|Dumpling man? Din Tai Fung's mascot|
|The team of workers in the kitchen to make the dumplings|
She arrived around 6.15pm and managed to get a small table for two by the window of the cavernous restaurant. It feels like one needs to navigate a maze in order to get to your seat.
In any event I arrived a few minutes later and the wait staff had warned my dining companion that we had to finish our dinner by 7.45pm. Popular place.
So we quickly perused the menu and ordered five dishes on an order sheet on the table to ensure freshness.
|Pork and prawn wontons in a spicy sauce|
And to carry on a hot theme, the shrimp and pork wontons in spicy sauce came soon afterwards, thankfully not as spicy in a soy sauce.
Then the signature dish -- the special six piece xiaolongbao arrived in the steamer basket and I was very impressed by the very thin skin. However, the filling was rather dense and lacked some flavour, making the taste bland and one dimensional.
A plate of stir-fried choi sum was welcomed at the table, the fibrous ends carefully pruned from the elegant-looking stalks. Not too much oil was used, but the dish could have used some cloves of garlic to add some flavour.
|Xiaolongbao with extremely thin skins that were impressive|
We finished the meal before 7.45pm and could have even had dessert if we wanted. But we decided to continue our evening elsewhere.
In the end the bill came to HK$398 for two including a pot of tea.
When we emerged from the restaurant, there were many hungry diners trying to patiently wait for a table.
Overall service was prompt and efficient, though probably too much so for the table next to us.
|Shanghai hairy crab roe cooked with tofu for a smooth treat|
Or perhaps the restaurant is reading its customers' minds?
Din Tai Fung
Shop G03-G11, G/F, 68 Yee Wo Street