Din Tai Fung

Shin Kong Place, Beijing

Din Tai Fung (DTF) was named one of the top 10 restaurants in the world by NY Times in 1996. Well known for their Xiao Long Bao, a delicate dumpling with a broth and pork filling, Chu-Toro selected DTF as our last meal in Beijing.
When walking into Shin Kong Palace, another fancy mall, we went directly to the 5th floor where DTF and other well known Beijing restaurants are located.

To go Bao

Directions on how to eat dumplings

However, it was empty. Maybe this place was all hype? Behind the to go counter were ten or more men cramped into a small area folding dumplings. 

DTF dumpling factory

Hard at work

We came back an hour later and DTF was quickly filling.  The menu was mainly focused on Xiao Long Bao with different fillings. The classic is pork, but also chose hairy crab and seafood fillings, half orders (6 pieces) of each. 

Xiao Long Bao

More Dumplings

You eat it with a spoon

So you catch all the broth

Although seemingly simplistic, xiao long bao is difficult to get right, mainly because most places do not have enough broth inside, drying out as it steams. These however were perfect little pockets of heaven. Steamy unique flavorful broth, different with each filling. The seafood ones were our favorite.

Sticky rice with pork filling

Leek and pork bau

               The following items, leek and pork bau and stick rice were subpar, made me wishing we has just ordered more xiao long bau.

Shao Mai Dumplings

The Shao Mai was good, but again could not stand up to the greatness found in the xaio long bau. 

Almond jello ice

This was a surprisingly good ending, a almond jello ice. The jello itself was cushioned and texturally like a marshmallow and the ice was sweetened by the almond syrup. Crisp and clean way to end a solid meal.

Rating 7/10

July 9, 2010