DIN TAI FUNG @ The Gardens, Mid Valley City



This restaurant makes Shanghai’s best xiao long bao, soupy pork nuggets that are Shanghai’s signature snack. Also on its menu are basics like wonton soup, braised bamboo shoots and sweet-smoky fried fish.


DIN TAI FUNG @ The Gardens
LG207 Lingkaran Syed Putra
59200 Kuala Lumpur,
Federal Territory of Kuala Lumpur
Tel: 03-2283-2292
 
Din Tai Fung was ranked as one of the world’s top 10 restaurants in 1993 by The New York Times origin from Taiwanese, specialised in Xiao Long Bao (small steamed buns “dumplings” ). Outside its native Taiwan, Din Tai Fung also has its restaurant chains in Australia, China, Hong Kong, Indonesia, Japan, Malaysia, Singapore, South Korea, and the United States. Ms.Lim Meng Lu is the owner of Din Tai Fung Malaysia
 
 
 
 

This is a Shanghainese specialty, named after the small bamboo steamer (xiao long) it’s typically served in. Xiao Long Bao should be sheathed by a skin that’s delicately thin yet resilient enough to encase its steaming, soupy contents. The art of making Xiao Long Bao, a dumpling nimbly crafted by the most expert dim sum chef should boast an amazing number of tidy little folds. Count them, 18 at least, in good hands of a master chef.
 
2 x Lo Han Kuo, RM7.60
 
Condiments
 
Condiments

Xiao Long Bao, RM9.80
Eating Xiao Long Bao required a little skill. Dipping with condiments of 1 part soy sauce, 3 parts vinegar and fresh ginger to compliment the taste of Xiao Long Bao. The soy sauce use by Din Tai Fung has been pre-selected from 20 different brands to find the right taste that matches the original sauce from Taiwan.
 
 
 

Century Egg, RM3.80
The century egg all have runny yolks that, a very nice elasticity. Specially imported duck eggs with slices of pickled ginger.
 

Shrimp Pork Soup Noodle, RM15.00
From the wanton you'll get a taste of mixture from shrimps, pork and vegetables, with a smooth layer of wanton skin. Noodle was springy and firm.
 
 
 

Braised Beef noodle soup, RM16.80 
Beef noodle soup (hong shao niu rou mian) is a national dish of Taiwan and sort of similar to ramen in Japan, where there are tons of places that specialize in it. The beef was excellent, very tender and flavorful. The noodles were excellent as well, springy with good flavor. The broth was very good with a great hong shao flavor.
 
 
 
 

Tota paid for lunch, RM60.95

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