This post wasn’t planned. I already had plans regarding Hong Kong – what, when and why. What’s more, I tend not to write separate posts about one restaurant somewhere at the world’s end because I know that chances that this post will be useful to somebody are much slimmer than when we write about what you should and shouldn’t eat in Warsaw, Zakopane or Tricity. I also know that whenever we go somewhere for 2, 3 or 5 days, we often need quick knowledge – a complex list with information regarding where we should eat, what we should see and where we should go. But I could not resist myself this time!!! As we sat down and wowed over each of the meals we got I knew that I HAVE to write it!
DIN TAI FUNG is a place that really deserves a separate entry. That’s for sure. We loved it once again after falling in love from the first sight in Singapore in January 2015. We went through the same this morning in Causeway Bat in Hong Kong. It’s worth writing about them because not only their food is spectacular but their restaurants can be found in many places in Asia and beyond and flying to Hong Kong to try perfect dumplings is not really necessary. They have branches in Indonesia, Malaysia, Thailand, Philippines, many cities in China or Japan, but also Dubai, Sydney or the USA.
World fame for Din Tai Fung came in 1993, however the place was established much earlier – in 1958, in Taipei in Taiwan – first in a form of an oil shop, then due to a changing demand in the early 70s the shop was transformed into a little place specialising in xiao long bao – steamed dumplings. 1993 was a breakthrough year, because it was then when New York Times listed Din Tai Fung among 10 best restaurants in the world!!! When you read the article from before 20 years which proudly hangs from the wall near the entrance to Din Tai Fung in Causeway Bay, Hong Kong it makes you regret you can’t go back in time!
Din Tai Fung grew stronger and more respected every year. Din Tai Fung restaurants in Hong Kong got a Michelin star in years 2010-2014 which seems very unlikely when you look at a crowded place in a shopping centre but suddenly becomes obvious when you try their food!
What to eat in Din Tai Fung??? Dumplings obviously – shao mai with shrimps and pork, classic xiao long bao which started it all or steamed buns with different fillings. Menu includes plenty of classics – pork, chicken, shrimps and vegetable filled dumplings. We also get spicy wontons with shrimps and pork (HK$ 58 for 6 pieces) – we remember similar ones from Singapore – the sauce, they’re floating in is absolutely amazing!!! I’m feeling like eating it with a spoon! The dumplings itself come with delicious and tender filling but with firm dough.
Since we want to try original flavours, we also go for dumplings with pork and black truffle (HK$ 188 for 8 pieces). Sounds unusual, doesn’t it? Especially when you imagine dipping them in soy sauce with chilli and ginger! But they made it again! They taste spectacular!
Din Tai Fung also serves delicious (and cheaper than dumplings) soups! My favourite one is a soup that’s asolutely unique and different from anything I tried before – spicy and sour pork and tofu soup (HK$ 50) which is intriguing, warming and you can’t stop eating it. No noodles in it, instead you get numerous stripes of tofu and some stripes of pork as well. Tastes heavenly! Łukasz tied vermicelli soup with fried bean curd and tofu rolls (50 HK $) in Singapore and was stunned as well. He wasn’t that satisfied with today’s choice though.. stewed beef soup with noodles (HK$ 82). He now tells me that mine was much better!
When it comes to starters a tofu, seaweed and sprouts salad (HK$ 44) is worth a try. You may also try some more unusual flavours such as duck’s tongues in Shaoxing rice wine (HK$ 74) like Łukasz did
Kids should enjoy the classics – steamed dumplings with pork or chicken – in Hong Kong you pay HK$ 55-58 for 6 pieces. Maks loved them and asked for a second helping 🙂 So we ordered traditional Shao Mai with pork and shrimps – another great shot if your little one likes not only meat but also shrimps. Like Maks does! The parents should like them too obviously!
We couldn’t resist traditional Chinese desserts from Din Tai Fung. On one hand we went for sweet dumplings – warm, soft buns filled with black sesame filling! It’s funny because on one hand they reminded me of traditional Polish steamed buns which I used to eat years ago on some winter trip near the Slovak border but on the other the filling reminded me of Polish poppy-seed cake! There’s just 3 in the portion – a pity since they’re great! You can also go for taro or red kidney beans filling, or sweet steamed dumplings. For a second dessert we went for a refreshing option – sago in coconut milk with fruits (HK$ 40) – we knew this combination and liked it very much! Sago is type of flour made from sago palms, here served in a form of tiny jelly pearls similar to tapioca, covered with coconut milk.
What more can I say – if you ever come across DIN TAI FUNG, go there! 🙂 I get the feeling that we’ll go back during our stay in Hong Kong because I have to admit that discovering their restaurant (restaurants!!) here was one of my biggest culinary joys of last few months!!!
PS1. pictures were taken both today evening in Causeway Bay and during our visit to Din Tai Fung in Singapore.
PS2. 1 HK$ = approx. PLN 0.5 (end of 12.2015)
PS3. A visit to Din Tai Fung is not a cheap one. For today’s dinner (a huge one!) we paid approx. PLN 450. But I still consider it worth it!
PRACTICAL INFORMATION:
DIN TAI FUNG
website – HONG KONG – HERE
We’ve been to shopping centre 68 Yee Wo St. (metro Causeway Bay), shop G3-11.
The website also includes the whereabouts of the restaurants in other countries 🙂
website – SINGAPORE – HERE
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