In line with the theme of CNY, decided I would try Din Tai Fung for the first time.
After almost an hour of queuing, we decided on the following: Original Xiao Lung Bao These arrived in a bamboo steamer with a cloth as the bottom - this meant when the cloth is wet, the dumplings will easily come off of them, unlike parchment (wax) paper. The dumpling skins were thin so you could see the soup/broth of the meat inside, yet they were made with I guess a little glutinous flour because they were really sticky and pliable. I was able to eat it the proper way because the skin was tough enough! =)
Hot and Sour Soup I have tasted many hot and sour soup and this one was pretty good indeed. It had plenty of ingredients i.e. tofu strips, pork, egg and wood-ear fungus. It arrived with a generous dollop of chilli oil on top, but we at first didn't realise there was so much because we felt the consequences after mixing it in and tasting the soup. Please don't do this if you can't take chilli oil! Anyway, the soup was good - rich and hearty without the thickness from cornstarch which many restaurants including crystal jade uses.
Five Spice Beef (brisket and tendon) in soup This dish disappointed us a little - it was essentially 2 pieces of beef brisket and 2 pieces of tendon in a lot of broth with again, drops of chilli oil in it. For $52 it just didn't seem fair considering the other dishes we ordered were much more tastier hence 'worth it'.
Thousand Layer Cake This is nothing like the canton style thousand layer cake you get in dim sum restaurants. It is all white, with many layers and there are three layers of thin translucent paste which gives it a little sweetness. Not bad, but not particularly good either.
Taro Xiao Lung Bao The name of this stood out in the menu because we haven't seen xiao lung bao made into sweets. I guess it is possible because their skins are so gelatinous that it can match all sorts of fillings. The taro filling was also glutinous, and was a soft purple colour which meant no additives were used. It was the right sweetness, but these innocent-looking dumplings are really filling!
For an hour's que I wish we could've ordered more to try everything but we physically couldn't especially after the desserts... I guess another trip in the near future will be necessary!
Hot & Sour Soup
Thousand Layer Cake
Inside the Taro Xiao Lung Bao
Recommended Dish(es):
Original and taro Xiao Lung Baos
After almost an hour of queuing, we decided on the following:
These arrived in a bamboo steamer with a cloth as the bottom - this meant when the cloth is wet, the dumplings will easily come off of them, unlike parchment (wax) paper. The dumpling skins were thin so you could see the soup/broth of the meat inside, yet they were made with I guess a little glutinous flour because they were really sticky and pliable. I was able to eat it the proper way because the skin was tough enough! =)
I have tasted many hot and sour soup and this one was pretty good indeed. It had plenty of ingredients i.e. tofu strips, pork, egg and wood-ear fungus. It arrived with a generous dollop of chilli oil on top, but we at first didn't realise there was so much because we felt the consequences after mixing it in and tasting the soup. Please don't do this if you can't take chilli oil! Anyway, the soup was good - rich and hearty without the thickness from cornstarch which many restaurants including crystal jade uses.
This dish disappointed us a little - it was essentially 2 pieces of beef brisket and 2 pieces of tendon in a lot of broth with again, drops of chilli oil in it. For $52 it just didn't seem fair considering the other dishes we ordered were much more tastier hence 'worth it'.
This is nothing like the canton style thousand layer cake you get in dim sum restaurants. It is all white, with many layers and there are three layers of thin translucent paste which gives it a little sweetness. Not bad, but not particularly good either.
The name of this stood out in the menu because we haven't seen xiao lung bao made into sweets. I guess it is possible because their skins are so gelatinous that it can match all sorts of fillings. The taro filling was also glutinous, and was a soft purple colour which meant no additives were used. It was the right sweetness, but these innocent-looking dumplings are really filling!
For an hour's que I wish we could've ordered more to try everything but we physically couldn't especially after the desserts... I guess another trip in the near future will be necessary!
Other Ratings:
Keep it up!
Interesting
Touched
Envy
Cool Photo