Saturday, August 10, 2013

Din Tai Fung [鼎泰豐] @ Resort World Sentosa [Singapore]

It wasn't until i downloaded the pictures from my camera that i realised that something was amiss with the Din Tai Fung outlet at Resort World Sentosa; has anyone actually noticed the smaller word 'baits' beside "din tai fung"?

I did an online search and the mystery is solved; baits was a concept that allowed diners to order across participating restaurants for a bigger variety of food selection. Sadly for the consumers, it failed to take off.

Whatever the case, it didn't bother me since my family was already very focused in their decision (a rare occasion) to patronise 'Din Tai Fung' that day for their badly missed signature xiaolongbao(s).

Oriental Salad
As always, we began the xiaolongbao meal with this traditional appetiser from Northern China that did a great job in exciting our senses and yet was only lightly flavoured with a special type of vinegar dressing.

Fried Rice with Eggs
Mom claimed she can whip a better plate of fried rice; a boastful remark i beg to differ! Having eaten mom's version countless times, i can confirm there hasn't been a single time when every single grain of her fried rice is deliciously and luxuriously coated with eggs, as in the case in Din Tai Fung!

Special Marinated Pork Chop
In the past, this would be highly sought after. However, recent entrants to Singapore food industry include many reputable ones hailing from Taiwan (where Din Tai Fung originates); bringing with them deep fried items using similar marination.

Despite using a tougher meat we know as pork, it was still a notch higher for its lighter batter and a cut that remained juicy without being overly oil-soaked. 

Steamed Chilli Crab & Pork Buns
That mouth watering thought of hot chilli crabs and warm mantou compelled me to order this. Not sure if pork would be a perfect companion but i am so willing to try this out. 

One word: okay. Nothing fanciful about them and i thought it would be best to leave chilli crabs and pork separately when it comes to buns. They just didn't taste exceptional when mixed together.

Steamed Yam Dumplings
When it comes to dessert dumplings, my favourite has to be those with red bean fillings. Point is, my dad was with us that day and i am absolutely certain popping a red bean xiaolongbao in his mouth would trigger off his nagging mode. Hence, i went with the chef recommended yam based xiaolongbao! 

I was expecting something along the line of sinful Teochew yam paste, which is still considered a lesser evil compared to the sweeter red bean. Frankly, the yam flavour was too subtle for my taste buds and i thought i might have enjoyed the thin-skinned dumplings better if they were oilier.

Steamed Pork Dumplings
Now the stars with their 18 intricate folds! 

Once again, i felt short-changed; milder seasoning (even for the meat broth), less oily and an overall reduction in satisfaction! The taste seemed to deviate a lot since the last time i had Din Tai Fung xiaolongbao. Either the former or that my taste buds had been bought over by the damn fantastic ones at Dragon-i at Kuala Lumpur. 


26 Sentosa Gateway, #01-217,
The Forum, Resort World Sentosa

Oriental Salad - S$3.80
Fried Rice with Eggs - S$7.00
Special Marinated Pork Chop - S$8.00
Steamed Chilli Crab & Pork Buns (3s) - S$4.50
Steamed Yam Dumplings (10s) - S$8.80
Steamed Pork Dumplings (10s) - S$9.80
[Subject to GST and Service Charge]

Bet many of you are waiting for this! Click and save for a zoom-in view. 

Additional Information
My sister adored the lime lemongrass juice (香茅汁) whereas I, on the other hand, felt that the lime has contributed to a heavy dilution of the fragrant lemongrass. 

The same thing, two different opinions. You may try it at S$4.20 and let me know what you think. :) 

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