Looking for a place to eat on a Friday evening?
Try one of the best steakhouses around the GTA.
Check out my review on The Keg Steakhouse
#Mississauga #GTA #Steakhouse #meatlover #foodie
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!
Yes! I have officially upgraded my WordPress plan to a premium account!
My official website is now http://www.spicychopsticks.blog. The site will be down for a few short days and until I figure out the design layout, I should have something up and running in the near future so until then, I sincerely apologize for my website’s renovations.
I want to thank the WordPress community for providing me with support on the world of blogging. It has taken some time to find my way how I wish to express myself and live the life I see ahead of me but somehow I’m getting there.
Most of all, my inspirations and posts are shared with my wife with whom I spend every happy moment with. I thank her for giving me that extra push to start my small world on blogging.
I don’t know about all of you but Chinese food is very addictive.
Even on the next day after Chinese New Year, I look towards the leftovers knowing that I can fill my plate with what I still had the night before. There are times when I am simply watching television and this overwhelming urge to drive to the nearest Chinese restaurant will fill my mind. It’s the craving for a Yang Chow fried rice, noodles, and a mixed veggie dish.
Every spoonful of fried rice is full of small parcels of veggies, meat, and egg. It’s as if it has a small buffet in every bite.
I like to chew on some noodles every now and then. This plate is the soft noodles but the really good one is the crispy egg noodles otherwise known as Cantonese Chow Mein. That dish you can get stir fried beef or seafood added on top and completely eat it on its own.
Chinese food wouldn’t be complete without some crispy broccoli with mushrooms. When it’s sautéed with a light corn starch and soya sauce mixture it just makes the entire craving go away.
I can eat it in the morning, day and night. As a light snack or a full meal. It’s so versatile that I can mix it with international foods and use it as a main or side dish. What can I say, I love Chinese food.
Coming soon: This is just a preview of my dim sum experience at Hong Kong Disneyland. In the meantime, hope you all like my Quick Pic of Duffy The Disney Bear inside a dim sum steamer basket.
From the top: American – Pieces of roast beef, roast chicken, mashed potatoes.
To the right: Japanese – Salmon Sushi, Italian – A bit of pesto pasta.
At the bottom: Filipino – Braised pork topped with raisins with a side of creamy eggplant.
To the left: Spain – Spanish paella.
No arguments. Just good food.
This weekend was a bit of a treat.
Inside the MegaWorld complex of Mandurriao, Iloilo City, Philippines held a local market named “Produkto Lokal Festival”. Usually these are run by organizers that attract local vendors to sell their goods and services in an open market setup. Ironically it was situated right in front of the restaurant I last reviewed.
Although it was a little bit out of our way, we were lucky to drop in on the evening of one of the 3 days it was running. From one tent to another, my family and I checked out what was available for sale. People from around the province were selling handmade weave accessories and freshly grown fruits and vegetables most commonly sold at a local farmers market. The choices were amazing. Take your pick from any large selection of mangoes piled on a table. How about choosing from a huge bunch of bananas and plantains?
Some vendors have made their own brand and made a whole line of products such as jarred pickled items and packaged dried food.
I looked for some ready-to-eat snacks to eat. There was always something to find.
I couldn’t pass up the opportunity to enjoy the rest of the evening without a cup of fair trade coffee, grown and roasted in the Philippines. This local vendor brews their coffee the “cowboy” method. Much stronger in flavour with the right amount of strength to the taste. They also sold their other specialty, Matcha green tea, but my mind was already made up.
Even though the temperature remained hot and humid, I still enjoyed my special brewed cup of coffee, served to me with a smile and a “thank you”.
If you have any type of outdoor market in your area, get out and support the local vendors. It is a fun experience!