In Depth With Din Tai Fung Truffle Xiao Long Bao, Baby Xiu Long Bao and Chicken Xiu Long Bao Plus A New Image

The newly renovated outlet in Mid Valley brings a fresh look to Din Tai Fung.

The new VIP room which can sit 12 pax for privacy

The wallpaper with the imperial cup which Din Tai Fung got its name. The “DING”

With that came their new menu which is as delicious as the rest that they have had in the past 3 years. The owner emphasizes on quality of their food, service as well as the environment. So it is no wonder that what you get at any of Din Tai Fung’s outlet is always at their best.

Right : SPICY JELLY FISH RM7/serving

Slightly spicy, tangy tasty jelly fish is another great appetizer to start the meal.

Center : HOUSE SPECIALTY APPETIZER RM3.80/serving

Perfectly sour cut strips of chili, spring onions, dried bean curd and vermicelli.

Left : JAPANESE CUCUMBER RM3.80/serving

Japanese Cucumber is mildly pickled, spicy and served cold, something to jump start the taste buds in the morning.

GOLDEN PUMPKIN WITH SALTED EGG RM3.80/serving

As the name suggest, this pumpkin coated with salted egg is a tasty appetizer for anyone.

SHANGHAINESE DRUNKEN CHICKEN RM12.80/serving

Using only ‘Kampung’ Chicken Drumstick and a mixture of 2 different rice wines to enhance the flavours, the Shanghainese Drunken Chicken is served cold. A tasty dish, with a hint of bitter taste from the rice wines.

STEWED BEANCURD WITH HONEY SAUCE RM7/serving

The Stewed Beancurd with Honey Sauce is like no other. Made from grilled gluten pieces or ‘min kan’ then stewed to tasty soft tender pieces. Unlike the local ‘min kan’ this version is from Taiwan and goes by the name of ‘Kau Fu’ (烤麸).