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As with the rest of their food, this pau is very well-made. It is a small pau that I can finish off in two bites.
Their paus has that fragrant pau smell that we are so familiar with and that I so love. When you try to tear the pau into two, you will realised that DTF’s paus have pau skin that is chewy (more so than at other places). At first sight, the yam paste look pastey and sort of rough, but is actually quite soft. Subtly sweet, the paste is actually quite nice.
Overall, quite a nice pau.
My favourite is still the black sesame pau though.
The beautiful thing about Din Tai Fung is, you can order just one of this to try out. As with the rest of their food, their paus are very well-made. It is a small pau that I can finish off in two bites.
Their paus has that fragrant pau smell that we are so familiar with and that I so love. When you try to tear the pau into two, you will realised that DTF’s paus have pau skin that is chewy (more so than at other places). At first sight, the red bean paste look rough. However, it is not. It is like tasting red beans without the ‘skin’. Not too sweet, the paste is soft and nice. I actually prefer the sweetness level of their red bean paste (rice) dumpling to this.
But I must say this is still a nice pau made with good quality red beans.
My favourite is still the black sesame pau though.
Sliced Duck in Crispy Spring Onion Pastry ($7.80)
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My first time ordering this dish even though I’ve dined at Ding Tai Fung countless times.
The spring roll, deep fried till oh-so-crispy, is of a flatter shape probably to better accommodate the flat duck slices. I did find the duck taste rather faint as the duck slices were a tad too thin. Nevertheless, the overall crunch of the dish really delivered and I would consider ordering this dish again if I’m craving something sinful.
I love everything I ordered here esp th prawn pancake which is v crispy and nice!!!! Slurps -J
Meet the fried rice with pork chop from Din Tai Fung. While everyone is going gaga over their steamed pork dumplings, I beg to differ. But that's not to say that I dislike Din Tai Fung. I love their noodles and yes, their fried rice too. While their fried rice is not legendary, I find it good enough to stand on its own. Well, perhaps with a little help from the chili paste. Pork chop was not bad but not outstanding. It takes only a supporting role in this dish.
Meet one of Din Tai Fung's Signatures, the Noodle Soup with fried pork chop. Din Tai Fung describes their pork chop as a signature dish marinated with complex spices but I found it pretty average. The meat was very tender and had no "porky" taste but otherwise not noteworthy. The simple noodle soup was what hooked me though. It looked so simple but tasted so good. Noodle has always been an accompaniment, a carbo I eat along with a yummy protein to fill myself and to keep my meal balanced. But this noodle, I get why Din Tai Fung described it as legendary. I will gladly eat it plain.
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