Biting into a steaming hot pork dumpling from Din Tai Fung is a Sydney and Melbourne experience one must simply tick off the list. Once you've sampled their heavenly fare, you know not all dumplings were made equal. 

Now the iconic Taiwanese restaurant is offering up the holy grail of dumplings: an 18-course degustation where you can inhale all of their much-loved dishes over one gluttonous even (you might want to wear elasticated pants, just sayin'). Taking place on 17 August in both Sydney and Melbourne, guests can expect eight new flavours, the return of the giant Xiao Long Bao, crowd favourites and classics with a twist.

Dumpling heaven: Din Tai Fung’s 18 course degustation

New dishes include Peking duck spring rolls, crispy roll with lobster, deep fried wonton with crab stick, cream cheese, roe. For the first time new dumpling flavours include; Hawaiian pizza dumpling, and chicken and mushroom jiao zi. For those with a sweet tooth, there are three brand new dessert dumplings including green tea, sesame mochi, and chocolate banana.

Classic Din Tai Fung dishes have made their way into the 18 courses, but don't expect these as you know them. Twists on the favourites include the black truffle pork dumpling, made with squid ink, which has a yin-yang appearance; seafood and fish roe dumpling; and crab meat with roe and pork dumpling. As each morsel is served, guests will be guided on which accompaniments best enhance each flavor. Of course you can douse it in soy, should you wish, but the masters are there to offer advice. 

The giant Xiao Long Bao dumpling, seven times larger than the regular, is back by popular demand served with a jumbo straw so you can sip and slurp the steamy broth with ease. The lucky dumpling is made up of eight ingredients considered to be lucky by the Chinese including wolfberry and vermicelli will also return.

Din Tai Fung Dumpling Journey
Thursday 17 August
Tickets: Sydney here and Melbourne here.  

Dumpling heaven: Din Tai Fung’s 18 course degustation