鼎泰丰 (Din Tai Fung) *new dishes released*

Wednesday, September 14, 2011

Din Tai Fung has become my favorite restaurant to have the xiao long bao (chinese dumplings). Do you know that Din Tai Fung has been voted one of the world’s top 10 restaurants by The New York Times and has been awarded a Michelin star.

Here is a short intro about Din Tai Fung if you would like to know more.

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In 1970, Bingyi Yang, the founder of Din Tai Fung started his business selling cooking oil in a small shop. The name Din Tai Fung was a combination of two other shop names. One was Din Mei Oils where Yang bought his oil from. The other was Heng Tai Fung, a shop where Yang began working in where he first arrived from China. Business was good until canned salad oil was introduced to the public, and shops like Din Tai Fung became obsolete.

Yang converted his business into a restaurant selling dumplings and noodles in 1980 and toiled through the years to refine the secrete recipe of Din Tai Fung's xiao long bao. Today, the original outlet still stands on Xinyi Road in Taipei and there are more than 40 Din Tai Fung outlets in 10 countries.
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Recently, Din Tai Fung has launched new dishes and we were glad to go over to enjoy the sampling session at Pavilion. This was not my first time review on Din Tai Fung dishes, you could further read on my previous post at here. Anyway, don't miss out this post too because I gonna intro some new dishes to you.

Every corner was nicely decorated with Chinese + wooden theme. The design was a mixture between modern and traditional style, that's explained the 2 different dining part in Din Tai Fung at Pavilion outlet.


First dining part where they have simple black wooden furniture, together with some modern lighting.

The second dining part was refurbished with black and dark brown wooden furniture too and some wooden window frames. Chinese graphics were drew on the wall too.

Dylan boy was together with us to enjoy the xiao long bao too. The cutie boy got a cute dining set from DTF to enjoy the foods that morning.

Open kitchen at the main entrance of DTF. All the chefs were busy making the dumplings.

The art of making xiao long bao is a delicate process. The flour wrapp must be of a certain consistency - too think and the dumpling is doughy, too thin and it will break easily. At Din Tai Fung, each piece of xiao long bao is wrapped in fine - yet firm - translucent skin, and each dumpling has at least 18 exquisite folds. The meat within, steamed to perfection, is plump and juicy to the bite. Each xiao long bao is freshly made when you order. (source from Din Tai Fung menu)

xiao long bao (6pcs) - RM9.80, (8pcs) - RM11.80

The correct way to take the xiao long bao with chopsticks. Hold the top part of the dumplings and it wouldn't fall off or the skin will not break easily.

Anyway, do you know the right way to eat the xiao long bao? Before you put the dumpling into your mouth, you will need to prepare the condiments first.

Vinegar and soya sauce is important when you are having xiao long bao.

So, here is the step to prepare the condiments - soya sauce, vinegar & ginger.
1) Pour in the soya sauce.
2) Pour in the vinegar.
*note: the ration of the soya sauce and vinegar is one part soya sauce and three parts vinegar.*
3) Poke a small hole on the dumpling.
4) The soup will flowed out to the spoon.

Final step: topped with some ginger and soya sauce + vinegar.

That's an easy step. Normally, we will bite a small hole on the dumpling and sip the soup. This was actually a WRONG way to enjoy the dumpling. So, remember these simple steps ya :)

Let's see what is the new dishes that launched by DTF.

Red wine cherry tomato - RM6.80 *highly recommended*
The appetizer.

Specially selected cherry tomatoes are marinated overnight in red wine. The wine draws out the sweetness in the tomatoes and the end results is an appetizer that is low in calories, refreshing and packed with nutritional goodness. I just simply lovin' it!!! An appetizer you must have before you start to enjoy the xiao long bao :p


Spicy vegetable pork wanton (6pcs) - RM9.00

For those who love a taste of Sichuan, this is the appetizer to order. The tasty wantons are tossed in a sauce made of Sichuan pepper and dried chilis.


The skin was tender and it taste really great with the not-so-spicy chilies.


Deep fried prawn cake - RM11.80 *recommended*


An appetizer that will definitely appeal to the young and old alike. Carefully cut fresh tiger prawns are wrapped in bean curd sheets and lightly pan-fried.  The texture and taste will amaze with every bite. For those who like spicy food, the chef recommends to dip the prawn cakes in Din Tai Fung’s specially prepared chili oil.


Mushroom carrot fried rice - RM12.80

This hearty vegetarian fried rice dish will satisfy your taste buds and the colours of the vegetables in the scented fried rice will delight your senses as you eat. It taste really aroma although it was a very simple dish. Try it and I think you will just like it.

House Special Appetizer - RM4.50
As stated on previous post. this is one of my favorite appetizer. A mixture of tofu, seaweed and glass noodle which brought out the taste of sweet & sour, and also the spiciness.

Pickled Cucumber - RM4.50
Simple and fresh! It serves cold.

Golden Pumpkin with salted egg - RM10.80 *recommended*
A good quality of pumpkin will produce a nice taste for this dish. It was crunchy at the outer and soft inside.

Baby xiao long bao with superior broth (12pcs) - RM13.80

As the name suggests this is a smaller version of the original Xiao Long Bao. Preparation is time consuming, the chef having to boil the soup which is served with the Baby Xiao Long Bao for at least 6 hours. The soup is garnished with finely chopped spring onions and egg strips. This dish is available in all 3 outlets but only served from Mondays to Fridays from 2-6pm. On weekends and public holidays, it is served from 10am-1pm only.

Do you realize that the folds for baby xiao long bao is at the bottom?

Truffle xiao long bao (2pcs) - RM14, (6pcs) - RM36

Truffles are rare, edible mushrooms that grow underground. Farmers use pigs and dogs to locate them. Ding Tai Fung use a unique blend of black and white truffle to complement the natural flavours of the pork.

Mini sesame buns (3pcs) - RM5.50

We have this sesame bun as our dessert to end our scrumptious brunch. Don't forget to try it because the sesame was really fragrance and the bun was soft. 

鼎泰丰 (Din Tai Fung) @ Pavilion
Pavillion Mall Level 6, Kuala Lumpur, Malaysia

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8 Comments ♥

  1. yum yum yum yum.... still drooling over the xiao long baos, cherry tomato & salted egg pumpkin!!

    ReplyDelete
  2. Mmmm... Me like xiao long bao too! Wei, when u wan to treat me?

    ReplyDelete
  3. I like xiao long bao~
    Hmm, seems like you always indulge in good food ya! Hehe, eat first, lose weight later... heheh :P

    ReplyDelete
  4. the red wine tomato is GOOD! i wanna have some again soon!

    ReplyDelete
  5. Nikel,
    Din Tai Fung always serve good foods.

    Food Dreams,
    YAYA! me too me too!! Cherry tomato is good for detox too :p

    YT,
    You come KL la, I treat you, you pay. HEHE

    Hayley,
    LOL! gonna work harder to lose weight! Gain a lot already :p

    Choi Yen,
    Hi5!!

    Merryn,
    I just told Jen that I missed that a lot!!!

    ReplyDelete

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