Din Tai Fung

鼎鼎有名小笼包
World Famous Xiao Long Bao

The art of making Xiao Long Bao is a delicate process. The flour wrap must be of a certain consistency – too thick and the dumpling is doughy, too thin and it will break easily. Even the soup within cannot be too abundant or too greasy; nor can the meat be overcooked. At Din Tai Fung, each piece of Xiao Long Bao is wrapped in fine – yet firm – translucent skin, and each dumpling has at least 18 exquisite folds. The meat within, steamed to perfection, is plump and juicy to the bite. Each Xiao Long Bao is made fresh when you order.

Article 2013

April 2013, Leisure Travel 20 March 2013, Oriental Daily March 2013, The Charm Feb 2013, New Tide Feb 2013, Leisure Travel Feb 2013, Spotlite Magazine Feb 2013, MY HOME Magazine 1 Feb 2013, Oriental Daily 24 Jan 2013, Sin Chew Daily 24 Jan 2013, Sin Chew Daily 16 Jan 2013, China Press 9 Jan 2013, [...]

• Contacts

  andrew@dintaifung.com

• Monday - Friday

  9:00am - 9:00pm

  Sat & Sun

  9:00am - 10:00pm