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Ding Tai Fung, Markham

3 Jun ’12

It’s been ages since I’ve posted on this blog – after several years of regular blogging my attention has been diverted in other directions – but the food and photography experiences that we’ve been having recently have drawn me back in. My interest these days comes from wanting to draw attention to the wonderful people we’ve met in restaurants this past year, and the marvelous work they do. So, for a little while at least, I’ll be posting more regularly – on food, often through photography, and mainly about Toronto and PEI, where we spend most of our time.

What better place to begin than Ding Tai Fung, a Shanghainese restaurant we discovered a couple of years ago after stumbling across Shanghainese soup dumplings – xiao long bao – at Joe’s Shanghai in New York. We loved Joe’s – though there are apparently better places for xiao long bao in New York – and returned determined to find something like them here.

There is nothing fancy about Ding Tai Fung, but it’s clean, contemporary and efficient, and the food is consistently superb. Xiao long bao is where we start, but the menu is long and varied. We are here on almost a weekly basis, and inevitably, the first few minutes of any visit are quiet, as we lose ourselves in meditation over the first few bites. But we invariably end up talking to people around us, exploring other choices and learning more about the menu. Pics below. Highly recommended. Sunday dim sum is a madhouse – be there before 11:30 if you want to avoid a wait.

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