Saturday, 28 August 2010

Din Tai Fung, Kuala Lumpur, Malaysia

Din Tai Fung restaurant is located on the 6th floor of Pavilion, Kuala Lumpur, Malaysia. An amazing dining experience if you have a love for Taiwanese dumplings! We had several different dishes all very yum! Xiao Long Bao (Steamed dumplings with broth inside) are served piping hot so you need to puncture the dumpling before eating. Be sure to put vinegar, soy sauce and ginger in the small dish and dip the dumpling into this (recommended for all of your dumplings!). The pork and veggie steamed buns are tasty and are the bigger size dumplings you see often on the streets. Both the shrimp and pork steamed dumplings were some of my favourites at Din Tai Fung. If you prefer fried dumplings, the fried wontons and mango and shrimp rolls are good, but my preference was for the steamed dumplings. We also ordered the hot and sour soup (large size) which can easily be shared amongst 4-5 people. The restaurant can get quite busy during peak hours, but their service is good and they are very efficient. You order the food on a tick box menu and give it to the waiter. If it is super busy and there is a line outside you can do this ahead of time while you are waiting to be seated. We had the bottomless cold tea which was the perfect accompaniment to the meal!
Din Tai Fung
6th floor Pavilion Mall
Pictures to follow, trying to get them off of my phone!
Lot No. : 6.01.05, Level 6
Tel. : 03-2148 8292
www.dintaifung.com.tw

1 comment:

  1. omg, dont puncture the juice out of the dumpling! thats the most yummy part of it, without it its not a siao long pao anymore, will be just another ha gao with pork.
    the key to eating a siao long pao to enjoy its taste is how heat resistant is your tongue, gauge your limits and put the whole pao in your mouth. slowly munch it and feel the juice squirting out into your mouth.feel the beauty of hot pork juice in your mouth and while u munch on it, feel the 3 components combine together, the skin,pork and juice.
    dont wait too long to make a pao cold,a cold pao will make the texture of the skin stretchy and not as yummy anymore.
    the vinegar, giner and soy sauce is for u to alter off the taste of pork, which by current chinese standards called xing wei and the reason it is served out of the pao is to provide so called act smart foody to eat a xiao long pao with the texture of pork and taste like soy sauce. why dont ask the chef to make a soy sauce pork as its filling?

    i will visit the recommended place :D

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