The lo hon kor drink in Din Tai Fung was definitely done well. The lo hon kor taste was very apparent in every sip. Even though I ordered a cold one, which meant ice would be added in it. However, the taste wasn't diluted at all. I like the fact that they almost immediately serve the drink, since I was very thirsty. It was well worth the amount paid. Definitely recommended.

Wifey wanted something with mouth-crunch, so we decided to order the mango shrimp roll as it looked rather inviting from the menu. The breaded skin is fried till yellow and crispy. Within the roll, there were chunks of sweet mangoes as well as shrimps drenched in mayonnaise. The combination of flavours were refreshing, and due to the mayonnaise, the roll was quite juicy. Definitely recommended.

The braised beef la mian in Din Tai Fung is quite nice. It is full of beefy flavour, though for those who are not used to the gamey smell might be slightly put off. The noodles are done well, slurpy and slippery. The pieces of beef are choice cuts of the shin, meat tender with lines of chewy tendon. It was slightly salty and spicy but still acceptable. Definitely recommended for beef lovers.

I first had Din Tai Fung in Hong Kong, and the dish that reminded me of the good times there was the spicy shrimp pork wan tan. I must order this dish every time I visit Din Tai Fung, for nostalgic reasons. Don't get me wrong, the dish is superb, the plus point is that it brings back the good deja vu feeling for me. The wan tan skin is smooth and delectable. The filling of whole shrimp and minced pork combination was juicy and nice. The best thing was the bed of spicy chilli sauce, with lots of red oil that truly enhances the flavour. It is quite spicy, but not over the top, complementing the wan tan well. Definitely recommended.

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.