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.
Din Tai Fung has been in Singapore for 12 years and they launched 12 new dishes to tie in with the milestone.
I have been to Din Tai Fung many time and on this visit, I tried their new dishes.
Here they are:
- Black Fungus with Ginger strips in Vinegar Dressing: $5.50. I had this in Taiwan the week before when I was there for a holiday. The vinegar dressing is different from the one that I had in Taiwan. The one used here is a fruit vinegar which made it milder in taste than the one I had in Taiwan. The black fungus was crunchy and the vinegar gave it a nice tanginess. The wolfberry were plump and tasty.
- Bittergourd marinated with black bean sauce: $5.50. Served chilled, the bittergourd is cut into long strips. Its marinated with their house black bean sauce. The bitterness was mild. I enjoyed this appetiser.
- Cucumber dressed in garlic and chilli oil: $5.30. Japanese cucumbers put into 2cm pieces, and garnished with garlic and chilli oil. A simple and crunchy appetiser.
- Yam paste wrapped in Crispy Spring Roll: $6.60. Popiah skin wrapped yam paste with yam strips, and rolled into ‘sticks’then deep-fried. Just hold it with your hands and eat. Its good.
- Chinese Yam steeped in Umeshu and Cherry Tomato Dressing: $7.80. Chinese yam cut into long strips and steeped in umeshu (Japanese Plum wine for 12 hours, giving a nice sweet-sour tang. Its topped with a cherry tomato dressing. The taste reminds me a lot of Chinese Pear.
- Deep-fried Tofu with Water Chestnuts & Mushrooms: $8.60. These were handmade. The chestnuts added a nice crunch to each bite. Its served with a sweet chilli sauce. Its nice!
- Steamed Bun with Preserved Vegetables and Char Siew: $2 for 1 bun. The ‘Mei Cai’ preserved vegetables were mixed with a blend of pork belly and pork loin. Its tasty.
- Steamed Assorted Mushroom Buns Infused with Truffle Oil: $2 each, $5.80 for 3. 4 kinds of mushrooms, cut up and mixed with truffle oil and stuffed into a ‘bao’ then steamed. Portions are good sized and will easily fill you up.
- Steamed Assorted Mushroom Dumplings Infused with Truffle Oil: $16.80 for 10 pcs. The same filling as the dish above. But its wrapped in the thin xiao long bao skin and steamed. I love the part when I bit into the dumpling and the truffle smell hits my senses. Good!
- Steamed Custard Bun: $2 each, $5.80 for 3. It’s the size of a regular char siew bao, so its bigger than the ones you get at most Chinese restaurants. Break open the bun, and you get a sweet savoury custard oozing from within. Its good.
- Double-boiled Snow Pear and Coral Seaweed with Red Dates: $7.80. Refreshing. Served cold, the cut snow pear and coral seaweed had been double boiled with red dates. Nice!
- Finely Mashed Yam Paste with Pumpkin & Ginko Nuts: $5.30. This is the Teochew ‘Or Nee’ dessert. Topped with mashed sweet pumpkin, ginko nuts and pandan syrup.
The new items are only available at Paragon outlet. So head over here if you are looking for something new to dine at Din Tai Fung!