“Every dumpling pastry is delicately hand made to measure between precisely 4.8 and 5.2 grams at conception, with an exact 6cm diameter, before beingstuffed to weigh between 20.6 and 21.4 grams.”
- Din Tai Fung
It is clear that there exists a science behind Din Tai Fung’s dumplings. However, when you first lift one from the bamboo steamer, noting its weight and perfect craftsmanship, you immediately feel like there is something you don’t quite understand. You haven’t heard much about these dumplings, only that they do not require sauce, and that life without them is like life without dumplings at all. So when your holding one, as you are now, you feel uneasy. Your dominated by a sense of uncertainty, your previous familiarity with dumplings collapsing under the soft weight of the parcel in your hand. With no expectations and every expectation, you place the dumpling into your mouth. Your mouth closes, and in doing so encapsulates a unique reality. A reality that we can only describe as magic.
It is rare that we would ever recommend a dish that is essential every time you go to a place. The Pork Dumplings function as the base for every meal at Din Tai Fung.
We Foodmen were daring enough to try the Silken Tofu with Pork Floss and Century Egg. We feel that it is our obligation to try 100 year old eggs, to give you, our friends, an insight into the history of the egg. We aren’t going to lie, we didn’t finish this dish. However this isn’t to say that this appetiser is not exceptional. We’re sure that if we had been brought up in the mountain villages of Taiwan then the strong, overtly egg-like flavour would have been one that we had acquired a fondness for. Having said this, dare to try new things. It can be impressive. As long as there is a staple dish like the Pork Dumpling sitting at the heart of your meal, your date wont think you’re a moron for ordering the old rotten eggs and pork moss.
Speaking of taking a date to Din Tai Fung, the dumplings are not the only must on the menu. It is not always the case that at an oriental restaurant you might find yourself indulging in deserts. Its understandable. Sometimes you just do not feel like deep-fried green tea ice cream. But again, we are risk takers and this time it paid off. The Triple Strawberry Crushed Ice Mountain is an extraordinary desert. The date of the boy sitting beside you will wish to God that she was yours. And your date will smile and know she is.
The service at Din Tai Fung is outstanding. The waiters operate as a systematic, unified machine. Their method is concise, their equipment clean. You are their subjects and the dumplings the experiment. It feels like it takes no time at all before your table is covered with food. Like everything at Din Tai Fung, the service is exact. Din Tai Fung is permanently full and the staff are on top of everything at all times. Although you might have to wait for a table, it’s a wait well worth having. Order an Asahi and prepare yourself for something special.
The atmosphere is what you would expect. The walls are lined with steamers, spoons and bowls and the tables are set with fresh slices of ginger to cleanse your pallet. Chopsticks sit waiting and a sense of anticipation fills the air.
The Cost: You can get away with spending between $25 to $50 a head depending on how many servings of their dumplings you find yourself eating.
It has been said that magic is science not yet understood. We still don’t fully understand the dumplings at Din Tai Fung. But we will go back, again and again. That much is certain.
Adam gives Din Tai Fung 4 Spoons
Doug gives Din Tai Fung 4 Spoons
The Foodmen give the Dumplings 5 Spoons!
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