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2014-11-19
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Din Tai Fung - a popular restaurant originated from Taiwan and franchised by Singapore's Breadtalk - needs no introduction at all. The long queue at nearly every outlet explains it all.The mom and I decided to drop by for lunch on this day. We started with a tray of Steamed Pork Dumplings - better known as Xiao Long Baos. This is one of their more popular dishes, and I do concur that it is not bad. The meat was tender and the bun broth that flowed out from the bun when bitten was delicious.Next,
Din Tai Fung - a popular restaurant originated from Taiwan and franchised by Singapore's Breadtalk - needs no introduction at all. The long queue at nearly every outlet explains it all.
The mom and I decided to drop by for lunch on this day. We started with a tray of Steamed Pork Dumplings - better known as Xiao Long Baos. This is one of their more popular dishes, and I do concur that it is not bad. The meat was tender and the bun broth that flowed out from the bun when bitten was delicious.
Next, we had the Pork Ribs La Mian - cooked in superior broth with succulent, lean meat and bittergourd, a rather tasty homely dish. The noodles were springy in texture as well.
The Siew Mai topped with prawns was next- I always had difficulty connecting these to the tradition siew mai we have at Hong Kong style restaurants - these looked more like dumplings to me. The taste was pretty average, nothing spectacular, and the prawns though fresh, lacked their distinctive sweetness.
Finally, the one thing I was here for - the Chilli Crab Meat Dumpling (Xiao Long Bao with chilli crab) - something seasonal, something I crave, and love from them. Succulent, juicy and simply scrumptious with a spicy goodness to it, mixed with the sharp sweetness of the crabmeat mixed amidst the minced pork - I could never get enough of this.For full review, please visit:
http://thearcticstar.blogspot.sg/2014/11/lunch-at-din-tai-fung-chinatown-point.html
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