Wednesday, February 01, 2012

Xiao Long Bao @ Din Tai Fung

Din Tai fung's Shanghai xiao long bao 小笼包

The art of making Xiao Long Bao is a delicate process. The flour wrap must be of a certain consistency – too thick and the dumpling is doughy, too thin and it will break easily. Even the soup within cannot be too abundant or too greasy; nor can the meat be overcooked. At Din Tai Fung, each piece of Xiao Long Bao is wrapped in fine – yet firm – translucent skin, and each dumpling has at least 18 exquisite folds. The meat within, steamed to perfection, is plump and juicy to the bite. Each Xiao Long Bao is made fresh when you order.


Din Tai Fung has an almost similar menu lineup and pricing as Dragon-i, serving Shanghainese/Taiwanese style rice, noodle and dishes, desserts and the star of the restaurant, Shanghai xiao long bao 小笼包.


Chong you la mian. 



Prawn Fried Rice. 


Salted egg pumpkin.


Dessert xiao long bao, with yam fillings.


Yam paste.

Overall we preferred the Xiao Long Bao at Din Tai Fung than the Xiao Long Bao at Dragon-i. Din Tai Fung's version is more succulent, with thinner but sturdier skin, and flavourful soup wrapped inside. Most la mian noodles and rice dishes that we tried in Din Tai Fung were decent and consistent. 
Din Tai Fung The Gardens, 
Mid Valley City
LG207, Lower Ground Floor Tel:+603 2283 2292

Din Tai Fung Pavilion KL
Lot 6.01.05, Level 6 
Tel:+603 2148 8292

Din Tai Fung Empire Shopping Gallery
G15, Ground Floor 
Tel:+603 5022 2522

Din Tai Fung e@Curve
G17-G20, Ground Floor 
Tel:+603 7728 3218

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