Din Tai Fung, a famous Taiwanese chain restaurants in the Chinese communities. She specializes in absolutely delicious Xiao Long Bao, a kind of small, steamed, dedicated dumplings. It has a long and interesting history and the history of Din Tai Fung can be found at http://www.dintaifung.com.tw/en/about_a.asp. Din Tai Fung flagship restaurant at Xinyi Road in Taipei was awarded one of the top ten gourmet restaurants by The New York Times on 1993 and the Top Asian Cuisine by The Miele Guide 2010 and 2011. Since it is highly commended by the top food ctitics, I want to see whether Din Tai Fung Flagship Restaurant does justice to Xiao Long Bao. So I started my eat-venture once again to this legendary restaurant for a fine dining breakfast experience. I ordered Spicy and Sour Soup, Truffle Xiao Long Bao, Shrimp Dumplings and Meat Dumpling in Spicy Sauce.
Since it was in November, the weather in the morning was quite cool. The best way to start a cooling morning was to drink Spicy and Sour Soup. Spicy and Sour Soup is originated from Sichuan Province in China, where the local cuisine is famous for spiciness. The soup is a bit of spicy, sour, salty, fresh and fragrant. The proportion of the pepper, salt and vinegar must be at the right proportion to prefect this absolutely delicious soup. Again, this soup was absolutely appetizing.
The Shrimp Dumplings were absolutely beautiful and amazing in colour. The shrimps were steamed perfectly. They were fresh and tender. The dumplings contained the juice of the meats, which were also in the dumplings. The shrimp dumplings were absolutely delicious.
The main highlight for the restaurant was Truffle Xiao Long Bao. A certain Michelin Three Star French chef had tasted the Xiao Long Bao at the same restaurant. He suggested to the owner that truffle should be added to his Xiao Long Bao to increase flavour, scent and excitement to his customers. The owner did headed for his advice and came out Truffle Xiao Long Bao. It was full of truffle aroma and it had a bit of pungent taste from the truffle. The juice from the meat was absolutely delicious when I ate Xiao Long Bao with ginger and vinegar. The only phrase I could describe this dish was “best thing on Earth”.
The last dish was Dumplings in Spicy Sauce. This dish was also originated from Sichuan Province in China. Dumplings in Spicy Sauce was absolutely fresh, spicy yet tasty.
After my wonderful breakfast, I met a family of three from Hong Kong. They flew to Taipei for tour and dropped by Din Tai Fung Flagship HQ for fine dining breakfast experience. If my memory serves me right, there are currently two Din Tai Fung restaurants in Hong Kong hold a single Michelin Star each. I believe Din Tai Fung flagship restaurant in Xinyi Road at Taipei will get her Michelin Star soon.
Xinyi Restaurant
No. 194, Xinyi Road Sec. 2,
Da-an District, Taipei City 10651, Taiwan (R.O.C.)
(intersection of Yunkang St.)
TEL:886-2-2321-8928
Business hours :
Mon-Fri: 10:00-21:00
Weekends & Public Holidays: 09:00-21:00
Metro Taipei：
Daan Station(Muzha line)
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