So whenever we can, we try to stop by. This time we decided to have lunch there in the Pavilion shopping mall in Kuala Lumpur. It was raining pretty badly so that was another sufficient reason (as if we need one) why we ‘had’ to be there. You can find Din Tai Fung at the end of level 6 next to the popular American T.G.I Friday’s restaurant.
Din Tai Fung Restaurant (Kuala Lumpur)
Let’s see, it’s around noon and since we haven’t eaten breakfast (apart from a cup of coffee) we’re in for some food. We arrive at the restaurant and see quite some people already queuing. The lady behind the counter outside gives us a number to wait in line and a little clipboard with the full menu + a pencil. IF you’re familiar with their menu, you can already start choosing the food you want to order by placing a little mark next to your preferred dish. There’s also a menu with pictures on display right next to the entrance to make it easier.
I mark our choices: Shanghainese drunken chicken (RM16,50), golden pumpkin with salted egg (RM12), vegetable wanton la mian (RM14,80) and (the true reason why we’re here) the truffle ciao long bao (RM38 for 6). Drinks: Chinese tea (RM2 per person).
We get 2 white cups which are filled with Chinese tea from a huge teapot. Ask as many refills if you like for RM2! And I’m not doing it for its price. This plain and simple hot tea is to my opinion the perfect companion for the kind of food served at Din Tai Fung.So here’s how it goes: if any of your chosen dishes is ready, it is immediately brought to your table. You’re never sure what’s gonna show up first.
Drunken Chicken & Wontons
We started off with the drunken chicken (since it was served cold): thinly sliced juicy chicken in a flavorful broth. This chicken has been boiled in Chinese wine (that’s where the drunken stands for) and it tasted kind of like Japanese sake. Very interesting dish! I made this one before at home but this one was far better.In comes the vegetable wanton la mian: this is a bowl with noodles in a spicy chili paste topped with 5 thick steamed wantons with a vegetable stuffing. The wantons are very fresh and silky, the stuffing has spinach and parsley in it I guess. The noodles are cooked to perfection but wow, that chili paste truly delicious! Spicy but the heat is well balanced. Great. Next arrives the golden pumpkin with salted egg. This one was not on display on the picture menu and we’re happily surprised. Freshly fried sticks of pumpkin coated with a crunchy salted egg yolk batter, which makes it so yellow. I pour a little of the DTF chili oil (which you can find in the spice rack on every table) in a small cup and use it as a dipping sauce. Another success. And then comes the moment we’ve been waiting for: the truffle xiao long bao…
Truffle Xiao Long Bao
A steaming steam basket is put on our table containing 6 perfectly shaped dumplings. They look awesome.We ordered these in another Din Tai Fung restaurant in Singapore (Marina Bay Sands shopping mall) 2 weeks ago and were lyric about them. Mind you: in Singapore we only got 5 dumplings for S$21,80 which is RM56,60. This KL badge of truffle xiao long bao is half the price. And as I’m writing this down I curse and think I should have ordered another badge even. I can tell you, both tasted the same, meaning: absolutely to die for. What a bliss. We finish our generous lunch and are forced to leave some of the pumpkin still untouched because we’re stuffed. It is still raining terribly outside so we stay inside for another couple of Chinese tea refills.
Our bill in the end amounts to a stunning RM100,10 (about USD30). A bargain for sure. CU again, Din Tai Fung!
Din Tai Fung
6th Floor Pavilion Shopping Mall
168 Jalan Bukit Bintang
55100 Kuala Lumpur