Din Tai Fung
Din Tai Fung
Seriously for price, for taste, for ease, for the casual and family atmosphere you really cannot beat Din Tai Fung. I think this is now voted as the best Chinese restaurant chain in Singapore (actually it is Taiwanese – but don’t tell any one!!!). We have been in so many different branches of this place all over the island of Singapore, and it always exceptional quality and exceptional taste. It is just so so good as a restaurant.
We started off going here when Nina and I first stepped foot in Singapore and were living behind The Paragon Shopping Centre, on Orchard Road. In the basement area there was where we had our first for adventures with Din Tai Fung. A place the kids have loved ever since. In fact we all have loved this place ever since, including now Baby Jude as well.
We usually have exactly the same choices from the menu. Why spoil something that is simply perfect. Here is what we usually consume whenever we eat here;
In fact they are sooooo good they warrant a little more explanation as to how the hell they make these little parcels of goodness that are the signature dish of Din Tai Fung.
They religiously follow the same 6 steps before they hit your table. Literally they have little weigh scales and templates to make sure each one is exactly the same;
- Silk smooth dough is made in very small batches, to keep it all nice and fresh;
- The dough is rolled out and cut in to identical pieces. In fact so precise are they, that they weigh each individual piece to ensure it sits within the parameters of 20.8-21.2 grams. Now that is precision is it not;
- The individual pieces are then hand-rolled with little rolling pins to form the silky smooth ‘skins’ for the dumplings;
- The skins are then stuffed with premium minced pork (plus a few secret ingredients) and a gelatine, which melts when steamed to form the soup you get in the skins – ooh yummy!!!;
- The dumplings are then pleated by hand, a minimum of 18 times, and finished with a little twist on top; and
- They are then steamed and served piping hot in the steamer trays – in batches of 6 or 10.