Trying new stuff, getting old stuff and discovering new fried rice at Paragon's Din Tai Fung.
First time trying their angled gourd and shrimp xiao long bao. The flavour in the soup was clean and sweet. Pretty lightweight compared with the regular ones that had rendered pork fat.
Pretty respectable prawn paste mid wings they do. The prawn paste wasn't as intense as say those from Sin Hoi Sai, but it's adequate and not shabby with chicken that's nicely fried. I liked that we could just slurp the meat off those bones easily.
Fried tofu with lotus roots and mushrooms seem new. Tasted kinda like how you think it would. I didn't like it because there's some Chinese celery (芹菜) in it.
Quietly, Din Tai Fung has also introduced black truffle fried rice in this outlet. Real shaven black truffle, no truffle oil. Which means while the flavour doesn't endure for long, it's not artificial. Actually, the ones at London Fat Duck and Tampopo felt like better eats.
This steamed kaya buns were oddities. The menu mentioned Nonya kaya and it looked Hainanese. But it tasted like Nonya kaya. The brown stuff crusting the surface were coconut flakes.
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