BANGKOK AMAZING GOURMET
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Leavening extravaganza
Shanghai native xiao-long-bao, literally small basket bun, is a delicacy that is well received not only in China, but (probably) all over the world; it is a type of small sized steamed bun filled with pork stuffing and its soup. To my knowledge, Shanghaiese xiao-long-bao is originated from the Nanxiang district, widely called xiao-long-mantou by locals, arguably the best in China. Whether people call it xiao-long-bao or xiao-long-mantou, it is a bun, a very small bun, but not a dumpling (jiaozi/gyoza).
The bottom line is any xiao-long-bao we eat shall taste like a bun.
Din Tai Fung, (originated in Taiwan, but now an international chain) proclaimed a xiao-long-bao specialty and its Hong Kong franchisee received one star Michelin recognition, its bun skin is thinner than other xiao-long-bao commonly available in the Greater China Region (China mainland, Hong Kong, Macau and Taiwan) with the help an 'innovative' recipe of leavening agent and flour mix; however, a result is that the bao (or bun) itself is tasteless, though pork fillings is decently delicious. (Imagine that spaghetti lost its durum wheat flavor and baguette does not taste like bread!) Besides the tasteless bun skin, the texture of Din Tai Fung xiao-long-bao is closer to a dumpling more than a bun. I would have no objection if it is named steamed DTF soup-filled dumplings, but definitely it is not the xiao-long-bao that I expected.
1. century eggs (a.k.a. thousand-year eggs) with garlic mousse and sauce, THB 80++
seeing is believing, look at the century eggs la!
2. braised tofu in braised sauce, THB 80++
tasteless tofu, a dish of msg and soy sauce promotion! where is the braised sauce?
3. xiao-long-bao (steamed small bun with pork filling in its soup) , THB 165++/6-pcs
odd texture, tasteless bun skin, though pork filling and its soup is good
4. steam bun filled with vegetables, THB 28++ each,
pretty good flour mix, texture and taste, at least I felt like eating a real bun
5. Din Tai Fung signature braised beef noodle in soup, THB 240++
nice broth, beef tender, but noodle didn't convince me it was hand-pulled
6. stewed bean curd, THB 100++
renowned Shanghaiese side dish, four-happiness stewed bean curd
7. fried spiced pork chop, THB 160++
heavy taste of spices, seasonings, and meat tenderizer, no pork taste at all
(pork chop without taste of pork? kidding?)
The other food served is not better than its xiao-long-bao. Take the braised tofu in warm braised sauce for example; the tofu itself is totally tasteless while the braise sauce is ultra salty. Without any hints of the aromatic flavor of Chinese five spices and other seasonings in harmony but just a single taste - salty! The signature braised beef soup noodle doesn't save its reputation, though the braised beef is tender and the soup seasoned to the right taste; however, the noodle doesn't taste like hand-pulled noodle of which it should be, but the packed preserved noodle we can easily find in any supermarket, with a tag of THB 240++ a bowl.
I have a thought that Michelin better stick to its tires business.
Din Tai Fung 鼎泰豐 **1/2
7/F Beacon Zone, Central World Plaza
4 Rajdamri Road (/Rama I Road)
Pathumwan, Bangkok 10330
Tel.: 02.646.1282
* reservations not available
Open daily : 10 am - 10 pm
Pay (food only for two): around THB 1,100
25 comments:
Din Tai Fung will open in Bangkok. Where?
Har Ding Tai Fung in BKK huh?
Would like to compare this one with the one in LA.
I think this maybe in Central World Fish Burger.
I wish they could even outperform the one from their birth place. :)
Ding Tai Fung is nothing more than a chain bun and noddle shop. Not all Ding's Taiwanese branches cook good food, not even the bun, need not to said the overseas franchisee.
@Fish burger: Central World Plaza
@Stella: need not to compare them, just another franchise monster, even the original one in Taipei is so-so, don't expect elsewhere do better; btw, if u comment its price and quality is "in-line" with LA, this time i would agree with u, not accuse u J-alarm!
@Sea: my foodie friends (oh of course not that two insects) just came back from HK, they compare, and confirm HK one is better; guess how many stars i will give Bangkok's DTF? .. hehe
@Tommy: u r right, it is ..
They should hire Crystal Jade training team. It's not easy for all the CJ's outlets across Asia to keep up in such a standard.
Re stars, 2.5?
All the food shown here is not served in LA. Would like to come here to check. At least to look at the menu and price then decide going in or not.
"...come here to check...'? When will that be? I wanna take an hour sick leave that day. :)
Sea, no, actually u will take a day of sick leave after u checked, the bao made u sick ..
Does anyone have any enemy to revenge? Pass this as your recommendation.
In fact, we need to applause for this restaurant who can make so good use of the Time's magazine review from the 70's. Very good antique marketing.
The food is not that bad in fact. It it just not worth the price and the reputation.
It's really worth that price because they spent much time on making the veggie losing the original aroma. Time is a cost in this regard. Then they spent so much time to make that dumpling wrap that thin. I think I have to admit that their dumpling wrap is really thin in terms of skill technique. What's more, I don't know how they can make fried rice without rice and egg original flavour. :)
BTW, I am now ok to go to this place because I can find my "true fitness" program from this place. So we should put this one on our eating agenda for the "true fitness".
Har SEA, you can still dig out so many "good things" from this place to justify its high price and low quality(also no taste).
You are very creative.
I think we can still go to this place but not order much. :)
yes, just share one basket of DTF bao-alike-dumplings, it is bao alike, not xiao-long-bao ..
service indeed is good, otherwise it will get 2 stars only from me ..
I would think your 2.5 stars were given on the service though. :) This shop always amazed me on how they can make everything so tasteless but then seasoned heavily with salt and sugar and sauce...etc. So I would name it as an "arts and crafts" shop rather than a restaurant. Yes, looking at how thin of that dumpling is an enjoyment of art and their acclaimed 15 wraps to seal the dumpling - 15摺. :)
Yes don't why this restaurant so famous. Good marketing? Many people don't care food taste?
Yes I would like to try once to compare.
But let us do it for afternoon snack only since it is not filling but already so expensive.
The price is really in line with the LA one.
BTW, the food is LA is really no taste inside out. Also no salt and no seasoning. It is really "healthy".
The service is good and very fast in serving.(Except the waiting time is one hour.)
So I can forget about Din Tai Fung in Thailand.
That will be an interesting snack then. 5 people to share a basket of steamed dumpling. Din Tai Feng may wonder "oh, poor buddies, please enjoy.".
Then I need to bring my macro lens. :)
I just noticed the 烤夫 stewed bean curd isn't right. Supposed it should be torn by bare hands in irregular shape, rather than cut by knife. It's because cutting would press the sides to fold and not even. Then the sauce is not absorbed evenly. This dish is very common in Shanghai cuisine and as an int'l acclaimed shop, they shouldn't make such a wrong step. Sigh - those M star people really don't study the background and history of Chinese cuisine.
okay Stella, u do the comparison and we will wait at Secret Garden enjoy those yummy cakes ..
no eyes c!
OK, Mickey, now that you "force" us to sneak out with you to go to Secret Garden, probably enough time to try Bake A wish/Buddhi Belly too, and so we let SS enjoy those steamed dumpling. SS, please take the steamed dumpling only. No no no for the thousand year egg, as we don't wanna send you to the hospital due to severe lead poison. :)
Har Secret Garden w/o me?
No way.
I will get some Ding Tai Fung bao to go then.
I can eat at the hotel later.
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