DIN TAI FUNG the Story at The Gardens Mid Valley
XIAO LONG BAO
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 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.
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 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.
THE CHAT BREAK