Happy Mother’s Day to all moms out there! Hope you enjoyed your special day with your family.
Let’s continue with the second part of our dumpling-making workshop. After playing with dough, it was time to fill our hungry tummies. First up were appetizers.
I really really really liked this cold dish that’s new on the menu. Sticks of crunchy cucumber are rolled in slivers of bouncy pork belly, then drizzled with a piquant sweet, spicy, and tangy garlic-based dressing. Utterly decadent (it’s pork belly!), but oh so scrumptious! *drool*
The Vegetarian Delight isn’t a new item. But it’s always been one of my favorite Din Tai Fung dishes, so I was happy to see it again.
After experiencing first-hand the process of making xiao long bao, I really appreciated each bite a lot more. See how thin and resilient the dough skin is! We even jiggled the dumpling, and it didn’t break. Even though it was so resilient, the dumpling skin was melt-in-the-mouth tender.
I thought the fried rice tasted a bit different from others. Then I realized that it’s the rice they use. It’s the short-grain type, so the rice is more sticky and chewy. Also, there was a generous ratio of egg to rice. Mmm…I like!
Another new item to their veggie stir-fry selection — “nai bai” or baby bok choy flash-fried with minimal oil. I like how the vegetables are tender with a hint of crunch, and not oily at all.
The chefs at Din Tai Fung must have been inspired by our Singapore chilli crab for this new creation!
Sorry for the ugly teeth marks. I only remembered to take a photo halfway through my bun. The filling is a mixture of minced pork and fresh crab meat. It brimmed with meaty succulence and crustacean sweetness, with a hint of spiciness. Shiok!
The peanut dumplings are like soupless tang yuan 汤圆. Try to imagine peanut and sesame glutinous rice balls rolled in dessicated coconut, then steamed.
Another locally inspired dessert, this is just like a deconstructed sago gula melaka pudding. You can’t go wrong with a combination of springy sago pearls, scented palm sugar, and creamy coconut milk. What a nice way to round off a lovely meal.
A trademark of Din Tai Fung is their open kitchen. Feel free to peer through the glass windows to ogle at the chefs for a piece of dumpling-wrapping action.
If you’d like to try Din Tai Fung’s new dishes in addition to their classic menu, do head down to 313 @ Somerset.
I have two S$10 Din Tai Fung vouchers to give away (valid till 31 July 2010 at any Din Tai Fung outlet in Singapore). All you have to do is leave a comment with this beginning:
Hey Julia, please gimme a S$10 Din Tai Fung voucher because/so that [insert a convincing reason here].
The vouchers will be given on a first-come-first-serve basis. This means the first two entries will each get one S$10 voucher. Please leave your name and a valid email address.
A BIG thank you to Din Tai Fung and Sixth Sense Communications for the invitation and generous hospitality.
Din Tai Fung (313 @ Somerset)
313 Orchard Road
Tel: (65) 6509 6696
Weekdays: 11am – 10pm
Weekends/public holidays: 10am -10pm
Click here for full listing of Din Tai Fung outlets in Singapore.