Going Gaga Over Dumplings And Noodles

     Trips to Kuala Lumpur are much looked forward to. Apart from satisfying the shopaholic in me, I get to eat at one of my favourite restaurants --- Din Tai Fung. Originating in Taiwan, Din Tai Fung now serves patrons in Australia, the United States, Mainland China, Hong Kong, Macau, Japan, South Korea, the Philippines, Indonesia, Thailand, Singapore, Dubai and Malaysia. There are six Din Tai Fung restaurants around Malaysia (five of which are in KL, and one in Penang).

Din Tai Fung at Pavilion, KL

     Din Tai Fung is certainly not one of those ubiquitous restaurants sprouting up just to claim a share of the profitable food and beverage business. It really prides itself in delivering sterling quality and outstanding service. It is not surprising then that Din Tai Fung was named one of the top ten restaurants in the world by the New York Times in 1993. In 2009, its first Hong Kong branch earned the accolade of one Michelin star and a year later, its second Hong Kong branch was also awarded one Michelin star.
     Although Din Tai Fung specialises in xiao long bao (steamed dumplings filled with meat and soup), there are many noteworthy dishes in its menu, ranging from appetizers to desserts. Another must-order in Din Tai Fung is its la mian (pulled noodles), which comes in many varieties, either in soup or dry.
     Hubby and I have tried several of Din Tai Fung's dishes but our firm favourites are its pork xiao long bao and pork chop la mian soup. And I never fail to order the lemongrass and lime drink. Sometimes we try to sneak in other dishes like golden pumpkin with salted egg, which is exceptionally good but laden with cholesterol.

Little darlings waiting to be gobbled up

Such springy noodles with perfectly-marinated pork chop in a delicious soup

Blissful lass

Golden pumpkin with salted egg...yum

     Din Tai Fung's xiao long baos are lovingly crafted by the many chefs in its signature glass-enclosed kitchen. Each xiao long bao must have 18 folds with a golden ratio of 5 grams of pork to 16 grams of dough. The skin is translucent, not too thick, but thick enough to encase the meat and broth. Pick a xiao long bao up gingerly with your chopstick, dip it in its mandatory condiment of julienned ginger with vinegar and soy sauce, place it neatly on a spoon and perform the delicate art of slurping the broth before gobbling down the rest of the dumpling.
     Dining at Din Tai Fung is really a most enjoyable experience. Prices are neither cheap nor exorbitant, but do expect to fork out approximately RM80 for a meal for 2. And a word of advice : the queue outside the restaurant can be long, so do try to get there early. I am so glad that hubby is as gaga over the dumplings and noodles as I am.