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Introduction
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.
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Good For
Brunch
Kids-Friendly
Opening Hours
Today
11:00 - 22:00
Mon - Sun
11:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
RELATED ARTICLES
My family and I were curious to browse the new wing of Suntec City, seemingly housing a lot of restaurants under one roof. However, after browsing the directory for some time, we decided that the name "Din Tai Fung" still settled best with all our tastes, so off we go!I'm two minds about their service there. The outlet is pretty big and still quite empty despite it being a Saturday. As my phone's battery was dying, I asked one of the staff if there was an electric outlet for me to charge. He kindly obliged by my request, thumbs up! But it was really difficult to catch their attention because the number of servers were just too little, and their job scopes were so highly differentiated that the person pouring water could not entertain our requests. Maybe this outlet is still new and they are still hiring new people. The order of the dishes were also not very correct, main dish 1 --> appetizer --> dessert --> main dish 2. I guess they didn't realize they do need to take note of these details.Here are some of the the dishes which we ordered: Oriental Wontons with Black Vinegar & Chilli Oil - 红油抄手 A classic Sze-chuan dish, that looks like it's probably very spicy from the outset. It was surprisingly that it's really not too spicy (well, take it from someone who don't eat spicy food) and it also doesn't overpower the pork and prawn taste enwrapped within the smooth wonton skin. I had three, one after another... I'm a little selfish when it comes to good food, sorry >_< This one is really yummy - I would highly recommend it! Sliced Duck in Crispy Spring Onion Pastry - 葱香鸭卷A uniquely Din Tai Fung appetizer which is also one of their new creations. The spring onion skin is super thin and crispy, and the smoked duck fillings are also generous, and might be a little overly salty - but I guess one or two is still alright. There's also tea to wash down the grease/saltiness of the duck so I guess it is still ok The presentation is also very pretty! Noodle with Minced Pork in Bean Sauce - 炸酱面I always love Zha Jiang Mian noodles at Chinese restaurants or hawker centres alike, but I guess Din Tai Fung's version of the Zha Jiang Mian currently tops the list. It's portion is good for sharing for 5 people. The noodles are so silky smooth and doesn't clump at all, and glides on with the sauce nicely. The minced meat is also really flavourful, consistent in its texture and yummy. It is the classic Zha Jiang Mian noodles taste so it's either you like it or you don't sort of dish. For me, it's well done. Sesame BunsThe dessert to top it off for the meal. The sesame buns are okay for me, the fillings were still a little grainy but I guess it's inevitable. Not really recommended not because it's not good but because there are other better things to order here We also ordered the classic Steamed Pork Dumplings and Hot & Sour Soup but since I had reviewed those dishes elsewhere, I shall not repeat again Well given that I ordered them twice, it also means they are highly recommended! ;)
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I went there with a big group to celebrate a friend's birthday and we ordered a few dishes to share. I love the chilli crab xiao long bao most, the sauce is slightly spicy and very flavourful and goes well with minced meat and crab bits, I find it very special and i think is really worth trying. also recommend the fried rice with egg and pork chop, but it is slightly oily. it is good dining experience except that there wasn't any effort made in the serving sequence - the fried spinach came last and after we finished our fried rice.
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