In celebration of its 12th year in Singapore, Din Tai Fung has unveiled 12 new dishes which are exclusively available at their flagship restaurant in Paragon Orchard.
Spearheaded by a team of passionate chefs and food technologist, the new creations took an entire year to develop and take form. These dishes are in line with Din Tai Fung’s approach to food- simple, harmonious and balanced. Out of the 12 new items, 5 of them are suitable for vegetarians to enjoy.
We started the meal with 4 chilled starters, which were all very refreshing and healthy. The Chinese Yam Steep in Umeshu & Cherry Tomato Dressing ($7.80) took me by surprised upon my first mouthful. The flavours were amazing! Chinese Yam is steeped in Japanese plum wine for 12 hours for a hint of sweet-sour tang, then topped with cherry tomato dressing for a touch of sweetness. Chinese Yam is high in nutrients and fibre, aids digestion and boost immunity.
The Refreshing Bittergourd Marinated with Black Bean Sauce ($5.50) comprises of bittergourd that has been generously marinated with a specially concocted black bean sauce. Each piece of bittergourd is identically sized to ensure consistency during the cooking process resulting in consistent texture. Despite it numerous health benefits, I usually steer away from this nutritious vegetable, however, thanks to Din Tai Fung’s robust marinade, the bitterness was toned down and I found myself reaching for a couple more.
Simplicity is the ultimate form of sophistication. In the Cucumber Dressed with Garlic & Chilli Oil ($5.30), fresh Japanese cucumbers are paired harmoniously with garlic and chilli oil. The slight heat and robust dressing highlights the natural sweetness of the cucumbers. The texture of the Japanese cucumbers were wonderful- each bite rewards with a resounding crunch. My personal favourite among the 4 new appetizers.