CHAPTER 5 – DIN TAI FUNG, PAVILION.

It was a food review at the famous Taiwanese restaurant, the Din Tai Fung.

(Din Tai Fung was ranked as one of the top 10 restaurant in 1993 by The New York Times)

A truly unforgettable one I must say!

Went to the newly-opened one located on the sixth floor of Pavilion.

It was a weekend morning and customers were already flooding the restaurant for some delicious Taiwanese-style Dim Sums.

Custom made chopstick lanterns beautifully hanging on the ceiling!

Creative much?

Dim sum baskets as part of the decor.

Trademark balloons for little children.

Passionate chefs making delicious miracles in the open-concept kitchen.

How I wish I can join them and learn to make some dumplings too!

The nicely wrapped dumplings were then placed into the baskets.

Steaming those freshly made Dim Sums.

Moving in to the interior design of the restaurant, and loving the modern traditional concept!

Tables for two are properly aligned beside the wooden partition.

I enjoy looking at the corridor.

My favorite shot.

The little corner for the waitresses to serve us with glasses of warm drinking water.

My table settings.

The menu that was specially made for us is attached right next to the table mat.

A lovely Taiwanese waitress that was introduced to us by the manager.

Now…

Let’s start with the Din Tai Fung special appetizer!

Taiwan Century Eggs!

Oh trust me! This is like the BEST century egg I’ve had so far.

The yolk was so moist yet the egg white itself was extremely jellyish!

Fried seaweed. Spicy and tasty!

Cold Spicy Jelly fish.

I just love munching on them!

Japanese cucumber! Sweet and crunchy.

Here comes the long-awaited dumplings!

Hot steamy Xiao Long Bao (steamed soup-filled dumplings) that made us drooling all over the table.

Six little Xiao Long Bao nicely placed on the basket.

Crab Meat and Pork Xiao Long Bao.

Burst the steamed outer layer and the mouth-watering seafood fillings and its soup willl start flowing out.

Goes perfectly well with fresh shreded ginger and vinegar.

Shrimp and Pork Dumplings!

But my favorite is still the Xiao Long Bao above because of its soup in each little dumplings. *grins*

Service was undeniably good.

The captain himself pampered us throughout our meal and made sure we had clean plates for every new dish.

We were then served with Din Tai Fung’s house special steamed Chicken soup.

The restaurant uses organic chickens to make the soup and boiled it for hours until the aromatic essence filled the dish.

Trust me the taste is so HEAVENLY that one bowl each is never enough to satisfy our desire.

I can only taste the rich aromatic essence of the chicken and nothing else!

Cha Jiang La Mian, the famous hand-pulled noodles in Din Tai Fung.

I was slurping them all the way like a pure Japanese.

The noodles were so springy and it goes perfectly well with the saucy minced meat!

Someone trying to steal my bowl of Cha Jiang Mien! *hmmph*

Long springy noodles! *slurps*

*Photo credit to Spinzer.us

Pork Chop Fried Rice.

Fried juicy pork chop and golden fried rice with egg is just superb!

Definitely a good choice for a fulfilling lunch.

I’m gonna finish them all! Yum yumm.

Baby Green Beans with Minced Pork. Super tasty!

Taiwanese Spicy Sour Soup.

Love the fresh water beancurd and eggs in it. Definitely slurpy!

Last but not least…

the Taiwanese desserts!

Two baskets of sweet buns and dumplings!

First is the Red Bean Xiao Long Bao.

Second is the Mini Sesame Bun.

The mini bun is so cute I think it actually looks like a cartoon character.

Adore the specially ordered non-stick paper for all the buns.

Mmm…end of meal! *rubs tummy*

The highly recommended Din Tai Fung certainly gave us a delightful experience, and I had a happy food review session for brunch with all the other foodies.

Din Tai Fung

Lot 06.01.05

Level 6, Pavilion

55100 Kuala Lumpur

Malaysia.

Tel No.: +603-2148 8292