If any of you can get out to visit The CNE (Canadian National Exhibition) in Toronto, I would highly recommend it! I managed to upload a few quick videos on my SpicyChopsticks YouTube channel for all of you to enjoy.
Just a note: All videos were taken with my Iphone so I apologize if my hands were not steady enough or for the autofocus.
My family visited this branch in Hong Kong after our trip around HK Disney Land. I have heard about this Michelin Star restaurant and their famous Xiao Long Bao. Let me tell you, they do not disappoint.
Din Tai Fung’s menu is very easy to order from. Small photos of every dish on the menu provide you with an idea what the food will look like. Each dish is translated into four languages: Chinese, Japanese, Korean, and English. There is also a legend of small icons that helps describe some dishes such as the type of meat or vegetarian recommended, whether it is spicy, or even if it contains nuts.
What we ordered and why you need to order it:
Xiao Long Bao (Steamed Pork Dumplings). Each tray had 6 pieces so we ordered 3 trays for our party of 6 hungry people. On the table is a small instruction pamphlet that shows the proper method to eat dumplings. After reading the pamphlet, I gave it a go. The broth, the pork, and the wrapping all together is like a firework of flavours exploding in your mouth. Slightly salty and great texture is just the sort of taste you expect from a pork dumpling. After finishing a few pieces I felt like it was a new experience for me because I have been eating dumplings the wrong way this whole time!
Steamed Shrimp and Pork Shao-Mai. It looks like a wrapped flower filled with shrimp. I ate it the same way as the dumpling and the seafood flavours from the shrimp really comes out. That’s because the size of each shrimp is equal to the proportion of the entire Shao-Mai. Nestled at the bottom of each Shao-Mai is a small parcel of steam pork.
Steamed Vegetable And Pork Bun. Inside this dough-filled bun is a mixture of both worlds. I love the combination of veggies and meat so when this showed on the menu I couldn’t resist. Unlike most buns that are dry, this particular dish has a moist texture after every bite.
Fried Rice With Shredded Pork. Sometimes the standard dishes are worth ordering. It’s always tasty when they add some egg to the plate for that extra bit of flavour.
Sauteed Choy Sum. Crunchy and full of good flavour. I’m not sure the type of cooking they use to stir fry but it is definitely the right kind. Most of all, it’s not swimming in oil nor is it over/under cooked.
Spicy Vegetable And Pork Wonton. So it might not look like the most delicious looking plate on the menu but don’t judge a book by it’s cover. If you enjoy a little spicy kick to your palette, give this dish a try. Like the Shao-Mai, each piece is cooked inside a thin wrapping. But the difference here is that the sauce on the outside
For dessert, clear your palette with a cold, fresh serving of Almond Pudding With Fresh Fruit or Sago Soup With Mashed Taro. Nothing is more refreshing than finishing off your meal with either one of these two delicacies. And just for the experience, we ordered up the Steamed Peach-Shaped Red Bean Bun. Not at all dry, extra chewy outside and soft red bean paste on the inside. Just a wonderful dessert overall.
What I find most impressive about Din Tai Fung is their fast-paced service. We were a party of 6 eating at peak lunch hour and the food arrived within a good amount of time. Whenever we needed service, we always looked for the floor supervisors and they instructed the servers to follow up quickly.
Just before we walked out, I couldn’t help but take a quick picture of the kitchen staff hand-pressing all the Shao-Mai and dumplings. It made me appreciate my meal even more. I love Din Tai Fung!