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2023-05-06
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Rarely seeing Din Tai Fung requires no wait with quite number of empty seats, we decided to walk in. Staff were efficient and friendly. Guiding us to the seat while other staff welcomed. Hot tea and fresh ginger were immediately served once seated.We ordered Tossed wild vegetable and beancurd with sesame oil, Pan-fried shrimp and pork dumplings, Steamed mushroom vegetarian dumplings, Xiao Long Bao, Noodle with mustard greens and shredded pork, Double- boiled mixed mushroom soup. Toss wild vegeta
Staff were efficient and friendly. Guiding us to the seat while other staff welcomed. Hot tea and fresh ginger were immediately served once seated.
We ordered Tossed wild vegetable and beancurd with sesame oil, Pan-fried shrimp and pork dumplings, Steamed mushroom vegetarian dumplings, Xiao Long Bao, Noodle with mustard greens and shredded pork, Double- boiled mixed mushroom soup.
Toss wild vegetables and beancurd with sesame oil was a fresh start of this dining experience. It was served in room temperature. Diced vegetables gave a hint of sesame oil whereas the diced bean curds gave a crunch. Sesame oil didn't overpower the whole dish that the earthiness from the vegetables remained. Not bad.
Xiao Long Bao was served steamy hot. The wrapping was so thin that the stuffed meat and soup could clearly been seen. I placed few soaked ginger slices on the tip of the xiao long bao and served. Steam ran out from the small bite from the xiao long bao. I waited few second before consuming the whole. It was quite an experience when enjoying their xiao long bao because the rarely very savoury juicy soup would ooze out pairing with the moist meat stuffed. What a delicious food.! And this is why it was so famous. I did serve with vinegar and ginger but I believe may not be everyone's preference. Overall, very good as expected.
Another of my favourite was the steamed mushroom vegetarian dumplings. Wrapping was again thin but slight sticky. It was loaded with mushrooms, diced vegetables, beancurd and glass noodle. It was very tasty especially consuming after the xiao long bao, a more meaty side of a dish. It cleared your palate for the next course. Again, a good one.
Noodle with mustard greens and shredded pork was alright, nothing special. Savoury as it was with the sauce. Noodle was cooked as just right. Not mushy but not chewy.
Double- boiled mixed mushroom soup was served incredibly hot. Pretty much need to wait for 5mins so that it could be consumed. Mixed mushrooms gave a strong umami flavour but in a very savoury side. Not salty not oily at all. A very cozy hearty soup.
Lastly which took the longest wait was the Pan-fried shrimp and pork dumplings. It was kind of disappointed because apart from the crispy bottom flipped over, it was pretty much a normal dumpling. The bottom was crispy as it should be while the middle part was slight burnt which tasted burnt. Dumplings were nothing special, stuffed with meat and a whole shrimp. Even it was pan fried, it wasn't oily.
Anyway, most food kept their quality but menu indeed changed and served less options.
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