Arriving by bus # 7, 12, 14, 14e, 16, 36, 65, 77, 85, 106, 111, 124, 128, 139, 162, 162M, 167, 171, 174, 174e, 175, 190, 502, 502A, 512, 518A, Nite Owl 65, Nite Owl 85, SN10, SN30, 518, 602, 605, 625, 652, 700, 700A, 850E, 951E, 971E, 972, 1N, 2N, 3N, 4N, 5N, 6N, NR6, NR7. Bus-stop name; Bedok Interchange or Arriving by MRT: Bedok MRT (EW5) continue reading
All Branches (20)
6844 9489
Michelin star awarded and ranked as one of the world’s Top Ten Best Restaurants by The New York Times, Din Tai Fung has its roots dating back to Taiwan 40 years ago. Tai Fung’s cuisine is all about harmony. Utilising the freshest ingredients paired with a relish for simple cooking styles, the recipe selection is never too rich or heavy on the palate, and is a fresh welcome given the increasing preference for healthy cooking. continue reading
Opening Hours
10:00 - 22:00
Mon - Sun
10:00 - 22:00
Payment Methods
Visa Master Cash
Other Info
Group Gathering
Takes Reservations Details
Restaurant Website
Above information is for reference only. Please check details with the restaurant.
Review (3)
Level3 2014-03-14
Mention Din Tai Fung to anyone and they'll know DTF is famous for its Xiao Long Bao, and true enough, DTF lives up to its name.The XLB are made fresh on site, and are served piping hot. Personally, I like to poke a hole into the XLB, then pour out the soup in it, drink the soup first, and then dip the XLB in vinegar and eat it with the ginger slices provided. The perfect combination! I can have 10 XLB in one seating!Next, I got the Prawn Dumpling Noodles. Soup was comforting; tastes even better when you put pepper in it. Eat the noodles with the chilli oil on the side for additional spicy kick and dip the dumplings in vinegar. Again, this dish was fantastic. Worth the money! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
More than half a year later, I am back at Din Tai Fung, this time in the East. Previously I visited the restaurant chain at Jurong Point, and was thinking if their services could be as consistent.I really love the service at Din Tai Fung, the people who served the food are friendly and there was an open kitchen concept.Fried Egg Rice - SGD9.00The fried egg was fragrant and not too salty at all. The rice was puffed up and fluffy, making it not sticky but very delicious!Sliced Pork - SGD6.80This was a cold dish, and there was a slight wine taste. I think they used Hua diao jig. the meat consisted mostly of fats, which made it more difficult to eat as i am quite afraid of fats.Xiao Long Bao - SGD9.50Din Tai Fung's bestseller would be the xiao long bao, whereby the skin are made delicately and within the kitchen itself. i saw 3 chefs making the xiao long bao, one pulled a little bit from the dough, the other flattened it and put the meat in, while the other skilfully closed up the xiao long bao after putting cubes of soup in.Close-up of Xiao Long BaoYou can see that the meat was really fresh and the soup was a lot, without breaking the skin of the xiao long bao!You may also get additional chrysanthemum tea at SGD1.00 each, and its refillable too. i will definitely visit din tai fungi again because their service and food is so consistently delicious. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2013-12-15
DTF has a no reservations policy and all members of the group must be present before the waitress will assign a table. Locals are familiar with DTF's house rules but for the uninitiated, tge Michelin starred restaurant's seemingly inflexible attitude towardscustomers may seem high handed and offensive. More so at Bedok Mall which is teeming withhordes of people on weekends while its corridors are very narrow. Think long narrow corridors with plenty of small shops as in older shopping centres like City Plaza, Far East Plaza and Queensway. Bedok Mall is compact and tightly laid out, unlike its equally new sister Westgate which is also operated by CapitaMalls Group. There is scant space for diners waiting for a table and we had to circle around B1 whilwle waiting for our Q no to be displayed.Once we were seated, service was brisk and we were primed on 20mins wait for our food.The kitchen staff was racing against the clock to handcraft the bite sized dumplings, put them in bamboo baskets and steam them in bulk to meet the orders by endless stream of hungry customers. Skip the signature minced pork xiaolongbao as DTF's branches in Sg do not execute them as well as the DTF's in Taiwan. In Sg, the dumpling dough/skin is not as fine and therelatively larger proportion of fatty pork used in DTF's xiaolongbao fillings as compared with other restaurants in the same genre such as Imperial Treasure and Paradise Dynasty, results in DTF's xiaolongbaoleaving diners with a mildly unpleasant porky aftertaste in the mouth after every bite. Order theChicken xiaolong bao $9.80++ like we did and you can't go wrong. Steamed pork and shrimp dumpling or jiao zi $10.30++ that we ordered were tasty as well, juicy dumplings filled with half a tiny shrimp and minced pork. Forget the steamed pork and vegetable jiao zi as there is hardly any meat and the minced leafy veg filling tasted limp and bland. Chicken xiaolong bao, shrimp & pork jiao zi together with a plate of their de riguer egg fried rice $6.80++ and Sichuan style sour spicy soup $6++ were more than sufficient to leave the three of us satiated. Our only grouse was that the chinese tea served here was way too dilute almost like tea tinted water without any tea flavour. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)