Din Tai Fung in e@curve is the fourth outlet of this restaurant in Malaysia. Some facts on this restaurant: it's a Michelin Star restaurant, ranked top 10 restaurants by the NY Times and it has franchises in Indonesia, Japan, Singapore, Australia, Thailand and many more.
Bf and I had our lunch here one afternoon after movie.
That's Loh Hon Guo drink in the background and homemade barley in front. The Loh Hon Guo drink is indeed rich in flavour of each respective ingredient used while the homemade barley is as good as the former. However, I think it should be renamed as homemade barley lemon
Above is the Dried Mustard Green & Pork La Mian. The la mian here is very springy and tasty, with the generous portion of
dried mustard greens and pork slices, it serves as a satisfying main course for 2 persons. How could one ever thought of the combinations of 2 simple ingredients can make the la mian more flavourful right?
Of course, we didn't forget their house specialty - Xiao Long Bao. There are several varieties of Xiao Long Bao being served here, namely Pork, Crab Meat, Chicken and Truffle.
Apparently, each Xiao Long Bao here has at least 18 folds and the skin is thin yet firm translucent. You have to carefully lift it up onto your spoon, make a small hole on top of the bao and savour the soup before enjoying the bao slowly. The reason why the soup inside should be eaten first is to prevent you burn your tongue as it will be hot (Xiao Long Bao here is freshly made upon order!
). The amount of soup is just right and the fillings are too salty either. Anyhow, I thought the skin here is slight thicker than the ones i ate at Dragon-i, and I prefer thinner skins.
Oh, I've gotta praise the waitresses here for their great service!
Value for Money 3