When I ask Caucasian friends leaving Singapore what they would miss most about Singapore, Din Tai Fung would emerge on their list nine out of ten times. DTF is considered a local cultural eatery here in Singapore, despite the fact that it is originally from Taiwan.
Made famous by its long queues at every outlet, for their juicy burst-in-the-mouth dumplings Xiao Long Bao that everybody loves. With consistent, reputable efficient management style this is coupled with high standard quality food throughout their 24 outlets in Singapore.
Despite the fact that Singapore is smaller than Taiwan in size and population, there are way more DTF outlets here. As a Taiwanese living in Singapore, I must admit, I‘m so grateful for having much easier access to these comfort foods as they take me back to home food that I grew up with. Always served to perfection how could I ever get tired of it?
Sylvia, my Expat Choice partner in crime and I were invited to Din Tai Fung’s flagship store at Paragon for their Chinese New Year Prosperity Yu Sheng and many other classic signatures tasting.
Upon arrival, I could see a queue building up for lunch. The way the queue was managed with a queue and pre-order system makes patrons willing to wait patiently. Knowing the eventual outcome of satisfied cravings makes it worth the wait in the end!
Another common feature of Din Tai Fung is the transparent kitchen showcasing how homemade dumplings are made, like watching a live show. It really wows dumpling lovers with the highest respect awarded, to the delicate dumplings as they are made to perfection, by highly skilled masters. Every little detail witnessed through the process has won the heart of many, even more when those juicy delicate treasures finally pop in the mouth.
After we were seated, the first dish served was the Prosperity Smoked Salmon Yu Sheng - pictured above. This was my second Yu Sheng this year. Apart from the common refreshing shredded ribbons of carrot, cucumber, radish ribbons, aromatic toasted white sesame seeds and peanuts, there were a few untraditional ingredients.
Instead of crunchy crackers, what caught my eyes were crispy yam strips! What an invention! This is the first time I have had Yu Sheng with crispy yam strips! As far as my observation goes, many Taiwanese and Singaporeans are obsessed with everything made from yam.
For those who don’t know, yam is a root vegetable, a family member of potatoes and sweet potatoes. It has a unique taste and texture which comes in a beautiful light purple colour. It’s widely used in savoury and sweet delicacies in Asian kitchens.
To top additional crunchiness, fried salmon skin which is another local all-time favourite adds on extra delight to this Yu Sheng. Last but not least, smoked salmon instead of salmon sashimi, added another exciting element in flavour. The smokey and salty mix of smoked salmon slices worked very well in balancing the sweet plum dressing. How clever!
I must say this is the first Yu Sheng we were able to finish, without any leftover, throughout the countless plates of Yu Sheng I’ve had in the last 15 years in Singapore. It’s the first time a Yu Sheng plate was polished completely. The sweet prosperous Yu Sheng was a perfect appetiser which made us crave for some serious savoury goodies!
The table was quickly filled with all classic signatures at Din Tai Fung, from Oriental Salad in Vinegar Dressing, Sliced Duck in Crispy Spring Onion Pastry, Steamed Chicken Soup, Crispy Golden Prawn Pancake and Crispy Chicken Wings Marinated in Shrimp Paste.
Most of us at the table had these signatures countless times but the moment they were presented, we all dug in without hesitation. Exactly like when old friends see each other and can’t help but connect. This was a different connection though!
Oriental salad in vinegar dressing, chicken soup and crispy golden prawn pancake are the usual hearty mates while we discovered two new besties. Despite having been on the menu for a long while, it was my first time with the sliced duck in crispy onion pastry and shrimp paste marinated chicken wings. They both wowed me.
The crispy onion pastry reminded me of a classic Taiwanese home dish called spring onion fried pancake. The aroma of spring onions and crunchy pastry created a perfect match in its original form. However this sliced duck version at Din Tai Fung added the smokey poultry flavour to the pastry which made it even more outstanding. Definitely another must-have item on the next order.
I must confess though when I first looked at the ordinary looking chicken wings, I actually questioned myself “why would I want to eat fried chicken wings at DTF?” Until I crunched into one then realised “everything on DTF’s menu existed for a reason!”
I don’t normally eat deep fried chicken - pictured above - due to its high calorie count but if I must waste my credit for one, I would go for this. The exotic shrimp paste was so well soaked in the chicken wings that it really hit the spot! Wow, what a delightful new discovery! I want a dozen of this to go with cold beer!!! Forget about Korean fried chicken!
After all those side dishes, we met the ultimate DTF superstars - Steamed Pork Xiao Long Bao, Fried Rice with shrimp and eggs and the famous Pork Chop.
Superstar Xiao Long Bao never fails the test when it comes to its signature thin delicate skin, juicy fillings in a mouthful of hot broth at one bite. Each Xiao Long Bao is carefully weighed and folded by hand to achieve the signature Golden Ratio of 18 folds and stuffed with top-quality Kurobuta pork marinated in a blend of house secret seasonings, with just the right amount of fresh ginger and green onion which creates the outcome of “every bite is a perfect bite”.
Shrimps Fried Rice at Din Tai Fung is another superstar. It’s rated as my number one fried rice in collective memories over the years, no matter where I go all around the world! Shrimps are pan-fried to perfect tender juicy texture, accompanied by the most amazing fried rice which I can never replicate at home!
Japanese short rice grains are so plump and chewy, with just the right amount of egg and spring onions stir-fried throughout. The best part is it’s never too greasy, compared with most other fried rice out there. I can easily polish down this fried rice anytime any day!
The DTF signature pork chop, marinated in special house blend of sauce and spice, fried to crispy on the outside and juicy tender in the center is another perfect match with the egg fried rice. This can also be ordered as an a-la-carte item at $9.80.
For dessert, we had the all-time local favourite Steamed Custard Buns. For Singapore salted duck egg yolk lovers, they know it’s not just any ordinary custard bun. It’s the salted egg yolk custard lava buns. With an orange Chinese writing stamp atop meaning good fortune, these buns are filled with a slightly salted, vibrantly yellow custard made with duck egg yolks. The name was inspired from the way warm custard liquid flows like lava when they are pulled apart.
I have tried the same kind of buns at other places but I love the ones at Din Tai Fung as it has the perfect runny consistency. The only thing you may want to take extra care is that the oozing lava custard can be quite hot so be careful when you bite into it in case the liquid bursts out. I had two of those satisfying buns, even after loads of rice, dumplings and other goodies. It just concluded this amazing scrumptious meal with the perfect sweet bao!
Din Tai Fung have also initiated an exciting “Catch the Bao” AR game accessed through this link with weekly prizes to be won.
Don’t forget to plan your Chinese New Year celebration lunch/dinner with Din Tai Fung’s Prosperity Smoked Salmon Yu Sheng. A classic Yu Sheng which serves 4 to 6 persons is priced at $48.80, including fried salmon skin, sliced smoked salmon, and crispy yam strips. There is also a vegetarian version available at $39.80, with crispy yam strips. You can top up freely with extra serving of fried salmon skin at $4.80, sliced smoked salmon at $9.80 (6 pieces) and crispy yam strips at $3.80.
I’m already planning my takeaway order, with a doubled portion of extra yam strip toppings!! I can’t wait to share this awesome creative Yu Sheng with family and friends which I’m sure you will enjoy too. Huat Lah!
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Check back on Din Tai Fung social media platforms for latest updates on their Lunar New Year 2022 operating hours.
