Xiao Long Bao, from Taipei with love
The Daily Meal’s first list with the 101 Best restaurants in Asia in 2013 is out. And I am happy to find out that the Taiwanese eatery Din Tai Fung was at the top of the list.
Din Tai Fung started in Taipei as a small cooking oil retailer, in 1958. But when canned oil became widely available in supermarkets and shops, the business started suffering. Then, in 1972, its visionary founder, Bingyi Yang, decided to change the business and start a small restaurant serving noodles and their signature Xiao Long Bao or steamed dumplings. Since the opening of the first restaurant, the Xinyi store, Din Tai Fung has grown into an international gourmet chain with branches in Japan, USA China, Singapore, Indonesia, South Korea, Malaysia, Australia, Hong Kong and Thailand (none in Europe yet!)
How? Well, I think that the art of preparing the Xiao Long Bao is even more important than the final product itself. Maybe that’s the reason why guests can see through a big wall of glass how the pastries are delicately hand made until each one of them measures 6cm diameter and weighs 4.5 - 5.2 g; once stuffed they must weigh between 20.6g - 21.40g maximum. And when folded, the perfect Xiao Long Bao should have at least 18 folds. Inside a juicy filling of meat and vegetables, with the right amount of broth and complements these delicate and tasty steamed dumplings.
A few weeks ago I had my Xiao Long Bao at Din Tai Fung in Taipei. And these are some of the pictures I took.
My favourite Xiao Long Bao? The Kimchi one!
In 1993 the New York Times selected Din Tai Fung as one of the world’s top 10 restaurants. And Din Tai Fung’s Hong Kong branches were awarded One Michelin Star in 2010, 2011 and 2012.
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