Din Tai fung is one of the most famous and delicious Shanghainese food (outside of Shanghai) I’ve had in Hong Kong. They are a chain of restaurants around asia and I had a chance to go there with Jessica when she came to Hong Kong for a week.
The chefs are very meticulous when preparing each dumpling. Each restaurant has them displayed out in the front or usually on the side so you can observe them making the dishes. They weight each dumpling to make sure the dumpling skin to meat ratio is perfect. Each skin is also rolled very precisely so they make sure each dumpling tastes the same.
Din Tai Fung is also famous in Shanghai and there is no doubt that they are very good. Juiciness of the pork meat was on beyond par and the skin was thin enough to hold the soup base in the dumpling.
Aside from their famous XLBs they also have a very good selection of noodles. We had their minced pork/tomato sauce on rice noodles. The cause definitely makes the dish, its seasoned with a light soya sauce and the mix of tofu and pork are not overwhelming that you can’t enjoy the noodles.
We also ordered the same noodles but in soup, it came with a pan fried pork shop. The whole dish its self was only par but you can enjoy the taste and consistency of the noodles more in this dish.
For more dishes from Din Tai Fung check out my blog: KueCdesigns
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