I come, I see, I Hunt and I Chiak Its mainly about food, some fashion, movie and the 'lengang' days of me~

I have heard a lot about this restaurant about their food quality and the best part is food from Taiwan. I just do not know why when mention about food from there, I would like woaahhhh, its like when people mention about Penang = Food. The term for me is Taiwan = Food as this would be my very first visit to this restaurant.

This is their newly renovated and just open its door to public just before Chinese New Year with having another outlet they have is at Mid Valley, which I had walk pass a lot of times and its always full. To my surprise, this restaurant was ranked as one of the top 10 restaurant in 1993 by The New York Times. Not only their outlet in Malaysia, as their franchise spread over to Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Singapore, South Korea, and the United States.

All the chef are busy preparing the Xiau Long Bao's in the open concept kitchen.

With all the ingredients are prepared and measure correctly to ensure their food quality is there. What I was inform that, they do have daily QC check by their master chef as to ensure that their taste is the same and fresh ingredient are used to get the satisfaction out of it.

The new outlet interior design which is another total new concept that very different from the branch at Mid Valley as that branch with more of its crowd are family and the new branch decorated with modern classic style on the front section and the back section is all about back to the past with contemporary interior. . .

Besides that, they do have VIP sections or area to cater private function and only this 2rooms had the perfect view directly to KLCC and special menu can be cater upon request or budget.

Our setting and menu for the day and being greeted by the very warm and friendly host cum onwer Meng Lim.

Start off the meal with their cold appetizer.

This arrangement of tower is the ‘Japanese Cucumber’ had been season a bit and its very crunchy covers in a very very mild taste on your tongue. RM3.80

‘Taiwan Century Egg’ as the texture of it is different, softer and the egg base is very nice in taste eat it with ginger is the perfect way to start off with. RM3.80

‘Spicy Jellyfish’ is served cold and I love the texture of it which is chewy and covered with the taste like mild thai sauce yet it’s a bit sour, definitely appetite opener. RM6.80

It’s the same like Hong Kong or China food that they do have ‘Chili Oil’ as to accompany some of the dish to pull up the flavor of it.

In Din Dai Fung, all QC and staff training is regard as priority to ensure customer satisfaction, as the focus a lot on staff culture and ethics had been professionally trained as this girl is send by the Taiwan HQ to trained on all the new staff and making sure that everything is in order, as this is to ensure that their brand name served with tip top condition and all the branch you go around the region is the same.

‘Crab Meat & Pork Xiao Long Bao’ served next as it was perfectly steam and the soup in it is hot filled with the juices from the steam that ooze from the pork in it. Very sweet in taste yet a bit salty that stuff in some ginger with vinegar, it tastes perfect. RM12.80(6 pcs)/ RM23.80 (12 pcs)

This is the way how to pick up a Xiao Long Bau with the tip of it so that you wont damage the delicate yet soft skin on the side as you can drink on the soup too.

‘Shrimp and Pork Dumpling’ is huge and stuff with compact ingredient. RM12.80(6 pcs)/ RM23.80 (12 pcs)

This soup get me all excited as it smells so good. When the cover was open up I was like haaa…?? So simple yet so aromatic, ‘House Special Chicken Soup’ had been steam in high temperature for 4 hours using Kampung Chicken with a proper arrangement of the meat in the bowl to enhance the maximum taste of it and cook with some simple Chinese herbs. It is something very simple yet the taste is top notch, and burning hot with the way just as I preferred. RM13

The chicken had been boiled till very soft and dip it with simple soy sauce. It taste good.

I am a big fan of ‘Hot and Sour Soup’ as no matter I spotted this, I would order, just a big fan of this soup. In Din Tai Fung, the soup is RM7.50 for small and RM11 for big. Its mild in taste as it suits people who do not like strong taste yet can get to enjoy hot (which is not too spicy) yet the sour is vinegar side yet the texture of it is just nice, not too starchy.

‘Cha Jiang La Mien’ is done very nice with serving for a simple dish that top with mince pork, taufu and peas as some soy and chili oil added in.

The trick to eat this noodle is to add on some vinegar instead of chili oil as it totally taste different and much better. RM12

‘Pork Chop Fried Rice’ as the fried rice is simple but fried with wok hei and the egg taste is soft and blended well with the rice, with the perfect deep fried pork chop eat with chili oil is excellent. RM14.50

‘Baby Green Beans with Mince Pork’ as if you eat it randomly like that, it would taste abit salty but a perfect companion for rice. RM16

Even though we are full, there are always room for deserts as to me, I find this desert quite special as its in the form of Xiau Long Bau, as the back basket is ‘Mini Sesame Buns’ RM5.50 and ‘Red Bean Dumpling’ RM7 (6pcs) / RM12.80 (12 pcs).

It was a great lunch and informative too from the great host Meng Lim and invites from Sidney. Of course, I will be returning to try out their other dish.

Location:
Din Tai Fung
Lvl 6 Pavilion
(next to celcom shop)