Din Tai Fung Restaurant 鼎泰豐

I didn’t know until now but Michelin star awarded Din Tai Fung is ranked as one of the world’s Top 10 Best Restaurants by The New York Times.

“Din Tai Fung established its reputation and have been highly praised by the media including being selected as one of the top ten restaurants in the world by the “New York Times” on January 17, 1993. In November 2009, the restaurant’s first Hong Kong branch at Tsim Sha Tsui (尖沙咀), Silvercord Branch (新港店), was awarded one Michelin star by the Hong Kong and Macau 2010 edition of the Michelin Guide. In December 2010, the restaurant’s second branch in Hong Kong at Causeway Bay, Yee Wo Branch (怡和店), was also awarded one Michelin star.” Info credit- Wikipedia

Din Tai Fung is famous for their steamed pork dumplings or xiao long baos (XLB – 小笼包) – traditionally, these dumplings contain minced pork wrapped in a delicate dough, which is then pleated, twisted at the top and steamed. Din Tai Fung’s signature rendition consists of juicy meat filling with broth wrapped in a melt-in-your-mouth skin with a minimum of 18 exquisite folds.

“The founder of Din Tai Fung was a man called Bingyi Yang. Born in 1927 in China’s Shanxi Province, he moved to Taiwan as a young man in search of better prospects. His first job was as a deliveryman at a store called Heng Tai Fung, which sold cooking oil.Impressed with his hard work, the owner quickly put Bingyi in charge of the oil store’s accounts after just two years of service. But due to other business losses, the oil store was forced to shut down, leaving Bingyi unemployed.

Bingyi decided to start up his own oil shop with wholesale oil purchased from Din Mei Oils. To show his appreciation to his first boss at Heng Tai Fung, he named his new store Din Tai Fung.

However, when tinned oil went on sale around 1972, sales at Din Tai Fung plummeted. Taking advice of a friend, Bingyi and his wife turned half of their shop towards making and selling steamed dumplings. The quality and exceptional taste of Din Tai Fung’s steamed dumplings attracted many customers and the business took off thanks to its strong word-of-mouth. Spurred on, Din Tai Fung stopped selling oil and turned into the full-fledged restaurant it is today.

This was the humble and inspiring beginning of an international brand – Din Tai Fung.” Info credit – taken from their website.

There are many dishes available here and not just various XLBs. I prefer the outlet at Wisma better than the one I had eaten before at Sentosa.

A Bonding Tool Facebook friend coomented that “The Sydney’s (Din Tai Fung) definitely so so (so so meaning not great). The one at Xin Tian Di (新天地) Shanghai is top notch and beats down the incumbent original Nanxiang in their home town. Nonetheless, what’s good food if not combined with companies and ambience…”

I will not comment further. Just go and let your own palette do the judging!

This photo was shot from their menu. It showed the how food is prepared from the “aquarium” kitchen.

Actual “aquarium” kitchen at Wisma Atria, Singapore.

Click on gallery for some commentary.

<img class="size-full wp-image-23509 " src="https://bondingtool.files.wordpress.com/2013/10/din-tai-fung-0787c2a9bondingtool.jpg" alt="Stewed Beancurd Cubes with Honey Sauce.
An appetizer that is not too sweet. It is actually Bean Puffs instead of bean curd as stated.
四喜烤麸 – S$4.80″ width=”640″ height=”427″ />
Stewed Beancurd Cubes with Honey Sauce.
An appetizer that is not too sweet. It is actually Bean Puffs instead of bean curd as stated.
四喜烤麸 – S$4.80
Fragrant Pork with Crushed Garlic. 蒜泥白肉 - S$6.80

Fragrant Pork with Crushed Garlic.
蒜泥白肉 – S$6.80

<img class="size-full wp-image-23507 " src="https://bondingtool.files.wordpress.com/2013/10/din-tai-fung-0797c2a9bondingtool.jpg" alt="Hails from Chengdu, Szechuan, Hong You La Shou (Dumplings in Hot Oil) is Oriental Wantons with Black Vinegar and Chilli Oil.
紅油拉手 – S$7.50″ width=”640″ height=”427″ />
Hails from Chengdu, Szechuan, Hong You La Shou (Dumplings in Hot Oil) is Oriental Wantons with Black Vinegar and Chilli Oil.
紅油拉手 – S$7.50
Stir-fried Dou Miao with Garlic. 蒜炒豆苗 - S$11.80

Stir-fried Dou Miao with Garlic.
蒜炒豆苗 – S$11.80

That can't be all I'm having. More food to come.

