Din Tai Fung a Taiwanese businessman started selling steam dumpling XiaoLongBao in 1972. In 2010 the branch restaurant in Hong Kong won the One Michelin Star Award and 3 times in 2011, 2012 and 2013. Currently they have branches in Japan, United States, South Korea, Singapore, China, Hong Kong, Indonesia, Malaysia, Australia and Thailand.
Recently this restaurant open a branch in Kaohsiung Hanshin Arena Shopping Plaza. One the first day it was flooded with customers so decided to head there during weekday. We were there around 4pm expecting there so be lesser crowd but we still have to wait for half an hour.
We ordered 3 different types of XiaoLongBao, the original pork, crab roe with pork and green squash and shrimp plus Shanghai style soy sprout, wonton noodle, lastly hot and sour soup. One the menu, the XiaolongBao comes in 10 however we asked if they do come in 5 instead and yes they do come in 5 per basket.
So how did we find the taste? Seriously, the original Pork XiaoLongBao was better than the rest, the wonton noodle was nothing special, only a small sliced shrimp was wrap in the dumpling. However we did like the Hot and Sour Soup. I did like the in-house free flow Chinese tea, reminds me of my younger days when Grandpa would take us for Dim Sum. Like me partner said....Eat one time is enough!!
We will stick to our XiaoLongBao just below our apartment, so much cheaper and taste better.
More Info http://www.dintaifung.com.tw
Take away counter
Shanghai Style Soy Sprout
Hot and Sour Soup
Pork XiaoLongBao
Green Squash and Pork XiaoLongBao
Crab Roe and Shrimp XiaoLongBao
Wonton Noodles
The Damage
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