Din Tai Fung, Hong Kong
Din Tai Fung Hong Kong
20 Canton Rd, Tsim Sha Tsui
+852 2730 6928
Meeting Pig Mug and her family for food one night in Hong Kong, she decided to take me to a Shanghainese restaurant, Din Tai Fung, aka DTF. DTF is one of the famous Xiao Long Bao (XLB) chains that was originated from Taiwan that has taken over the Asia Pacific by storm. They have stores in Hong Kong, China, Australia and Japan.
There was a huge queue when we arrived. Thankfully their queuing system is extremely well organised, we were given a number and we hung around. I think we waited half an hour for a medium sized table, not long considering the crowds hanging around.
Being so famous for its XLBs, of course the first thing we order is XLB. They actually have several types of XLBs,the original which consists of pork, the others like pork and crab roe, shrimp and melon etc.
We chose the pork and crab roe XLB. It passes the chopstick test. The saying goes if you pick up the XLB and it doesnt burst, then it passes the first test. Now whilst the skin should be thick enough to hold all the soup, it should still be thin enough so its not too doughy, especially the tippy bit where its all bunched up. They pass through with flying colours. The third test is the balance of soup and stuffings, these too excel. The XLB was bursting with flavours and it was definitely one of the best XLB I have ever had.
Being a Shanghaiese restaurant the next thing I would normally order is their baos (buns). Shanghaiese are famous for their vegetable and meat buns, so that’s what we ordered. Note the name of this bun is veg and meat- true to its name there is more veg than meat in this bun. It was delicious although if you think it’s healthy, you are probably wrong LOL. Pretty sure the buns are made with pork fat and the “meat” in the bun is made of fatty pork. It was so rich!
Next we ordered two types of noodles, the beef brisket noodles and shanghai wonton noodles. You might be wondering: whats the diff between Hong Kong wonton noodles and Shanghaiese wonton noodles? Well firstly, the wontons are different. HK style is usually made with prawn or prawn & pork. The Shanghaiese wontons are made with veg and meat (once again more veg than meat). The noodles are also different, Hk style has more chewy thin yellow noodles whereas Shanghaiese uses white,nalightly flatter and thicker noodles. Each to their own. I personally like the Shanghaiese wontons but the Hk style noodles. Yes, i am a difficult foodie.
Last dish of the night was tofu mixed with crab roe. If you didn’t realized by now, other than my obsession with HK style egg waffles, I am also obssessed with crab roe. I love going to Hong Kong in winter just because the Shanghaiese Hairy crabs are in season and they are full of roes. Anyways, this is an awesomely yummy dish also but once again super filling. I think I am ready to roll back home.
For dessert we had XLB. Not again?! You said. Well, these are DESSERT XLBs, I think it’s one of their creative dishes? Once again, there are many different flavours such as red bean paste, taro paste and I think chestnut paste. We chose the red bean paste flavour as recommended by Pig Mug.
Well, it looks..undercooked. The dessert XLBs just do not seemed to look as delicate as the normal XLBs which is very disappointing. I think it’s because there is no soup inside, so the skin wasn’t as moist as the savory XLBs. The red bean paste was good, but I was just not impressed.
Overall, I think the savory food was delicious but the dessert was just a novelty bastardized version of a traditional XLB. Still, I would definitely go back and definitely recommend the savoury dishes to friends and family. 8.5/10
After dinner we met up with Esky for a crazy session of karaoke- this is definitely a must do in Asian countries Bahahahahaha… I am obviously a bit drunk by then or I must be laughing cos Hubby and Esky was singing love songs to each other… LOL