Din Tai Fung’s new dishes
Remember I learned the art of eating Xiao Long Bao in Din Tai Fung, Pavilion not too long ago? Well, not only did we have xiaolongbao that day, we had a whole lot of other dishes too. Let me get us drooling with the pictures now, shall we? :P
Din Tai Fung, Pavilion
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!
Din Tai Fung Outlets:
Pavilion KL +603-2148 8292
The Gardens Mall, Mid Valley +603-2283 2292
Empire Subang +603-5022 2522
The making of Xiao Long Bao
I am very impressed at how fast their fingers moved! It’s like almost impossible to photograph them without getting blurred fingers until Jen went and tap the glass window and signaled them to pause for a second! I was like.. wut?? Are we even allowed to DO that?! LoL! Nevertheless, they are ever so obliging.
See? No sweat! CUTE! :D
We started our brunch with the original Xiao Long Bao. The art of making Xiao Long Bao is a delicate process. The flour wrap must be of certain consistency – too thick and the dumpling is doughy, too thin and it will break easily. Each piece of Din Tai Fung’s 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.
Beautifully folded Xiao Long Bao 6pcs (RM9.80) 8pcs (RM11.80)
Next we had their NEW dish Baby Xiao Long Bao. 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 xiaolongbao for at least 6 hours.
*NEW dish* Baby Xiao Long Bao with superior broth (12 pcs @ RM13.80)
Unlike the original Xiao Long Bao where the folds are at the top, the baby xiao long bao is folded at the bottom part.
Taken with the superior broth garnished with finely chopped spring onions and egg strips, the baby xiaolongbao is simply juicy and delicious! I highly recommend THIS! *thumbs up*
*New dish* Truffle Xiao Long Bao 2 pcs (RM14.00) 6 pcs (RM36.00)
Another new dish in the menu is the Truffles Xiao Long Bao. Truffles are rare, edible mushrooms that grow underground. There are hundreds of species of truffles, but the fruiting body of some (mostly in the genus Tuber) are highly prized as a food. The 18th-century French gastronome Brillat-Savarin called these truffles “the diamond of the kitchen”.
Black truffles is far less pungent and more refined than that of white truffles so the exquisite taste of this Truffle Xiao Long Bao is brought about by combining black and white truffles which compliments the natural flavours of the meat giving it a very pleasant savory taste. But mind you, because of the high price of truffles, this dumpling does not come cheap!
*NEW dish* Spicy Vegetable Pork Wanton (6pcs @ RM9.00)
For those who love a taste of Sichuan, this is the appetizer to order. New in the menu, the tasty wantons are tossed in a sauce made of Sichuan pepper and dried chilies.
This spicy wanton is easily my favourite too as I love spicy food. The generous amount of vegetables and meat made this a very plump wanton!
*NEW dish* Red Wine Cherry Tomato RM6.80
This is a NEW item in the menu too. Specially selected cherry tomatoes are marinated overnight in red wine. The wine draws out the sweetness in the skinless tomatoes and the end results is an appetizer that is low in calories, refreshing and packed with nutritional goodness. Nevermind that it is supposed to be an appetizer, I had this after having all the xiaolongbaos and wantons! I love this lots!
House special appetizer RM4.50
This was served while I was busy with the xiaolongbaos and wantons that I don’t really recall eating it! :(
*NEW dish* Deep Fried Prawn Cake RM11.80
This is also NEW in the menu. Made using the flesh of tiger prawns, this appetizer 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 is simply amazing. Dipped in their specially prepared chili oil, every bite is simply delicious!
*NEW dish* Mushroom Carrot Fried Rice RM12.80
This fried rice is very fragrant and the colours of the vegetables makes it very appetizing!
Golden Pumpkin with salted egg RM10.80
I love salted egg so I just have got to try this dish and guess what? Yummeh!
Pickled cucumber RM4.50
It’s funny how we take appetizers at the end of our meal but this is really a welcoming dish. The pickled cucumber is very refreshing and soothing. I can just keep on popping them into my mouth. What amazes me is how each cucumber is cut exactly the same size and if that is nothing to shout about, the almost perfect similarity of the diameters of each cucumbers has got to be applauded. I wonder if they use ruler to measure each and every cucumber that was delivered to the kitchen!
Mini sesame buns RM5.50
You know I’m a sucker for everything cute right? I just could not leave without trying these cute mini sesame buns.
Nom nom nom. We are finally at the end of our brunch :( Thanx Yvonne for arranging this brunch :)
I am craving for the baby xiaolongbao again already!! -_-
We thoroughly enjoyed our brunch that day and proceeded to Tokyo Street after that. We will definitely go back to Din Tai Fung for the BABY xiaolongbao! :D
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I am a mother to two boys; Ethan and Ayden and a wife to Darling William. I'm a stay at home mum who blogs to break the monotony of life and to avoid feeling jaded. Would love to get to know all the Super Mommies and Daddies and Babies or Singles out there with the hope that we can learn more from each other. Most of all, I am a happy person, and I hope YOU are too.
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