I finally made it to the much-lauded dumpling parlor Din Tai Fung
This Taiwanese chain was started by a Shanghai immigrant who brought his exceptional dumpling skills to Taiwan and created and international sensation known for its cleanliness, predictability, and totally delicious dumplings.
The sleeper hit of the night. Meaty, porky, umami, and pleasantly salty with just a touch of salinity from the ground shrimp. The sauce is spicy, slick with chile oil,a nd peppered with chives. A truly delicious way to start the meal. Spring rolls
Notice a theme here? Yep, it’s all about the pork and the veggies are no exception. These beans are cooked over high, high heat until they blister and pop open, allowing the chiles and pork to seep into their every pore.
The soup dumplings. I’m so sorry that I don’t have a better photo of these PERFECT little soup dumplings. Oh, they are so divine. Thin skinned like gossamer little pockets of pork and broth. The broth is light and tastes clean, not at all greasy or heavy. The pork fairly dissolves in your mouth. This is a damned fine dumpling that enhanced, not made or broken, by the ginger infused vinegar.
Sticky rice with porkGlutinous. Fatty to the nth degree. Salty and savory. Basically awesome.
If I lived here, I would be a Din Tai Fung fanatic. The service is excellent, they have diet coke (a MAJOR rarity in Asia), and the food is some of the best that we had in China.