Simply a best xiao prolonged bao...
I still remember a initial time we ate xiao prolonged bao (steamed soup dumplings) during Din Tai Fung. Each morsel was a delight. With a unclouded ethereal skin, luscious pig stuffing as well as flavoursome broth, a xiao prolonged bao's here have been pure perfection. It set a high benchmark for xiao prolonged baos we would find myself eating in future. Since afterwards we have tasted numerous xiao prolonged bao's in Malaysia, as well as we have to say, nobody does it utterly similar to Din Tai Fung.
Din Tai Fung's xiao prolonged bao includes meat, soup as well as a Michelin Star.
Din Tai Fung's dedication to formulating a undiluted xiao prolonged bao has garnered them a Michelin Star in Hong Kong as well as is additionally ranked as a single of a world's top 10 restaurants by a New York Times.
I was not prolonged ago invited to a newly refurbished Din Tai Fung in The Gardens to sample their brand new truffle xiao prolonged bao, duck xiao prolonged bao, baby xiao prolonged bao as well as a brand new appetizer. We were hosted by a gracious Ms Lim, owner of a Malaysia franchise.
The menus here have been illustrated with pleasing cinema as well as short descriptions, to assist diners when creation their choice.
When we arrived during 10am, there were already 8 tables seated (the grill just barely non-stop a doors). The place filled up in no time during all, as well as during lunch time, we will see a prolonged queue forming outward a restaurant. Thankfully, they have a unequivocally good watchful complement here, where a single gets a number as well as waits for a number to be called. While waiting, a diners can tick off what they want upon a sequence sheet so they get served quickly when they have been seated. The government have additionally considerately provided celebration H2O as well as seats for those waiting.
Appetizing appetizers...
To start a meal, we were treated to a selection of Shanghainese appetizers to smooth a appetite. The Chinese believe that with a punch of something cold, something sweet, something green as well as something spicy, a palates have been awakened to punch a next dish. With this in mind, Ms Lim has delicately comparison a following appetizers for us to try.
Japanese cucumber (RM3.80), that has been preserved with garlic, red chilli, chilli oil as well as sesame oil was a refreshing appetiser with a good break as well as tasted somewhat spicy.
Spicy Jelly Fish (RM7.00) was an additional sharp appetiser served, with a good crunchy punch to it.
The House Special Appetizer (Xiao Cai) (RM3.80) of sharp vermicelli noodles churned with seaweed, bean sprout, dry beancurd, sesame oil as well as chilli oil tastes a small sourish as well as has utterly a few opposite textures. In appearance, this might appear similar to a elementary plate though in fact, a credentials process is rsther than laborious.
The Golden Pumpkin with Salted Egg (RM3.80) is a new appetiser introduced to a menu. This was my prime appetiser of a lot. we desired a multiple of a honeyed pumpkin as well as pickled eggs batter. Delectable!
The Stewed Beancurd with Honey Sauce (Kaofu) (RM7.00) resembles tofu puff, though tastes nothing similar to it. Thank God, as we be vexed tofu smoke unequivocally much. Instead, this had a lovely hardness same to bread. Ms Lim explains that a beancurd is alien from Shanghai as well as is done with high protein wheatflour. It is initial boiled in oil, afterwards boiled again in sugar though surprisingly, this plate is not greasy during all despite being stand in fried. To supplement hardness to this dish, there is black fungus (mok yee), mushroom, bamboo shoots as well as edamame. A unequivocally tasty dish.
We additionally tried the Shanghainese Drunken Chicken (RM12.80), that has been somewhat modified. A total Kampung duck drumstick is right away marinated in 2 sorts of cooking booze (instead of 1 previously) for 48 hours to enhance a flavours. To be honest, we am not m! ost of a "chicken skin" person, though we braved myself as well as ate a skin. Surprisingly, it didn't ambience as well bad... in fact, a skin was crunchy due to a booze marination so it was utterly pleasant to eat. The duck meat, nicely deboned was tender as well as we can unequivocally ambience a healthy benevolence of a chicken.
