These above are known as xiao cai on the menu of Din Tai Fung. It's a bunch of julienned stuff and a bunch of other stuff that's not actually julienned, but looks that way too. There's seaweed and beansprouts, strips of bean curd with rice vermicelli that results in a medley of textures in the mouth. The flavours were savoury, a little spicy and a bunch of sour. And it's been so addictive that we've had them almost every single visit since.
And then there's their truffle xiao long bao. I may not be an expert in them, but I daresay that the ones here are consistently the best in this country. A two hit combo of a noticeably robust aroma of the truffle in the soup followed by the flavour of pork. Keep in mind that I'm rating these as the best because of the truffle flavour over something else like the ones from Paradise Dynasty which had a porkier punch, but suffered very poorly from the inexcusable lack of aroma from the truffle.
These two alone could keep me coming back. Or at least until I get a shot at their truffle chicken soup which I always seem to miss.
These two alone could keep me coming back. Or at least until I get a shot at their truffle chicken soup which I always seem to miss.
I would also recommended the xiao long bao at Imperial Treasure Noodle & Congee House at Ion Orchard (B3-17). In fact my wife and myself prefer eating this over the one at Din Tai Deng. Some food for thought :P
ReplyDeleteI've eaten there a number of times, but I don't think I've tried the xlb. I am normally not such a big fan of them. I like these here simply because of the truffles actually.
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