Din Tai Fung, Raffles City
Ms PR and I both got hit with a bout of the Monday blues, and decided to get out of the CBD for lunch. We headed to Raffles City Shopping Centre. It's near enough to the CBD to grab lunch within our stipulated hour-long lunch break, yet far enough to feel like we're getting away from the hustle and bustle of work stress.
Although it seemed like every restaurant at Raffles City was a full-house and/or had a long queue of diners waiting to get into the restaurant, Din Tai Fung was ideal because the turnover's high and food gets churned out real quick.
We started off with the Stewed Beancurd Cubes with Honey Sauce ($4.30), the beancurd had a delightfully soft spongy texture and this was served refreshingly chilled. Black fungus and Chinese black mushrooms grounded the sweetish beancurd with their moreish undertones.
And followed up with the must-try dish of Steamed Pork Dumpling ($6.50 for 6 pieces). It's little wonder why every table ordered this Din Tai Fung signature, the skin is thin, chewy, moist and soft, but sufficiently strong to hold the delicate chicken stock and freshly ground pork inside.
We also had the Shrimp and Pork Shao-Mai ($9.30 for 6 pieces), which was unconventionally presented. Despite the novel wrapping, this wasn't that great. The wanton skin was a little too thick for my liking, and the prawn atop the dumpling was too small and dry.
I usually like the Steamed Chicken Soup ($8.80), but today's version was waaaay too oily. Still, this had a delectable light taste about it.
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/
Although it seemed like every restaurant at Raffles City was a full-house and/or had a long queue of diners waiting to get into the restaurant, Din Tai Fung was ideal because the turnover's high and food gets churned out real quick.
We started off with the Stewed Beancurd Cubes with Honey Sauce ($4.30), the beancurd had a delightfully soft spongy texture and this was served refreshingly chilled. Black fungus and Chinese black mushrooms grounded the sweetish beancurd with their moreish undertones.
And followed up with the must-try dish of Steamed Pork Dumpling ($6.50 for 6 pieces). It's little wonder why every table ordered this Din Tai Fung signature, the skin is thin, chewy, moist and soft, but sufficiently strong to hold the delicate chicken stock and freshly ground pork inside.
We also had the Shrimp and Pork Shao-Mai ($9.30 for 6 pieces), which was unconventionally presented. Despite the novel wrapping, this wasn't that great. The wanton skin was a little too thick for my liking, and the prawn atop the dumpling was too small and dry.
I usually like the Steamed Chicken Soup ($8.80), but today's version was waaaay too oily. Still, this had a delectable light taste about it.
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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