Din Tai Fung, Raffles City
Now that the BF and I are back on our fitness regime, we try to vary our running routes just so we wouldn't get bored. Shake things up, you know? Today, we ran from home to Raffles City for dinner. Every restaurant was packed, and Din Tai Fung was no exception. In fact, they had one of the longest queues! As a matter of strategy, we decided to quickly get a queue number first after arriving at Raffles City, then pop by the supermarket for some grocery shopping to while away the waiting time (it was about 25 minutes).
We got their world-renowned Steamed Pork Dumplings ($6.50 for 6 pieces). Juicy minced fresh pork (not frozen, I like!) is enveloped in a thin yet strong skin that didn't break when lifted off the bamboo steamers. Din Tai Fung proudly proclaims that every dumpling has 18 folds, which is quite a feat. Hands up, how many of us have played with Play Doh and s*cked at it?
Once you break the delicate skin, steaming hot hearty chicken broth gushes out.
We also got the Shrimp and Pork Wanton in Superior Chicken Broth ($6.80). I have to concur that the chicken broth is indeed superior. It was light yet full-bodied and had depth of character. Chicken bones were boiled for hours on end to extract all that chicken flavoured goodness, achieving that soul-warming quality. Immediately after I took this picture, the BF, being his usual sweetheart self, got right to work painstakingly removing all the spring onions.
Oh and I loved the fact that the staff happily refilled my soup, twice. Without any quizzical or judgmental raised eyebrows. Thumbs up for service!
The 8 wantons were huge and generous both in flavour and size. Coarsely chopped pork was mixed with a whole crunchy prawn for extra texture. The wanton skins were delicately silky as well.
The BF also got the Noodle with Minced Pork in Bean Sauce ($7), a dish, beautifully presented, of handmade noodles lightly blanched served with minced pork and edamame slathered in a salty chunky bean sauce. The noodles were made very well, as they retained their al dente quality. I've noticed that it is quite difficult finding handmade noodles that have bite and aren't soggy. The BF loved this dish and practically inhaled it down.
Although the BF and I aren't super crazy about xiao long bao or la mian, admittedly Din Tai Fung does a pretty stellar commendable version of such mainstays of Shanghainese cuisine.
Din Tai Fung
Raffles City
252 North Bridge Road
#B1-08
Tel: 6336 6369 (Please note that they do not accept reservations)
Open Mondays to Fridays from 11am to 10pm, and Weekends and Public Holidays from 10am to 10pm. (Last order at 9.30pm)
Website: www.breadtalk.com/dintaifung/
We got their world-renowned Steamed Pork Dumplings ($6.50 for 6 pieces). Juicy minced fresh pork (not frozen, I like!) is enveloped in a thin yet strong skin that didn't break when lifted off the bamboo steamers. Din Tai Fung proudly proclaims that every dumpling has 18 folds, which is quite a feat. Hands up, how many of us have played with Play Doh and s*cked at it?
Once you break the delicate skin, steaming hot hearty chicken broth gushes out.
We also got the Shrimp and Pork Wanton in Superior Chicken Broth ($6.80). I have to concur that the chicken broth is indeed superior. It was light yet full-bodied and had depth of character. Chicken bones were boiled for hours on end to extract all that chicken flavoured goodness, achieving that soul-warming quality. Immediately after I took this picture, the BF, being his usual sweetheart self, got right to work painstakingly removing all the spring onions.
Oh and I loved the fact that the staff happily refilled my soup, twice. Without any quizzical or judgmental raised eyebrows. Thumbs up for service!
The 8 wantons were huge and generous both in flavour and size. Coarsely chopped pork was mixed with a whole crunchy prawn for extra texture. The wanton skins were delicately silky as well.
The BF also got the Noodle with Minced Pork in Bean Sauce ($7), a dish, beautifully presented, of handmade noodles lightly blanched served with minced pork and edamame slathered in a salty chunky bean sauce. The noodles were made very well, as they retained their al dente quality. I've noticed that it is quite difficult finding handmade noodles that have bite and aren't soggy. The BF loved this dish and practically inhaled it down.
Although the BF and I aren't super crazy about xiao long bao or la mian, admittedly Din Tai Fung does a pretty stellar commendable version of such mainstays of Shanghainese cuisine.
Din Tai Fung
Raffles City
252 North Bridge Road
#B1-08
Tel: 6336 6369 (Please note that they do not accept reservations)
Open Mondays to Fridays from 11am to 10pm, and Weekends and Public Holidays from 10am to 10pm. (Last order at 9.30pm)
Website: www.breadtalk.com/dintaifung/
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