MENU INNOVATIONS | Staff Reporter, Australia

Din Tai Fung to refresh its menu with a mix of new and classic offerings

For one night only, guests can expect the 18-course special menu.

The special menu will include eight new flavours, the return of the giant Xiao Long Bao, and classics with a twist and will be served on August 17 in Sydney and Melbourne.

The new dishes include Peking duck spring rolls, crispy roll with lobster, deep fried wonton with crab stick, cream cheese, roe. The restaurant will also introduce its new dumpling flavours which consist of Hawaiian pizza dumpling, and chicken and mushroom jiao zi. Three brand new dessert dumplings including green tea, sesame mochi, and chocolate banana will be launched as well.

Some of the classics that have made their way into the 18 courses include the black truffle pork dumpling made with squid ink; seafood and fish roe dumpling; and crab meat with roe and pork dumpling. Every dish is served with a twist, and guests will be guided on which accompaniments best enhance each flavor.

The event will start at 6:30pm, with the ticket price of $48.

Photo credit: Retail Design Blog

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