Brunch@Din Tai Fung

A few weekends ago, my brother and I took our auntie to Din Tai Fung at 1-Utama for brunch. We were craving for dim sum and our last dim sum outing was at Tim Ho Wan last year.

We had been talking about more dim sum experience and somehow we targeted Din Tai Fung because it is easily accessible to us. I like dining nearby because I dislike dealing with the traffic. 

We got there around 11:00am and there were plenty of seats. That's the way I like it. Peaceful. I would never go into a crowded restaurant no matter how good the food is. If there is a long queue, forget it.

After scrutinizing the menu, I realised that Din Tai Fung serves more than just dim sum. That's how blur I am. I thought it was a dim sum place.

There's lots of other stuff like fried rice, noodles and dishes to go with rice. Yup, it serves Taiwanese food and you must be thinking, oh..oh... not to PH's taste.  But it's fine, I'm game to try more Taiwanese food.

It took us quite a while to decide as there were many items to choose. Then my auntie pointed out something that looked like chee cheong fan. But the description said Pork with Crushed Garlic. OK, let's get that.

It turned out that it was thinly sliced pork rolled up and served with a very tasty sauce. These were very small rolls, about the length of my little finger.

I wanted to try the Lao Sar Bao because I never had one before. I was curious how the salted egg custard would taste like.

The buns come in threes which is perfect, one each, no fighting hah...hah...

I'm afraid, I did not like it. It was very sweet, slightly salty with the taste of salted duck egg. I love salted duck egg yolks, but not like this. OK, curiosity satisfied. I won't have this again.

Next up was the Xiao Long Bao. I've had this before a couple of times at Dragon-i. So I was careful not to drip the soup all over myself.

It was alright. My auntie commented that the one at Dragon-i has more soup. I think she is right because that was how I remembered it.

Then we had the Pork Buns. We could not find any Char Siew Pao, so this was the next best thing.

The filling is made of minced meat and tastewise it was alright. I did not take any pics of the filling because it was just a lump of minced pork.

I ordered the Shaoshing Chicken because I love poached chicken. 

It was very aromatic with the Shaoshing wine and had a slightly bitter taste which I think either comes from the wine or some other ingredients (herbs?). 

My brother liked it so much that he drank the liquids after we finished the chicken.

This was my brother's pick, the Spring Roll. It was crispy and I can't remember what is the filling, probably pork and vegetables.

Then we had the Spicy Shrimp Wanton.

It was quite nice and I enjoyed this one a lot.

The last item we had were these cute looking shrimp dumplings. I also enjoyed these dumplings.

All together we ordered 8 dim sum items and 3 mugs of hot tea. Total damage was RM125.20.

Our tummies were full and we were very satisfied. But honestly, I missed having char siew pao, chee cheong fun and some deep fried stuff. I guess I will have to get those at other restaurants that specialize in dim sum.

I will come back to Din Tai Fung to check out the other items on the menu and see if it is any good.