影片
電話號碼
6356 5228
開飯介紹
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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特色
Brunch
家庭親子
營業時間
今日營業
11:00 - 21:00
星期一至四
11:00 - 21:00
星期五至六
11:00 - 21:15
星期日
11:00 - 21:00
公眾假期
10:00 - 22:00
以上資料只供參考, 請與餐廳確認詳情
相關文章
After a movie show and time for a lunch. Reached basement of Junction 8. Quick to proceed with ordering and service was slow possibly due to CNY and many customer even at this late afternoon hours. Ordered pork rib noodles and sour and sweet soup. The appetiser was my favour when visiting this places. Will not less a chances. The standard is always keep to their best for all outlet. The pork rib is so tender and fresh and the soup texture so clear. It was so tasteful even with the noodles plain receipe. The sour and sweet is quite normal and not the best of what I have taste. Served with warm Chinese tea. Overall was a good simple lunch and good customer service for all of waiter.
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It was a few days before chinese new year and i was so happy a lot of places have started serving the yu sheng! And so i gave my colleagues a treat to thank them for the hard work they have put in for the past one year. I ordered quite a few of the usuals which hardly disappoint such as the claasic xiao long bao, dou miao, xiao cai, fried rice, zha jiang mian + the yu sheng and eight treasure rice. For this review i must specially mentioned the yu sheng and eight treasure rice!Yu Sheng - Almost all the yu sheng are very similar but what makes the one at din tai fung stands out is the crispy yam strips on top of it. Add a very interesting twist to it and it's yummy too!Eight Treasure Rice - All along i always love glutinous rice and this has a variety of beans in it which makes it pretty good. Lovely colours too for the top and it's the perfect way to end a yummy meal with this.
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There is always a long queue here during lunch or dinner. Hence i would drop by during off peak hours so i can get seated faster.Ambience is good,relaxing and quiet.The waitresses here are very polite,attentive and helpful.I was given a trolley to put and cover my bag and valuables with the moment i sat down.I could not find this thoughtful service elsewhere.Waited for about 10 minutes for my favourite crabmeat filling xiaolongbaos which are yummilicious with thin fluffy skin and in the inside lies juicy burst of crabmeat and soupstock.A very satisfying meal with good food and ambience,highly recommended.
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Ranked as one of the world's 'Top Ten Best Restaurants' by The New York Times, Michelin-starred Din Tai Fung is the one place to head for authentic Taiwanese xiao long baos (steamed pork dumplings). Its roots dated back to Taiwan 40 years ago, when Bingyi Yang stopped selling oil and switched to making xiao long baos for a living. Businesses grew quickly with customers boasting about its exceptional quality and taste. Today, Din Tai Fung has became a widely acclaimed, international brand, offering customers distinctive culinary and service culture.It was the 60th birthday of girlfriend's father and I thought, what's better than to celebrate over a table of signature dim-sum. As expected, getting a table on Friday evenings is pretty difficult and they do not bother with reservations under 8 persons. However, orders could be placed beforehand to minimise waiting, so food arrived even before we warmed our seats.Xiao Long Baos, or affectionally known as XLB (S$6.80 for 6pc) are obviously a must-order. Thin melt-in-your-mouth dumpling skin with exquisite foldings, encapsulating the tantalising and juicy pork fillings was a sufficient reason to order second servings. Recently, they introduced the steamed chilli crab version (S$9 for 6pc) which is 40% larger than the original and consists of succulent crabmeat in spicy broth. For myself, I still prefer the former. Both are eaten best with vinegar and ginger.Steamed Chilli Crab and Pork Buns (S$4.30 for 3pc) are clever twists to the original steamed buns, but lacks the "oomph", perhaps it was a tad too dry.Shrimp Siew Mai (S$9.80 for 6pc) was slightly different from the normal steamed dumplings, their version was wrapped with dumpling skins in the shape of an auspicious money-bag, completed with a full juicy full shrimp on the surface. Amazing, yes, however, the high pricing is a minus point.If there is one dish in Din Tai Fung that I had to label "under-rated", it would be their Goma Bun (S$3.60 for 3pc). Thick, flavourful black sesame wrapped within soft, fluffy bun was just purely amazing, or maybe because I was biased as a huge goma lover, but nonetheless, their rendition was genious.Similar to their siew mai rendition, Shrimp Dumplings (S$7.30 for 6pc) consists of succulent shrimps mixed with juicy minced pork, wrapped with dumpling skins. Good, maybe, but definitely not awesome.Besides dim sum dishes, Din Tai Fung serves a wide variety of enticing Asian delights like braised beef noodles, yang zhou fried rice and steamed chicken soup. This post is making myself hungry already, which reminds me to get lunch and search for more good dim-sum places. Recommendation guys?
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Very grateful to give a review of my favourite restaurant, Din Tai Fung 鼎泰丰. Coming to this place, I want to on my food. Ok! Now, let's talk about food, food, food! Oh, I remember now! It's the shrimp pancake I first tasted. Not bad! I love the crisp on my mouth when I bite for the first time, then bite for non-stop. And now, endlessly. The taste was like just so unexpectedly good, and even delicious! Then halfway eating the Shrimp Pancake, the Steamed Pork Dumpling came on my table. I was waiting for the time when I came finally eat the Xiao Long Bao ! Ahh!! Oops!! Hot, piping juice is squeezed out of my Xiao Long Bao. Quite a appetizing juice it have inside the dumpling. Not to miss out, the pork is also nice and delicious. After eating all the food, I sadly place down the
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