Din Tai Fung

I have been to Singapore several times already and usually we just eat at my sister's place or at a cheap fastfood area... It is only now that my sister and brother-in-law promised us that they will take us to at least one fancy restaurant... Lo and behold... it came true! They took us to Din Tai Fung -- an award-winning restaurant of Taiwanese origin, specialising in xiaolongbao (small steamed buns, marketed as "dumplings" in the West). And now that I mention xiao long bao... allow me to discuss the step-by-step procedure on how to eat it... note: it is actually an art... hehehe :)

1.Pour some vinegar to the shredded ginger. (Xiao Long Bao’s are always served with shredded ginger and Chinese black vinegar.)


2.Gently pick up a Xiao Long Bao with the chopsticks and make sure that you don’t break the skin. You can do so by holding the Xiao Long Bao in the middle.

3.Gently dip the Xiao Long Bao in the ginger vinegar sauce.

4.Lift it up and place it on the spoon.

5.Nibble the side of the Xiao Long Bao and suck the soup/broth inside the Xiao Long Bao. (This is the best way of savoring the meaty, juicy, and flavorful broth/soup inside the dumpling.)

6.Add some ginger and vinegar (as you like) to the dumpling and eat the rest.

Well, it's not only the Xiao Long Bao that we ate and enjoyed... I also loved their porkchop and prawn pancake...

But I do not know if I can make a fair critique on their food because what I loved most on this food trip is that I did not pay anything... so truly, it was an awesome treat! :)

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