Din Tai Fung : First Impressions
Din Tai Fung is a Restaurant from Taiwan that specializes in Xiao Long Bao (soup dumplings) and usually have very long lines (when I pass through the area last year at Megamall).
It has been on my to-try list but I didn’t want to brave the long lines. Fortunately, one evening ago, as we were leaving the mall, we stopped by Din Tai Fung to have dinner. It still had a queue but just a short one. It was interesting to see that they have a system for their queue.
Once you have arrived in front of Din Tai Fung, you will be welcomed by receptionists and will be given a number depending on your group’s size. Each group size has its own queue. You can see the queue numbers on a screen and know when it is near your turn. This lessens the time when customers would keep asking the receptionists; “pang ilan pa po?” or “how many to go before us?“. You can already order while still in queue to lessen the time later.
Their payment system is also different. You will be given the order slip when you ask for the bill and you would need to go to the cashiers near the exit to pay up.
Din Tai Fung’s best seller would be their Xiao Long Bao. It comes in its original pork form or you can opt to try their flavored Xiao Long Bao like Crab Roe, Chicken, Green Squash and Truffle.
As first timers, we went with the battle tested and original Xiao Long Bao. The wrapper was thick enough to hold firmly the soup and the pork dumpling (and avoid risk of accidental breaking and wasting precious soup). It felt filling that for one person; eating all of these can already be a quick snack or meal.
The Deep Fried Pork Chop had me at order-at-first-sight. I initially thought it would be hard to chew but it was very easy to slice and chew. It had a lot of pepper on it that it helps to flavor the soup. On the other hand, the soup was light and would really need you to add condiments to have flavor. I’m looking forward to try out their pork chop with rice.
Unfortunately, we didn’t enjoy much the noodles with minced pork sauce. We found the minced pork lacking in comparison to the amount of noodles; and it didn’t have much flavor.
As for dessert, we had two. The Golden Lava Salted Egg Yolk Bun, (very trendy now), was literally how it was named. It was a soft bun with creamy salted egg yolk inside.
Similarly, the same can be said with the Chocolate Lava Xiao Long Bao about how literal it was to the one. Better to eat in one bite if you can else it can be very messy!
Overall, the experience at Din Tai Fung was good but it left me curious to try out their other dumpling offerings. But of course, I couldn’t forget that deep-fried pork chop which to be honest didn’t felt like deep fried at all.
Till next time,
Din Tai Fung
Ground Floor, Mega Fashion Hall,
Ortigas, Mandaluyong City
Restaurant by Mall: SM Megamall
Restaurant by Location: SM Megamall