Tuesday, October 15, 2013

Din Tai Fung @ Suntec City

It was another of the family lunch outings. When it's a group of 7 people, expect lots of dilly-dally-ing. We went to the Suntec City branch of Din Tai Fung because it's one of their newest branch and also, Singaporeans have not discovered that Suntec City has re-opened.

We got our table of 7 within 10 minutes. So the 10 minutes while waiting for the rest to arrive and some to the washroom, and many other things, my cousin and I ordered our food.

Din Tai Fung

Oriental Salad in Special Vinegar Dressing. One of our favourite appetisers here. My cousin can eat a whole thing by herself, so it's 2 portions of this.

Din Tai Fung

The wife's favourite Drunken Steamed Chicken.

Din Tai Fung

Pickled Cucumber with Spicy Sauce. One of the wife and my favourites. Crunchy and savoury and addictive.

Din Tai Fung

Another of our favourite appetizers, the rolled pork with cucumber in the centre with crushed garlic sauce. This goes with Mango Beer.

Din Tai Fung

I got a voucher to try this and so the best time is to try it with many people with different dishes.
How clever of them to pair Taiwanese Beer with Taiwanese food!

To take it a step further, they even have a 'paper wheel' brochure that lists out the beer that goes well with their different dishes.

The men liked the Gold Medal Taiwan Beer, the ladies liked the Lychee Fruit Beer and White Grape Fruit Beer.

Din Tai Fung

We like nibbling bits of everything, so we had the Mince Black Bean Meat Noodles and also the Spicy Sauce Noodles.

Din Tai Fung

Din Tai Fung's fried rice is one of the yummiest around. So proud of my cousin. She's helping to order and she noticed that we have had prawns so we are not having the prawns fried rice. She also ordered very 2 different noodles above. More choices for us.

Din Tai Fung

Another item that many people love at Din Tai Fung. The Deep-fried Marinated Pork Chop. We have eaten this same thing in different DTF and this one here is really nice. Some branches cook it a bit too dry, the ones here is juicy! Not sure if they send the best chefs here to open up or it's permanent.

The 'brochure' says this goes with the Lychee Fruit Beer.

Din Tai Fung

This is the Taiwan Shrimp and Pork Oriental Wantons with Spicy Sauce.
We did a mental calculation that we will exceed the $90 ($80 for Citi cards) so we will get this free.

Even if we did not, we will order it because the various dishes with spicy sauce here tastes good. We need to know the recipe!

Din Tai Fung

This is the usual Oriental Wantons with Black Vinegar and Chilli Oil that we usually order. Still our favourite. Almost the same as the previous one but this has a sweet vinegar taste.

Din Tai Fung

It's good that we have a group of us, we can order more Xiao Long Bao varieties to try. The Steamed Angled Gourd and Shrimp Dumplings. A very acquired taste. Taste a bit too 'green'.

Din Tai Fung

We thought we shall indulge in some Crabs and Pork Dumplings. We are secretly glad it's not the chilli crab dumpling they had previously. This is lighter and doesn't have the chilli taste to mask it. It gives it a natural sweeter taste to the usual pork dumplings.

Din Tai Fung

The Chicken Dumplings. The wife doesn't like this at all. It's all right, but not what we are usually used to. An alternative to those who don't like pork.

Taiwanese Beer

They are having a special promo now as shown on the poster above.

We had quite an enjoyable lunch here. This branch is quite big and we like the spaciousness and higher ceiling. It is where the meeting rooms used to be that's no longer there. The food items here were also nicely prepared compared to some branches that's a bit 'different'.


Din Tai Fung (Suntec City)
6 Temasek Boulevard
#02-302
Singapore 038986

Tel: +65 6338 2422





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4 comments:

Anonymous said...

Cucumbers are crunchy by nature. So I'm not sure if you're saying this is made to be xtra crunchy or what...its like saying..this spicy chilli is so extra spicy....this salted fish is so salty....haha

Keropok Man said...

Hi Anon,

Let me ask you to try doing this experiment at home.

1 cucumber, you cut it into half. 1 half you eat it as it is. Yes, it's crunchy. The other half, you pickled it with some salt and let it rest for 30 minutes, rinse off the salt and press it to get rid of the excess water. Now, take a bite and see if it's extra crunchy.

Try it, try it!

Then maybe you will understand what I mean. :-)

Not to laugh at you, but if you try doing that simple experiment, you will know that simple food changes tastes and texture as you process it.

I can give you an answer for spicy chilly too and you can try the experiment yourself. ;-p

Anonymous said...

LOL...I get you and I will try and see how much more crunchy.

But neverthelessl my point is that..since cucumber is crunchy by nature...so perhaps that step is to 'preserve' that crunchines' more than anything. Anyway I do wonder what is the unit you use to measure the scale of crunchiness....LOL

Still I think that description is superfluous at best. A needless repetition of description since we all know how cucumbers crunch like..a tautology perhaps?

It's like the darkness is so black...chicken taste so chicken...pork taste so porky....beef taste so beefy...LOL

Keropok Man said...

Haha..

Actually, there's a way to measure sweetness and saltiness. I wanted to buy those equipment to test it myself, but people will think he's crazy.

Hmmm how to measure crunchiness.....
There are lots of cucumbers that we eat that are not crunchy at all, eg in many satay stalls!

There is not measurement of darkness. It's just the absence of light. LOL

Now in China, you can have chicken taste so porky, paper taste so chicken. hahaha.... Oh wait... there's Ramly Burger patties that's made of Chicken but has Beef Flavours in Malaysia!!

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