This place simply rocks. We went through the entire Mixc Mall to find virtually nobody inside, except for the ice skating arena, but Din Tai Fung was packed. If you can imagine the highest form of street food available, well then you can imagine Din Tai Fung. We’re talking about their Xiaolongbao in particular. We had two types of this and they were by far the most spectacular ones we’ve ever had. The Special Xiaolongbao (23RMB/5 pieces), and the Crab and Pork Xiaolongbao (35RMB/5 pieces), were served on absolutely clean and bright white cloth inside the bamboo steamer, and the soup inside of these babies was boiling hot as it should be. You could tell that these delights were just made by one of the chefs behind the glassed, open-faced prep area. We also had the freshly made Shrimp Shao Mai Dumplings (32RMB/5 pieces) which were just as they were pictured in the menu. Be careful when you eat these because there’s a little bit of soup at the bottom just under the shrimp, and it’s as hot as it is good. And is it good!
The portions here aren’t too big, but it’s the quality over the quantity for sure. We also got the Pork and Glutinous Rice Shao Mai (28RMB/5 pieces), the Pork Zongzi (25RMB), the Vegetable and Pork Wonton Noodle Soup (33RMB), the Steamed Vegetable Dumplings (23RMB), Vegetable and Pork Wonton in Sichuan Chili Oil (32RMB), and the Sour and Spicy Soup (28RMB), and all were much more than what anyone’s mom could do, aside from the Sour and Spicy Soup which was a little too bland for our tastes. Our bill for four came to a hefty 359RMB which included one freshly pressed juice (25RMB/glass) for each of us. Before we began to eat we couldn’t believe that their Hong Kong branch got a Michelin star, but after stuffing ourselves stupid we now know why.
English menu available, as is underground parking.