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2013-09-16
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I like the fact that Din Tai Fung has all the sauces and cutleries all laid out prior leading the patrons to the table. Very proactive of them. Once we ordered, which included a crab meat and pork xiao long bao, the waiter immediately placed a small saucer of julienned ginger on our table, for the xiao long bao of course. The dish came in a jiffy, piping hot. According to the menu, each piece of xiao long bao in Din Tai Fung has at least 18 folds, which was proven when I took the effort to count
I like the fact that Din Tai Fung has all the sauces and cutleries all laid out prior leading the patrons to the table. Very proactive of them. Once we ordered, which included a crab meat and pork xiao long bao, the waiter immediately placed a small saucer of julienned ginger on our table, for the xiao long bao of course. The dish came in a jiffy, piping hot. According to the menu, each piece of xiao long bao in Din Tai Fung has at least 18 folds, which was proven when I took the effort to count.
Plump and juicy, the crab meat and pork xiao long bao was very flavourful. To eat, one will have to bite a small hole at the bottom of the xiao long bao to suck out the soup. Then some ginger and vinegar placed on top, and we have to gobble it up in a mouthful. The burst of taste was a joy.
There were plenty of crab meat and some roe mixed together with a ball of pork, and the taste is exquisite. Freshly made to order, Din Tai Fung's reputation for Xiao Long Bao is unmatched.
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