Saturday, February 6, 2016
One of the standout dishes at the recently-opened Open Kitchen (和泰) is the 流沙包 (lau sha bao), a dessert that loosely translates to “lava buns”. It’s not something I grew up with, but they’re delicious and I’m starting to notice them pop up in menus elsewhere in Sydney’s Chinese restaurant landscape.
This one is at Din Tai Fung. It’s $2.50 a pop. For my money it’s a bit doughy and heavy on the egg yolk.