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2016-03-26
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I've tried Din Tai Fung many times in Hong Kong and other places across Asia and it is a reputable Shanghainese restaurant which a successful franchise. The renovation and service is impeccable and up to very high standards but I feel like the quality of food is slightly off with its reputation and price.If you would like to try this restaurant without waiting, you should arrive as early as 6pm, because anytime after that, the crowd builds up and it takes around 30 minutes to wait for a table. F
If you would like to try this restaurant without waiting, you should arrive as early as 6pm, because anytime after that, the crowd builds up and it takes around 30 minutes to wait for a table.
Firstly we ordered the beef noodles. The best thing about it was the flavourful soup base. The beef was very tender but not too special and the noodles were quite soft. However, the portion was tiny, barely enough for one person. Also, it is $84, whereas a plain noodle costs $40 less. Therefore meaning those 4 pieces of beef costed me $40 or so, which didn't seem to be worth it.
The second thing we ordered was of course the famous Xiao Long bao. This was actually really delicious and I felt like it did live up to its good name. At $60, it is definitely a dim sum to try. The skin is very thin yet able to hold the filling and soup inside which is not an easy task to do.
Lastly, we had the spicy pork slices with noodles. This cold dish was something different and worth trying at $56. The pork slices are very thin and seasoned with garlic and spicy oil. In my opinion, the meat could've been smoother.
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