That can’t be all I’m having. More food to come.

Noodle Soup with Fried Pork Chop. 排骨面 - S$9.50

Noodle Soup with Fried Pork Chop.
排骨面 – S$9.50

Steamed Shrimp and Pork Shao Mai. 虾肉烧卖 - S$9.80

Steamed Shrimp and Pork Shao Mai.
虾肉烧卖 – S$9.80

Steamed Glutinous Rice Cake stuffed with mashed Red Beans. 松糕 - S$3.80

Steamed Glutinous Rice Cake stuffed with mashed Red Beans.
松糕 – S$3.80

Double-boiled Papaya & Snow Fungus and Rock Sugar (cold). 清炖木瓜雪耳汤 - S$6

Double-boiled Papaya & Snow Fungus and Rock Sugar (cold).
清炖木瓜雪耳汤 – S$6

It was more than I'd expected, better than my previous dining experience at Din Tai Fung in Sentosa, Singapore.

It was more than I’d expected, better than my previous dining experience at Din Tai Fung in Sentosa, Singapore.

I cannot remember if the staff wore hat and facial masks at Sentosa but this is really an assuring service that your food isn't peppered with unwanted hair and saliva, lol...

I cannot remember if the staff wore hat and facial masks at Sentosa but this is really an assuring service that your food isn’t peppered with unwanted hair and saliva, lol…

Bill after taxes at DTF.

Bill after taxes at DTF.

A place for family brunch and more.

A place for family brunch and more.

Din Tai Fung 鼎泰豐
Address: Wisma Atria
435 Orchard Road,
#02-48/49/50/51/52/53,
Singapore 238877.

Tel: 6732 1383

Happt eating 🙂

Other Din Tai Fung Restaurant 鼎泰豐 posts:
DIN TAI FUNG RESTAURANT 鼎泰豐 @ MBS
Birthday Lunch @ Din Tai Fung Restaurant 鼎泰豐

See more of Din Tai Fung here.

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Comments
26 Responses to “Din Tai Fung Restaurant 鼎泰豐”
  1. audreyyoung7 says:

    Yummy! I went to the one in Hong Kong a few years back and we really enjoyed that.

  2. Michelin Stars are quite impressive – WOW. You are always quite photogenic and I enjoy learning about Asian food in your posts!

  3. Lignum Draco says:

    That’s a lot of dishes just for you LOL. I’ve been to both locations in Sydney. Which of their branches got the Michelin star?

    • Sam Han says:

      Hi Draco, a few people have asked me that and I have updated a new block quote on the second paragraph in the post. But one of my friend said that he has eaten at many DTF and found the best to be in USA (Didn’t ask him which States). Btw, the food was for two 😀

  4. Laura Lynn says:

    Snow fungus! Still haven’t tried it but I’ve found a store that MAY sell it. Looks like a good night out. I liked the steamed shrimp and pork shao mai best. So tasty looking. The greens look delicious, too, but if I saw a masked man here, wandering around the restaurant, I would run out! Aaahhhhh!!

  5. I don’t know why, but since tasting on jakarta’s din tai fung i guess how their dish looks is away much more better than how it taste…
    all bland for me (even the superior stock tagged dish)

    • Sam Han says:

      Lucky for me then that this outlet is still tasty. I shudder at the thought the the standard may drop which happens pretty often in the Singapore scene as labour cost rises and the immigration rulings on foreign workers as service staff changes. Many good restaurants (small ones as well as some hawkers) have closed shops for good due to the mentioned reasons.

  6. Another things i hate about this restaurant is their charges over the dry and wet tissu…..
    i guess their menus upsize price won’t enought to get the break even point…LoL

  7. Melisa R says:

    I had never seen anything like those rice cakes. I do like how festive they look.

  8. drunk ninja says:

    the closest one to me is in the states, seattle Washington. It was okay, but a lot more expensive than the authentic shanghainese food here in vancouver.

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