Din Tai Fung (Wisma)

ED: Harro ever-ry wan! Being awarded one Michelin Star and ranked as one of the world’s Top Ten Best Restaurants by The New York Times, I simply had to write about this. Honestly when i go to a Chinese or Dim Sum restaurant i would usually only order Dim Sums, the same ones every single time! I must have my Siew Mai, my Har Kow, my Carrot Cake, my XIAO LONG BAO, my Char Siew Bao, and Egg Tarts! It wasn’t me ordering this time but this turn of event is no unfortunate one.



I have never had Shanghainese Drunken Chicken before and i must say its Hao Chi! (Yummy) I was expecting a strong alcoholic flavor to slap me in the face but it was instead a pleasant touch of Hwa Diao Jio (Chinese Wine) caressing my palates, as the cold tender chicken meat slides smoothly around in my mouth jiggling as springy jelly-like skin bounces of the walls. Apart from it being a tad bit salty, it is truly a refreshing starter!

Next we had Vegetarian Delight In Special Vinegar Dressing, a cold dish which consist of julienned tofu, chili, black fungus, beansprouts, vermicelli and Shimeji mushrooms tossed in their special vinegar dressing. Maybe it’s special in a way i can’t really even taste the vinegar. (Maybe because I’m a vinegar spammer when eating Ba Chor Mee!) It was so mild yet it had a good balance of flavors and a whiff of sesame oil. It also had different textures from the crunchy black fungus, mushrooms and bean sprouts to the silky vermicelli and tofu.

I locked on and zeroed in next dish as my chop sticks swooped down like eagle claws and snatched a defenseless slice of Braised Sichuan Sliced Beef. I ate it greedily only to be disappointed as it tasted like thinly sliced Chinese style beef jerky.

The Noodles With Minced Pork And Bean Sauce was over cooked. But other than that it was alright.

The Oriental Wanton With Black Vinegar And Chili Oil is a simple and delicious dish! I remember making them in the hotel back then when i was working as a cook! (haha) Its a crunchy fresh shrimp wrapped in a blanket of soft smooth wanton skin bathed in black vinegar, chili oil, and spring onions. Very delicious. I can eat a whole bowl.

The Stir-Fried Spinach With Garlic however was not bad. The spinach was cooked perfectly, soft enough yet crunchy at the same time and was infused with aromatic stir-fried garlic. Simple and delicious.

The Steamed Vegetarian Dumplings were forgettable as it was a little dry, wasn’t tasty enough and did not have a good mouth-fill.

I wasted no time on them and diverted my sharpest focus onto the Small Dragon Buns. (Xiao Long Bao) Beware of these harmless looking Small Dragon Buns, they may be small but they pack a powerful dragon punch which explodes in your mouth unleashing delicious sweet pork broth and is unbeatable when teamed with vinegar and julienned ginger. So shiok, its like orgasm in your mouth. However, i felt they could have made the skin slightly thinner.

Overall, the meal was not bad. Only the Braised Sichuan Slice Beef and Steamed Vegetarian Dumplings and Noodles With Minced Pork And Bean Sauce was a little disappointing. But for $94 for 5 pax, that’s around $19 per pax.

Address: 435 Orchard Road, #02-48/53 Wisma Atria, Singapore

Tel: +65 6732 1383

Opening Hours

Mon–Fri: 11am – 10pm
Sat–Sun, PH: 10am – 10pm
(last order 9.30pm)

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