Not a fan of Xiao Long Bao (小笼包 Steamed Pork Dumpling), nor of Din Tai Fung. My sister is however a big fan. We take turns deciding where to have lunch when we meet up, so this day I took a reluctant step into Din Tai Fung.
There are a few new items on the menu, I was particularly intrigued by the Steamed Truffle and Pork Dumpling, though an exorbitant price tag of SGD5 bucks for EACH DUMPLING. Still we did order two to try it out. Sis made most of the decisions on what to have. And we started off with a surprising appetiser.
It doesn’t look like much but it was really delicious. The salad was a mix of julienne seaweed, bean sprouts, chilli, bean curd strips and rice vermicelli, tossed in a tangy, sweet-sour dressing.
This soup was the key reason my sister was craving Din Tai Fung. It’s also one of the dishes that I can’t complain much about from here. The smooth textured soup with moderate spicy and sour flavours – we added on vinegar and more chilli on our own because we like stronger flavours in our soups 🙂
I would say this is one of the hot favourites from this restaurant for most people. Steamed wonton in a strong spicy and sour sauce. I think it’s passable except for the fact that there are no chives, in their dumplings. I guess it’s to appeal to the masses, but for me I need the greens in the dumplings to balance the taste. It just tastes overly meaty without the chives.
The lights in this restaurant just makes every dish look dazzling. This dry noodles with mushroom sauce came highly recommended by my sister. It was indeed pretty good. Savoury mushrooms with spring onions and fried garlic coupled with their handmade noodles. It was a generous amount of mushrooms that I had leftover even after I finished the noodles. I think if I am ever obliged to return to Din Tai Fung this will be my staple to order.
My sister had the soup noodles with shrimp wanton. This was a little bland for me. The soup could use with a tad more seasoning, and well the wontons were the same, lacking for me but perfect for my sister who hates chives.
How to not order this when you visit Din Tai Fung? This is their signature 18 folds dumpling with minced pork and broth wrapped in their handmade dough, and freshly steamed. The wait time for these are minimally 20 minutes from the time you order. Oh a little small fact on how they make these dumplings with the broth in it. (Not sure if it’s just my sister who didn’t know it.) No they don’t have physics-defying skills, they just freeze the broth into cubes and wrapped it inside the dumplings with the pork before steaming it. Hence the broth stays inside the dumpling without spilling out (that is if the dumpling is made well).
And finally the truffle dumplings came. I am really curious how the taste would be like. I took a whiff of the truffle aroma from the dumpling, and took a small bite. The truffle taste was not overpowering the dumpling, it was just the right amount and it surprisingly did taste good with the savoury steamed pork and broth inside. Didn’t think the combination would work, but it does. I took my time with the dumpling of course given the price tag. Would I order it again? Hmm probably not, maybe I would attempt a similar version of it at home with wontons though.
Overall I would say other than the dumplings, the restaurant does offer other dishes that are good. I would like to try their Fragrant Pork with Crushed Garlic 蒜泥白肉 and the Crispy Prawn Pancake that my sister mentioned the next time we visit. I do remember enjoying the dumplings at Taiwan’s Din Tai Fung more, but well Singapore’s one I could go for the one with vegetables if I am not with my sister 😛
It was packed for lunch and we had to wait about 15 minutes for a table. So do head down earlier to their outlets – they don’t take reservations for lunch.
3 Temasek Boulevard #02-302
(65) 6338 2422