 

Prices correct as at 20/09/08

 

Zilver Restaurant

 

Zilver was started by Henry Tang & Chillie Poon a husband and wife team who have turned a traditional Chinese restaurant into something modern and chic.

Henry’s father managed Silver Spoon from Hong Kong for 10 years, then when Henry decided to live in Sydney he took over the reigns as manager and gave it a fresh face.

 

 

 

That was 2 ½ years ago, and now Zilver is a sophisticated restaurant serving up food from all regions of China.

Zilver has a strong Hong Kong cuisine with live seafood available and a yum cha menu for lunch. Zilver have also made their mark with their original dishes like the pan-fried Shanghai dumplings. In China the cuisines differ from city to city so although Zilver is a Cantonese style restaurant, they serve up food from different regions including Shanghai and Hong Kong.

The décor of Zilver is much different to traditional Chinese restaurants because there’s not a phoenix, dragon or splash of red in sight! Instead they’ve gone for a cool, modern setting which creates a relaxing & calm atmosphere.

 

 

 

Some of the dishes you may find on the menu:

Entree

  • Steamed oysters with XO chilli sauce and vermicelli
  • Zilver chef's special fried rice with crab meat, fried scallop and salmon roe

Mains

  • Zilver lobster
  • Deep fried live mud crab tossed in salted egg
  • BBQ tasting platter with barbecued pork, roast suckling pig, roast duck, soy-sauce chicken and jelly fish salad
  • Wok-tossed king prawns Singapore style

Dessert

  • Mango pudding

 

More Information

Zilver Restaurant

Level 1, 477 Pitt St (Cnr of Hay St)

Haymarket

Telephone: (02) 9211 2232

Open everyday for lunch and dinner. Mains start from $17.

 

Prices correct as at 20/09/08