DTF is a chain of dim sum restaurants from Taiwan (though GF insists it's a dumpling restaurant, and she should know). 2 of its Hong Kong outlets have won Michelin stars. I visited the branch in the Marina Bay Sands Mall. The first thing you notice is the queue - we had to take a number and wait about 30 minutes for service during which we noted down which meals we wanted. You can also watch the dim sum being prepared through a window into the kitchen. It's quite cramped inside as they're trying to get as many covers as they can, but not uncomfortably so. The food is ok, but limited for vegetarians. The filling in the different types of dim sum was very similar.
Favorite Dish I really enjoyed the roselle juice, which came with a frozen ball of the drink to cool it down; this doubled as a dessert!
Ding Tai Fung is ranked as one of the world’s Top Ten Best Restaurants by The New York Times.
There is a long queue and you will have to take your no queue. While waiting for your table, you can start going thru the small menu list and place your order.
The signature dish is the xiao long bao where you can see the chefs making them on the spot. We ordered the original and prawn xiao long bao. The original ones tasted better. The seafood fried rice or the pork chop fried rice are also very tasty. The stir fry dou miao fried with garlic are quite nice.
The chopstick holder has steps on how to eat the xiao long bao:
1. Pour vinegar into the small saucer with the ginger strips.
2. Using chopsticks, lift one dumpling and dip it into the ginger vinegar.
3. Place the dumpling on your spoon.
4. Nibble the dumpling wrapping and sip the juice.
5. Drizzle some vinegar and ginger strips on the dumpling.
6. Enjoy the pipping hot xiao long bao!
I still prefer the xiao long bao over at Crystal Jade's La Mian Xiao Long Bao.
Although I had been to Din Tai Fung quite a few times since it opened in late 2003 at The Paragon, I had never really bothered to post a review of it. The main reason is because despite its worldwide fame and pedigree, I consider their food to be over-hyped, over-rated, and was severely lacking in variety. For me, a restaurant menu constituting of mainly "Steamed Pork Dumplings" type dishes shows a severe lack of talents on the part of its chef.
Fast forward to 3 years later, and with strong competition posed by the likes of Crystal Jade Group and Imperial Treasures Group, Din Tai Fung has finally wise up to the formidable competition available in Singapore, and have thankfully expanded their menu drastically to include appetizer, rice, noodles, as well as other savoury dishes.
The Taiwanese Din Tai Fung is world famous for its Steamed Pork Dumplings, and the franchise in Singapore is owned by Taster Food, a subsidiary of the BreadTalk group in Singapore. Being so, you can be assured that the interior of the restaurant will never be a let down. Raffles City's Din Tai Fung is brightly lit, casually chic and have a "chatty" kind of atmosphere to it.
I am also very impressed by their prompt and efficient service. When I made known to them that one of my dining companions will be coming with her baby, special arrangements were immediately made at our table so as to accomodate the baby pram.
Do note that all items sold in Din Tai Fung, as with most other restaurants in Singapore, are subjected to a 10% service charge, 1% government tax (CESS) and 5% GST.
Favorite Dish Truth be told, I find the food at Din Tai Fung to be quite ordinary. Nothing tasted bad, but nothing was outstanding either. While its famous Steamed Pork Dumplings ($8.50 for 10) is succulent and certainly delicious when warm, but when it cools down, its skin (all 18 folds of it) becomes somewhat hard and dough-like (even Playdo-like). I find this weird because no other Steamed Pork Dumplings I ate at other restaurants exhibit this funny quirk. So the thing is that eat it while its still warm.
I like Steamed Crabmeat & Pork Dumplings better (S$13.00 for 10), but find the increment in price quite hard to justify considering the very small amount of crabmeat in them.
Appetizers like Braised Sichuan Sliced Beef (S$5.80) and Deep Fried Shrimp & Pork Wanton (S$6.50 for 6) are good as well, but again, nothing was really outstanding.
If you need something more filling, rice dishes such as Fried Rice with Pork Chop (S$8.50) and noodle dishes such as Noodles with Minced Pork & Bean Sauce (S$7.00) are available as well, and they are all quite good. Other dishes available include vegetarian items such as the very tasty Stir Fried Spinach (S$8.00) and soup items such the light Steamed Chicken Soup (S$8.50).
Do avoid ordering their Minced Pork & Glutinous Rice Shao-Mai (S$12.00 for 10). It tasted absolutely horrible (texture is too hard) and the ingredients are not that compatible to start off with. Also, avoid the Ume Tea (S$2.80), it has so much salt in it that I thought it was seawater! I had to mix 2 an additional 2 parts of water before it tasted like something that is suitable for human consumption.
Favorite Dish Ding Tai Feng is famous for its xiao long bao & other dim sum,another recommendation is its fried rice. It has a few outlets in Singapore.They include:
290 Orchard Road #B1-03 Tel : +65 68368336
2) Bishan Junction 8
9 Bishan Place #01-41 Tel: +65 63565228
3) Tampines Mall
4 Tampines Central 5 #02-48/53 Tel: +65 67321383
Ding Tai Feng is a famous chain of chineses restaurant worldwide.
Recently the branch at Bishan Junction 8 was opened. The Paragon Shopping Centre outlet was well established.
They are famous for their noodles and xiao long bao.
Ding Tai Feng has an open concept kitchen where u can see all the cooks at work making all the dim sum and dishes.
Favorite Dish pork chop noodle
Din Tai Fung is a branch for the acclaimed Taiwanese dumpling restaurantwith the same name. The 220 seater restaurant at the bottom floor ofParagon shopping mall is shock full all the time and you have to queueoutside for a few minutes. You'll get a sheet for ordering, so spend sometime studying the choices and mark your selections.
The service is based on the sheet, and the waiters and the chefs bring the ordered food piece by piece, so prepare for quite silent service. It's a good idea to share the food, as otherwise someone would have to wait with empty stomach while others are eating their meals.
The dumplings are good, but not outrageously excellent -- I've eaten better in a cheap nameless join in Singapore Chinatown. Somehow all of dumplings here contain pork, which is bad news for all you vegetarians out there. There are also other choices available.