22
6
2
電話號碼
6634 7787
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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營業時間
今日營業
11:00 - 21:30
星期一至五
11:00 - 21:30
星期六至日
10:30 - 21:30
公眾假期
10:30 - 21:30
以上資料只供參考, 請與餐廳確認詳情
食家推介
相關文章
It was a long wait outside this restaurant before we are bring to a table for after 20 minutes of wait. Restaurant is really crowded and noisy, but is still consider quite cooling and comfortable. Service staffs are alright with their service but were not really that smily. Spinach dumpling has thin dumpling skin and the spinach inside are crunchy and fresh. Fried rice is filled with the fried egg fragrant and rice is not soggy nor salty. The dou miao has been stir fried till fragrant and still maintain it's crunchiness. Per person spent around $20 which is reasonable.
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It was an outing with mummy for Chinese New Year stuffs, we took a break at Ding Tai Fung and had some snacks. Table for two available immediately, we were so lucky to skip the lengthy lining up. The branch was quite spacious with brightly high ceiling, extensive Menu and friendly service. After settling down we saw a crowd queuing outside, all of them holding a number paper and waiting for their turn. Food item that many people love at here, Deep-fried Pancake looked really nice. Crispy while filling layer of meat, tasty without too greasy. The other dish was Taiwan Shrimp and Pork Oriental Dumplings, along with Spicy Chilli Oil. A flavorful mix, shrimp and pork wrapped inside were firm and succulent. We were satisfied after eating these, although the price was a bit steep but still worth it for us.
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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 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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Hubby has gone for night cycling again, I'm free to eat whatever I fancy for the night. I chose to find my dinner venue at Nex which has an extensive list of F&B outlets on offer.My choice, Din Tai Fung 鼎泰豐, a world renowned Michelin stared Taiwanese franchise selling top quality 小籠包. This restaurant is always crowded and queues are crazy during meal times. I was there before 6:30pm which was slightly ahead of their usual weekday crowd. The smiley Taiwanese-accent waitress ushered me promptly to my seat.This branch is spacious, with a large seating capacity. The interior is well lit and had a modern contemporary style decor. On the right, there is a large open-concept kitchen with busy chefs working hard on their job. The dining area is divided into sections with larger tables for bigger groups of diners and areas with smaller tables catering for petit parties of 2-4pax.The menu is well categorized with quite a huge list of their steamed meat dumplings being the main focus among the other dishes. I picked a dumpling dish as appetizer, a noodle dish and a meat dish as mains.Shrimp siew mai (6pcs) $9.80++, this is essentially a slimmer version of the 小籠包 with a mid size prawn topping. The prawn was very fresh and crunchy, pairs well with the juicy minced pork swimming in flavorful broth beneath. The dumpling skin was excellently done, smooth and thin and doesn't fall apart when picked up with chopsticks. A superbly executed dish!For main course, I had the Mushroom & minced pork noodle $8.80++ and a Fried pork chop $7.50++.The noodle was handmade 手工面 with a soft and springy texture. It was covered with generous amount of braised mushrooms and minced pork with a thick gravy. The gravy has a strong mushroom aroma, is not too salty but utterly flavorful, very delish.My all time fave Fried pork chop, was well marinated, deep fried juicy & tender porky goodness, as usual. It has been my Must Order on every visit for the longest time. Highly recommended!Service here was of high standard as usual, waitresses were forever energetic and full of smiles. The management made sure that they can all speak in Taiwanese accent and served in the friendly Taiwanese way. The free flow of Jasmine tea $1.00++ was always topped up promptly even if it is 3/4 full. Empty dishes were cleared off speedily too. Food wise, was almost always above expectations and reasonably priced. That pretty much explains the crazy queues at the doors during meal times. This is one restaurant I will always return in a heartbeat.For full review & more photos - http://midas400.blogspot.sg/2013/09/dinner-at-din-tai-fung-nex.html
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Love their Xiao Long Bao and La Mian~The good thing about their service is that even if 1 of the Xiao Long Bao breaks when deliver to your table, they will serve you another extra new Xiao Long Bao as a compensation to you. Love the soup in them as they did not give a very sick greasy feeling! In my opinion, be it dumplings or Xiao Long Baos are all best eaten with vinegar.Love their tangy noodles and also fried prawn cake. Especially the prawn cake taste really sweet and chewy. Only down side is too oily. Ding Tai Feng is always a favourite and never fail to deliver a great meal.
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