And right away we pierce upon to a world important xiao prolonged bao...
Din Tai Fung produces consistently good xiao prolonged baos.
Xiao prolonged bao have been served with julienned ginger.
Add 1 part soy sauce to 3 parts of old wine to a ginger.
Din Tai Fung has introduced 3 brand new sorts of xiao prolonged bao; a duck xiao prolonged bao, baby xiao prolonged bao as well as truffle xiao prolonged bao.
The chicken xiao prolonged bao (RM9.80 for 6 pieces) was introduced to cater for a some-more health-conscious. It is somewhat reduction soupy than a original xiao prolonged bao (ie with pig filling). Similar to a original xiao prolonged bao, each dumpling has 18 folds, ethereal unclouded skin as well as prohibited porky broth. Do eat it while it's prohibited prior to a skin hardens.
Delightful small things
The baby xiao prolonged bao (RM13.80 for twelve pieces) have been miniature version of a original xiao prolonged bao. Small as well as cute, they have been about half a distance of a original as well as do not have a 18 folds. The folds have been inverted, ie confronting downwards.
Baby xiao prolonged bao is served with a play of superior duck gas that has been simmered for during least 6 hours. The soup is garnished with shredded egg yolk.
The baby xiao prolonged bao is only accessible exclusively during Din Tai Fung, Pavillion opening (serving times 2pm to 6pm weekdays as well as 11am-1pm weekends).
The star of a day...
Without a doubt, a star of a day was a truffle xiao prolonged bao (RM12 for 2 pcs). It was a compare done in heaven. Amazingly flavoursome, a truffle as well as a luscious pig stuffing worked in undiluted harmony.
Little parcels packed full of flavour
This is what we would call a gourmet xiao prolonged bao... all was just perfect, from a skin to a stuffing to a soup. The pig stuffing has been churned with a mix of white as well as black truffle pulp to explain a somewhat (but not overpowering) worldly flavour to a pork. A sl! ice of b lack truffle tops a pig filling. The truffles have been sourced from France.
Eat this upon a own but any vinegared ginger to fully enjoy a truffles.
As we took my initial punch into a ethereal morsels, a inviting smell of truffle followed by a tasty stuffing was simply wonderful. Gorgeous, oh so gorgeous!
Even a boiled rice here is excellent. Known as Golden Rice, a rice is coated in a thin covering of egg yolk, as well as boiled with a dash of oil for a silken finish. The Shrimp as well as Pork Fried Rice (RM15) was perfumed as well as deliciously flavourful. The prawns were big as well as juicy.
Time for desserts....
The Mini Sesame Buns (RM5.50 for 3 pcs) were some-more dense than feathery (in a good way) with a bitter-sweet black as well as white sesame pulp stuffing alien from Taiwan.
The Yam Paste Dumplings (RM7.50 for 6 pcs) was my second a one preferred plate after a truffle xiao prolonged bao. The yam pulp was smooth, tawny as well as absolutely divine. we unequivocally desired it!
Dainty dumplings
An awesome dessert
A visit to Din Tai Fung is not complete but a look into their open kitchen... watch those chef with their nimble hands.
Xiao prolonged bao here have been done with such courtesy to detail. Truly a work of art.
The chef creation truffle xiao prolonged bao.. my favorite!
Experts during work
Many thanks to Ken of foodpoi.com as well as Ms Lim of Din Tai Fung for a invitation.
*Set lunch accessible Monday to Friday prior to 6pm. Priced during RM19.80++.
Opening times: 10am to 10pm daily.
Location: Din Tai Fung, Lot LG-207, Lower Ground Floor, The Gardens, Mid Valley City, Lingkaran Syed Putra, 59200 Kuala Lumpur.
Tel: 03-2283 2292
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