Din Tai Fung @ e@Curve, the latest outlet
Award-winning Taiwanese restaurant Din Tai Fung has officially opened its fourth outlet in Malaysia in February this year. The new outlet is located on the ground floor of e@Curve which one is hardly miss due to the brightly lit signboard.
There is no secret here at Din Tai Fung (DTF) as their open kitchen is located just in front of the restaurant, anyone can watch the process of food preparing even though you are not dining in.
Let me introduce you the most cutest friend of mine – Bao Zai! He is the mascot of DTF, looks uber cute and adorable with red apron and chef hat!
The restaurant adopted an elegant dark colour theme with furniture in cream hue. I love the spacious dining area and the feature wall decorated with ancient art pieces.
DTF offer a delectable range of Shanghainese appetizers to tempt your taste bud and we chose a few of their signature.
Stewed Beancurd with Honey Sauce 烤麸 (RM 7.00)
They might look like tofu puff but its a totally different texture when you bite into it. The texture is akin bread & made from imported gluten (面筋) from Shanghai~ soft & honey sauce is well absorbed.
Pickled Cucumber 凉拌小黄瓜 (RM 4.50)
Slightly spicy pickled Japanese cucumber infused with chili oil and garlic, love the crunchiness ~
House Special Appetizer 招牌小菜 (RM 4.50)
Consisted of julienned seaweed, spring onion, dried beancurd, chili & vermicelli, tasted sour and slightly spicy definitely whet our appetite for the next courses.
House Special Steamed Chicken Soup 元盅鸡汤 (RM 13.00)
The soup was intensely flavored with chicken essence and subtle hints of rice wine and ginger.
Xiao Long Bao 小笼包 (RM 9.80 for 6 pcs / RM 11.80 for 8 pcs)
DTF’s specialty~Xiao Long Bao. Each piece of Xiao Long Bao is wrapped in fine yet firm translucent skin, and meticulously crafted into 18 exquisite folds. The meat within, steamed to perfection, is plump and juicy to the bite. Each Xia Long Bao is freshly made when you order.
Truffle Xiao Long Bao 松露小笼包 (RM14.00 for 2 pcs / RM36.00 for 6 pcs)
This was not my first time having this truffle xiao long bao but I’m still can’t believe that I can taste truffle in such an affordable price! (although the price had slightly increased from my previous visit). Do visit DTF to savor the most expensive fungus (black & white truffle)with the most unbelievable price!
A kind reminder from DTF, please indulge this without any ginger or vinegar for the best original flavor of the truffle.
Mushroom Vegetarian Dumplings 香菇素饺 (RM 10.80 for 6 pcs)
The vegetarian dumpling came in longer size encasing the filling of minced mushroom, bok choy, spiced beancurd, wood ear fungus, you tiao (Chinese cruller) and vermicelli. The dumpling was firm with toothsome bite from the various ingredients.
Spicy Shrimp Pork Wanton 红油虾肉馄饨 (RM 10.00)
The wonton was silken and adequately filled with minced pork and shrimp, drenched in spicy sauce made from concoction of chili oil, soy sauce and vinegar.
Braised Beef Soup 红烧牛肉拉面 (RM 16.80)
There were big chunks of beef and tendon accompanied with the slippery smooth hand-pulled noodle. The soup was richly laced with robust beefy flavor coupled with hint of spices. Very delicious until I almost polished off the bowl clean 😛
Pork Chop La Mian 猪排拉面 (RM 15.00)
The la mian served in light soup and came with big slab of fried pork chop. Simple but executed with grace~
Hot & Sour Soup La Mian 酸辣汤拉面 (RM 12.50)
The thick soup tasted slightly hot and sour consisted of shredded pork, mushroom, beancurd, black wood ear fungus, bamboo shoot, and egg. This probably my least favourite simply because I don’t like starchy soup base for my noodle 😛
Glass Noodle with Beancurd & Pork Roll 肉卷油豆腐细粉 (RM 12.80)
The flavor of this noodle was light and showcased the slippery smooth glass noodle, I enjoy slurping them 🙂
Shrimp Fried Rice 虾仁蛋炒饭 (RM 15.00)
Fluffy and moist fried rice with an eggy edge (we were informed that 2 eggs are used for a plate of fried rice!), not to mention the fresh and plump shrimps, I enjoyed this immensely.
House Special Tofu 菠菜香菇豆腐 (RM 15.80)
The house made tofu was silky smooth and sufficiently dressed in a mixture of savory oyster sauce.
Baby Green Beans with Minced Pork 干扁四季豆 (RM 16.00)
The baby green beans were stir fried with minced meat and dried shrimps, very well prepared where their crunchy and sweet nature still retained.
Red Bean Dumplings 豆沙小笼包 (RM 7.00 for 6 pcs)
Since we were on such a roll with food that night, we treated ourselves to dessert too 😛 These cute little morsels generously filled with red bean paste imported from Hong Kong; velvety smooth and not too sickening sweet ~
Verdict: I found consistency of food quality and service here at Ding Tai Fung through my 2 visits and I believe I will come back again since the latest outlet is so near to me 😛