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2013-10-08
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The Steamed Pork Dumplings at S$9.50 which is the Chef’s Recommendation is not up to my expectation.I still prefer the steamed pork dumplings that I tasted whilst holidaying in Taipei also from Din Tai Fung. Upon serving, I noticed the soup sips through the dumpling skin. The skin was too thin with not enough bite.There were too much pork filling in each dumpling causing the dumpling skin to tear easily.The Steamed Shrimp and Pork Shao Mai at S$9.80 was the greatest disappointment.I assumed th
The Steamed Pork Dumplings at S$9.50 which is the Chef’s Recommendation is not up to my expectation.
I still prefer the steamed pork dumplings that I tasted whilst holidaying in Taipei also from Din Tai Fung.
Upon serving, I noticed the soup sips through the dumpling skin. The skin was too thin with not enough bite.
There were too much pork filling in each dumpling causing the dumpling skin to tear easily.
The Steamed Shrimp and Pork Shao Mai at S$9.80 was the greatest disappointment.I assumed they used the same pork filling as their Xiao long bao. Other than the small pieces of shrimps at the top of the so called “shao mai”, there was nothing special about the ingredient in this dish. The skin texture of the shao mai was too thick, just the contrast from the Xiao Long Bao skin.
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