After almost a week in Taipei, we were finally settling in for the world’s most popular dumpling chain, Din Tai Fung. With its stores ever so popular around the globe, we headed back to its humble roots which now spans 4 storeys towards the sky. Queues are long even in the night. Grab a number and you can go shopping because you know your turn isn’t until an hour’s wait is over. But when its your turn, I guess there is a lot to drool about. Its menu is impressive which definitely changes the initial thoughts that they only serve dumplings!
To start our meal, we ordered the drunken chicken!
Pork Xiao Long Bao!
Next was the prawn dumpling!
In addition to the dumplings we also called a fried rice to share. This was probably one of the best dishes that night! Perfect fried rice with no ingredients being spared. Generous bits of egg and prawns nestling among perfect grains of rice were definitely something worth mentioning!
There was a stark contrast between the Taipei food culture which I have been experiencing up until now compared to Din Tai Fung. In the night markets, we get stinky tofu, massive chunks of seasoned fried chicken, juicy pork buns and so many other strong flavoured foods. Where as, in this crowned jewel of Taiwan, I felt cheated or fazed by the lack of taste. Like I mentioned before, it was not horrible to the extent of disgust but rather a feeling of disappointment.
WenY
Dazzling Cafe’s Mont Blanc Honey Toast! With an outer crust filled with carefully sliced toast with a butter and honey glazing this was yummy! Mont Blanc or chestnut flavoured cream tasted sweet and refreshing. With some ice cream and fruits. It was lovely! A really good dessert if you do not mind the calories!
Similar to the Mont Blanc toast, it was similar with the exception of the chestnut cream. Nevertheless, it has all the essentials that makes it special. I guess this is all that counts? :)!
Condiments for the day was cold stewed bean curd, bamboo shoots, beans and braised taufu pok! Most were pretty good with the exception of the bamboo shoots! I could have easily had another one of the braised taufu pok with rice. It was really delicious! Tasted something like the ones accompanying traditional Chinese Herbal Pork but even tastier! Slurps!
The main meal that day was the braised beef noodles. With a choice of thin/thick handmade lai mien (pulled noodles), we all went for thin considering the thick one had already finished selling. Unfortunately, I am never a fan of lai mien as I often found that it was rather thick (despite having the thinner one) and failed to absorb any of the delicious broth. As for the soup, I had the spicy one which was a big FAIL compared to my peers who had the classic broth. I’d have to say, the classic broth was rich and flavourful! Everything a soup base should be! And now, for the beef, it was decadent. Despite looking dry and cut too thick, it is everything I did not expect! It was moist with melt in your mouth bits. Really surprising! If I had to guess, it was the translucent swirly parts of the meat that made it taste so good!