Din Tai Fung
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