Din Tai Fung should sound familiar to everyone since they has been well established since many years back, establishment in Taiwan, Malaysia, China, Japan, Korean, Australia, Indonesia, Hong Kong, United State, Singapore and Thailand. Voted as Top 10 Restaurants in The New York Times and awarded 1 Michelin Star, it is one of the top Chinese restaurant that love by all. Personally I dine in Singapore and Kuala Lumpur before, both came out to be great experience but we miss the chance to try out at Taiwan and United States due to the overwhelming respond and long queue. We are glad to came here today for their great food again and today we going to eat A LOT.
Din Tai Fung located in The Gardens is the very first establishment in Malaysia, the restaurant ambiance was very nice and well decorated inside. Soft lighting glowed from overhead provide warm illumination to our table at the same time highlighting the Chinese artwork antique within the restaurants. Worry free for ladies who visit with their branded bag because a small storage will be provided, I believe ladies will be very happy with this warm-hearted service.
The menu is fill with picture and description with extensive selection, if you unsure what to order then you can try our their set menu which is nicely crafted with their signature dishes. Like us, we order 6 pax menu which cost RM308 that include various signature dishes and it is more than enough to fill 6 adult due to the big portion.
Two Appetizer of The Day, the first appetizer we had are seaweed, bean sprouts, chili, bean curb and rice vermicelli tossed with special sauce. The second appetizer are jelly fish, sesame and chili tossed with sweet sauce. Overall both dishes are great in term of flavor and texture, prepare us for a full meal coming up.
Xiao Long Bao, waitress served and share with us how to mixed the dipping sauce, recommended ratio is 3:1, 3 Vinegar with 1 Soy Sauce. Xiao Long Bao is nicely wrapped to exactly same size(maybe not 100% but at least 99%), we had the pork filled Xiao Long Bao that fill with tasty broth and pork meat
Crab Role and Prawn Xiao Long Bao, it look exactly the same as Xiao Long Bao so how can we differentiate? If you look carefully, there is a small yellow crab “running around” tell you this is Crab Role and Prawn Xiao Long Bao. With additional Crab Role and Prawn added into Xiao Long Bao, it has a hint of crab freshness with prawn springy texture.
Housed Steamed Chicken Soup, a very simple dishes that look to be boring and plain BUT immediately we can feel the power after first sip of soup. The chicken meat natural sweetness and chicken oil flavor combination is unbeatable, the soup is very clear and extremely flavorful.
Noodle with Minced Pork in Bean Sauce, homemade noodle mix with pork mince, bean sauce, tofu and spring onions. Very strong bean sauce flavor with nice springry texture noodle, it taste sautéed with bean fragrance.
Fragrant Spring Onion & Shredded Pork Noodle, it is light in flavor compare to above but the crunchiness of spring onion and smooth shredded pork making this dish taste good.
Shrimp Fried Rice, one of the best fried rice I ever had. It has very strong egg fragrance and rice are nicely fried to great texture, there is a lot of prawn added as well.
Prawn with Salted Egg, I am shock by the big prawn offer here. Fresh big prawn de-shell and coated with a layer of salted egg then deep fried to golden color, it taste salty and sweet with crispy texture.
Oriental Wontons with Black Vinegar & Chili Oil, 红油抄手 is one of the very famous dish in Szechuan and we have long heard about this dish but never have a chance to try it out. We are so happy to see it in menu and make an order for it, are we crazy? The Wontons are fill with minced pork with thin skin, top with black vinegar and chili oil. Chili oil is the key to this dish as it play a very critical role for the overall flavor, it is not too spicy instead it has chili fragrance and together with black vinegar it create a great flavor.
Hot & Sour Soup, so we are not the only crazy couple as Jazz and Trista also went crazy and order this extra dish. The soup are fill with pork slice, egg, tofu and black fungus, taste spicy and sour which is really appetizing. Personally I like to mix spicy and sour soup into steamed rice as it always create the best flavor.
Truffle Xiao Long Bao RM9.10 each, we have eaten truffle before at western food restaurant but this is the first time we ate Xiao Long Bao fill with Truffle. We are so excited! Again, it look the same as other Xiao Long Bao but after we “open” up immediately we can smell the Truffle unique fragrant. Putting in our mouse and hold it for few seconds then only bites, our mouth are full of Truffle fragrant.
Sesame Rice Ball in Soya Bean and Sesame Rice Ball in Red Bean Soup, to compare both soup I will definitely select Red Bean Soup as it is nicely done to smooth texture and not too sweet, while Soya Bean seem to be little bit normal.
Chilled Mango Pudding, slice fresh sweet mango served with mango pudding, sour and sweet dessert.
Red Bean and Chocolate Xiao Long Bao, surprise always come last. We are really surprise by the creativity to convert sautéed Xiao Long Bao into dessert, Xiao Lon Bao fill with Red Bean and Chocolate that has really nice combine flavor. Sweetness from Red Bean and bitter taste from Chocolate really make a good combination.
Din Tai Fung
The Gardens Mall, Mid Valley City
Lot LG 207, Lower Ground Floor
Tel: 603 2283 2292
Business Hour: 10am – 10pm
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