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.Ni...