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Friday, February 22, 2013

Signature Xiao Long Bao and Taiwanese Cuisines @ Din Tai Fung (鼎泰豐); e-Curve

Din Tai Fung [1st Visit] was a pleasant visit and I had recommended to my family few days ago. It was rare that I came to visit the same restaurant within a short period. This time I patronized Din Tai Fung again with my family as I was craving for its signature specialties especially the hand-pulled noodles and xiao long bao.

The menu display outside Din Tai Fung

Din Tai Fung's mascot

The surrounding

My superheroes 


Deep-fried Specially Marinated Pork Chop
We had pleasantly savored this deep-fried marinated pork chop in which the meat was juicy and tender, making for a wholesome gastronomic experience at Din Tai Fung. 8 slices of pork chop were definitely not sufficient for 6 of us and we ordered another plate again.

Xiao Long Bao
Din Tai Fung's xiao long bao is steamed bun with different fillings like pork, crab roe, truffle, chicken and etcetera. Look at the xiao long bao whereby each is wrapped constantly with the same folds which ended with the tiny knots on top. 
The delicately fragrant xiao long bao was served hot. Din Tai Fung's xiao long bao did not burst when I picked it up with my chopsticks. Before popping one into the mouth, a dash of vinegar and ginger slices are the best condiments for xiao long bao. The broth oozed out after a small nibble of the xiao long bao. Nevertheless, we loved the pungent fillings of meat with the flavorful broth. 

Fragrant Spring Onion La Mian 蔥油肉絲拉麵
The handmade noodles were soft but remained with a pleasantly springy consistency tossed with shredded meats and spring onions. The portion of this fragrant spring onion noodles was well suited for a lady's appetite. 
Hot and Sour La Mian
Again, I had ordered this for my family to try. The hot and sour soup filled with shredded porks, black fungus, beancurds and bamboo shoot had been greatly matched the plain noodles.Nevertheless, it was still very tasty and I didn’t regret getting it at all.

Being the fans of fried rice, the simple yet delicious fried rice of Din Tain Fung did not disappoint me. However, the portion was quite small and it was considered expensive for its price. However, I got to admit that not everyone could master this simple eggy fried rice. 
Taiwanese spring rolls where the fillings were wrapped in a crispy spring roll skin.
Crunchy and not oily.

Golden Pumpkin with Salted Egg
The deep fried pumpkins with salted egg was a mixture of crunchy, smooth and salty wonderment.

The 2nd time capturing photo of Din Tai Fung's mascot with my mom.

The open kitchen concept which showed the cleanliness of the interior, kitchen and of course showcasing the process of making the signature xiao long bao.

Mom was impressed with the delicately handmade xiao long bao with precision.

The process of making steamed pork dumplings or xiao long baos were showcased where each of us could observe the process through glass panels. 

The price of the dishes of Din Tai Fung was on par with Dragon-i and both restaurants were offering the similar dishes. My dad preferred the bouncy egg noodles offered by Dragon-i while I loved both! Likewise, good quality of food were inexpensive, yet it's normal to have noodles/ rice which costed over RM10 at shopping malls. Apart from that, the ambiance, quality of the food and attentive waiters/waitresses were really impressive. 


Restaurant address:
Din Tai Fung e@Curve 
G17-G20, Ground Floor 
e@Curve.