Delicate parcels that pack a punch

Diners enjoying lunch at Din Tai Fung at KLCC during lunch.

TAIWANESE eatery Din Tai Fung is making a mark on the dining scene in Kuala Lumpur with its first pork-free restaurant Din by Din Tai Fung.

The company is known for its xiao long bao and its consistency in delivering appetising food so diners can expect nothing less when dining at Din.

The new restaurant in Suria KLCC targets to offer flavours Din Tai Fung is famous for, to a wider audience.

Diners can try out the variety of xiao long bao at Din Tai Fung such as chicken, sambal, lamb, truffle and chicken as well as crab and chicken.

Although the first-of-its kind under the popular Taiwanese chain of restaurants in the city, its directors are confident that Din will appeal to diners in and around the shopping mall.

Din Tai Fung director Jenny Yeh said the restaurant was introducing a new concept to a broader market in Malaysia.

“We have 140 restaurants worldwide and we also have pork-free ones in Indonesia and Dubai,” said Yeh adding that there were more than 10 pork-free eateries in Indonesia and the Middle East.

“Since Din Tai Fung’s inception in July last year, this is our eighth restaurant here.

The Chicken Chop and Shrimp Fried Rice is popular among diners.

“We are trying to cater to a broader clientele so that diners who do not take pork can dine at Din,” she said.

The chain has come a long way since its first restaurant opened in Taiwan in 1972.

Din Tai Fung, was awarded a one-star rating by the prestigious Michelin guide in 2010, and was also acknowledged as one of the World’s Top 10 Best Restaurants by The New York Times.

Din, which features an open kitchen at its entrance where cooks can be seen deftly making their famous xiao long bao, welcomes quite an impressive number of diners at lunchtime.

“Our xiao long bao is special because it is delicately formed with 18 precise folds that encase the steaming hot soup.

“We call it the golden 18 folds where the chefs have to follow in making in the xiao long bao,” Yeh said.

A first-timer to any Din Tai Fung is advised to try the xiao long bao as dining here without having a taste is akin to not having dined at the restaurant.

Diners can try different noodle dishes (from top left , clockwise) Taiwan Braised Beef Noodles Soup, Shrimp and Beef/Chicken Scallion Sauce Noodles and Mince Chicken in Bean Sauce Noodles.

The original version is simply good but for those who want something unique, how about Sambal Chicken Xiao Long Bao?

This is the new addition to the five xiao long bao offerings on the menu.

The Sambal Xiao Long Bao, to me, offers a balance of taste that is not too spicy with slight sweetness in the soupy goodness.

Those who enjoy lamb will definitely find themselves gravitating towards placing an order for the Lamb Xiao Long Bao.

Although lamb is considered gamey, the meat cooked in soup does not give away an unpleasant smell or taste making it a rather enjoyable treat.

My personal favourite is the Crab and Chicken Xiao Long Bao as the sweet and dominant taste of seafood accentuates the soup’s taste as it oozes out from the dumpling skin once you bite into it.

Aside from fresh crab meat and chicken, crab roe is also noticeable in the filling.

The Oriental Spring Roll (front right), Golden Prawn Cake and Oriental Salad makes good appetisers.

A dumpling that is considered creme de la creme has to be the Truffle and Chicken Xiao Long Bao for its expensive ingredients that add grandeur to this simple presentation.

For something a little more heavy, we tasted the highly recommended Chicken Chop and Shrimp Fried Rice.

Crispy on the outside, the chicken chop rested on top of a dome of golden yellow fried rice that is aromatic and rich in flavour.

Every mouthful of the aromatic rice was so flavourful that I kept thinking about it days after I had left the restaurant. It is now, a must-order dish whenever I return to Din.

The Shrimp and Beef/Chicken Scallion Sauce Noodles and Mince Chicken in Bean Sauce Noodles are also recommended.

The former has a generous serving of shrimp with either beef or chicken with scallion sauce adding flavour to the noodles while the latter is better known as zha jiang mien.

A basket of cute mini golden egg custard buns, with steaming hot and smooth custard flowing out, made the perfect end to our meal.

What I liked about it was that the portion was not big so diners do not have to worry about overeating.

Din Tai Fung restaurants are located at The Gardens Mall, Pavilion Kuala Lumpur, Empire Subang, 1 Utama Shopping Centre, Gurney Plaza in Penang, City Square in Johor Baru and Sky Avenue, Resorts World Genting.

DIN by DIN TAI FUNG @ Lot 417, Level 4, Suria KLCC, Kuala Lumpur City Centre, Kuala Lumpur. (Tel: [phone]). Business hours: 11am to 10.30pm (Monday to Friday), 10.30am to 10.30pm (Saturday) and 10am to 10.30pm (Sunday and public holidays).

This is the writer’s personal observation and is not an endorsement by StarMetro.