I was first introduced to the xiao long bao a few years back when I ate at the Suzhou Dumplings at Greenhills, San Juan. A xiao long bao are also called "soup dumplings". It is a pork dumpling wrapped in a thin rice skin with folds on top resembling a crown that is steamed in bamboo baskets. What's so special? The preparation allows the meat juices to stay inside the dumpling which gives every bite a burst of steamy soupy goodness! As you will see there is also a ceremonial way to eat the XLB.
When we were scouting for places to eat in HK, Tish stumbled upon the best XLB in HK - Din Tai Fung! Check out their full menu at the link. What was once a humble noodle place in Taiwan has expanded worldwide with commendations from no less than the New York Times.
We were there around 8:30 PM and the line was crazy! They give you a number and the menu which you can already select from and tick the form for the orders. Each menu item has a picture that is easy to identify, and published prices too! Their queueing system is also unique as there are 4 separate lines - 1-2 people, 3-4 people, 5-7 people, 8-14 people. Not sure if that's most efficient but I guess that works for them.
We still waited 30 minutes until we got a table and finally we're in! The place was packed but tables were spaced comfortably and the staff run the restaurant in an orderly manner. We handed our order slip (the game plan is HEAVY MERIENDA - haha) and in around 5-7 minutes, the dim sum came!
Sauteed Bean and Pork. It was a nice, well cooked appetizer - mandatory "vegetable" to take away the guilt. ;)
That's the XLB in the center (HK$46) and Vegetable Dumplings (HK$42) on the upper right.
Steamed Pork Buns & Vegetable Steamed Buns (HK$15 each), Pork & Vegetable Dumplings (HK$45) and Shrimp Shao Mai (HK$ 60)
Look at how thin the dumpling skin is made - you can see through the vegetable filling. The number of folds are also very precise in number - otherwise it will be rejected.
Open kitchen where you can see the dumplings made and when lucky, how hand-pulled noodles are made.
The Vegetable Steamed Buns are ok. You can really taste the chives (kuchay), mushrooms and leafy greens. It also has rice noodles (vermicelli) which give it an interesting texture.
The Steamed Pork Buns are really tasty. See how well made the filling is (no extenders) as the meat juices and oils are trapped inside the bun until you open it. I also like how the sweet dough is evenly distributed around the filling. You know the Siopao in Manila - when you cut it in half, there's this one side which will have very little filling. No need for sauce - not sure if there is one available but we didn't dare ask.
Now, how to eat your XLB:
They actually provide you a card on how to eat your xiao long bao - in Chinese, English, French and Korean
1. Read the instructions - with a smile!
2. Prepare the dipping sauce of ginger, soy sauce and vinegar (Chinese black vinegar). Chili is optional, not recommended.
3. In the ginger, add 1 part of soy sauce...
4. ... and 3 parts vinegar.
5. Dip XLB in sauce and poke a hole on top. You may also want to try the XLB without dipping it in the sauce first.
6. Sip soup (carfeul it's steaming hot!) and eat the XLB. If you like, you can also eat it with the ginger.
Really, this is the best XLB I have tasted! The skin is almost paper thin but does not break when you pick it up (meaning all the soupy goodness stays inside). The soup is not too salty and has a clean pork taste. Even if it is a simple dish, you can taste the artistry and passion that goes to very single dumpling.
Talk about heavy merienda, we also ordered noddle and wonton soups! Perfect for the rainy night that was.
Over-all the soups had a very clean, unadulterated taste. The broth had very muted flavors of shrimp and pork. As expected the wantons are prepared well with whole shrimp pieces in every bite. The noodles, being hand pulled and masterfully crafted, are very tender and are all in one long strand. Culture alert: Slurp your noodles and do not cut!
Criselle wanted more flavor out of the clean and unadulterated broth! So she added the ginger from the XLB dipping sauce and some more soy sauce. Now her concoction has a dirty and adulterated flavor! hahaha but tastes good according to her. :)
Lastly some dessert to cleanse our palates and to complete the Din Tai Fung experience.
Sago Soup with Taro (HK$ 20). It's a milky melange of mashed taro (gabi), milk, sugar, tapioca balls (sago) and more sweet fruits. Imagine our Pinoy guinataan only colder and smoother. Surprisingly not too heavy too.
Sago Soup with Fruit (HK$22). Cold milk with again, tapioca. But this is much lighter and has a more refreshing taste given the fresh fruit.
Honey Dew (melon) balls.
The receipt was n English! There are no tea charges but a 10% Service Charge is added. And so ingenious, they also show you the average cover per person in the receipt! No need to take out the calculator! :)
Everybody was a happy camper and all the tiredness monsters have gone away!!! If you notice, Tish was not with us (you recommended the place pa naman) as she was nursing her 'booboo' at the hotel. We got her pasalubong naman from here. :)
Believe it or not, it is also a Michelin Star Restaurant!
I know the Michelin man if for a tire company. But the Michelin company started to publish their restaurant guide book in 1900 to encourage roadtripping in France. Eventually they developed the 3-star system for rating restaurants in 1926 and continues on until now. Well-deserved rating for Din Tai Fung!
Food: 4.5/5 - The simplicity of the food speaks wonders. Service: 4/5 - They know long lines are there to stay so they devised an efficient system. Staff is friendly and speaks English. Food is served in the right pace. We love Henry don't we? Ambiance: 4.5/5 - Located in the heart of the shopping district so no hassle finding it and swinging by. Very cozy is you like to enjoy your dim sum without the hustle & bustle of busy HK. Price: 5/5 - Eat under HK$100 for a Michelin Rated restaurant. Good for big groups.
Super convenient as Silvercord is just beside H&M, across Louis Vuitton! Perfect for the shop-to-eat itinerary.
Location:
Shop 130,3/F. Silvercord,30 Canton Road,
Tsim Sha Tsui, Kowloon, Hong Kong
TEL:852-2730-6928
- try and make a reservation in advance
If only we could have brought some of those yummy dumplings home. Now I'm craving for noodles and dumplings on this rainy Friday morning. :)
hey! do you read fashion pulis' blog? he wrote about crystal jade at the arrival area of the hk international airport. better xlb daw, richer flavor than the din tai fung version. must try for next visit! =)
hey! do you read fashion pulis' blog? he wrote about crystal jade at the arrival area of the hk international airport. better xlb daw, richer flavor than the din tai fung version. must try for next visit! =)
ReplyDeleteactually ivy recommended that din. gosh, so little time so much to do in HK! :p
ReplyDeleteXLB ang fave ni Po :) i personally do not like it though hhehehe
ReplyDeletehuway? coz it's messy? yummy!!! oo nga si Po!!! in fairness! :)
ReplyDelete