Ding Tai Fung’s dumplings are made from scratch in house, and this is demonstrated to diners via a window into the prep kitchen. So, while there is always the option to have your dumplings lightly fried, I prefer them steamed. It is the best way to keep the dough wrapping thin, and my preferred way of experiencing the substantial soup inside.
In addition to dumplings, Ding Tai Fung also serves house made, hand pulled noodles. They are quite dense, and though they are a little softer than I like, they do not easily become soggy when left in the soup. We ordered noodles with braised beef, and the dish was a hearty, but not heavy.
Finally, we ordered the green onion pancakes, which were cooked perfectly with a a nice crispy skin without being too oily. In spite of the green onion, the pancake lacked flavour, and I found myself dipping it in red vinegar to improve it.
We ordered three different types of dumplings: pork, pork and crab, and pork and shrimp. Unfortunately, we could not really tell the difference between any of the filling flavours. So, save your money, and stick with the basic pork option.
★ ★ ★ .5
Ding Tai Fung Shanghai Dim Sum, 3235 Hwy 7 E, Markham, Ontario
Dined October 2014 – Jungugeo Kaenada 중국어 캐나다
Noonas Over Forks 