Din Tai Fung is an award-winning restaurant which originated from Taiwan.
"In 1993, Din Tai Fung gained international attention when it received a favorable review ("outstanding") by The New York Times as part of a roundup of recommended restaurants around the world. Over the years, numerous publications have mistakenly repeated the claim that The New York Times had named Din Tai Fung has one of the top 10 gourmet restaurants in the world. In November 2009, the restaurant's first Hong Kong branch at Tsim Sha Tsui (尖沙咀), Silvercord Branch (新港店), was awarded one Michelin star by the Hong Kong and Macau 2010 edition of the Michelin Guide. In December 2010, the restaurant's second branch in Hong Kong at Causeway Bay, Yee Wo Branch (怡和店), was also awarded one Michelin star."
Din Tai Fung has branches all over the world, including the USA,
Canada, Australia, Hong Kong, Singapore, Japan... etc
but none in the Philippines.
Dining at this restaurant was the only thing in my itinerary.
As soon as we arrived at our hotel, checked in, we took a cab to Taipei 101
Din Tai Fung is at the basement of Taipei 101.
We had to wait for thirty minutes to be seated.
But it was worth the wait.
As you enter the restaurant, you will see the open kitchen
with several chefs making the xiaolongbao.
As soon as we were seated, we were asked to choose our appetizer.
We couldn't understand what the server was saying
so we just pointed at the tofu.
Then an English speaking (sort of) waitress instructed us how to prepare
our dipping sauce. DF Jannette placed lots of chili oil, soy sauce and vinegar on her ginger.
Starter ... some kind of veggie meat, not really tofu but was delicious.
Xiaolongbao
Shrimp
Pork
My favorite ... fried rice!
Our leftover in take out boxes.
,,, a rare photo of the two of us together.
********
/chicsanders 2013
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