Saturday, September 5, 2009

10 New Dishes @ Din Tai Fung,The Gardens

Thanks to Ken of FoodPOI for this invitation. A few weeks ago, I was invited to try out Din Tai Fung's 10 new dishes. I had been a big fan of their Xiao Long Bau and I visited them a few times before this. My maiden visit to this famous Taiwanese restaurant happened in Singapore, in fact I did blog about it earlier this year. Read more about it HERE.


Din Tai Fung is known internationally for its xiaolongbao. Din Tai Fung was ranked as one of the world's top 10 restaurants in 1993 by The New York Times. -Wikipedia

With such recognitions, expect the highest quality of food and ingredients. Lim, the owner, told us that they took some time to select the best quality and matching local ingredients to preserve Din Tai Fung's original taste. In fact, she told us that they tried over 20 different types of vinegar and they couldn't find a matching one. They had to mix and match to get the right taste! Later on, I bumped to her at FHM, sourcing for better ingredients.


The special appertizer was a great start, light and crunchy with slight taste of sweetness.


Japanese cucumber took me by surprise. Not because, its air flown from Japan. But its slight hotness, due to the presence of chili oil. I was like, the cucumber is spicy!

jelly fish

Spicy jelly fish was lovely with hints of sweet and sour taste.


Stewed beancurd with honey sauce was nice. The taste was sweet and it was very addictive.


Taiwan century egg really changed my perspective about century eggs. I'm never been a fan of century egg due to its distinctive taste and flavour. Smartly, they let us try 2 different types of century eggs. The local and the Taiwanese century egg. The taste of the Taiwanese century egg was so much different than the local ones. I must admit, I fell in love with this.

spicy shrimp

Spicy shrimp pork wanton was next. Wanton with a handsome of fillings with pork and shrimp went well with the spicy sauce. This is good for spicy lovers especially Xin of


Fish dumpling was nicely done with a shape similar to fish. However, I still prefer meat fillings than the fish fillings. Just a personal preference.

cong you mee

Cong You La Mian was good. The taste was heavily flavoured by "cong you" (onion oil) and it blended well with la mian.

glass noodle

Glass noodle soup with beancurd was somehow not my cup of tea. Reason being was I loved dry noodles, just my personal preferences. The rest loved this, except me.

dry mustard mee

Dry mustard green la mian was another surprise factor to me. I would expect sour taste like I tried somewhere else before. Well, I was wrong.

The taste was much lighter than I expected and personally, I loved it. This was the more preferred la mian of the two I tried.

red bean

Lastly, the desserts came! Firstly was the red bean dumpling. Generous with red bean fillings, this best eaten while it's hot!


The mini sesame buns were the last food we tried. Like the red bean dumplings, the fillings generously came with huge amount of black sesame. This was good!


Thank you, the gorgeous Ms. Lim for the invitation. We had a pleasant lunch and it was lovely to chat with the rest of the food bloggers.

In general the food was good. Food served were in high quality. Place was usually packed during lunch time and dinner time. Please booked the table to avoid disappoinment!

The new menu:

Lot LG-207, Lower Ground Floor
The Gardens, Mid Valley City
Kuala Lumpur.
Tel: 603-22832292


CUMI & CIKI said...

looks delicious:P

iamthewitch said...

Cong you la mian was nice! And Ms Lim cut her hair short! LOL

Wilson & Rachel said...

cumi n ciki: it was good

witch: ooh, i didn't know that

550ml jar of faith @minchow said...

Cong You La Mian looks delicious!! So simple and satisfying!