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DIN TAI FUNG the Story at The Gardens Mid Valley

Submitted by bigboysoven on Thursday, 27 August 200924 Comments | [10,393 views]

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DIN TAI FUNG the Story at The Gardens Mid Valley

XIAO LONG BAO

Din Tai Fung Xi Long Bao 3Din Tai Fung Xi Long Bao 2
Din Tai Fung Xi Long Bao 1Din Tai Fung Xi Long Bao 4
Such a refine way of indulging these small crafted soup dumplings Xiao Long Bao which are traditionally filled with pork or even other meats such as beef, chicken and cross over to seafood and vegetarian fillings, as well as other possibilities. The characteristic soup inside is created by wrapping solid meat gelatin inside the skin alongside the meat filling. The heat from the steaming that melts the gelatin into soup. Eating companion will be thin finely cut ginger toasted over a mixture of special brewed soya sauce and dark vinegar, such a refine way of eating pleasure.

THE LIGHT WEIGHT

Din Tai Fung Special Appetizer
Din Tai Fung Special Appetizer tasted very pleasant indeed, light, crunchy and with a hint of sweetness in taste, just the way to begin the journey of refine food of the day.

Din Tai Fung Japanese Cucumber
Din Tai Fung Japanese Cucumber reminded me of petite food, small, refeshing and yet bursting with flavours. The thick slices of cucumber were well marinated to taste with a hint of chilli oil, not bad to start off with.

Din Tai Fung Stewed Beancurd with Honey Sauce
Tai Fung Stewed Beancurd with Honey Sauce tasted mild by lending the sweetness of the honey, some thing new to my taste but I usually prefered mine simple just like those drizzle on top of a bowl of Penang curry noodle, just my thoughts.

Din Tai Fung Spicy Jelly Fish
Din Tai Fung Spicy Jelly Fish faired well with me as I am a jelly fish fan. As you may know I am truly addicted with jelly fish over satay and sour chilli sauce. Here, it tasted good too, crunchy jelly fish toasted with sweet and sour sauce similarly to Thai chilli sauce.

Din Tai Fung Taiwanese Century Egg
Din Tai Fung Taiwanese Century Egg tasted awesome, just love the jelly texture of the egg and the creamy egg york . . . . century eggs imported directly from Taiwan.

THE CHAT BREAK

Din Tai Fung host
Our lunch host, Ms. Lim Meng Lu

Din Tai Fung host 1
The guests with the host

Din Tai Fung host 2
Ivan & Ken

Din Tai Fung host Chef
A brief chat with the Chef

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