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Din Tai Fung (Junction 8) (鼎泰丰)

3.6

Eatability rating

47 reviews

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AsianChineseShanghaineseTaiwanese

This popular Taiwanese restaurant chain has brought its signature fare to Singapore and earned wide acclaim. Must-trys are the delicate steamed dumplings, braised beef noodles and traditional chicken soup. Although the restaurant gets busy, there's an efficient serving system that keeps diners moving through.

Mon - Fri: 11:00 - 21:30

Sat, Sun &: 10:00 - 22:00

+65 63565228
$19 based on 45 submissions
Dinner (14 votes), Lunch (14 votes), Children/Family (11 votes)
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4

food is so tasty

this restaurant never fail to amuse me. they always serve yummy and freshly prepared. I super love their dimsums, my all time favorite

The HGW community like this place for...

  • Xiao Long Bao11 votes
  • Fried Rice2 votes
  • Shrimp Fried Rice2 votes
  • chicken soup2 votes
  • quality is good for most of the items2 votes
  • Dumplings1 vote
  • Fried Prawn Cake1 vote
  • Read more Must-try Dishes
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Azmaya

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Latest Community Reviews:
27 Aug 2014 • 12 reviews • 0 follower

food is so tasty

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this restaurant never fail to amuse me. they always serve yummy and freshly prepared. I super love their dimsums, my all time favorite
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01 Apr 2014 • 148 reviews • 6 followers

Consistently good

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For the full review with pictures, click here.    The pickled vegetable starter [$3.50] is practically mandatory, when it’s in stock. I find that when I go during off peak, no queue hours, they are typically out of pickled vegetables, so I’ve learnt to embrace the DTF queue   Of course we ordered the xlbs [$6.80]. I suppose there’s no need to talk about quality here since DTF is consistent in its preparation. I love the xlbs here. They’re not spectacular, but they are good and are filled with a very flavourful broth.   We also had their deep fried prawn and pork dumplings [$7.30] for the first time. They serve it with a sweet sauce that is somewhat like Hoisin, but much less sticky. A bit similar to the sweet sauce served with yong tau foo or chee cheong fun sometimes. They were delicious!   Our typical carbs here are the egg fried rice [$6.80] and the gan ban mian [$6.00]. Both the fried rice and the noodles are masterfully executed and so affordable!
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06 Feb 2014 • 5 reviews • 0 follower

Best Michelin Star Xiao Long Bao

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One of the best Xiao Long Bao in the world. I especially like the Fried Prawn Cake. it was addicting, I had to order two servings! http://candidcuisine.net/din-tai-fung/
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  • Xiao Long Bao
10 Dec 2013 • 43 reviews • 16 followers

Birthday Dinner at Din Tai Fung Bishan

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It was mad crowded as usual with long queues everywhere at Junction 8, especially DTF. I have actually called in a few weeks ago to sort of let them know that I would be having a birthday dinner here. they do not allow reservations actually but they have said that they would take note and try to let me have a table ASAP. So I was there with mil at 630 (it was already crowded outside with many people waiting) and I managed to get in at about 650pm without joining the queue system. Well I still had to wait 20min but thankful that DTF has tried their best even though they strictly don’t take in reservations.

For rest of the review plus food pics, pls go to http://wendylimwendy.wordpress.com/tag/din-tai-fung/ for my reviews on DTF Junction 8 and DTF Marina Bay Link Mall :)

Cheers!
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25 May 2013 • 36 reviews • 0 follower

DIn Tai Fung dining experience

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For full pics and review: http://travelshootandshare.blogspot.sg/2013/05/din-tai-fung.html

There's usually a queue to be seated especially during dinner time so its best to come during the non peak periods. 

What I ordered:
1. Xiao Long Bao (small) - $6.80
2. Century egg side dish - $3.80
3. Chicken soup - $9.50
4. Pork chop - $7.50
5. Pork chop fried rice - $9.90
6. Hot tea - $1
7. Fried Wanton - $7.30 
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Singapore Food Guides

What to Eat
Bingsu ice shavings, sweet rice cakes and toasts invade the cafes here. Not typically offered in traditional Korean meals, desserts are served only during special occasions as refreshments, but in Singapore, the tables are turned