As I had Monday free in Singapore and since most if not all of the offices in Singapore were closed down, I decided to go out and try Din Tai Fung. It was just one of those restaurants that one MUST-TRY when in Singapore. Being a lover of Xiao Long Bao, or steamed dumpling with soup inside, how could I pass up the chance? To be honest, it actually slipped my mind and when Faith reminded me during one of our conversations, I knew I had found my place. (She even mailed me my schedule and everything with time and place and stations and maps!)
I quickly boarded the MRT and headed on over to Dhoby Gaut. From Dhoby Gaut, I quickly transferred and headed on to Orchard Road. I exited on the east side and headed on to Wisma Atria Mall. Din Tai Fung was on the 1st floor.
I saw the sign.
I quickly queued up. 8 numbers before me. I told the waitress table for one.
She looked at my order.
She looked back at me.
I smirked and nodded in a bashful way. It was to say “yes I am ordering 17 dumplings” and I did. My reasoning? Its for my blog. Its for you guys, the readers!
After a wait that seemed like an eternity, and the place was packed mind you, I was seated alone on a lonely table. I didn’t mind. One of the few times I am featuring a restaurant without actually being invited. I felt the love for food blogging again and the excitement of trying something new which everyone raves about.
Din Tai Fung and its rich history was the perfect time to rekindle this love for food blogging. I knew I was doing it right. (To read about its rich history click here.)
The first 10 dumplings came. They were pork dumplings. I poured some black vinegar unto the ginger and controlled my urge to just start putting them in my mouth. This was the hardest part about food blogging; how to control your urge to eat before taking pictures.
After all the shots were done, I quickly grabbed my chopsticks and ever so delicately placed the tiny dumpling in my mouth.
It was heaven. It was so damn good. All the hype, all the reviews, all the waiting, was well worth it. It had just the right amount of soup which oozed out into your mouth as you started to chew. The pork was neither salty nor sweet but you could taste the meat ever so slightly. The herbs were bursting with flavor. This was what Xiao Long Bao was all about.
Just for comparison, I ordered the Shrimp version. (Again for you guys!) It came a few minutes after my Pork Dumplings were completely consumed.
Again I slowly put the tiny dumpling in my mouth and started chewing. Gone were the flimsy wrappers that basically evaporated with no taste at all. Xiao Long Bao wrapper from Din Tai Fung had taste. It added the necessary texture of softness and smoothness in contrast to the meat. Aside from containing an entire shrimp in each dumpling, they were wrapped with some meat as well to give the fuller taste. Although the shrimp was good too, I still prefer the Pork dumplings.
Verdict? Best Xiao Long Bao I have ever tasted so far. I love this dish. I go for it just about everytime in the Philippines. Next time you are at Singapore, this is definitely a must try!
ang sarap… gsto ko ng xiao long bao!!! ang galing talaga ni foodie manila
It’s always puno and there is always a line, see, even when you went which was a dead time!
Ack Carlos I am SUPER craving. Ginger vinegar sauce pa lang panalo na!
ZIPPY!!!! You just made my mouth water with this entry.
Aargh, I wish there’s Din Tai Fung in Manila!!!!!
Where’s the best one in Manila? I’m going there!
Hungry hungry hungry!
Xiao Long Pao Lovah,
Janey