Din Tai Fung

T. Dining by Singapore Tatler - - Chinese -

At this Tai­wanese im­port, a cool salad makes an en­joy­able starter, com­pris­ing nar­row strips of tofu, sea­weed and chilli with bean sprouts and ver­mi­celli, dressed with tangy vine­gar. The famed steamed xiao long bao (pork dumplings) is a burst of savoury flavours and all-around good­ness, with their del­i­cate pleated dough en­cas­ing a fill­ing of meat and gelati­nous soup. The clar­ity of the steamed chicken soup be­lies the depth of aroma and the taste of fresh chicken with each spoon­ful. Fried rice with egg al­lows each grain of rice its own space in a sim­ple com­bi­na­tion that is as ap­peal­ing as it is com­fort­ing. For a mem­o­rable dessert, the steamed cus­tard bun, soft and light, con­tains a savoury, slightly sweet fill­ing of salted egg yolk, which cas­cades forth like molten lava. Pleas­ant staff work qui­etly and ef­fi­ciently in the large restau­rant and its busy open kitchen. Plant-based bev­er­ages such as roselle and lemon­grass are pop­u­lar, along­side beer and Chi­nese tea.


Reser­va­tions are ac­cepted for eight or more peo­ple. Skip the peren­nial queue by ar­riv­ing for din­ner be­fore 6pm or af­ter 8pm.


1. Steamed pork xiao long bao

2. Fried rice with shrimps and eggs 3. Ori­en­tal salad in spe­cial vine­gar dress­ing 4. Steamed cus­tard buns

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