Serving chinese cuisine, Din Tai Fung is well known for its deliciously made Xiao Long Bao, which were actually these small dumplings filled with hot soup which were a delight to have. We were served with two different types of Xiao Long Bao, the normal ones, as well as the Truffle Xiao Long Bao. Crafted into 18 exquisite folds, the skin itself was really smooth.

Now I was really intrigued by the premium Truffle Xiao Long Bao. Having a whole slice of truffle beneath the dumpling skin was a unique sight, what more having it burst out in flavours in your mouth. Truffle lovers will love these Xiao Long Baos.

Braised Sea Cucumber with Flower Mushroom & Abalone Sauce - RM80

The Braised Sea Cucumber with Flower Mushroom & Abalone Sauce is one of my favorite dish here. It came looking really pretty. The sea cucumber is really fresh with sponge taste like. The broccoli is stir fried together with the abalone sauce. At RM80 for the dish, you just have to appreciate the abundance of Sea Cucumber that came in that dish.

Steamed Canadian Black Cod Fish with "Yu Feng" Ginger Sauce - RM32 per 100gm

Now I've always had nice steamed fish at Chinese restaurants, but this was my first time having the exotic and flavourful steamed cod fish. The Steamed Canadian Black Cod Fish with "Yu Feng" Ginger Sauce came at a price of RM32 per 100gm, but it was all worth it, as we really got to enjoy the fresh cod meat, flaking off easily. For someone who doesn't really fancy seafood, I'm now in love with the cod fish.

The Mini Sesame Buns was made from sesame fillings and flour imported from Taiwan. It wasn't too big as to really fill you up, but take a couple of it, and you will find yourself mighty pleased with the taste. The buns were made just right, hot and nice. This food is low in saturated fat. How I wish I can buy their sesame paste. The paste taste so delicious and not too sweet.

Mango is a fleshy stone fruit and sweet. It is great ingredient especially for dessert. The mango pudding is being chilled for several hours before serving. It is served with extra chopped of fresh mango. Mango pudding is easy to make, but most important is the right mango being chosen. Din Tai Fung chilled mango pudding got the right combination of gelatine, sugar, mango and other pudding ingredients. It was a nice end to the meal as both these desserts were sinfully sweet