Din Tai Fung has its roots in Taiwan more than 40 years ago. It made its debut on Singapore shores in 2003 and has wowed many with its signature Xiao Long Baos (steamed pork dumplings).
Ringing in the New Year and Lo Hei is certainly a must for everyone.
The signature Prosperity Smoked Salmon YuSheng. Served with white radish, carrots, crispy yam strips, pomelo pulp and Tianjin roasted chestnuts. Drizzled with their own concoction of sweet and tangy plum sauce. There are no crispy crackers in their version. Instead crispy salmon skin are broken into small pieces and thrown all over. The needed bit of sodium to balance off the twangyness of the plum sauce. The finishing is light and refreshing. Besides the smoked salmon, one can order a portion of grilled unagi slices and mixed into the yusheng. A slight difference from the usual yusheng found elsewhere.
Standard (serves 2 to 3) : $32.80
Deluxe (serves 4 to 6) : $48.80
Available islandwide from 22 Jan to 4 March
After tossing, lunch proper begins with small bite size appetizers. Black fungus with ginger strips and vinegar dressing. If you like vinegar, this would be up your alley. The texture is gelatinous-like and quite a strong vinegar finish. Pickled cucumbers was sour and gives the palate a perk up.
Simple but tasty stirfried doumiao with garlic.
This is my favourite. Yam paste wrapped in crispy spring roll. Very ordinary in appearance but the skin was thin and had a most wonderful crispy crunch. Yam paste smooth and alittle creamy.
The signature Truffle and Pork Xiao Long Bao. Never disappoints. But it is no ordinary dumpling. This Xiao long bao is seasoned with black truffles. The aromatic smell of truffles was very evident even before it was bitten. Truffles not too overwhelming and broth was just delectable.
Fried rice with shrimps and eggs. Aromatic, well fried. Every grain speaks for itself. Just too good. One of the dishes I would order everytime I visit DTF.
Finally dessert. This is Steamed Layered Red Date Cake which is exclusive only at the Paragon outlet. Texture is similar to the nian gao. No sugar added as the red dates provided the natural sweetness to the cake. No additives. This is very good. Recommend to try. Whole cake is available during from Jan 29 to Feb 28 for takeaway only at Paragon, Junction 8 and Northpoint City.
Lunar New Year festive price : $13.80 nett (U.P. $16.80 net)
Steamed Custard buns or Liu Sha Bao. I am not a fan of liu sha bao but this I liked. It is pillowy soft with a beautiful lava ooze. The ooze was a tinge grainy but that defined the important ingredient which was the salted egg yolk. Sweet salty and absolutely savory. Each bun is branded with the golden "fu" character which represents prosperity.
Costs $2 per bun. Exclusively available at Paragon and Northpoint City.
This was an invited tasting.
Thank you @blessinc.asia for the invite and @dintaifung.sg for hosting.
For more details, please check out www.dintaifung.com.sg
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