This post was an invited session by Din Tai Fung Singapore through Sixth Sense Communications & PR Consultancy for Food Bloggers.
After the hands-on session making the Xiao Long Bao, we were treated to a big lunch. A few of us did not expect a lunch and had planned to go for lunch elsewhere before we arrived.
Lunch was a sumptuous treat though! It was an 8 course lunch!
For the appetizers, we were served the ‘Vegetarian Delight in Special Vinegar Dressing’. $2.80
This has always been many people’s favourite. (and especially mine!)
It’s the kind of dish that you can eat non stop because the taste is so enticing!
The next appetizer is a new addition to their menu. ‘Fragrant Pork with Crushed Garlic’. $6.80
If you like ‘white pork’ or poached pork and you love garlic, this will definitely but a smile on your face and if your tummy can smile, it will too!
Thin layers of pork belly wrapped around a slices of crunchy cucumber. The tangy and a little tongue biting garlic based sauce goes so well with it. (I love garlic!)
The star of the day!
The Steamed Pork Dumpling / Xiao Long Bao ($10.80 for 10 pcs / $6.50 for 6 pcs).
After a hands-on session, you really appreciate the effort that goes into making these little treasures!
How do you eat XLB? For me, I bite off the ‘head’ first. (sadist streak in me?)
I always remember “Off with their heads” the phrase that the Queen of Hearts shouts in Alice in Wonderland, when I bite off the ‘head’ of the Xiao Long Bao.
You can suck off the delicious broth inside the XLB. 😉
The next dish is something we usually order at DTF. The “Fried Rice with Shrimps and Eggs”. $10
Hmm… I wonder why that serving here tasted better here than other branches. The 3 of us on the table wondered if it’s because they got their best chefs to work in this new branch? Or we are special people and they ‘specially’ prepared it with extra ‘love’ for us. 😉
This was the “Stir-Fried Nai Bai with Garlic”. $12
For those who like very light tasting vegetables.
This was the “Steamed Chilli Crab and Pork Bun”. $3.80 for 3 pieces.
It reminded me of the Chilli Crab Xiao Long Bao they had for a limited time last year which I had. This time they are putting it in a bun and not in the XLB.
If you are bored of Char Siu Bao, Dou Sar Bao, try the Chilli Crab and Pork Bao!
It is probably the easiest way to have Chilli Crabs! A fusion of fresh crab meat with pork.
You always ask for buns when you eat chilli crabs right? A superb combination!
This dainty little thing tasted quite exquisite!
For desserts, we were served 2 of different kinds of desserts. A steamed dessert and a cold dessert.
This was the “Fragrant Peanut Dumplings”. $6.80
When it was served, we could smell the fragrance of coconut lingering in the air. How shall I describe it? It’s like chopped peanut and sesame paste in a mochi that’s coated with dessicated coconut and steamed. Absolutely alluring!
The next dessert is their adaptation of a local peranakan dessert.
“Sago served with Ice and Sweet Coconut Sauce”. $3.50
Chewy sago drizzled with luscious coconut cream and gula melaka.
You can see they are generous with the coconut cream and palm sugar.
A big thanks to the folks at Sixth Sense Communications for organizing this event.
I was given two $10 vouchers that was given to the food bloggers as a token of appreciation.
I liked what I ate, and I would like 2 readers to try the food here too!
Here’s what you can do to get the vouchers.
Name any 3 branches of Din Tai Fung in Singapore.
They have a few branches here in Singapore. All you need is name 3.
Momo will randomly pick 2 lucky diners on 20 May.
If you have gotten vouchers here before, let others have a chance. 😉
Momo has randomly picked two winners.
Congratulations Picture Perfect Memories & Indra, you got yourself a $10 DTF voucher each.
Can you drop me an email at email@example.com so that I can ‘snail mail’ the vouchers to you?
Din Tai Fung – 313@Somerset
313 Orchard Road
Tel: 6509 6696
Hours: Weekdays – 11AM – 10PM / Weekends and Public Holidays – 10AM – 10 PM